Set within the Grade II listed Wensleydale Hotel, The Tack Room sees classic French culinary customs transported to Middleham in the Yorkshire Dales. This is the work of chef patron and hotel owner Charles Mercie, who uses his Michelin-starred experience to serve up a menu that perfectly balances the traditions of his homeland with The Tack Room’s location, all with the support of his family in running both the hotel and restaurant.
As a result, The Tack Room’s evening menu is focussed and unmistakably French-inspired. There’s the likes of goats cheese souffle to start, pork medallions with chasseur sauce for main, and tarte tatin for dessert, all of which are complimented by an excellent selection of wines. For those after a blend of Franco-British luxury at dinner, you can pre-order a Beef Wellington served with dauphinoise potatoes. Lunch offerings take a more pan-European approach. Italian-inspired linguine with Genovese pesto and prawn and mussel risotto sit alongside side sausage and mash and cottage pie. A chicken, beef or vegetarian roast is served on Sundays, each of which is accompanied by Yorkshire’s eponymous pudding. The nods to the surrounding area don’t end there. Local produce is used whenever possible, including Swinton Estate Grouse, Wensleydale cheese and rhubarb grown in Middleham.
The Tack Room takes its name and decor from Middleham’s world-renowned reputation for race horse training. Despite being one of the smallest towns in Yorkshire, the area is home to 15 professional stables and has trained 400 winners in the last 40 years. This is reflected in the riding equipment dotted around the restaurant and full wall mural of horses converging on the finish line.