Harome, British, Traditional Restaurant Guide

2021 Review: This extended fifteenth-century inn (nowadays with nearly fifty bedrooms) sits at the heart of this very attractive market town. Its Gallery Restaurant (named for its dual purpose during the day as an art gallery) has quite a reputation, and – despite sustained gripes over the years that it’s rather pricey – all reports rate it good or better.

2021 Review: “Splendid cafe/restaurant in a charming building overlooking Helmsley's picturesque stream that’s on another plane altogether from Helmsley’s other establishments”. Sibling to the York original it serves “delicious, wholesome café food”: “the selection, especially from the specials board, is always interesting, and uses lots of local seasonal ingredients”.

“Have followed these guys from Le Cochon Aveugle – this is better!”, according to fans of Josh (chef) & Victoria (sommelier) Overington’s year-old restaurant with rooms, which they opened in mid 2023 in a picturesque converted pub in a small village about half an hour from their previous venture (in York). Fans say it’s “an extraordinary meal and stunning location, and absolutely no surprise to see them awarded a Michelin star in short five months”. Here they again serve an “excellent tasting menu” at £145 per person for 12-13 courses that’s “full of variety” and seasonality, and which delighted the majority in our annual diners’ poll who have made the trip thus far. It’s matched with an “excellent wine list, with mostly European and old-world wines, but fantastic variety and price variations”. On the downside, there have been a couple of reporters who found it either “overpriced (even if exceptional)”; or “good (but not as good as it‘s reputed to be)”. More commonly, though, reports suggest you “get there soon before they have a longer waiting list!” and interestingly, the property’s picturesque village location, rooms to stay over and characterful interior make this a romantic recommendation almost as often as it is a gastronomic one. Top Menu Tip – “Highlights were Charcoal Pie, filled with roe deer tartare topped with caviar, Scallop with sea urchin butter, a delicious almost treacley black pudding sauce with the pork, and the goats’ yogurt sorbet with rhubarb and treacle curd”.