This friendly, 18th-century coaching inn on the edge of the North York Moors is run by resident proprietors Andrew and Catherine Stephens. In the wood-panelled bar, under oak beams and, depending on the temperature, warmed by a double-sided log-burner called Big Bertha, a pint of Copper Dragon Best, or Black Sheep Special, could be waiting, or maybe a rarely encountered whisky. Making full use of locally farmed produce, light lunches (except Sundays) and early suppers (except Saturdays) include smoked haddock, spring onion mash, roast chorizo and poached egg; outdoor-reared roast pork belly, black pudding and apple potato cake, Savoy cabbage and gravy; or a variety of omelettes. The main menu might list warm pheasant terrine, smoked bacon jam and celeriac purée to start, then a seafood platter; or chicken, mushroom and parmesan cobbler, purple sprouting broccoli for a main course; and to finish, dark chocolate and cherry cheesecake. Turn right along the village street past the village green to an ancient packhorse bridge over the gentle River Seven (yes, Seven).