A good neighbourhood restaurant, that's recently moved from its own premises to this comfortable guest house - giving benefits to both.
Chef Matt Seddon relies as much as possible on local and seasonal ingredients, and his simple but skilled still of cooking allows the flavours of main ingredients to shine through.
An autumn menu snapshot brought 'Home-cured Gravadlax & Barony Smoked Salmon with Pickled Cucumber & Dill Sauce'; 'Houston's Black Pudding & Barony Venison Sausage with Celeriac Rémoulade'; 'Creole Prawns with Basil Butter' and 'Risotto of Smoked Haddock with Spring Onions & Parmesan' listed among the starters.
Perhaps to be followed by 'Gressingham Duck Breast with Roast Parsnip & Fondant Potato, Green Peppercorn Sauce with Apples & Thyme'; 'Neck Fillet of Cumbrian Lamb, Braised in Burgundy with Mashed Potato infused with Garlic & Rosemary Cream & Spiced Red Cabbage'; 'Red Snapper with slow-roasted Vine Tomatoes, Olive Oil and Basil Dressing' and 'Loin of Monkfish with Tapenade Stuffing & Pancetta, Creamed Cauliflower & Fondant Potatoes'.
If you still have room, you might be tempted by 'Italian Chocolate Amaretto Torta, Passion Fruit Ice Cream'; 'Date crème Brulée' or 'Pear & Vanilla Cream Meringue with Chocolate Sauce & Hazelnut Praline'.
- Food Style: Modern British
- Lunch: Sun 12.30-14.30; from £20 (2 courses)
- Dinner: Tues-Sat 18.30-21.00; set D £24 (2 courses), £29 (3 courses)
- Seats: 24
- Wine: a concise list kicks off in the high teens, and has modest mark-ups
- Children's portions: Yes, when possible
- Wheelchair access: Yes
- Directions: See the map on this page
- Closed: L Mon-Sat, all Mon; check seasonal closures
- Rooms available