The Black Bull Inn

As you will discover, The Black Bull, a former 17th century coaching inn, has been lovingly and sympathetically restored, whilst a great deal of care and attention has been lavished on the building to create a unique and distinctive space.

The bar, with its distinctive copper detailing, luxurious red leather seating, and a multitude of cosy corners, and two imposing wood-burning stoves, provides the perfect spot to plot up, enjoy a drink and watch the world go by.

The restaurant melds two distinctive cultures; owner James’s Yorkshire Dales upbringing and head chef Nina’s German and Japanese heritage. By taking elements and influences from both cultures we have successfully crafted a space that provides guests with an opportunity to savour delicious food in unstuffy surroundings. Clean lines and natural tones reference the natural elements of wind and water, elements that define this corner of the Yorkshire Dales.

Each of our guest rooms is named after a local fell, firmly referencing the Inn's deep-seated connection with its surroundings. Inside, each is as individual as the surrounding fells, clean lines, and natural elements abound, whilst lovingly incorporating a wealth of original features to mark the story of this beautiful building.

Dining:

Our seasonal approach to the food we create means that our menus change daily, reflecting the best ingredients available to us at any given time from the surrounding landscape. These are dishes with a twist, inspired by the fusion of two very different cultures, Head Chef Nina’ Matsunaga's rich German/Japanese heritage, and James Ratcliffe’s Yorkshire Dales upbringing.

Nina and James have a simple food ethos and that is to use only the best seasonal ingredients available from what they refer to as the neck of Britain…  the surrounding counties of Yorkshire, Cumbria, Lancashire, Northumberland, Durham, Derbyshire, and Cheshire. Rich landscapes offer an abundant and ever-changing larder. They focus on the quality of the produce they use to create the best British, European, and Asian-inspired dishes.

They prefer to use animals that are farmed traditionally on small farms, that way they can guarantee the provenance of what they are serving. Their menus feature locally reared rare breed cattle, such as Herefords and Large Whites, local sheep breeds like Rough Fells and Herdwicks, pigs like Tamworth’s and Oxford Sandy and Blacks, game in the form of wild venison, rabbit and grouse, as well as sustainably sourced fish from the North Sea and local freshwater fish from the surrounding rivers and streams; including trout, salmon and even eel.

Seasonal vegetables and fruit are sourced from across the neck of Britain, including Yorkshire rhubarb and asparagus, beetroot and potatoes from Lancashire, turnip and kale from Durham, damsons and apples from Cumbria, swede and Jerusalem artichoke from Northumberland, and fresh strawberries from Cheshire to name a few.

And not forgetting the abundant seasonal woodland and hedgerow larder, brim full of wild ingredients including wild berries, hedgerow greens, ramsons, and wild mushrooms in all shapes and sizes, that James is more than content to harvest for Nina to use in her inspired seasonal cookery.

Wines:

The Black Bull's wine list has been carefully selected to ensure only the best quality is being poured. The wines on offer have been carefully chosen, with a great deal of time taken to tirelessly research, taste, and select each wine that features. The list deliberately highlights some of the most acclaimed wine growing regions from across the globe and showcase their unique flavours and characteristics, whilst also providing a glimpse into some of the lesser-known wine regions from Europe and further afield. Taking the time and trouble to locate farmers and artisan small scale wine producers who are equally as passionate as James and Nina about what they create. These wines are a fundamental part in helping to build the foundations of a delicious meal at the Black Bull.