ReservationsBook Online

Menus Lunch, Dinner and Sunday

events

Burns Night 25th Jan & Valentines Evening 14th Feb

Burns Night

25th January

 

Cock- a- leekie soup 

 

Roe deer haggis, bashed neeps and tatties, a and wee dram 

 

Clottie dumpling, Drambuie custard 

 

£22 per person 

 

Valentines Night

14th February

 

Vegan mezze with firepit flat bread or our homemade charcuterie with toast to share

 

Mains

 

North Sea Skrei cod, beer, leeks, crispy potatoes and onions. 

or

Roast picanha rump cap of Haydon bridge beef, red wine sauce, celeriac, spinach and field mushrooms, Dauphinoise potatoes. 

or

Northumbrian leek pudding, saute potatoes chestnuts, sprouts with garlic and parsley (vegan). 

 

Followed by 

 

Burnt Northumbrian cream

or 

 

Caramelized lemon tart 

or

Yorkshire pink rhubarb crumble, vanilla custard (vg available)

£45 per head

 

 

 

4th November 11 – 3pm

Join us for a glorious festive market, celebrating some of our favourite crafts people and producers of the North East. Think crisp Alpine Beers, twinkling lights and gorgeous gifts.

Unique art, bespoke gifts, foodie treats and more, all lovingly made by local artists and makers.

We’ve got everything from local honey, handmade stockings + aprons, unique outfit-making jewellery, candles, skin care and yet more deliciousness still to be announced.

Plus our own pop-up Alpine Kitchen serving the ultimate in comfort food. A taste of Bavaria in Hedley for mountain memories. Hearty German pub fayre that keeps you cozy as the festive season commences.

Join us and a host of fabulous local makers to get into the festive spirit. It’s fun, supports local businesses and also fill up on delicious food, drink and shopping! What’s not to love. We will be open for lunch in the pub as usual 12-2pm and bookings can be made online in the usual way. We will be serving food outside and there is no need to book for this.

Bottled German Oktoberfest beers and Dortmund Pilsner in Stiens!

 

Menu (subject to change)

pretzels with obatzda (Bavarian cheese dip) £3

Wurst und Schnitzel all £8

Bockwurst (smooth smoked pork and beef hotdog)
Weisswurst (pork sausage with herbs)
Jaegerwurst (local roe deer and pork sausage with paprika)
Jaeger Schnitzel – fried pork escalope with a mushroom sauce
Thüringer Brat (vegan German style bratwurst)
Jaegerschnitzel- breadcrumbed pork schnitzel with wild mushroom
sauce

served with a choice of fries or a bun
with kartoffel (potato) salad, currywurst sauce, pickles, mustards, apple/horseradish sauce, homemade sauerkraut

For dessert

Kugelhopf with apple compote and cream £6 (fruit and nut brioche style sweet bread served toasted) (£4 250g to take home)

 

 

 

 

 

What’s on this week at The Feathers Inn – Another May Bank Holiday!!

Reservations taken for Lunch and Dinner inc Bank Holiday Monday 29th May

No bookings for the Pizzaria.

Thursday 25th May
Lunch 12-2 Dinner 6 – 8.30

Friday 26th
Lunch 12-2
Pop Up Pizzeria in the Yard 4pm till 7pm till we sell out
Dinner 6 – 8.30

Saturday 27th
Pop Up Pizzeria in the Yard 4pm till 7pm till we sell out
Dinner 6 – 8.30

Sunday 28th
Lunch 12 – 4.30pm

Food and drinks from Portugal

Monday 29th 12- 4.30pm

Book Online Now

Petiscos – Portuguese small plates

Portuguese corn bread 3 vg

Cold dishes

Tomato and strawberry salad Vg 4

Fried cornmeal with piri piri Vg 3

Baby broad beans and peas with cornmeal crumbs. Vg 5

Marinated raw fresh tuna with onions and bay 7

Salt cod a gomes de sa – baked with potatoes, boiled egg and olives- warm 7

Hot dishes
Caldo Verde- green soup with chourico 4

Langostinos piri piri -grilled- prawns in their shell with chili and garlic.

Sardines 7

Salt cod fritters and alioli 7

Homemade chourico with cider 7

Pica Pau- Woodpecker beef- quick fried beef with pickles 8

Arroz – Portuguese style rice dishes made to share between two to three as part of a meal.

Arroz de coehlo – with wild rabbit and smoked sausages slow cooked baked and glazed with egg yolk 15

Arroz de Feijão- with spring beans, peas and herbs and tomato. 14 Vg

Desserts
Pastis de nata- Portuguese custard tarts

Pudim Moltov – baked caramel meringue

 

This was the information from Easter 2023, leaving it here as much of the information will remain the same for 2024

Easter Beer & Food Festival 
BBQs, Beer, Barrel Race and more …

Join us this Easter for an Eggstravaganza

Wednesday
Culinary Quiz – We are so delighted to be able to do this again as it is always such fun! Our food inspired quiz.

Teams of four. £25 per head.

Arrive 7pm, Dinner 7.30pm Quiz 8.30pm

Local duck egg, sprouting broccoli and anchovies

Tattie pot with pickled red cabbage. 

Village rhubarb crumble and custard

Winners have cost refunded.To book call on 01661 843607 as payment taken on booking.

Good Friday

Easter Hunt – around the village, take a walk and find the hidden letters that spell a special word. Great for big and little kids.  Collect a puzzle sheet from the pub.

Village Kids Easter Party 3pm- egg rolling, bonnet competition, egg and spoon race and more…

Easter Saturday
Makers Market 12-3pm
Pop up Bakery and BBQ 12 -3pm

Enjoy a chance to meet local makers at our village makers market along side our pop up bakery with wonderful food and beer at our now legendary BBQ Saturday 12-3pm.

BBQs on Saturday and Monday 12 -3pm

bookings/reservations not taken on Monday but can be on all other days.

BBQ menu Saturday 12-3 Monday 
Charcuterie etc
Vegan mezze- chickpea hummus, burnt aubergine baba ganoush, baked white beans and wild garlic, spring herb tabbouleh, house pickles and fire pit flatbread
Lindisfarne oysters
Langoustines with aioli.

Large dishes served with seasonal salads and skinny fries or in a bun
Burger, Doddington’s cheese, gherkins, burger sauce
Our homemade local roe deer and pork sausages
Celeriac shawarma with tahini and pickled chillies (fresh flat bread) .

Pizza From 4pm – 7pm Friday and Saturday. Easter Monday 12 till 4pm
The Feathers pop up pizzeria is back for the spring and summer- hand stretched Neapolitan style pizzas topped with crushed tomatoes,basil, extra virgin olive oil and fresh mozzarella. Gluten free and vegan options too.

Margarita
Calabrian- spicy Ventricina salami and nduja
Pepperoni
Verdura- Artichoke, red onions and provolone cheese
Peperonata- Marinated peppers, capers and tomatoes with vegan cheese Vg
Black and blue – gorgonzola and black pudding
Napoli – black olives and anchovies
Garlic bread
Cheesy garlic bread etc.
Vegan cheese and GF bases available.

Sweet treats Easter Saturday and Monday
Bubble waffles with chocolate spread and ice cream GF
Toasted ice cream brioche sandwiches
Cannoli filled with sweet sheep’s ricotta, pistachio and lemon.

 

Easter Sunday lunch
12 – 4.30pm – reservations being taken

Bank Holiday Monday 

Hedley Barrel Race

Race at 1pm, registration from 11.30am till 12 noon.

Teams of three carry an empty barrel and tackle the west hill and finish at the pub.
Funds raised go to North of Tyne Mountain Rescue

Children can race too
Best Fancy dress prizes also!

Egg Jarping from 3pm
When hard eggs come to blows… Traditional North East game – knock out competition not to be missed. Everyone can join in.

Proceeds of events go to North of Tyne Mountain Rescue

 

Bank Holiday Weekend – from 2022
Friday 26th August 6pm

We are delighted to have Thomas Hay-Owens a master of vermouth and cocktails here with us to do a tutored tasting of the absolutely delicious El Bandarra Aperitivo and El Bandarra Vermut.

We will be serving sharing boards of charcuterie and vegan mezze. Plus you will get to choose a cocktail of your choice from our bartenders El Bandarra Summer Creations list. Cocktails, food and friends! This is truly the perfect event.
Get your tickets today! £20 per person

Monday 29th August 12 – 4pm.

TXULETON or Bank Holiday Basque BBQ at the Feathers

Cider, steak and salt cod!

No Bookings being taken.

The Basque Cider House or sagardotegi.
is central to the Basque community and culinary identity. It represents the rustic and self-reliant nature of Basque gastronomy.

We want to celebrate the tradition of gathering people to socialize around the table over simple and unfussy ingredients native to the Basque region.

Menu subject to change due to availability.

Tapas

Morcilla de borgos- special black pudding from Borgos with apples and cider

Tortilla bacalao- Spanish omelet with salt cod

Ensalda Russa- mixed diced vegetables with mayonnaise (vg)

Boquerones – marinated white anchovies

Serrano Gran Reserva Ham with picos (small bread sticks)

Fried Puntillitas (Baby Squid)

Piperrada- fried peppers, onions and tomatoes with softly scrambled eggs (vg with scrambled silken tofu ) V and vg

Croquettes – Spanish ham stuffed fried morsels

Pimento rellenos- goats cheese stuffed piquillo peppers V

Padron peppers -fried with sea salt Vg

Morcilla con habas- homemade black pudding with baby broad beans on toast

Chorizo con cidre- spicy chorizo cooked with cider and chickpeas

Manchego con membrillo Vg

Quail eggs with cumin salt V

Patatas bravas vg

Escalivada- grilled vegetable salad

Marinated olives

Large dishes- ideal to share as part of tapas meal

The highest quality beef from Galicia in the Northwest of Spain. Our Galician beef range comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. Originating in the Basque Country and often referred to as Txuleton or Basque Cider House Steak after a tradition of Basque farmers exchanging beef for cider at the Cider Houses.

Txuleton-Galician prime rib of beef for two (1kg) with fries, marinated piquillo peppers and a green salad with a cider dressing

Magro- Bavette of Galcian beef with fries, marinated piquillo peppers and a green salad with a cider dressing

Cordera- Local lamb shoulder slowly cooked over our fire- pit served with judion butter beans, potatoes, onions, peppers and garlic.

Arroz- Spanish rice, summer vegetables, herbs and wine with saffron topped with burnt aubergines and tahini

Bacalao- A Basque specialty – salt cod, potatoes, tomatoes and peppers gently cooked together till rich and delicious.

Dessert – churros e chocolate

Natural Basque Cider made from the blend of selected wild apples.Kupela which means “barrel” is where the natural fermentation of the apple must transform the sugar into alcohol which results into a fresh and fruity cider made only from natural apples.. It should be poured from about 30cm in height with a special cider pourer called ‘escanciador’, into a wide, tumbler thin glass; this way the bubbles of carbon dioxide are released, creating texture whilst releasing the aromas and qualities of the cider.

Kupela Basque Cider, 6% 75cl ideal to share (dry)

Kupela Sparkling Basque Cider, 4% 33cl (medium)

 

 

 

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Family Wreath Making Workshops

Making memories

Join us under our beautiful new canopy for an afternoon with family and friends. Make a festive wreath for your door togther. Children must be accompanied and supervised by an adult, max two children per adult.

December
£40 Includes materials for one wreath, tea, coffee, soft drink for children and mince pie.
3 – 5.30pm

These make great teacher gifts and also great to keep for your own door. A wreath you have made together.

Perfect for families with teenagers and children over the age of 8yrs.

Call to book 01661843607

 


Posted: December 2, 2014 10:45 pm in