The story
The Abbey Inn is a Modern British pub with rooms near Thirsk, at Byland, YO61 4BD, directly opposite the ruins of Byland Abbey. It is listed as Recommended in the Michelin Guide for 2026.
Tommy Banks, of The Black Swan at Oldstead, is Chef Director here, and chef Charlie Smith runs the kitchen. The menu reworks pub classics in what the house calls its Oldstead style. The Banks family farm lies two miles away and supplies the Sunday roasts, which use rare-breed Berkshire pork and Herdwick lamb.
The Good Food Guide rates the pub Very Good for 2026 and singles out a Dexter steak tartare, cut into small ruby-like pieces with wild horseradish, fermented peppers and smoked bone marrow. Smoked beetroot with ewe's curd, preserved Yorkshire rhubarb and linseed crackers is the lighter option. Cod comes with a mussel cream sauce. For a simpler order, there is a Dexter cheeseburger with fries, then a soft-serve sundae topped with Douglas fir, blackcurrant and white chocolate.
There are three dining rooms. The former piggery is the largest, with beams, giant flagstones, a double-facing log-burning stove and a conservatory-style skylight. A small bar with a snug suits those who only want a drink. Hand-pumped ales and seasonal cocktails share the list with a short wine selection that has plenty by the glass. In summer, the garden opens for drinks and snacks in view of the abbey.
Recognition
Details
History
With forested hills sloping onto fields of grazing sheep and the Gothic remains of Byland Abbey towering over the entrance, this pub with rooms is a dream ticket – no wonder it was snapped up by chef Tommy Banks (the Black Swan at Oldstead is nearby). Inside, there’s a little bar with a snug for those wanting a drink, but the main action takes place in the three dining rooms, one of which is the former piggery – an expansive room with beams, giant flagstones and a double-facing log-burning stove, all illuminated by a conservatory-style skylight. The mood is relaxed and staff stay on top of their tasks, while cute details in the handsome finishes speak of Tommy Banks’ pedigree. The food also makes a connection to the Banks family farm (without labouring the point), and chef Charlie Smith serves up a procession of seriously appealing, modern pub-style dishes – an incredibly original Dexter steak tartare, perhaps, cut into uniform nuggets resembling translucent rubies decorated with grated wild horseradish, fermented peppers and smoked bone marrow. Elsewhere, there might be a light, elegant plate of smoked Pablo beetroot with ewe’s curd, preserved Yorkshire rhubarb and linseed crackers for texture. Some of the meaty main courses such as a pork rib chop with fermented mushroom béarnaise could do with a little finessing, although fish dishes hit the spot – judging by a pitch-perfect serving of cod with a splendid mussel cream sauce and purple-red potatoes on the side. Everything is executed with flair, professionalism and a deep respect for local ingredients – and that extends to the dazzling roasts served for Sunday lunch (check out the rare-breed Berkshire pork and Herdwick lamb from the family farm, just two miles away). If you're looking for real value, however, order the mighty Dexter cheeseburger with fries, plus a pint of Yorkshire-brewed ale and a shared dessert – say a soft-serve sundae topped with Douglas fir, blackcurrant and white chocolate. Aside from real ale, drinks include seasonal cocktails, homemade libations and a short but decent selection of wines with plenty by the glass.
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