The Duke of York
A former coaching inn on the ancient Great North Road, The Duke of York is named after Edward, the fourth Duke of York, who beat the Lancastrians in the Battle of Barnet only a stone’s throw from the pub. With its open fires, antique furniture, art prints and old photographs, The Duke of York makes the most of its heritage as a traditional inn. A spectacularly well-stocked bar forms the heart of the pub and there is a spacious landscaped garden to the rear with a large family-friendly seating area.
Landlord John, who has a long history in catering, is a genuinely warm and friendly host, and, when we visited, service from every member of the team was highly professional. All the dishes are made on-site by a chef who celebrates the best of local, seasonal food and offers an unusual menu of British classics with exciting international touches. We started with pan-fried king scallops with carrot purée, caper and herb dressing and dried Parma ham, and the unique and delicious red wine-cured salmon with orange and cardamom panna cotta. My companion followed with warm baby squid, chorizo and king prawn salad, which was also superb, but to my mind the game pie was the best dish of all with its crisp, light suet pastry and comforting mash and buttered greens. Full though we were, we found room to sample the delectable homemade chocolate brownie and sticky toffee pudding.