Review on Blacksmiths Inn
Gary and Sarah Marshall have done great things since taking over this Grade II-listed freehouse in 2006. The pub stands in a North Yorkshire village just off the A64 and it still feels emphatically traditional – although the main focus is on food. A woodburning stove in the original blacksmith's fireplace provides warmth for the bar, but most people graduate to the two neatly laid-out dining areas.
Chef Andrew Porter runs an industrious kitchen and he's keen on North Country flavours with a modern twist. Among the starters you might see his own-recipe corned beef hash alongside seared home-cured treacle salmon with pickled cucumber and soda bread, while main courses keep the focus on big flavours. Free-range pork belly comes with sage and onion risotto, black pudding, Old Spot bacon and scrumpy reduction, while 21-day aged sirloin steak is paired with triple-cooked chips and béarnaise sauce; on the fish front, there's often Whitby cod served with champ and melted potted shrimps.
For dessert, conjure up thoughts of Bramley apple and pear crumble with custard, Yorkshire egg custard tart with blackberries and nutmeg ice cream or blood orange crème brûlée. Sunday lunch is a great family occasion with the full Yorkshire works! The 60-bin wine list offers a decent selection of global drinking by the glass. Accommodation is now available in an atmospheric six-bedroom barn conversion next to the pub.
Blacksmiths Inn is also featured in: Michelin Guide, Good Food GuideRate this Restaurant
Gastro pub / Modern British
Restaurant Opening Times
Lunch: 12.00 - 2.30pm
Dinner: 5.30 - 8.30pm
Accepted credit cards
Visa, Master Card