Celebrated table

The Star Inn

Name: The Star Inn
Address: High Street, Harome, North Yorkshire, YO62 5JE, Helmsley, GB
Telephone: 01439 770397

A Michelin-starred thatched inn near Helmsley serving terroir-driven Modern British cuisine crafted by Andrew Pern and Stephen Smith, featuring signature dishes and handcrafted Mouseman furnishings.

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The story

The Star Inn Harome: Michelin-Starred Modern British Dining Near Helmsley

Regional sourcing and kitchen leadership

The Star Inn at Harome sits on the southern edge of the North Yorkshire Moors, delivering Michelin-starred Modern British cuisine within a building that dates back to the fourteenth century. Chef Patron Andrew Pern purchased the property in 1996, establishing it as one of the UK's first gastropubs while retaining its status as the village local. Current Chef Director Stephen Smith, recognized as Yorkshire Life's Chef of the Year 2023, leads the kitchen alongside Pern, focusing on a terroir approach that sources ingredients from across the region.

Smith draws upon his tenure at Paul Heathcote's Restaurant and Pool Court to curate menus that highlight North Country produce. The kitchen utilizes levain-fed bread made on-site and honey harvested from hives in Harome itself. Suppliers include moorland game, Swaledale lamb, Whitby lobsters, and seaweed gathered from Robin Hood's Bay. An Austrian Beerenauslese from Domäne Wachau pairs specifically with the dessert courses, reflecting input from the restaurant's wine consultant.

Signature plates and sweet finishes

The menu highlights pan-fried foie gras sandwiched between roundels of grilled black pudding, a composition celebrated as a signature dish. Savoury courses include sticky braised ox cheek paired with Yorkshire blue cheese raviolo and Marmite-pickled radish. Seafood selections showcase North Sea turbot supported by poached langoustine, crispy calamari, Shetland mussels in sauce matelote, and fennel rouille. Sweet finales offer a baked banana soufflé enriched with Libations double-aged golden rum syrup and Pontefract cake ice cream.

Thatched architecture and Mouseman craftsmanship

The Grade 2 listed building retains cruck frames and a thatched roof reconstructed following a fire in November 2021. Restorers reinforced original oak beams to support the new roof, maintaining the fabric of a structure that locals believe once housed monks visiting Rievaulx Abbey. The dining rooms feature furniture by Robert 'Mousey' Thompson, including the bar installed in the 1930s and carved cheese trolleys presenting aged selections. A warren of beamed spaces separates the village pub area, which serves solid sustenance, from the restaurant extension dedicated to seasonal tasting menus.

Recognition

Awards & accolades

2026

The Good Food Guide

Very Good

Details

At a glance

The Good Food Guide 2026 — Very Good

Cuisines Modern British

Services Bar, Catering, Dinner, Fine Dining, Lunch, Private Chef, Private Parties, Private Room

History

On the record

2026

The Good Food Guide — Very Good

Synonymous with ‘true Yorkshire hospitality’, Andrew Pern’s country inn sets the benchmark for hostelries hereabouts. Pristinely re-thatched and restored, it still hides more than seven centuries of history behind its thick stone walls, while its warren of beamed rooms is home to a collection of hand-crafted furniture from Yorkshire's Robert ‘Mousey’ Thompson. All-comers receive the warmest of welcomes here – no wonder villagers still proudly use the place as their local, dropping by for pints of local ale and solid sustenance from a ‘pub menu’ that never loses sight of its Yorkshire roots (think peppered swede soup followed by calf’s liver with a fried egg). Sunday roasts are also ‘an absolute joy’ with their creative use of local ingredients. However, the serious culinary action takes place in the restaurant extension, where seasonal North Country produce reigns supreme. Here you will find ‘levain-fed’ bread, honey from Harome’s hives, moorland game, Swaledale lamb, seaweed from Robin Hood’s Bay, Whitby lobsters and the occasional interloper such as salt-cured skrei cod. The justly famous ‘rich man, poor man’ starter of pan-fried foie gras sandwiched between roundels of grilled black pudding is rightly renowned as a signature dish, although the carte and 10-course taster are stuffed with fulsome, richly flavoured delights and surprisingly creative combinations. Consider sticky braised ox cheek with Yorkshire blue cheese raviolo alongside Marmite-pickled radish and Lindisfarne oyster velouté or a seafood bonanza featuring North Sea turbot and a supporting cast of poached langoustine, crispy calamari, Shetland mussel ‘sauce matelote’ and fennel rouille. After that, carefully matured and truffled cheeses are arrayed on a bespoke ‘Mousey Thompson’ trolley, while desserts range from seasonal riffs on Yorkshire rhubarb to baked banana soufflé with Libations double-aged golden rum syrup and a dollop of Pontefract cake ice cream. Wine pairings have been thoughtfully chosen to match the food – an Austrian Beerenauslese, Domäne Wachau with that soufflé, for example – and the full list includes ample drinking by the glass.

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Established

Location

Find us

High Street, Harome, North Yorkshire, YO62 5JE
Helmsley, United Kingdom
01439 770397
reservations@thestarinnatharome.co.uk
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