If you’d have asked me five years ago if I’d ever consider dining at a Michelin Star restaurant, I’d have immediately said no. As a Yorkshire lass, the idea of puréed everything and gold-sprinkled meats just isn’t my style – but luckily for me, the culinary world has moved past the smoke and mirrors, in favour of something we can all get on board with: local, seasonal, home-style. At least, that’s what I found at one of Yorkshire’s most acclaimed Michelin Star restaurants, the Pipe and Glass.
Tucked away down an unsuspecting lane in the East Yorkshire village South Dalton, it was clear upon arrival that the place was a real hotspot. Cars embellished the side of the path, while their actual moderately-sized car park was jam-packed. Naturally, we had a nosey at all the cars to suss out the kind of clientele a place like this would attract, and I was pleasantly surprised to find that it was a real mixed bag – read: both Porches AND Mini Cooper’s could be spotted.
After a good old nosey outside, we headed in – where we were greeted by one of our favourite sights in the whole wide world: a traditional pub. The former coaching inn dates all the way back to the 17th century in parts – something you may be able to see within the front of the building. Think dark woods, wooden beams, nods to the past adorned on the walls and a warming wood burner sat within a brick fireplace.
Because of our sheer curiosity, we got to the pub half an hour before our reservation, meaning we got to enjoy the holding area of the pub before being escorted to our table in the main restaurant – and if I’m honest, the decor mixed with the sheer anticipation of knowing we were about to get stuck into a delicious meal was probably my favourite part.
While we waited to be seated, we parked our backsides by the fire with a glass of vino, while selecting which dishes we wanted to indulge in when we arrived in the restaurant – and since we were feeling particularly fancy on this occasion, we opted to treat ourselves to not only mains, but starters and desserts, too. After all, we don’t exactly eat Michelin Star food every week.
When we arrived at our table, we were swiftly delivered the starters we’d ordered in the holding area – for me, the potted pork with spelt toast and sage butter, and for my partner, the salt beef hash cake. The presentation here alone was what set Chef James Mackenzie’s starters apart from any others that we’d had before, and that was before we got stuck in.
Unlike most other appetiser experiences we’ve had before, the starters at the Pipe and Glass whet our appetite enough without filling us up – perfectly portioned with just the right amount of everything. And as people who hadn’t dined there before, it gave us a real positive taster of what was to come.
Since the restaurant has a Michelin Star, we used this opportunity to order things that we wouldn’t usually, and sack off our trusty favourites in a bid to broaden our horizons (a pact I broke at the first hurdle when I ordered the Sunday roast). My adventurous partner, on the other hand, opted for the pheasant special – which arrived as a stew with the creamiest mash we ever did see. After hearing him proclaim how great his dish was for the third time, I had to have a taste for myself. The word I’d use to describe the sauce I found myself quickly dipping all of my roasties in? Addictive.
But what I was really rubbing my hands over was the roast beef. Now, I’m here to be honest. This wasn’t the best roast dinner I’ve had in my time (I’ve had a lot of fantastic roast dinners in my lifetime), but it was the best roast beef I’ve had in memory.
As a fortified beef snob who’ll turn her nose up at anyone who likes their beef burnt to a crisp, I allowed the chef to cook it as intended; medium-rare. The result will prove to any budding foodie: always trust the chef’s recommendation. The beef was melt-in-the-mouth – probably the only time I’ve ever experienced that. And after being aged for 30 days, it was packed full of flavour. Paired with a huge, fluffy Yorkshire pudding – I was a happy Yorkshire lass, and despite my last comment about it not being the best roast I’ve had, it’s still in my top 5, thanks to the melty beef and the rich, ale-infused onion gravy.
There’s an elevated feeling to the Pipe and Glass dining space. Not only is it decorated with gold-toned walls that just scream luxury, but it’s really spacious… Intimate at the same time. Like getting a golden ticket into the Country Club. On our table for two, we felt like we had the whole restaurant to ourselves, despite the place being fully booked. Tables aren’t crammed in to fit as many punters in as possible. Tables are placed with experience in mind. After all, it’s not just good grub that earns you such a prestigious accolade as a Michelin Star.
After scraping our plates clean and using the mammoth bowl of veggies from the roast to savour every last drop of the pheasant stew, we made the wise decision to sample the dessert menu. Did it push us over the edge? Yes. Was it 100% worth it? Also yes.
I was feeling ambitious so originally asked for the ‘Five Reasons to Love Chocolate’ – a medley of mini chocolate desserts – before changing my order to the dark chocolate millionaire pudding. A move I incorrectly thought would save me from pushing my tummy to the limits (again, worth it). For my partner, it was all about the sticky toffee pudding – a choice which broke his pact now of trying something new during our visit. Old habits die hard, I guess.
For us, the desserts really were the most memorable part of the three courses, the place where we could really tell the true heart put into every plate. Fresh, soft, rich, fluffy – this was most certainly not bulk-bought dessert topped with cartoned ice cream. Each pud was so obviously made on-site, and the team so clearly weren’t prepared to compromise on quality and flavour – despite the course serving just a sugary after.
So, our verdict on East Yorkshire’s only Michelin Star restaurant? Go for the gorgeous decor. Go for the desserts, and enjoy elevated pub grub and something different while you’re at it.
[Featured image: Pipe and Glass]
We recommend booking a table at the Pipe and Glass due to its popularity. Find out more and book here.