Andrew Pern is one of the best young chefs in our industry.  From the start of his career he has understood the importance of using fresh ingredients, sourced locally when possible, to create his dishes.  
I had the pleasure of eating at The Star recently and tasted, amongst other things, the Black Pudding & Foie Gras of the title; it is to die for – encore!  I am looking forward to seeing his recipes in print and discovering more of his magic.
Michel Roux

Andrew Pern is an exceptional cook. This has resulted in a cooking style that is an English version of ‘cuisine terroir’. But Andrew’s food is not stuck in the past. He has the ability to look at familiar ingredients  and old-fashioned dishes and, with skill, imagination and taste, create something new.
The food at The Star is individual, generous, exuberant and cooked with consummate skill. But it isn’t the whole story. When you eat here, you feel that the place, the food, the cook and the customers are all connected. You do leave The Star feeling well-fed – but you also leave it feeling that life is great.
And you can’t wait to come back.
Diana Henry, The Gastro Pub Cookbook

His and his team’s cooking is quite exceptional… Thatched roof, story-book charm, instant and infectious happiness at the bar, dreams of moving house to be nearer the captivating, cosy dining room – all compete for stardom with chef/proprietor Andrew Pern’s traditionally English yet admirably original creations, every morsel bursting with flavour.
The smiling efficiency of omnipresent Jacqueline Pern and the young cooks even extends to their wonderfully, very English delicatessen. This place is a quintessentially British gastropub without competition in any country.
Egon Ronay Guide

The very model of an English Country Pub, The Star Inn has everything.
Good Food Guide 2008

Still twinkling bright in the firmament, this aptly named Star’s reputation precedes it... the acclaimed cooking is a celebration of the pub’s Yorkshire roots.
Michelin 2008