Bev, the chef and proprietor believes in using local seasonal produce as much as possible, with most of our suppliers being from East Yorkshire. She feels that it is important to support local businesses – “our locals support us so we support them” – and that it also helps to reduce our carbon footprint. Everything we serve is ‘homemade from scratch’.
The modern and contemporary restaurant area is an excellent place to relax and enjoy the cuisine in comfortable surroundings. Attention to detail is obvious from the minute you arrive, and the quality of the food and service continue this theme throughout your meal.
This standard of restaurant is not often found in a village pub, but the critics agree “Ticking all the right boxes” (East Riding Mail), and “This isn’t pub grub, this is really well presented food, somewhere you can treat yourself” (Tickton Diary), so we hope to see you soon.
With thanks to our suppliers:
Tom and Cath Wallis of Iowna Dairy’s, Raywell – for wonderful, award winning cheese
Clare and Michael Norman of Springdale farm, Weel, Beverley – for their beef
The Village Locals – thanks for their garden grown herbs, onions, rhubarb, beetroot, and much more
Pecks of Beverley – Fish and smoked fish
Southfields Farm Leven- Fresh duck
Stall Smokehouse, Long Riston – Fantastic smoked meats
Buckle, Sunk Island, Holderness- Fresh pork