The Star Inn

The Star Inn, Harome

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.

Recipe

Grilled Black Pudding With Pan-Fried Foie Gras, Pickering Watercress, Apple & Vanilla Chutney, and Scrumpy Reduction - Serves 1

The Star's No 1 bestseller. This dish is easily the most popular, remaining on the menu for at least the last nine years. It has been eaten by Lords, Ladies, famous actors, famous foodies, famous artists (aka Caine, Ronay and Hockney) as well as the locals alike. Very much a 'rich man, poor man' dish. Using the North Country staple of black pudding with the luxurious pan-fried foie gras, teamed with the apples and peppery Pickering watercress. Perfect!

Ingredients:

Mixed Leaves/Watercress - Chard, Spinach, Mustard Leaf

Salt & Pepper

Knob of Butter

Apple & Vanilla Chutney

Sprigs of Thyme for garnish

2 Slices Black Pudding

1 Slice Caramelised Apple

1 Decent Slice of Duck or Goose Foie Gras

Scrumpy Reduction - Made with apple juice and a splash of cider vinegar.

Method:

Place five small piles of apple chutney at intervals around the plate, garnish each pile with a sprig of herb. In the centre of the plate dress a few seasoned leaves to form a little 'salad'. Drizzle the reduction around the side of the plate.

Lightly brush the slices of black pudding with melted butter and grill for 3 - 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the foie gras for 1½ minutes each side.

When cooked, stack alternatively; black pudding, foie gras, black pudding. Top with the slice of caramelised apple.

Serve immediately.

Apple & Vanilla Chutney

Ingredients:

1 Kilo Granny Smith Apples with skin, ½ - 1cm diced

3 Medium Shallots finely diced

200ml Cider Vinegar (or White wine if you wish)

1 Fresh Vanilla Pod - Split and de-seeded

400g Caster Sugar

Pinch of Salt

Method

1.Place everything into an ample sized thick-bottomed pan