We eat at a lot of places. At this point, it’s no secret – especially if you follow us on Instagram or Tiktok. But even when you frequent restaurants as much as we do, it still takes a lot for a meal to well and truly blow us away. But The Abbey Inn Byland did exactly that.
We’ve closely followed acclaimed chef Tommy Banks‘ ventures ever since we became interested in food. His work at The Black Swan at Oldstead has been applauded and awarded since way back in 2013, when Banks took over the kitchen at the family-run pub and became the youngest-ever chef to receive a Michelin Star.
Now, Banks’ empire has grown significantly, with numerous successful restaurants under his belt including York’s Roots, The Black Swan at Oldstead, and the newly opened The Abbey Inn – the pub where Banks previously worked as a pot wash aged 14.
Coming full circle, today, Banks has reopened and reinvigorated the North York Moors pub with Head Chef Charlie Smith – retaining its cosy, traditional pub vibes and bringing elevated British grub to the table. Most of which is sourced from his family’s own farm just a stone’s throw away.
Overlooking the magnificent ruins of Byland Abbey, the wow factor begins as you step out of the car park. Greeted by the towering size of the 12th-century Abbey’s stunning curves and intricate details, guests are immediately encapsulated by the history of the location. And for us, this was amplified even as we entered the pub, thanks to us (somehow) nabbing the best table in the restaurant: the one with breathtaking views of the Abbey.
Starting off our evening with a pint of Black Sheep and a glass of crisp rosé by the fire – the perfect recipe for warming up after exploring the Abbey – we had the opportunity to really soak up the vibe of the venue, admiring its original features, the many vintage Yorkshire books on display, and the friendly hospitality. Dining at The Abbey Inn is more than a ‘get-in-get-out’ experience. It’s one you savour every second of, enjoying the atmosphere with every sip and every bite.
But moving swiftly onto the food, since I know that’s what we’re all here for. In sheer anticipation, we’d already (kind of) decided what we wanted to try before we’d even left the house. After hearing how it took Banks and Smith two months to perfect their now-iconic Byland Burger, the dish found its way to the top of our list, and it was certainly cemented by the late Dave Myers calling it the ‘ultimate’ burger last year, too.
To start, we opted for the beef tartar – made with Dexter beef reared on the Banks’ Oldstead farm – and the Jerusalem artichoke and truffle pottage, both small windows into just how exciting this meal was going to be as genuine food lovers.
I almost felt like a giggling toddler as I watched my burger heading towards me. It’s hard to know what to expect from the ‘ultimate’ burger, so while my bar was set high, I didn’t really know what it was that I was looking for. That was, until I cut it in half and saw beautiful rare, pink beef smothered in gooey cheese. Almost Alpine-like and American at the same time.
As expected, the beef was incredibly soft and tender, amplified with the bold flavours of pickles and a chicory root jam, which left a slightly aniseed flavour, perfectly complemented by a soft British cheese. Dave Myers was right. I wanted to pick at every last crumb of this expertly crafted burger.
The second dish we ordered was a March special – one of The Abbey Inn’s pies developed by the team in celebration of Pie Week (an event taking place at the restaurant until 29th March). Filled with Dexter beef from the Oldstead Farm, beer-braised onions and Timothy Taylor’s Landlord ale, this certainly wasn’t your typical pub pie.
Rich with a delicious flaky crust, it’s clear that flavour had been more than considered when creating these special pies, putting an elevated twist on a traditional classic with not only beef sourced from the farm close by, but proper Yorkshire ale, too.
To finish, keeping within the elevated ‘pub grub’ theme, we opted for The Abbey Inn’s seasonal take on the beloved ice cream sundae using local milk and foraged toppings – this one in particular finished with rhubarb and rosemary. It was a refreshing way to cleanse the palate after our meal, and a unique take on the classic which didn’t suffer for its lack of strawberries and chocolate. Coming from a chocoholic, I’d call this high praise indeed.
The Abbey Inn can be found in the village of Byland Abbey, North York Moors, directly opposite the stunning Byland Abbey itself. Open Thursday-Monday. The Abbey Inn, York YO61 4BD. Booking recommended.
Read more: We Tried One Of Yorkshire’s Acclaimed Michelin Star Restaurants – But Was It Worth It?
