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Pinchinthorpe Hall has a long and distinguished history going back to the 12th century, and careful searches reveal the evidence of former buildings and habitation.

Part of the outbuildings have been converted into a micro organic brewery and brewhouse bistro with pleasing results, whilst fine dining can be enjoyed within the house. The whole place is redolent of quiet good taste.

From a frequently changing menu expect to find starters of a gateaux of Dexter beef, a wonderful affair of black pudding, flat mushroom and grilled tomato topped with a fried local quail's egg, served on wilted garden spinach. Main courses include an organic medley of pork with loin, cutlet, crisp belly, noisettes of fillet and rillettes of large black woodland pork, served with a baked apple and stuffed with Ribblesdale smoked goats' cheese and an Ampleforth cider and thyme sauce.

The baked chocolate pudding that might well follow is served with a Tia Maria chocolate sauce and lemon ice cream cake, or you could settle for the spotted dick with a glazed apple, homemade vanilla ice cream and cinnamon scented custard.

As you may have gathered Pinchinthorpe is not a place for the faint hearted when it comes to matters of cuisine. Lighter meals are available at the Brewhouse Bistro and throughout there is an excellent range of wines and ales, some brewed on the premises. Some of the ingredients are reared or grown locally, all are of a high quality.