The Eskdale

The story

The Eskdale Castleton | Good Food Guide Recognition for Modern British Dining

The kitchen and its seasonal approach

Tucked along the River Esk, The Eskdale in Castleton holds a standing invitation in the Good Food Guide for its grounded modern British cooking. Chef Murray Wilson joined from Rudding Park’s Horto and maintains a visible presence during service. He guides preparations that highlight regional ingredients rather than relying on heavy technique. Veteran cook Dave supports the pass with precise execution, treating local dairy and Yorkshire vegetables as primary drivers of flavor. This collaborative setup ensures every plate reflects the surrounding countryside.

Dishes that anchor the menu

The menu balances pub familiarity with refined technique, anchored by barbecue-smoked Scottish mackerel served alongside heirloom carrots and saffron aioli. A roast of North Sea cod receives a light scallop mousse and caviar sauce to elevate the fish without masking its natural sweetness. Hunters will find the Moroccan-spiced venison loin paired with giant couscous and date sauce, while the pan-fried hake rests on buttered Jersey Royals and samphire. Sweet finishes lean toward texture, featuring a lemon posset with cardamom shortbread and a strawberry cheesecake enlivened by elderflower champagne foam.

Setting and hospitality

Owners Kirsty and Marcus discovered the former 1865 pub years ago and have steadily restored the space into a comfortable community hub. Guests choose between the original bar area or the elevated garden deck overlooking the water. Kirsty draws on extensive hospitality management experience to guide service, while Marcus handles behind-the-scenes operations and welcomes visitors from the bar. The beverage program complements the regional British plates with an extensive wine selection and reliable local pours like Black Sheep Bitter.