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West Yorkshire
The Old Bore

The Old Bore is a family-run, 200-year-old coaching inn located in the small village of Rishworth, at the foot of the Pennines. Contrary to its name, The Old Bore is anything but. This new and exciting venue has been injected with vivacity ever since chef-proprietor Scott Hessel (chef profile page 77) took over back in 2004. Since then, the restaurant has been a consistent award winner, achieving many culinary accolades, including an AA rosette.

Within an interior poised somewhere between a gentleman's club and a hunting lodge, customers will rarely find themselves feeling bored. Decorations include captivating paintings, curios, antique and high-backed leather chairs, stuffed animals, stag mounts and an incredible antler chandelier.

The Old Bore's menus are constantly changing to reflect the seasons, with different ingredients picked up from the market every week. Since opening The Old Bore, Scott Hessel has been dazzling diners with his creative, confident style of cooking. Scott has created a tantalising 'tasting menu'; it's a fantastic introduction to the restaurant and a great way to sample a range of quality produce. Examples from the multi-course taster menu include Spilman's asparagus soup; sea bass and king scallops with cauliflower, samphire and Cumbrian pancetta; and local aged beef fillet with parsnip, girolle mushrooms and spring garlic. Scott is continuously striving to forge partnerships with new suppliers, and regularly makes use of as much local and Pennine produce as possible. Moorland game, free-range duck and Ryburn lamb are just a few of the products that grace the menu.

You may find yourself salivating over the dishes from dinner menu, such as carpaccio of warm lamb breast, black pudding wontons and flavours of piccalilli. For your main course, why not tuck into a trio of Yorkshire-sourced venison: pan fried fillet, braised shin shepherd's pie and liver, with braised red cabbage and butternut squash purée. Or, pan-fried sea bass fillet and crab risotto accompanied by a small salad of chorizo and fennel. From the vegetarian menu, sample the stew of new potatoes, asparagus, morels, fresh peas and herb cream. To finish off the experience, try one of the indulgent desserts, such as the hot chocolate tart with peanut butter ice cream and salted caramel.

If you're in no hurry to leave, head to the bar for a nightcap. Here you will find a multitude of fine cask ales, and a range of wines from the dangerously quaffable to the downright luxurious. At the time of writing, an exciting new refurbishment was taking place - why not turn your friends green with envy and be the first to hire out the private party room for your celebration?

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