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Fine food and wines are served in The Burlington Restaurant. Head Chef Michael Wignall has made a reputation for himself as one of the country's leading chefs and the restaurant was awarded a star in Michelin's The Red Guide 2003, placing it in the top 110 restaurants in the country.

Managing Director, Jeremy Rata's interest and experience in the field of fine wines has been instrumental in the selection of the 1500 bin wine list including an outstanding choice of rare wines and vertical vintages. A key feature of the list is the choice of over 60 house wines.

On the walls of the restaurant is a series of reproduction architectural drawings by William Kent, friend and colleague of the Earl of Burlington, an ancestor of The Duke of Devonshire. Lord Burlington was a patron of the arts and the most famous amateur architect of the early 18th century. The originals are part of the world famous collection of drawings at Chatsworth.

The tables are polished antique dressed with fine bone china, crystal and silverware. The restaurant has been extended into a conservatory, which looks out over the Italian garden and towards the Wharfedale fells.

Michelin starred chef Nigel Haworth couldn't have asked for a better opportunity to work in tandem with Yorkshire's farmers and suppliers, and The Bull at Broughton suits him exceptionally well. A part of the Ribble Valley Inn group and taking its name from the Broughton Estate's famous herd of shorthorns, there has been an alehouse on the site since 1702. Now there is al fresco dining happening in summer and blazing log fires in winter.

The locally inspired menu has specialities such as Yorkshire pudding with gravy, slow cooked oxtail bits and Mrs Carr's raspberry vinegar to start. Main courses include Whitby scampi in beer batter and Wakefield rabbit, bread crumbed and pan-fried in butter, and to finish there is Frumenty, a traditional dessert with Dale raspberries or strawberry sundae with pomfret cake ice-cream.

Chicken nuggets are a thing of the past and little diners at The Bull are now moving on to try scaled down versions of adult meals like chipolata sausages and English pancakes.

Canalside is exactly what the name implies, as it perches in a idyllic position by the edge of the canal, making it a perfect place to 'eat, drink and watch the world go by'.

There are different menus available throughout the day at Canalside, ranging from a selection of light bites and sandwiches, to the more substantial simple mains. They have a two course lunch menu, which changes fortnightly so there is always something new for you to try, and an early bird menu which runs until 7pm. They've designed these menus to offer customers as much choice and diversity as possible, while keeping the same quality and great value as their evening a la carte menu, available seven days a week from six o'clock.

Being situated in the heart of the Yorkshire Dales means that they are able to source a wide range of quality suppliers, like their butcher, 'Jackson's of Cracoe', who are involved in a quality assurance scheme called '3-Dales meat' encompassing Airedale, Wharfdale and Nidderdale. So all their meat has come from within a twenty mile radius of Ilkley, guaranteeing locally reared, top quality produce. They also get all their dairy products from Town Head Farm at nearby Grassington.

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.

Whilst primarily a place for groups looking for action-packed days in the country, the excellent restaurant is open to all and well worth paying a visit. The fact that you might subsequently be tempted into something a little more lively than toying with an excellent steak is neither here nor there.

The à la carte menu offers five attractive starters including scallops with angels on horseback served with tomato vierge sauce, or seared carpaccio of beef, creamed horseradish, watercress and Parmesan shavings.

The hotel is owned and run by the Bannister family within whose estate it is located. Home reared produce is employed wherever possible, so expect to see Coniston Estate rack of lamb served with sliver skin onions and broadbean cassoulette and mini Hassle back potatoes. In season game will often be available, and fresh red snapper served with Mrs B's homemade chutney served on a bed of parsley sautéed potatoes and white wine sauce is also very popular.

In September when wild duck are plentiful you could find birds that have fed well on the stubble served with braised spring onions and asparagus, smoked bacon mash and sloe gin sauce. Follow with apple charlotte and custard, or a platter of fine dining cheeses served with homemade Dundee cake, apple, cinnamon chutney, grapes, celery and biscuits.

This is a highly attractive place to visit, just for the day, or longer to let the relaxing vibes of the Yorkshire Dales iron out the creases.