On the fringe of the North Yorkshire Moors National Park, this 14th-century thatched gem sits in an idyllic village surrounded by wonderful walks. Although renowned as a foodie destination, the genuinely pubby bar is worth seeking out. Here both locals and visitors relax with well-kept pints of Hambleton or Cropton whilst awaiting the call to dine. Chef-patron Andrew Pern changes his dishes frequently according to seasonal availability. A winter menu makes interesting reading. Start off with ballotine of local shot partridge with clementine relish, game forcemeat, pistachio granola and Fridlington beetroot 'borscht'; or duck liver and port 'petite truffe' with sloe gin jelly and garden herb toast; then dive into the mains. Sea turbot fillet with moss parsley, pressed smoked eel and 'Double Fun' potato, apple, lovage and Avruga caviar beurre blanc; or pheasant breast fricassée with 'boozy prunes', leeks, cider cream and wholegrain mustard mash. Look out for specials and veggie choices.