It's in the middle of absolutely nowhere, you step in the door and step into a vernacular interior from the early 1970s, and the menus read as if they were formed at the same time.
But the cooking in the Bronte is really spot on: chicken liver pate, terrine of melon, smoked salmon & prawn cocktail, beef stroganoff, pepper-crusted fillet with Cashel Blue cheese and red wine gravy, pavlova with fresh cream and fresh fruit. As out of the age as the Brontes themselves.
