The charm of this historic stone-flagged, low-beamed pub remains undimmed. When it’s cold, relax by an open fire; at any time admire impressive Dunstanburgh Castle from the delightful beer garden. When the pub opened in 1847, Craster was a thriving fishing village; now only a few East Coast cobles leave harbour, mostly for the herring that, once smoked, become the famous kippers. Menu choices could be warm crab toasts with sweetcorn chowder; the fishboard – crab pot, salmon fillet, kipper pâté, smoked salmon, prawns, rollmop herring; venison suet pudding, red cabbage, stockpot carrots and caramelised onion mash; and lemon posset with fresh fruit. At the bar are Black Sheep and Mordue Workie Ticket bitter.
Open all year
Open all week
Open all day
Opening times: 11-11
Lunch opening: Monday to Saturday 11-3, Sunday 12-3