The Star
Owners: Andrew and Jacquie Pern (freehold)
Head chef: Andrew Pern
Turnover: £3m
Covers per week: Approx 1,000 including private dining
Wet:dry split 20:80
Best-selling dishes: Starters: grilled black pudding with pan-fried foie gras, salad of Pickering watercress, apple and vanilla chutney, scrumpy reduction (£9.95).
Mains: lasagne of North Sea lobster with leeks, Kirkham's mature Lancashire (£19.95). Desserts: Harome honeyed crème caramel, Lindisfarne Mead soaked sultanas (£8.50).
On the menu: Starters: beer-battered Scarborough woof (wolf fish) with seared sea scallops; Ballotine of foie gras and aged York ham with garden lovage, Yorkshire relish, duck-fat fried bread and smoked bacon salad; pan-roast Duncombe Park roe deer with Wensleydale creamed spring greens,
gin-poached gooseberries, York ham lardons, garden and lovage juices.
Desserts: Elderflower jelly with Sand Hutton strawberries, baked ginger parkin with rhubarb-ripple ice cream, hot spiced treacle.
New for 2008: More speciality foods; Andrew's first book; a new kitchen and expanding the dining area; Chef's table; "Potager" kitchen garden; meeting room;
al-fresco dining area; more accommodation; rare-breed pigs to join Highland cows, chickens and goats.
Best business idea in 2007: Launch of Star Inn Speciality Sauces.
Chef's favourite ingredients: Andrew uses old-fashioned varieties of vegetables, herbs, forager's food and country flavours in a lot of his cooking.
Three things that make your pub stand out from the crowd: Food quality, accommodation and attention to detail.
Extras: In addition to the Corner Shop, the Perns offer accommodation via Cross House Lodge with eight bedrooms, a private dining room and open-plan kitchen, as well as cottage accommodation in Harome.
The Star Harome, Helmsley, North Yorkshire, YO62 5JE % 01439 770397 * www.thestaratharome.co.uk
