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Hob Green is set amongst rolling acres of Yorkshire countryside, only a few miles from both Ripon and Harrogate. Its rural setting underlines its commitment to local produce, not least what they grow themselves in their own walled garden. Two of the specialities at Hob Green are the superlative contents of their cellar and their celebration of fish on Fridays. At some restaurants chefs come and go like the laundry, but not at Hob Green where in 23 years there have been only four Head Chefs, and the current one is clearly enjoying himself.

Fish is well to the fore, and starters include half a dozen Pacific oysters grilled with pancetta, red peppers and pesto sauce, oak smoked salmon with creamed horseradish, or sauté lambs kidneys in coarse grain mustard, red wine and spring onion sauce. For main courses a pan-fried whole Dover sole catches the eye, or a roast whole partridge with black cherry and cassis sauce. Fish on Friday depends, as ever, on the market but likely encounters are grilled Portuguese sardines in lemon scented olive oil, a freshly dressed Cromer crab on a bed of pickled samphire, or for the really indulgent the deep fried gougons of sole with garlic mayonnaise.

Heading towards recovery time lend a thought to the tuile basket of bananas, Greek yoghurt and warmed honey, or the plum and port fool with shortbread hearts. Hob Green is somewhere to go when you have time; time to enjoy the scenery, the setting, the care taken over presentation, as well as the competent service, and certainly not overlooking that wonderful cellar.

The General Tarleton is a 250 year old coaching inn with fourteen bedrooms, owned and run by John and Claire Topham. For some eighteen years John was head chef at The Angel Inn at Hetton near Skipton, where he played a major part in winning its national fame and many awards. Now he and Claire have brought their expertise and experience to bear on the General Tarleton, applying the same high standards there and achieving considerable recognition, especially from the major food guides.

The kitchen team led by John offer food that wherever possible has been sourced locally, and is in tune with the seasons. The menu has plenty of charm and variety on the grand scale, the sort of menu you look at and wonder if you dare order a bit of everything. Start with the homemade soup of the day or little moneybags, a treasure of seafood in a crispy pastry bag with lobster sauce. Whitby is not far away so some pretty fine seafood finds its way to headquarters, including prawns and scallops. There is also a roast sirloin of Angus beef, and slowly braised shoulder of Yorkshire Dales lamb.

History does not record the General's attitude to wine - presumably as long as it was red it was okay - but there is no doubting John Topham's affinity to the subject. Using careful buying and a modest mark-up they are able to offer striking bargains on a list that has character and breadth.

Situated just off the market square in Knaresborough, Verralls delivers on the promise of being 'a great place to meet and eat' in this part of North Yorkshire. Although open only for breakfast and lunch on most days, this is definitely a place to visit for a morning cup of coffee or a light meal in the afternoon.

Hearty is the way to go at breakfast time with two each of bacon rashers, eggs and sausages with tomato, mushrooms and baked beans, served with fruit juice, toast and marmalade. A special event dinner is certainly easy on the wallet and embraces choices like homemade soup with French bread, poached breast of chicken with a white wine and mushroom sauce, French beans and new potatoes, and sherry trifle. Enjoy a classic Sunday lunch with the family - a selection of roast beef with Yorkshire pudding or poached fillet of salmon with parsley butter - and finish with your choice of sweet from the cabinet.