The story
Pipe and Glass is a modern British pub at West End, South Dalton, HU17 7PN, just outside Beverley in East Yorkshire, and it holds one Michelin star (2026). James Mackenzie runs the kitchen and Kate Mackenzie leads front of house, a partnership that has run the inn since 2006.
The menu draws on Yorkshire's larder. The Good Food Guide describes generous Dales lamb, with barbecued rump and a crispy croquette of belly, and cider-braised rabbit under a wild garlic crumble. Asparagus, Jersey Royals and lemon curd parfait also appear across the seasons.
The bar serves the same menu as the restaurant, and walk-ins are welcome there. Afternoon savouries run in the bar from 2pm to 4:30pm, Tuesday to Saturday. Nine luxury boutique rooms are split between The Garden Rooms at the pub and The Old Lambing Yard in the village.
Recognition
Ambience
Details
History
High quality cooking
Located in an impossibly charming village about an hour's drive east of York, this delightful inn has been home to James and Kate Mackenzie since 2006, and it has gone from strength to strength over the years. Happily, the owners have never lost sight of their original vision of an informal country pub dedicated to impressive cooking with a local accent – ‘not fine dining but brilliant consistent food,’ according to one fan. There’s a commitment to Yorkshire’s bountiful larder, the same menu is served in the bar (no bookings) and restaurant, while afternoons bring sandwiches, soup and savouries. They even look after your children nicely with a sensible menu of roast chicken, sausage and mash, risotto and lots more. James Mackenzie doesn't trade in dolls-house portions or superfluous smears; instead, his dishes are hearty and substantial – as in a generous serving of Dales lamb (BBQ rump and a crispy croquette of belly meat) alongside a delicate tartlet of spring vegetables and Yorkshire Fine Fettle cheese, plus nettle and mint purée, beer and barley jus. Our springtime visit included grilled asparagus served with a dressing of Yorkshire’s own chorizo, followed by a substantial dish of cider-braised rabbit topped with a wild garlic crumble containing pancetta, black pudding and cannellini beans. Asparagus turned up again in a special of wild halibut with Jersey Royals (doused with seaweed butter and served in a mini copper pan). Desserts are hard to resist, especially the exceedingly lemony, lemon curd parfait and meringue ice cream. And if you just fancy a little sweet something, try the ‘treats’ – a trio of macaroons or mini salted caramel doughnuts, hot from the pan and rolled in sugar. The thoughtful wine list is a fine match for the food, with plenty by the glass and half bottle (including a Pomerol and Margaux at £38), plus a selection of ‘fine and rare’ vintages; there's also a selection of Thomson & Scott non-alcoholic tipples. Five luxurious bedrooms are located in the pub and a further four are close by in the village.
2 Rosette Award for Culinary Excellence
Location
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