They don’t do things by halves here. Not only is this 300-year-old, hilltop pub-restaurant named after a 189-stone ox that was exhibited all over the country, but it also features a steel and cast-iron, charcoal-fired oven nicknamed Big Bertha, weighing in at over a ton. The ox was born in 1796 and, as the pub sign shows, he was a hefty beast; his first owner was the Rt Hon Lord Somerville, a print of whom hangs in the bottom bar. Before entering the pub you somehow just know that inside you’ll find flagstone floors, exposed beams, oak panelling and winter fires – and indeed you do. Also, this being Yorkshire, that the real ales will come from nowhere else, thus Timothy Taylor Boltmaker from Keighley, and Treboom from York. Sandwiches and pub classics like North Sea fish pie, and ‘Ox’ burger meet the need for something quick and easy, or if time is less of an issue you might want to work through the menu. Cured beef fillet carpaccio and celeriac remoulade is one starter option; another is home-cured salmon, capers and horseradish cream. For a main course, there might be venison haunch steak, fondant potato, creamy Savoy cabbage and bitter chocolate sauce; pan-fried sea bass fillet, butter beans, chorizo and basil oil; or steak and ale suet pudding, hand-cut chips and garden peas. Desserts are no less appealing, typically plum and almond tart, mascarpone and Chantilly cream; and hot cherries, cherry ice cream, cherry mousse and a chocolate flake. There are noteworthy Yorkshire cheeses on the cheeseboard. Children have their own menu.