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Menus Lunch, Dinner and Sunday

How to Order

The Feathers Fire kitchen and Bakery

Thursday- Saturday 12 noon 2.30pm 6– 8.30 pm (last orders for food)
Bakery and coffee Saturday from 10am
Sunday 12-4.30pm (last orders for food)

SAMPLE MENU

Small plates
Our home produced charcuterie form local rare breed meats, with lacto pickles and toasted sourdough
English asparagus, homemade middlewhite pork lardo, Doddington’s cheese and nettle pesto on toast (V available)
Hedley woods preserved wild mushroom and spelt fritters, mushroom XO sauce Vg
Wild garlic soup with whipped goats curd  V (vg with no curd)

Large plates from our wood fired BBQ pit all served with herbed fries and seasonal salads.
Dry aged ribeye with wild garlic chimichurri
Local roe deer loin with spruce and juniper, beetroot salad, sour cream, fresh flatbread
Celeriac and apple shawarma- Cider and apple glazed celeriac, tahini sauce, beetroot salad, pickled chillies, fresh flatbread Vg
Village reared saddleback pork; BBQ black peas, maple/birch BBQ sauce
North Shields mackerel with gooseberry and chilli relish
Other dishes
Beer battered North Sea fish, chips, mushy peas and tartare sauce
Pie of the day, creamy mash, gravy and greens

Fresh sugar waffles with chocolate sauce, whipped cream & poached pears

Sides
Flat bread with optional wild garlic butter
Herby fries
Salads and slaws

SUNDAY ONLY
Fire pit roast rump of dry aged beef, dripping roasties, roots, red cabbage, greens, Maderia gravy and fresh horseradish (served pink)
Roast Squash stuffed with a nut and seed loaf, roasties, roots, red cabbage, greens, vegan gravy and apple sauce Vg

Apple crumble, vanilla custard

Saturday Bakery from 10am (pre order on-line to make sure we don’t run out)

Sticky muscavado sugar cinnamon buns
Raisin swirls
Almond croissants
Croissants
Pain au chocolate
Pie of the day

 

Please read the COVID-19 guidance from the Government about Meeting in groups and also our House Rules  in order for you to get the most out of your expereince whilst keeping safe.