The Malt Shovel at Brearton is due to reopen today under new ownership.
The 16th century venue near Knaresborough forged a good reputation for traditional pub food under previous owners Charlotte and Les Mitchell.
But they decided to sell after 28 years, having leased the pub for the last 18 years before retiring to Cumbria in 2015.
The Malt Shovel
It has been taken over by Ignition Pub Management on a three-month trial, and will be managed by partners Laura Davis and James Campbell.
Both worked at the pub previously: Mr Campbell, who was a sous chef, will run the kitchen and Ms Davis, who has 15 years experience in hospitality, will be in charge of front of house.
The couple held a pre-opening for villagers and regulars last night but will open to everyone from noon today. Ms Davis said:
“I want to reassure people that we are very much keeping it the same. We don’t want to change things too much.
“It’s a great opportunity and we are very excited.”
The dining area
Ms Davis said the menu would be “very similar” although there were plans for a lower priced lunchtime menu featuring sandwiches and they were also considering introducing afternoon teas.
She added the couple also hoped to eventually spruce up the outside space.
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Bay Horse at Goldsborough appoints new manager and head chef
The 17th century Bay Horse Inn at Goldsborough has appointed a new manager and head chef and revamped its food offering.
Clare Oglesby and her husband Mark, who own nearby Goldsborough Hall, took on the village pub in November 2019.
The pub, near Knaresborough, was fully refurbished but then had to close due to covid.
Ms Oglesby said:
“After being open/shut/open for the last couple of years with the covid times, we finally have the right team in place to drive the pub forward.”
The inn will continue to provide traditional home-cooked food but Ms Oglesby said visitors would notice a difference in terms of quality and presentation with the new team in charge.
Marius Salaru, who was previously deputy general manager at Goldsborough Hall for three years, has taken over as manager.
Eric Mucha, whose previous experience includes running the kitchens at Goldsborough Hall, has been appointed head chef. Originally from Krakow, Mr Mucha has been a chef in the UK for over 10 years and has cooked to a 3AA rosette level.
Mr Salaru said:
“We are thrilled to have Eric as our executive chef. He brings a wealth of experience from his fine dining background, which is reflected in the new seasonal menu and daily specials.
“The pub is cosy with a real fire, traditional oak beams, and is great for families and locals. It’s got dog-friendly areas as well. Having an amazing chef will elevate our offering, taking it to the next level while still being affordable.”
The menu will change seasonally, using ingredients and produce from Goldsborough Hall’s kitchen garden.
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Mr Mucha said:
“I am so excited to be working at The Bay Horse Inn and plan to incorporate as much local produce as I can to my dishes.”
Recent specials include pan-fried scallops, venison steak and chocolate delice as well as a new vegan menu.
The venison steak dish
The Bay Horse Inn, which opens daily, dates back to the early 17th century.
It is named after the original Bay Horse, the Byerley Turk, the eldest of three stallions that make up all thoroughbreds today, which was buried in the grounds of next door Goldsborough Hall, in 1706.