This family owned pub/restaurant with rooms, was originally a 16th century ferryman's inn. It fits the picture, with beamed ceilings, creaky floors and a resident cellar ghost, who mischievously turns off the beef taps and icemaker.
Local meat, game and other products figure prominently.
In the comfortable dining room, typical starters might be 'Terrine of local Pheasant, Partridge and Venison with Cumberland Sauce'; 'Bleikers Beetroot-Cured Smoked Salmon with Dill Crème Fraiche & Beetroot Compote'; 'Whitby Crab Risotto' and 'Confit of Duck Leg with Black Pudding, with caramelised Onions'.
Mains might bring 'Moroccan Lamb Shank with Chick Pea & Vegetable Couscous'; 'Pork Belly with Black Pudding & Apple Sauce' and 'Free-range Calf's Liver, with Smoked Bacon, Spinach & Puy Lentils'.
Finish with the likes of 'Lemon Tart with Lemon Sorbet'; 'Baked Parkin & Rhubarb with Vanilla Ice Cream' or 'Banana Sticky Toffee Pudding'.
Fishing is available from the river bank, and 'stay-over' shooting trips can be arranged.
- Food Style: Best Pubs for Food
- Lunch: all week 12.00-14.00; mains from about £15 to £20; set L Sun £24.95; a lighter, lunchtime only, bar menu goes from sandwiches through English Breakfast to Lancashire Suckling Pig and Steak and Kidney Pudding.
- Dinner: all week 19.00-21.30 (Sun 21.00); mains from about £15 to £20
- Seats: 50
- Wine: a well-though out wine list, has modest mark-ups, and about 10 by the glass
- Children's portions: Childrens helpings, when posible & Chidren's Menu
- Wheelchair access: Yes, but not lavatory
- Nearest station: Skipton Rail (about 7 miles)
- Directions: 16km from Skipton on the B6160 - see the map at the top of the page
- Parking: Yes
- Rooms available