The Nags Head

A country inn has stood on this spot in Pickhill for over 200 years, and for the last 40 years innkeepers Edward and Janet Boynton have upheld a proud tradition of serving the finest food and drink. The restaurant holds two prestigious AA rosettes. A real fire and solid wood furnishings will immediately welcome you; it's an atmosphere which instils confidence in all guests. This couple certainly know what they are doing and care about offering the best in service and cuisine.

Edward informed me that not only had the succulent venison haunch come from nearby Duncombe Park Estate, but that he had shot it himself. Beef, lamb and chicken come from local farms; wild rabbit and pigeon from nearby fields. The carpaccio of venison, beef and duck are all cured on the premises. Free-run salmon is line-caught from local rivers, and the crayfish comes from local lakes and is kept alive in tanks at The Nag's. Fruit and vegetables carry the same proud provenance, including artichokes from the old vicarage. Even the hand-pulled ales are from Yorkshire, although the drinks selection is worldwide, with over 100 wines and a vast selection of spirits - including Armagnac dating back to 1946. There are 12 en-suite rooms and a wonderful stone-flagged traditional tap room. The Nag's Head is a truly traditional inn.