Review on Le Caveau
The ancient sixteenth-century 'caveau' beneath Skipton High Street once served as a prison for local felons and sheep rustlers but – these days – it's a different story. An original barrel-vaulted ceiling, heavy beams and stone walls provide the atmosphere, and the kitchen does its job.
At lunchtime, there's a blackboard of simple rustic dishes along the lines of herb-crusted baked cod with lemon butter sauce and slow-roast duck leg on a bed of mash with tarragon jus – or you could settle for just a bowl of soup.
The full menu is a seasonal affair that might open with toasted goats' cheese on a bed of spiced apricot chutney or sauté lambs' kidneys cooked in Madeira, grain mustard and paprika cream sauce. Following on, expect anything from crispy roast Gressingham duck with blackberry and Crème de Mure sauce to char-grilled Yorkshire Dales sirloin steak with roast garlic butter and melted red onions, while desserts could include spiced apple crumble or toffee and banana cheesecake. The exceptional value for money extends to the skilfully chosen list of wines from around the globe.
Le Caveau is also featured in: Good Food Guide
Rate this RestaurantCuisine
Anglo French
Chef
Mark Bryon
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue-Fri
Dinner: 7.00 - 9.30pm Tue-Fri (5.00 - 9.30pm Sat)
Accepted credit cards
Visa, Master Card, American Express
