ReservationsBook Online

Menus Lunch, Dinner and Sunday

Food and Drinks Menu QR

Friday 30th September

Snacks – Marinated olives 4 – Pistachios 3.50  – Smoked almonds 4 – Walnuts in the shell 3

Aperitifs and Cocktails – all £9

Our Negroni- 9 (Sipsmith gin, El Bandara rojo, Campari)

Aperol Spritz-9

Americano-6 (Martini Rosso, Campari and soda with orange)  

Spanish Martini-8 (El Bandara blanco, vodka and angostura bitters with lemon) 

 

Small dishes, some with a large plate or sharing option

Spanish style braised North Sea cuttlefish and ling with chorizo and red wine 9/17 as a main with chips  

Our black pudding, poached egg, devilled gravy 9/17

Allenheads moor grouse soup, sourdough bread and Jersey butter  7  

Cold roast Haydon bridge beef on dripping toast, pickles & horseradish 8/16 as a main   

Our homemade charcuterie board, pickles, celeriac remoulade and toasted sourdough 9/17.50

Our black pudding, poached egg, devilled gravy 9/17

Vegan mezze with mixed pickles and fire pit flatbread 8/15-  parsley and mint tabbouleh, fava bean hummus, smoky spiced aubergine, Moroccan sweet carrot salad, roasted red peppers and chickpeas. 

 

From our fire pit fueled with local hard wood and charcoal- 

Roast Hedley wild mallard duck, lentils, wild mushrooms and chestnuts, elderberry sauce,  grilled radicchio  20

Slow cooked beef shoulder in red wine, button onions, mushrooms and Northumbrian bacon, 

creamy mash, buttered greens 19

Roast peppered haunch of Hedley roe deer, poivrade sauce, local cepe mushroom and fried potatoes with garlic and parsley, roasted roots 21

Chalk stream trout fillet, crayfish and tarragon sauce, new potatoes and green beans 21

Fire pit roast squash, peperonata with capers, olives and basil,  garlic and parsley white beans 14 Vg, 

 

Also available

Battered North Sea haddock, chips, mushy peas and tartare sauce 16

Vincigrassi- A classic 18th century pasta dish- Baked layers of hand rolled pasta with fresh Hedley cepe mushrooms, air dried ham, bechamel sauce,  Doddington’s cheese, garlic, parsley and sage. 16

 

Extras all 4.50- Buttered new potatoes. Green beans. Buttered greens. Roasted roots. Skinny fries. Dripping roasties. Chips. Sourdough bread and Jersey butter. Creamy mashed potatoes. Fire pit flat bread 2.50

 

Puddings and cheese

Homegrown plum and walnut crumble cake with custard 7.50 – a glass of Ulysee Cazabone Sauternes 6.50

Elderberry and almond tart, clotted cream 7.50-a glass of Pedro Ximmenz 5.50

Dark chocolate brownie, vanilla ice cream 7.50 -a glass of Domaine de la Rectorie 2018 Banyuls vin

doux naturel 6.50

Burnt Northumbrian cream 7.50 – a glass of  Tenute Orestiandi ‘Pacenzia’ Zibbibo Sicilian

dessert wine 7

Local cheeses, biscuits, quince paste and chutney 8/17-a glass 2016 LBV port 7

Our ices, vanilla, gooseberry sorbet(vg), vegan vanilla, mango and citrus sorbet(vg) gooseberry ripple, black cherry 7 (three scoops)