Located in the quaint village of Wark, Battlesteads’ head chef Eddie Shilton makes local produce and vegetables from his garden shine in his plates. Tempura courgette flowers have just the right amount of crunch and are complemented perfectly by a tangy goat’s cheese filling. Warm up cold nights with steaming local rabbit casserole that’s rich in flavour – all washed down with a Gold Tankard ale. Be sure to try the sticky toffee pudding, which, with an extra shot of toffee liqueur, adds buttery depth to a dessert that was already quite moreish enough. A re-order is on the cards.

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