The Moorcock Inn nestled in the West Yorkshire countryside is a gastropub that serves an ever-evolving seasonal menu using local ingredients. It offers a keen focus on cooking over fire, using traditional techniques and sourcing only the best local, seasonal and wild ingredients. It only purchases whole animals, for example, sourced from a few local small-holdings and butchers and dry-ages the meat in-house to ensure the best possible flavour, but also to ensure the kitchen team has total sight over the entire farm-to-fork process. Its fish and seafood is all British and sourced using sustainable methods, while the vegetables are organic or foraged where possible.
The dishes are designed to be shared by everyone at the table – four to five per couple are recommended. Start with a couple of snacks in the form of roast pumpkin and pumpkin seed dip with toast, or pork rillettes with fried prunes. Main dishes include the likes of barbequed mackerel with house ponzu and horseradish, beef spare ribs with rhubarb, cabbage and apple slaw and cured ham and scallop omelette with onions, scallop sauce and apple root.
The drinks menu features an ever-changing list of craft beers, cask beers and Belgian beers. While the wine list is almost entirely natural and features a broad range, from familiar and crowd-pleasing to different and quirky. All are made by small producers, farmed organically or biodynamically and made using low-intervention methods so you know you’re getting the best from the grapes. Discover alcohol-free beers, aperitifs and soft drinks for non-drinkers, too.
The Moorcock Inn is located in 2-acres of land which is partly curated to provide an organic kitchen for the restaurant. The pub itself is very cosy and traditional, and there is a beer garden for alfresco drinks during the warmer months.