The Yorke Arms is a beautiful old building in a wonderful area - familiar and welcoming. And, to capitalise on the semi-rural location, guests can take advantage of the rooms to hire as well as the restaurant.
Co-owner and chef Frances Atkins is a member of the Masterchefs Of Great Britain, has held a Michelin star for her work in the kitchen at The Yorke Arms since 2003, and has helped the restaurant win further plaudits including the Which Good Food Guide Restaurant Of The Year. The Yorke Arms is formal, but friendly – and the menus focus on British classics developed and embellished with subtle Continental twists. So onion tart might arrive with Parmesan and confit of aubergine, or a rabbit, leek and pancetta ‘press’ with pineapple chutney.
After a day of trekking round the establishment’s scenic environs, it’s entirely likely that some serious appetites will need to be catered for; so slow-cooked pork comes with calf liver, boudin noir and Pedro Ximinez (an interesting twist on the pork-and-black-pudding combination), while roast sea bass could be served with scallop, morels, broad beans, bacon and tagliatelle.
The ‘classics’ menu features Wensleydale soufflé, herb-crusted lamb and fillet of beef among other tempting staples.