The Lakeside Restaurant forms the centrepiece of what is the largest log building in England. Although its awards and commendations are for its presentation, service and the freshly prepared food using fresh local produce, there is also something very special about the distinctive warmth and mellowness of its natural pine, the loftiness of the central area, the gallery level with its feature window overlooking the lake, and the cosy intimacy of dining tables with lake views and patio access.

Dishes on offer could include poached sundried tomato tortellini filled with a spicy ratatouille served with a gazpacho sauce, a warm smoked salmon and plum tomato salad tossed in a lemon saffron and olive oil dressing or broccoli and stilton soup with a lemongrass dumpling accompanied by warm homemade olive bread. In the land of robust, wholesome food spare a thought too for a black pudding and wild mushroom salad, or pan seared venison with a kumquat and fennel salad, raspberry vinegar dressing.

Amongst main courses on offer look for pan fried lamb's liver with herby bubble and squeak, smoked bacon and a red wine sauce, fillets of cajun spiced monkfish with a seafood risotto, smoked bacon and red wine reduction or roast loin of pork marinated with chillies and honey served on a sesame, onion and black olive pasta and a sweet chilli sauce. Not far away is Whitby, so the crab pancake of that name on the menu has a good pedigree, and for the connoisseur of such matters a grilled buttered mackerel with tomato compote and tapenade is a special treat.

A steamed ginger and treacle sponge with a vanilla crème anglaise is welcome at any time, more especially after a brisk day out in the heady Yorkshire air, with iced orange and chocolate parfait with a peppermint and malibu reduction for those with not a care in the world, together with a trio of individual crème brulee, vanilla pod, dark chocolate and nutmeg or raspberry panacotta with a raspberry ice cream.

Remenber too that this is Yorkshire, and that means Wensleydale cheese, now given to expanding its range with variations; but worry not, the original crumbly stuff we old hands love is still as good and available as ever, and served with plum and lime chutney and homemade rosemary bread.