Harefield Hall

Local legend has it that Henry VIII gifted Harefield Hall to a staunch supporter during the dissolution of the monasteries. It may not be true, but driving down the steep narrow lane towards this beautiful, remote, ancient pile, you feel a definite sense of history.

Upon arrival we were shown to a wood-panelled dining room with a grand fireplace, dark floorboards and floor-to-ceiling sash windows that afford magnificent views over lovely Nidderdale.

Our starters couldn't be called the most adventurous choices when merely described as paté and scampi, but Harefield brings its own twist to these dining staples. A zesty whisky marmalade teased out the rich flavours of my coarse-textured duck and Port paté, while my partner's king prawns and Whitby scampi were sautéed in a beautiful garlic butter with fresh ginger and lemon. Perfectly pink medallions of Gressingham duck breast followed with a superb orange and peach liqueur sauce and an impressive array of vegetables. Across the table, the slow-braised lamb shank on a bed of mashed potato with a rich redcurrant gravy went down very well indeed. The quality was consistent throughout and we concluded by sharing a diet-busting hot chocolate fudge cake with a strong, reviving coffee each. Henry Tudor would surely have approved