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“Superbly appointed” and done out in the best possible taste (think wood burners, heritage colours, polished woods and brown-leather chesterfields), the reinvigorated Pipe & Glass is a cracking 15th-century boozer known for using “the best of Yorkshire produce” in Michelin-starred dishes with thumping regional overtones. The kitchen works to exacting standards, but there’s nothing “itsy bitsy” about the food here, whether you fancy hot and cold salmon in various forms, home-cured duck ‘bresaola’ with a confit rissole, blood orange and celery or slow-cooked, crispy lamb shoulder with kidneys Turbigo, cumin-spiced lentils, carrot purée and cucumber pickle. To conclude, how about a jazzed-up Yorkshire rhubarb trifle, warm treacle tart with clove ice cream or ‘five reasons to love chocolate’? Attention detail is “second to none” – no wonder readers reckon this place “rivals anything found on the London foodie circuit”.
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