Sixteenth century in origin, this family-run hostelry is, at 525 feet above sea level, the highest in the Yorkshire Wolds. Copper pans and gleaming brassware fill the wood-panelled interior, where the open fires still burn good old-fashioned coal. A typical meal in the charming restaurant could start with smoked haddock and spring onion fishcake; or fresh melon with port wine; then progress to Whitby seafood platter; loin of pork cooked in cider with crispy crackling; or mushroom Stroganoff. Leave room for treacle sponge or fruit Pavlova. The overnight accommodation is particularly popular with those exploring the countryside and coastal area.