14th-century thatched inn with chic rooms and a high-class restaurant.
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I have had my eye on eating at The Star Inn for about eight years. Myself and my girlfriend have eaten at many Michelin Starred restaurants around the world, all of which have been incredibly friendly, and functioned like a well oiled machine. The Star Inn for us was a far cry from this experience. How on Earth this establishment have a business, let alone a Michelin Star is beyond us.
To begin with, we arrived and there was no one waiting to greet us and show us to our table. Immediately it was strange as when someone finally arrived to greet us, rather than showing us to our table and taking our jackets, they took our jackets and left us waiting longer, blocking the way for the waiting staff and not knowing where to seat ourselves.
On our booking, I made a note that my partner is vegetarian as there was no mention of vegan food on the website, however she eats vegan whenever possible. We asked if they cater for vegan as soon as we had the chance, to which Sally was over the moon when they replied they cater for all dietary requirements. They said they would bring a vegan taster menu for her. After asking two more times, we were eventually handed a 3 course menu. We called over a waitress ,who seemed to be getting more annoyed each time we called her over, to let her know yet again that we would like a taster menu, to which she replied they would print us one off. This seemed very unprepared to us, even if we didn’t note it on our booking. A couple of minutes later, they brought over an amuse bouche, which wasn’t vegan.
By this point we had been sat down for nearly twenty minutes, had already finished a drink and had incorrect food served. We eventually had another amuse bouche brought to our table, and Sally politely said to the waitress that we weren’t very happy with the service or attitude of the staff so far and that we still hadn’t received a menu. This was a different waitress and she immediately became very defensive and was absolutely foul to Sally and was laying all of the blame on us. However, if we knew from the start it was so difficult to prepare for vegan without prior warning, she would have happily eaten the vegetarian dishes.
Our evening at The Star Inn would have cost the two of us in excess of £350, and the very least we would have expected would have been friendly staff. They seemed to be very focused on making the situation our fault, even though the first girl insisted it wasn’t a problem to cook vegan food for Sally. They never asked if we would like another drink while we waited, or anything else to fill the gap whilst they figured out the situation.
After around 30 minutes, we got our coats and left hungry, having not eaten a thing. We drove back to Haxby and had an absolutely great evening with the friendly and accommodating staff at The Parvin Indian restaurant.
If you plan on eating at a North Yorkshire Michelin Star restaurant, make absolute sure it is The Black Swan and not this absolute stuck...
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One night dinner B&B.|What more can be said about this Iconic North Yorkshire country Inn.|Multi-award winning restaurant that serves fine contemporary food and presents the best in hospitality.|Guest rooms are across the road in the Cross House Lodge, each room individually styled.|Our room had its own private entrance,and the en-suite even had a spa bath.||Daily specials, A la Carte, Tasting Menus, and Bar snacks are all served in the pub.|Once seated in the restaurant, we were served by the very charming Olly , who gave us an optional pescatarian menu choice of the evening.|We were allowed to have both of the|full-blown fine dining tasting menus.||To start, you are served the largest ever salted Breadstick, with a Creamed Wild Mushroom Whip.|Having both menus, we got to try more of the different dishes.|The snacks |Coronation Partridge Lollipop, Indian Spices.|North Sea Fish 'Buttie',||The bread course was so delicious.|Spelt Grain Sourdough, Local Cauliflower,|Dale End Cheddar and Black Autumn Truffle.|With these generous portions, how are we going to manage the rest to come.|We soldiered on obvs.through each quality dish.|The mains.|'Rich Man, Poor Man'|Mallard on the Crown.|Blood Sausage, Chewy Beetroots and Blackcurrant, King's Ginger Juices|* It's own Kebab Danish', 'Ernbers Slaw', Black Garlic.|Pan-roasted North Sea Monkfish with 'Bubble 'n' Squeak' Chowder of Savoy and Brown Shrimps,|Smoked Cod Roe, Croûtons.||OMG, the final dessert Orchard Apple Crumble Soufflé with Wensleydale Cheese and its own Ice Cream,|Aged Pedro Ximénez Sultana Syrup.||The combination of flavours, the presentation, quality, and quantity were all absolutely outstanding from head Chef Stephen Smith .|Not forgetting the impeccable service from the front of house team.|This is the Grand Master of Gastropubs that sets the highest standards of...
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One night dinner B&B. What more can be said about this Iconic North Yorkshire country Inn. Multi-award winning restaurant that serves fine contemporary food and presents the best in hospitality. Guest rooms are across the road in the Cross House Lodge, each room individually styled. Our room had its own private entrance,and the en-suite even had a spa bath.
Daily specials, A la Carte, Tasting Menus, and Bar snacks are all served in the pub. Once seated in the restaurant, we were served by the very charming Olly , who gave us an optional pescatarian menu choice of the evening. We were allowed to have both of the full-blown fine dining tasting menus.
To start, you are served the largest ever salted Breadstick, with a Creamed Wild Mushroom Whip. Having both menus, we got to try more of the different dishes. The snacks Coronation Partridge Lollipop, Indian Spices. North Sea Fish 'Buttie',
The bread course was so delicious. Spelt Grain Sourdough, Local Cauliflower, Dale End Cheddar and Black Autumn Truffle. With these generous portions, how are we going to manage the rest to come. We soldiered on obvs.through each quality dish. The mains. 'Rich Man, Poor Man' Mallard on the Crown. Blood Sausage, Chewy Beetroots and Blackcurrant, King's Ginger Juices It's own Kebab Danish', 'Ernbers Slaw', Black Garlic. Pan-roasted North Sea Monkfish with 'Bubble 'n' Squeak' Chowder of Savoy and Brown Shrimps, Smoked Cod Roe, Croûtons. OMG, the final dessert Orchard Apple Crumble Soufflé with Wensleydale Cheese and its own Ice Cream, Aged Pedro Ximénez Sultana Syrup.
The combination of flavours, the presentation, quality, and quantity were all absolutely outstanding from head chef stephen smith . Not forgetting the impeccable service from the front of house team. This is the Grand Master of Gastropubs that sets the highest standards of...
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