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The grand, imposing dining room at Hipping Hall – complete with a minstrel’s gallery – may date from the 15th century, but this high-profile venue located between the Lake District & the
Yorkshire Dales is anything but stuffy. Kiwi head chef Brent Hulena keeps his menus brief but adventurous: crispy pork belly is paired with monkfish & pickled vegetables, fillet of plaice comes
with shrimp, fennel & shellfish bisque, & desserts might run to English custard tart with rhubarb sorbet & jelly terrine (a cheekily deconstructed classic). Serving cheeses on a slate
with their names written out for identification is a nice touch, too. It’s also worth exploring the wine list, which offers a decent choice under £30, organised by style rather than region. Service
is professional, friendly & totally unpretentious, making the prospect of staying over even more inviting: accommodation & dinner packages top the popularity stakes.
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