Mastering the menu
Andrew's 'modern Yorkshire' style of cooking places great emphasis on regional and seasonal ingredients and is firmly rooted in North Yorkshire, as indeed is Andrew himself, having grown up on a farm in the Esk Valley near Whitby surrounded by game and with North Sea fish virtually on his doorstep. Andrew’s head chef Steve Smith has been at his side for seven years and you can’t put a greaseproof paper between them. The menu reflects not only their interests but the terroir; the emphasis is on rustic but it’s so much more than that. Ravioli of hickory-smoked Whitby crab with saffron braised fennel, bouillabaisse sauce and wild garlic pesto is a cracking starter and epitomises their style, and presentation is exquisite. Follow up with Rossini of Marwood’s reared fillet of beef with roast foie gras, oxtail fritter and pickled ox tongue and you get the full impact of a Michelin star. But you can also sit in a corner and order a sandwich – Cropton Two Chefs Dale End Cheddar rarebit with Henderson’s Relish and sweet onion marmalade goes down a treat with a pint of Boltmaker. That’s one of the complete joys of this place – indulge in the tasting menu in the bar or a sarnie in the posh dining room – nobody’s going to bat an eyelid.
On the menu
Haslet of Yorkshire reared game, pickled damson, cinnamon, ginger, roast chestnut brioche
Dressed white North Sea crab, crushed hazelnut and fennel salad, lemon verbena mayonnaise, prawn crackers
Two chefs’ ale-braised ox cheek, pan-fried Foie Gras ‘toad in the hole’, heritage carrots, ox tongue lemon thyme gravy
Harome shot Roe deer ‘cottage pie’, Blue Wensleydale mash, juniper-buttered curly kale
Corned beef terrine, brown ale jelly, ‘duck egg’ salad cream, home-made pickles
Steamed fig roly poly pudding, forgotten autumn fruits with hot Sarsaparilla, citrus custard
Sunday Roasts
On Sunday they serve the full a la carte plus two roasts – but there’s no Market Menu (available Monday to Saturday; two courses for 20, 3 for 25 quid)
Time to Eat
Breakfast: 8am - 10am
Lunch: 12 noon - 2pm (6pm Sunday)
Dinner: 6.15pm-9.30pm (no food Sunday evening)
Local, local, local
The Great Yorkshire Brewery in Cropton www.croptonbrewery.com
Beef comes from farmers in the village, the Marwoods.
Game comes from local estates and the Rievaulx and Harome shoots
Fish from Hodgsons in Hartlepool www.hodgsonfish.co.uk
Cheese from Botton Creamery and Shepherd’s Purse (the cheese board is entirely Yorkshire!)
Veg & leaves from their own cottage garden and foraged produce from the local hedgerows
Behind the bar
Timothy Taylor Boltmaker and Black Sheep Bitter are on offer – but you’ve got to try a pint of Two Chefs, brewed specially for Andrew and his former head chef James Mackenzie from the Pipe & Glass by the Cropton Brewery; it’s flavoured with Yorkshire honey and a hint lemon thyme and is quite extraordinary. Andrew is very pleased to offer Ridgeview English Sparkling Wine from the South Downs along with a ‘seriously informed selection’ of wines (according to Hugh Johnson, OBE) – it’s certainly an attractive list and not over-scary, with many by the glass.
Time at the bar
11.30am - 3pm, 6pm – 11pm (12 noon - 11pm Sunday). Closed Monday lunchtimes