The story
Just outside Beverley, in the village of South Dalton, the Pipe and Glass is a Michelin-starred pub that feels both refined and genuinely welcoming. James and Kate Mackenzie took over the 17th-century coaching inn in 2006 and, within four years, earned it a Michelin star – an accolade the kitchen has held ever since. James runs the kitchen, Kate runs front of house, and together they’ve created a place that balances a proper Yorkshire pub with serious cooking.
The bar serves real ales and welcomes walk-ins for drinks and bar food, while the restaurant offers the full Michelin-starred experience. The cooking is rooted in British and seasonal produce, much of it grown in the pub’s own kitchen garden and herbarium. The menus change regularly and include lunch, evening, Sunday lunch, vegetarian, vegan, and a dedicated “little people’s” menu – so no one is left out.
The Pipe and Glass also holds an AA Notable Wine List award, and its cellar is carefully chosen to suit all tastes and budgets. The building itself has a long history – parts date back to the 17th century, and the site was once the gatehouse to Dalton Park. A 400-year-old yew tree still stands in the garden, which has been redesigned with “intriguing little nooks and crannies” for guests to explore.
For those who want to stay, there are nine luxury boutique rooms across two locations: The Garden Rooms at the pub and The Old Lambing Yard, a short walk away. The Mackenzies are also active in the local community, running initiatives like the Golden Apron competition for young chefs and hosting charity events.
Whether you’re after a sandwich in the bar or the full tasting menu, the Pipe and Glass delivers a consistently high standard – and has been doing so for nearly two decades.
Recognition
Ambience
Details
History
High quality cooking
Located in an impossibly charming village about an hour's drive east of York, this delightful inn has been home to James and Kate Mackenzie since 2006, and it has gone from strength to strength over the years. Happily, the owners have never lost sight of their original vision of an informal country pub dedicated to impressive cooking with a local accent – ‘not fine dining but brilliant consistent food,’ according to one fan. There’s a commitment to Yorkshire’s bountiful larder, the same menu is served in the bar (no bookings) and restaurant, while afternoons bring sandwiches, soup and savouries. They even look after your children nicely with a sensible menu of roast chicken, sausage and mash, risotto and lots more. James Mackenzie doesn't trade in dolls-house portions or superfluous smears; instead, his dishes are hearty and substantial – as in a generous serving of Dales lamb (BBQ rump and a crispy croquette of belly meat) alongside a delicate tartlet of spring vegetables and Yorkshire Fine Fettle cheese, plus nettle and mint purée, beer and barley jus. Our springtime visit included grilled asparagus served with a dressing of Yorkshire’s own chorizo, followed by a substantial dish of cider-braised rabbit topped with a wild garlic crumble containing pancetta, black pudding and cannellini beans. Asparagus turned up again in a special of wild halibut with Jersey Royals (doused with seaweed butter and served in a mini copper pan). Desserts are hard to resist, especially the exceedingly lemony, lemon curd parfait and meringue ice cream. And if you just fancy a little sweet something, try the ‘treats’ – a trio of macaroons or mini salted caramel doughnuts, hot from the pan and rolled in sugar. The thoughtful wine list is a fine match for the food, with plenty by the glass and half bottle (including a Pomerol and Margaux at £38), plus a selection of ‘fine and rare’ vintages; there's also a selection of Thomson & Scott non-alcoholic tipples. Five luxurious bedrooms are located in the pub and a further four are close by in the village.
2 Rosette Award for Culinary Excellence
Location
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