Tempest Arms, The

In the benevolent shadow of Broughton Hall, from whose family they take their name The Tempest Arms enjoys a great reputation for hospitality in this relatively remote part of Yorkshire. Cooking is sturdily British both in cuisine and standards of hospitality.

Starters of grilled buttered crumpet topped with smoked salmon, chive sauce and a poached egg set the tone, or shredded smoked duck with warm brie and apple, salad wild rocket leaves and plum dressing.

The renowned Tempest mixed grill offers 'meat, meat and more meat' with all the usual additions; lamb thingy me bob is generally regarded as their most favourite dish, minted gravy, with the lamb slowly cooked on the bone, or there's baked pork meat balls with apple and prune on creamy mashed potato with brandy and mustard sauce. But for something rather different try the chicken, leek and Blue Wensleydale cheese pie, baked with a puff pastry lid served with fat chips.

The Tempest fish pie has good form but my money goes on the crab, salmon and smoked haddock fish cake, with prawn sauce and chipped potatoes. Amiably referred to as Hymn Sheet starters are such delicacies as black pepper potted seafood, pan fried fresh sardines with a sweet Thai dressing, or that old charmer the smoked mackerel and horseradish with plum tomato and basil toast.

There really is little ingenuity with food that they have not thought out here, with the predictable result that the place is besieged. Coupled with a forthright attitude that stops well short of brusqueness it is not surprising that in a Yorkshire location The Tempest Arms succeeds brilliantly. Do not miss the opportunity to add them to your culinary escutcheon.