Yorkshire food is top attraction
An East Yorkshire freehold has reopened following a £500,000 refurbishment.
The Star at Sancton in East Yorkshire is run by Ben and Lindsey Cox, who have added a new bar area and extended the restaurant to add 80 covers.
Ben Cox is head chef and much of the produce featured on the menu consists of produce from village allotments and the pub's own vegetable garden.
The pub's menu features pressed terrine of brawn, endive, Jersey potato & chive salad with pig twig and North Newbald Cyder reduction (£6.95); Scarborough woof cakes, Wold top best bitter battered chips, pea puree with caper berry & lemon dressing (£6.95); bubble & squeak cake, roast spring leeks with Tony's poached hen's egg (£13.95); Houghton estate venison & ale pie (£13); pea & ham shank soup, chive & black pepper crème fraîche (£4.95) and pecan nut & treacle tart with vanilla ice cream.
