Snainton . North Yorkshire . YO13 9PL
01723 859231
Open 7 days a week
9am – 11.30pm
Bars & Restaurant
All our ingredients are locally sourced whenever possible. Our meats are supplied by two renowned local butchers – ‘Glaves’ of Brompton and ‘The Horny Cow’ of Wilton and our fresh seafood is supplied by Dennis Crooks of Whitby.
Our restaurant boasts 2 Rosette Awards for quality of produce and presentation. All dishes are lovingly prepared by Head Chef David Spencer, along with our Traditional Turkish Chef, Veysi Balon.
The Full Menu & Specials are served all day every day 12.00pm – 9.00pm. We offer light bites and sandwiches from 12.00 – 5.00pm and our quality fresh Carvery is served each Sundays 12.00- 4.00pm
We have a range of gluten free dishes and can adapt several dishes for dairy intolerance, please talk to our trained staff if you have any food allergies.
Fantastic food, great atmosphere and a lovely location
The Village Bar
This is the bar where locals and visitors alike mix and share stories over a few drinks. With a roaring log fire in the cooler months and plenty of charm, it offers a traditional pub atmosphere.
The Snug
The second bar, ‘The Snug’, is a great place for afternoon tea or to relax and unwind after a busy day exploring the local area and everything North Yorkshire has to offer.
Whichever your preference, both bars are stocked with a vast range of beers, lagers, wines and spirits, including a stock of 30 or more special gins. We serve food daily 12.00 noon – 9.00pm.
Catering for all tastes
Bars & Restaurant
Fresh produce, locally sourced when possible, our menu changes daily and offers something for every taste – with a range of fine dining specials, our classic menu, our authentic Turkish dishes and a light bite menu.
Bar Meals & Main Menu
Served from: 12 noon – 8pm, 7 Days a Week.
Sunday Carvery
Our popular Sunday Carvery is served: 12.00 – 8pm.
To book a table
Bar meals, light bites and afternoon teas general don’t require booking. However it is preferable to book a table for the Main Menu Dining and the Sunday Carvery