Review: The Bay Horse Inn, Winton (From The Westmorland Gazette)

Review: The Bay Horse Inn, Winton

8:56am Monday 20th February 2012 in Leisure By Emma Lidiard, Reporter

RICHARD Mountain, the chef and joint proprietor of this friendly country inn, has built a fine foodie reputation over more than a decade.

He was formerly head chef at the prestigious country hotel Simonstone Hall, near Hawes in Wensleydale, and later ran The Black Bull, Nateby, with his partner Rebecca, where he enhanced his culinary reputation among Upper Eden folk.

The Bay Horse – a former coaching inn dating from the 1700s – virtually overlooks the village green in Winton, which is just a couple of miles out of Kirkby Stephen, just off the Brough road.

The inn retains much of its traditional character, including old beams, flagged floors and an open fire, and the fine range of food is very reasonably priced.

Starters include such tasty temptations as grilled field mushroom topped with Cumbrian rarebit and bacon (£5.25) and stir fried king prawns with chilli, coriander and coconut milk (£5.75).

Mains vary from good old British standards such as golden Whitby scampi; steak and ale short crust pie and real ale battered cod and chips (all priced at £8.95) to the more exotic green Thai vegetable curry at £8. To get it with chicken, pork, beef or prawns you would need to add £2.

If you want to push the boat out, I’d recommend the pan fried duck breast in a summer fruit and thyme sauce at £13.95. Delicious!

The Bay Horse at Winton is a free house, giving the Mountains freedom to shop around for best-value suppliers, ensuring beers and lagers can be sold at very reasonable prices, such as a pint of Foster’s lager at £2.60.

The inn also has a large function room, which is used by local families, businesses and organisations for special parties and occasions.