The Blackwell Ox, Sutton-on-the Forest
Having heard good reports about the Blackwell Ox, we decided to give it a try. On entering the pub you head left to the bar as the two dining rooms are (unusually) situated in the front of the pub. The bar area is small but cosy with smart decor. There was a good choice of dishes to choose from with the specials board featuring starters of duck and chorizo salad and mussels and main courses included steak, haddock in beer batter, lamb and pork dishes. For those wishing to eat in the bar area there is a very reasonably priced bar menu with a different dish each day costing around £7.95-£8.95. We had chosen to book in the dining room and were shown through into a comfortable wooden-floored dining area.
As an appetiser we were brought a mushroom mousse in a small glass as well as fresh, warm bread rolls. Our starter of mussels was delicious and for main courses we chose the lamb shank on a bed of spring vegetables (£14.95) and a locally sourced Rib-Eye steak (Spilmans of Helperby) served with baked onion and tomatoes (£16.95). Both were very tasty and the meat tender. The desserts were tempting and the chocolate ice-cream with cinnamon pancake was a great way to complete our evening meal. All in all, the bill came to around £62 for two courses each plus a bottle of Chilean Merlot and a couple of extra drinks from the bar.
The Blackwell Ox, Sutton-on-the-Forest also has rooms for those looking for accommodation and is featured in the AA guide to the best bed and breakfasts in the UK. The Blackwell Ox is located in a small village to the north of York and only about 15 minutes drive from the city centre and half an hour from the North York moors. Sutton Park (gardens and tea-room) is just a five minute walk away so the pub would make an excellent base for anyone wishing to visit York but preferring to stay in the quiet countryside around York.
This entry was posted on Saturday March 28th, 2009 at 3:00 PM and is filed under Places to Stay, Places to Eat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response.
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