Eat & Drink
let's eat
A great Yorkshire Dales pub is something a bit special in life, accessible to all, a home from home and surrounded by friends and making new ones! Visits to the pub can be impromptu or planned, you can walk in or alone or in a crowd and at New Inn you will always get a warm welcome, exceptional beers, lagers wines and spirits and a bite to eat from our daily menu serving breakfasts, brunch, lite bites and evening meals.
Eat
get some scran
Whether you are after a light bite or a hearty meal, we serve food all day from breakfast through to brunch, lunch and evening dishes. Everything on the menu is made with the best local produce, sourced from nearby farms and artisan suppliers. Our chef takes a nose-to-tail approach, using the whole animal so nothing goes to waste, and often heads out to forage for wild herbs and plants that grow in the Yorkshire Dales.
The menu changes with the seasons, reflecting what is available and celebrating the landscape around us. At the New Inn, we keep things honest and welcoming, offering the relaxed atmosphere of a proper local pub where the quality of the food speaks for itself. Sunday lunch is served with a twist – generous sharing platters laid out with vintage dishes, creating a relaxed family feast where everyone can help themselves, just like the roasts we remember from childhood.
Drink
sup up
In Yorkshire we like a sup of ale and the county has a fine tradition of brewing some of world’s finest beers. Naturally, in this Yorkshire Dales pub, our real ales are carefully selected to offer the discerning drinker the best of the region. Uniquely, these are served the traditional draught way, from the wood, in barrels made by our local cooperage.
We also offer a selection of continental lagers and English ciders – including Appletreewick Cider made from apples here in the village, alongside classic and contemporary wines and spirits.
While you’re most likely to be served by our lovely landlady, Alexa Ives, her husband and co-owner Chris Ives, has beer and spirits expertise with impressive credentials. He founded Ilkley Brewery in 2009 and was a founding partner in Otterbeck Distillery, creating the recipe for the award-winning Cotton Gin. Together they ensure that your drinking experience in New Inn will not disappoint!
And not forgetting the drivers, of course; a good range of interesting non-alcoholic options are available, and you can always be assured of a good cup of coffee or a Yorkshire Tea.
MEET THE CHEF
a proper yorkshire lad
Mikael Paylor is a dales lad who migrated to London at the age of 22, returning to Wharfedale edging 40 to take up free rein on our kitchen.
In London, Mikael had learned his trade under celebrated chefs including Richard Corrigan and Brendan Fyldes in Mayfair, first at the famed Bentley’s Oyster Bar and then at the five-star Stafford Hotel where he became sous chef. From there he joined Mark Hix in Soho, where he became head chef under group head chef and TV personality Ronnie Murray. Mikael then turned his hand to troubleshooting for a Manchester based Italian restaurant chain, fixing failing kitchens across the country by training chefs and building teams.
You can take the man out of Yorkshire, but you can’t take the Yorkshire out of the man. Born and bred down the road from Appletreewick in Grassington, Mikael had a hankering to return. A regular New Inn customer, Mikael’s aunt, connected the dots and made an introduction. Soon Mike and his pastry-chef partner Sian Stansfield moved in to fuel New Inn.
The level of skill he acquired in those years means Mikael is raising the bar back here on home turf. It’s second nature for him to create everything from scratch, from brioche buns and bread through to ice cream. He is collaborating with interesting partners to plan innovative foodie events including outdoor feasts inspired by la ferme auberge to celebrate the seasons.
Whatever you order to eat, you are assured of a memorable meal – enjoy!
PROVENANCE
FLAVOURS OF YORKSHIRE
Keeping it local is the name of the game. Not only are low food miles a win for the environment, we are blessed with truly exceptional produce in Yorkshire, to rival any in the world. Mikael makes it his mission to seek out the best.
His signature dish is ox heart, borne of his commitment to ‘nose to tail’ use of meat sourced from local farms and butchers in nearby Pateley Bridge. Dales Dairies in Grassington and local cheesemakers supply our dairy produce, such as the delicious Blue Monday created by Blur’s Alex James and now made in Thirsk. Mikael’s brother, a local gamekeeper, supplies not only pheasant but also grouse, snipe, teal, widgeon, mallards and woodcock – in the same way that he did when Mikael was cooking for the Mayfair set and brushing shoulders with celebrities every day.
With home-grown produce the bedrock in his plans, his ideas, including a hydroponic wall in the kitchen for growing salad and herbs, feature strongly in our menu. Raised beds are part of an extensive kitchen garden with solar panels, beehives and medieval species of fruit trees along with apple, pear and plum. Seven varieties of mushrooms are grown in the shed, and a smokehouse is in progress. The Rayburn in the lounge is to be pressed into service for breadmaking.
Autumn Breaks
Book your stay with us this autumn and save 20% on 2 nights or 30% on 3 nights – the perfect time to enjoy the beauty of the Yorkshire Dales with golden hillsides, crisp walks, hearty food and a cosy pint by the fire.
