A change of hands introduced new landlady Gil Richardson to The Bruce Arms in the summer of 2015, along with several members of her family. Front of house is run by Maggie (Gil’s niece) and Crystal; their husbands are the kitchen’s two chefs; additional members of the family help out when needed. The stone-built inn is a comfy and traditional village pub, complete with beams and log fires, where Theakston ales and Yorkshire cider keep the regulars happy. Diners need have no qualms about the quality of the new menu, which is firmly based on the very best of local game, locally reared meat, and North Sea fish. Try a starter of Nidderdale-shot pigeon with wild mushrooms, apple and Doreen’s black pudding. Main courses may include oven-roasted east coast darne of salmon with queen scallop fritters, salsa verde and Lyonnaise potatoes. Treacle tart with Brymor clotted cream concludes an excellent repast.