Good Hotel Guide Review
‘My favourite place to stop when travelling north. It’s the tops.’ Readers enthuse over this ‘excellent’ enterprise, centred on a village pub/restaurant created in the 1890s from three farm labourers’ cottages. It was brought back from the dead in 1999 by its owner Ben Jones with the help of colleagues. From the A1 it is two miles down a tree-lined lane to the Olive Branch, with a pub shop selling wines and hand-made chocolates. You can eat ‘lunch for less’ in the bar or go the whole hog in the dining room. The new chef, Luke Holland, uses locally sourced, home-grown or foraged ingredients, herbs and salads from their polytunnel, in such ‘fantastic’ dishes as roast lamb rump, petit ratatouille, potato terrine, rocket pesto. In Beech House opposite, bedrooms have a luxury bed with hand-made, pocket-sprung mattress, a double-ended bath, a power shower. First-floor Double Cream has a roll-top bath in the window overlooking fields, a French linen press. Chocolate is a family suite with wet room and wheelchair access. Breakfast brings squeeze-it-yourself orange juice, ‘superb’ kedgeree, ‘plump’ kippers, local sausages and bacon. Staff are jolly and smiling; ‘I never witnessed one grump.’ (R and MM-D)
6. 2 on ground floor, family room (also suitable for wheelchair) in annexe.
all year, closed Sunday nights, and on Monday and Tuesday all day.
pub, dining room, breakfast room, free Wi-Fi, in-room TV (Freeview, Netflix), small terrace, garden, public rooms wheelchair accessible, adapted toilet.
classical/jazz in pub.
all ages welcomed.
allowed in ground-floor bedrooms and bar.
per room B&B £115–£205, D,B&B £175–£260. Set 5-course dinner £40, à la carte £39.