Cap in its quest to offer visitors an authentic and memorable getaway experience

open to non-residents, probably will.

Created in the former carriage house, it still bears small marks and indents from the horses and coaches on its original plasterwork, which all adds to its rich sense of history.

Of course, there’s more modern-day features too, such as plush seating you can sink into, industrial chic-style light fittings and shelving filled with a curiosity shop of trinkets and glassware.

Thesite’sindividualidentity has also been stamped on the food menu, where ingredients are sourced from surrounding Yorkshire produce and, where possible, the immediate sprawling grounds.

Take my mains for instance: venison saddle with blackberry vinegar with cavolo nero and almond granola (£20). Meat and sweet granola isn’t something I’d usually put together, but it’s a quirk that works! The crunch of the granola gave an added layer of texture to the succulent venison and was a surprising complement to this dense cut.

Back to the beginning, to start I chose the mushroom veloute with crispy egg yolk and pickled mushroom (£6). The French sauce was poured over the egg at the table to create a velvety swirl around the crispier centrepiece. It was a beautifully-rich start to the proceedings.

Weweretoostuffedforpudding, but the sweet treats being whisked past us certainly looked mouth-watering.

Instead we retired to the bar area, which wouldn’t look out of place in a big city with its trendy exposed brickwork, lightbulbs strung on rope and impressively-stocked bar. The mixologists are experimental here and were more than happy to whip something up specific to our palates. Want a extra hit of chilli in your Wee Bit Chilli cocktail, a blend of Hendrick Gin, elderflower syrup, lime and chilli? Not a problem.

Much like the rest of Middleton Lodge, our barman made sure it was just right.