Winner of a clutch of MFDF awards over the years including Best Winelist - this historic pub restaurant seems made for Sunday roast. Typically English in style, the cellar-based venue is divided into bar and dining areas, each of which is atmospheric, cosy and ornate with wood panelling and original tiling. An excellent beer selection and fine wines complement corned beef hash and rib of beef, leg of lamb or pork carved at the table and pan seared calves liver with bacon and garlic mash.
The steak and kidney pudding made with the finest quality ingredietns and served with house mushy peas and mash is legendary while sticky toffee desserts and a local cheese board complete the picture.
On Sundays we'd suggest going the whole hog (and heifer) by ordering 'All The Chop House Roasts', where you get slices of Ridings Reserve 28-Day aged roast rump of beef, roast lamb and slow-roasted pork belly stacked up in the middle of your plate with a splash of apple sauce on the pork and a stick of salty crackling. Oh and a sea of gravy if you crave it.
The other Chop Houses are equally as good in sating the carnivore's appetite in traditional style.