Who ate all the pies? Customers at this village inn. It was shrewd of chef-owner Darren Milner to include a meat and potato pie among his main courses and shrewder still to make it such a glorious construction, with crimped short pastry, excellent meat, mahogany gravy and mushy peas.
The restaurant, a converted barn at the back of the pub, has grown in confidence since it opened in August. Food inclines to the traditional – lively caesar salad, parfait of foie gras and chicken liver, duck confit with lentils, superb braise of oxtail – with modern and eastern flourishes. Lively atmosphere, friendly service.
From the Yorkshire Post dated 27 December 2007.
