Cask ale, a short menu cooked from scratch, and bread baked here every morning. A room off Flemingate for a weekday lunch or a long Sunday.
Meat from a butcher in Driffield, veg from the market.
Bread and puddings made in our kitchen each morning.
Four cask lines from Yorkshire brewers, plus forty wines.
Walled garden at the back, with cover if it turns.
The plates people come back for. The menu moves with the seasons and with whatever the suppliers have that week.
Chef’s pick
Slow-cooked duck leg with braised red cabbage and dauphinoise potatoes.
Sunday roast
Served Sundays until it runs out — Yorkshire pudding, roast potatoes, seasonal veg and proper gravy.
Vegetarian
Creamy risotto with wild mushrooms, aged parmesan and a little truffle oil.
A sample of what is usually on. The full menu and the wine list are on the table when you sit down.
The bar, the dining room and a few plates from the menu. Tap any of them to see it bigger.
The Hollow Oak took over a tired room off Flemingate in 2014 with one idea: keep it a pub you can walk into for a pint, and cook properly for the people who want to eat.
Most of what we cook comes from within an hour of here — the butcher in Driffield, veg off the market, fish up from Bridlington. Bread and puddings are made in our kitchen every morning.
“Buy it well and then leave it alone. Most of cooking is not ruining things.” What gets said in our kitchen most days
Open seven days. Bank holidays and Christmas run differently — we put the times on the door and on our page.
The kitchen takes last orders at 9pm, and at 6pm on Sundays.
Three fixtures worth planning around. Everything else changes with the board.
Sunday roast, from noon until it goes. Beef, chicken or a nut roast, Yorkshire puddings straight from the oven. No sittings and no two-hour limit — when the beef runs out we say so on the door.
Quiz night, 8pm. Teams of up to six, two pounds a head, and the winners take the pot or a round behind the bar. The kitchen stays open until nine for anyone who came straight from work.
Fish on Friday. Landed at Bridlington that morning and on the board by lunchtime — battered or grilled, chips cooked in beef dripping, and mushy peas whether you asked or not.
