Thai House Restaurant

There is certainly no doubt about the enthusiasm of Yorkshire folk for the Thai House in Skipton which, given the average Yorshireman's reluctance to embrace customs, cuisines and a whole host of other matters located beyond the county boundary, says a great deal about the attractions of Thai cooking, and Thai House in particular.

Located at 'the gateway to the Dales', Thai House infuses a splash of the exotic East into this green and pleasant land, perhaps offering a clue to its popularity within a populace who have a gritty admiration for anything they perceive as genuine.

The range of dishes is truly breathtaking, and that's before you reach point of contact with some of the spicier dishes. The Head Chef, a former executive chef at the Hilton Hotel in Bangkok, does not hesitate to combine the best of the local Dales produce with exotic spices and fruit imported from Thailand. The wine list too has a weighty Thai input.

For those who like deep-frying confections should get themselves along to the Thai House where ice cream is given the treatment to great effect, lightly coated in coconut it is just flashed for a couple of seconds to fuse the coconut to the ice cream, it is enticingly called the Bangkok Smile.

Over 100 dishes make regular appearances on the menu here, with Thai fish cakes, deep fried King prawns in a light, crispy batter, and chicken satay with spring rolls, prawn toast and pork spare ribs to share between two, are favourites.

Tom yam soup is a much-loved Thai dish, notably the goong, a hot and sour prawn soup with lemon grass, chilli and lime leaves. Three different types of curry, red, green and Massaman, with a fine array of panang, chicken, pork and beef offer a bewildering choice, with the ever faithful stir-fried beef with ginger, onion, spring onion, mushrooms and pepper to gladden the hearts of many.

There are some very good value set menus including the Golden Siam, with two courses and a three course option. As with most Thai restaurants, you pay more for the privilege of eating a la carte, but the extent of the flavours and reliability of the results on the table, is a small sacrifice for a cuisine that is delightfully inspiring.