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Standing on the green of a picture-perfect Wolds village, this handsome coaching inn has been dispensing hospitality since the 16th century. Huge vases of flowers, flagstone floors, beams &
open fires create a warm, welcoming look & there are three eating areas to choose from (including a rather smart dining room). Weekly menus make good use of locally sourced ingredients, witness
Dean Hulla’s Whixley pork sausages with Wensleydale mash & onion gravy (perfect with a pint of Old Speckled Hen), or perhaps Whitby crab cake with prawns & chives served with organic spiced
yoghurt (from Thirsk) in the bar. Things move up a gear in the restaurant, with the likes of Yorkshire asparagus risotto with smoked haddock, then local Red Lincoln jugged beef shin with tarragon
forcemeat. The assiette of Great British puddings is irresistible – treacle tart, parkin, bread & butter ice cream & strawberries with clotted cream.
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