Named in honour of General Banastre Tarleton, a hero of the American War of Independence, this 18th-century coaching inn just north of Knaresborough is an ideal base for exploring the Yorkshire Dales. The renovated interior retains its old beams and original log fires, while the sofas encourage guests to settle down with a pint of Black Sheep. Here you can peruse the seasonal menus that have helped chef-proprietor John Topham and his team earn two AA Rosettes. Championing local produce, east coast fish is delivered daily, local vegetables arrive the day they’ve been picked, and seasonal game comes from nearby shoots. Food is served in the Bar Brasserie, in the fine dining restaurant, or out in the terrace garden and courtyard when the weather permits. Typical starters include queenie scallops in garlic butter with gruyère and cheddar; braised pig cheek with black pudding Scotch egg, swede and crisp pig’s ear; and guinea fowl and ham hock terrine with foie gras, pease pudding and pickles. These might precede main dishes such as Yorkshire fish pie; slow-braised confit shoulder of lamb with spiced baba ganoush, pistachio goats’ curd and white onion purée; or a Waterford Farm beef steak that has been dry-aged on the bone in a Himalayan salt brick chamber. Leave space for one of the accomplished desserts, such as a brandy snap basket with vanilla ice cream and chocolate sauce. Accompanying wines can be selected from a list of 150, with 11 served by the glass.