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2013 stand-out destination


English classical cooking at its very best served by pleasant people in a spotless, refurbished Yorkshire inn. What more could anyone want? On that particular Sunday we couldn't think of anything.

There was absolutely nothing fancy about. It was just the perfect roast (slowroasted silverside) and three veg with roast potatoes, followed by a peerless apple crumble and custard.
Perversely perhaps, what made the Horseshoe Inn at West Rounton special was its very ordinariness. It's a small, simple, village pub re-opened after a number of years closed and on the Sunday we called it laid on a superb traditional lunch.
Our 2013 stand-out destination, the only recipient of the coveted four 10 scores.

Read the full review.

Simple, straightforward and Superb!

2:42pm Friday 12th July 2013 in Eating OutBy Malcolm Warne

IF you like your Sunday lunch straightforward, as in straight-up-and-down, no-larking-about, backto- basics, just-like-motherused- to-make, straightforward, we have a find for you this week.

A delightful instance of serendipity brought us to The Horseshoe Inn at West Rounton, a couple of miles off the A19 in the Northallerton-Darlington-Yarm triangle. We had intended to go somewhere else but foolishly hadn’t booked and a quick phone call an hour before we wanted to eat at 1.30pm indicated that we might get a table after 4pm. Too late, we thought.

So a frantic web search threw up The Horseshoe. It caught my eye because my last recollection of the place was its closure.

Which just goes to prove that time flies in this business.

That was nine years ago. The Horseshoe was shut for six years until Stan Taylor and his wife Ann bravely took it over in 2010, gutted it and reopened.

After initial food offerings were not entirely successful, they are having another go.

When we called, it was only the second Sunday they had done lunch.

And what an excellent 40 out of 40 meal. Absolutely without any reservations, it was a stonkingly good, stupendous lunch. Of course, it is not hard to do the traditional Sunday spread but it is amazing how many places never manage to do the whole roast, veg and all the trimmings production perfectly.


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