Chequers Inn & Restaurant

I’d rate higher, but need to average. Speaking soley of the restaurant… quality seems to depends on the day of the week. Here’s how I recall it goes: Sunday carvery is yummy and cooked just like my Mum would; Monday not bad; Wednesday/​Thursday the leftovers are starting to get old tasting; and Friday whatever was leftover was the basis of a tasty soup or stew. Maybe I made this up, but that’s how I remember it. Oh, did I mention that I really like my Mum’s cooking? I really do, and I liked Chequers cooking as well.
I’ll never forget the time I went to get a dessert and the nice lady offered me two halves. My dining companion did something to upset her, so he got two halves and I got three halves. I always knew that she like me better because she gave me the roast beef «bits» and he got none.

Right I’m on the move again. You can’t stop me, this girl is on fire. Hopefully not literally or I may burn my monkey knickers. The Chequers Inn is my next stop just outside of Harrogate.
It’s a privately owned, family-​run country hotel, for adults only, set amidst the stunning scenery of Yorkshire. I won’t be staying over but it offers 14 rooms and is in an ideal location for some serious walking. I’m more interested in the restaurant. Yes my stomach leads the way as usual.
Now it’s well known for the carvery it offers and I’m beginning to see why. This is how roasts should be done. Pick from a choice of locally produced topside of prime beef, leg of pork or turkey breast, all roasted whole for added flavour. We’re not talking pre cooked insipid looking creations here. As for the accompaniments well check out this, not only roast spuds but mash, Yorkshire Puddings, sage stuffing, loads of vegetables, cranberry sauce and a secret gravy. It’s side splitting stuff but it’s worth the surgery.