South Yorkshire is the southern region of Yorkshire, a large northern county of England in the United Kingdom. Although forming its own administrative and ceremonial county region, South Yorkshire is traditionally considered part of the ancient West Riding of Yorkshire.
South Yorkshire is completely landlocked and largely hilly, being situated over the central range of the Pennines.
- Yorkshire Wildlife Park, (Off Warning Tongue Lane - (SATNav use DN4 6TB)), ☎ (01302) 535057, . A great day out to see all manner of wild animals from Lions to Meercats, Camels to Warthogs. There's regulars talks & feeding times if you want to know more from the experts, and a great display from the birds of prey. During the summer months make sure you stay around until dusk, near closing time, as the lions will start to roar and it's got to be experienced to be believed. Over the winter period the opening hours are reduced but the ticket prices is also lowered to reflect this. All prices, times, directions etc can be found on their website. edit
- Beatson House Restaurant, 2 Darton Road, Cawthorne, Barnsley, S75 4HR (Leave M1 junction 37 or 38 and follow signs for Cannon Hall. restaurant can be found at top or Darton road in the Centre of Cawthorne Village), ☎ +44 1226 791245, . evry day except Monday. Beatson House Restaurant is situated in Cawthorne, a picturesque village in South Yorkshire, close to Barnsley. This quaint English restaurant is a beautiful stone building built in the 18th century with intimate dining rooms and a friendly, informal atmosphere. Their menu is both original in style, but with traditional roots, with choices like smoked haddock fishcakes with hollandaise; baked Portobello mushroom with goat's cheese, pesto and pine nuts on a crostini and rocket base or a warm salad of bacon, mushrooms and Stilton with a honey and mustard dressing. Main courses might wander between salmon fillet with Yorkshire asparagus in puff pastry with butter sauce; locally sourced chicken supreme filled with stilton and tarragon wrapped in bacon with a light cheese sauce and pesto drizzle; oven roasted belly pork, apple and black pudding with a creamy cracked pepper sauce and a vegetarian option of gruyere and asparagus tartlette with roasted baby plum tomatoes. There is always a choice of steaks as well, with appropriate accompanying sauces. All the food is prepared daily by owner, Anita Bradley, and Head Chef, Lee Haigh, with an emphasis on locally sourced ingredients. 3 course approx £27. edit