Another fantastic restaurant review, this time by the stylish foodie magazine, Olive (www.olivemagazine.com).
“This 16th coaching inn, in Pickering, is an ideal, centrally located, stop for anyone doing a foodie tour of Ryedale. Rooms in the inn’s converted stables are clean and comfortable with squishy beds, heated stone floors and giant televisions (the DVD library is extensive). In winter, snuggle into a squishy sofa below exposed beams in the guest lounge, The Bothy. Help yourself to complimentary Yorkshire tea, coffee and homemade biscuits, or choose your tipple from the honesty bar and put your feet up by the log fire.
Breakfast is sourced locally – Whitby smoked kippers, Doreen’s black pudding triangles from Dalton, house-soaked prunes and apricots, and sausages and bacon from Marleys Butchers in nearby Helmsley. Go for a full Yorkshire or try something ever so slightly lighter – smoked haddock kedgeree or eggs benedict.
The local ethos carries through to the dinner menu. Try super lightly battered Whitby fish and chips with homemade tartare sauce, herb-fed loose birds from Harome with farmhouse potatoes, and lobster from Bridlington. And don’t miss the pork belly or the beef. The meat for both comes from the Ginger Pig and with the company’s farm just up the road, the hotel can arrange a farm tour for interested guests.”