The North York Moors and their produce are the inspiration behind this charming little restaurant housed inside a rural, stone-built former farmhouse. Chef-Owner Peter Neville and his partner Cecily Fearnley show great pride as they enthuse about their sustainable philosophy. Local produce – be it Moorland roe deer, Whitby crab or any number of ingredients from the kitchen garden – is used in hearty dishes that pack a punch when it comes to flavour. Sauces and accompaniments are a particular strength of the kitchen.