Tomahawk Steakhouse was once a North Yorkshire country pub – The Dog and Gun – in Potto near Northallerton. Now dubbed a “specialist country restaurant and bar”, the restaurant serves the finest dry-aged steaks, Yorkshire Wagyu and other top-notch local meat, fish and vegetarian dishes.
Their meat is dry-aged at Country Valley Meats in a temperature-controlled chamber filled with Himalayan rock salt. The salt draws out moisture and helps to develop and tenderise the beef. The Yorkshire Wagyu Company provide the best beef around and lamb is from nearby Faceby.
Steaks on the menu range from 8oz Yorkshire Wagyu sirloin to ‘The Tomahawk’, a 32oz bone-in ribeye with large quantities of inter-muscular fat, which gives loads of flavour when cooked. The Tomahawk is great for sharing. Sides include glazed mac ‘n’ cheese and ‘drunken’ onions fried off in local ale.
Always keen to try a local delicacy, we chose the Chicken Parmesan, known locally as “Parmo”. This Teesside institution comprises breaded chicken breast, béchamel and mature cheddar, served with beef dripping chips, salad and garlic mayo.
Our taster board of desserts included some interesting options including a waffle with smoked bacon ice cream and maple syrup, plus a selection of other ice creams from the famous Sundaes in nearby Yarm.
Authentic meat connoisseurs are in for a real treat at Tomahawk, a restaurant that has transformed this popular country pub.
By Ann Fugler, Yorkshire editor