Wyvill Arms, The

This former 18th century farmhouse in the Yorkshire Dales is now a well established hotel with restaurant, offering the well-known and traditional Yorkshire hospitality to an ever widening audience, as more people become aware of the delights on their own doorstep.

Our concern here is with the restaurant, where Kevin Wigglesworth, Nigel Stevens, and Jimmy Stevens offer menus that embrace the best of the local produce with traditional dishes that have many a twist amongst them.

Their menus follow the seasons and starters can include deep fried prawns with sweet and sour sauce, or savoury onions and mushrooms with garlic sauce served on crusty bread.

A braised jarett of pork is served with sauerkraut roasted garlic potatoes served with a pork jus, and other main courses involve chicken, lamb and ham shanks, and calf's liver, the latter served with lentils, pearl onions and smoked bacon with port gravy.

A riot of steaks, all sourced from butcher Nigel Hammond of Bainbridge confronts the determined carnivore with some pretty fiercesome choices, including the Chicago Beast described as a "rump to die for". A fresh fish of the day dish is available.

Desserts come not out of a freezer pack, but are all homemade and wholesome, and José Loarté will tend to all front of house requirements, such as advice on wine from their well travelled wine list.