Book now 01661 843 607

Menus Lunch, Dinner and Sunday


August Bank Holiday Weekender Lebanese BBQ

24  and 26 th August

Sat 12 noon and  9 Monday 12-5 or we run out! (not Sunday)

Mostly vegetarian mezze all £4 served with flat bread
Extra bread £1

Hummus with extra virgin olive oil and crispy onions. Vg
Hummus with fried spiced lamb and pinenuts.
Homemade fermented pickles with radishes and olives Vg
Chickpea and bean falafel with tahini sauce. Vg
Baba Ganoush – Smokey aubergine dip with pomegranate. Vg
Freekeh (wholegrain green wheat) salad with feta, roasted peppers and mint. V
Homemade fresh cheese with rosemary and chilli. V
Fattoush- Lebanese bread and vegetable salad. Vg
Tabbouleh- cracked wheat and herb salad. Vg
Watermelon, strawberry and fresh cheese salad. V
Mixed marinated olives. Vg

BBQ- cooked over real charcoal
Whole spit-roast shawarma lamb carved into flatbread bread with mint yoghurt, homemade pickles, tahini sauce, lettuce and heritage tomatoes. £7
Spiced halloumi shawarma in flat bread with mint yoghurt, homemade pickles, tahini sauce, lettuce and heritage tomatoes. £6
Sardines with lemon, olive oil and tomato salad. £6
Marinated quail in sumac, thyme and lemon. £8

Other tasty treats
Lebanese rice- pilaf rice with fried vermicelli, spices, nuts and honey £4
Crispy potato fries with zatar £3
Chicken bisteyya £7 (sweet and savoury chicken and brik pastry pie)

Easter Beer and Food Festival

Monday 15th April: arrive 7pm, dinner 7.30pm – quiz 8.30pm. Join us for our first ever Foodie Pub Quiz. Get together a team of four and you could be named our pub quiz Gastronomic Experts – part of our Easter Beer and Food Festival celebrations. 22pp including three course set meal. Winners have cost refunded. Dinner: Charcuterie, Rabbit pie, Marmalade pudding.

Easter Friday 19th April: Start of our Beer and Food Festival with over 20 real ales on offer all weekend. The best beers from the North . Our eminent judges will be sampling the beers in a blind judging. Lunch 12pm – 2pm. Dinner 6 – 8.30pm. reservations being taken.

Easter Saturday 20th April: Pop up Bakery 12 – 3pm. Village saddleback pork and more. Come and meet our fantastic suppliers and buy some yummy treats. BBQ. Outside real ale and cider bar. Reservations being taken for lunch and dinner. Lunch 12 – 3pm. Dinner 6 – 8.30pm.

Easter Sunday Day 21st April: Traditional Sunday lunch 12 – 4.30pm. Public invited to vote for their favourite beer in the people’s choice competition. Reservations being taken now.

Bank Holiday Monday 22nd April: The Famous Hedley Barrel Race – you could win 72 pints! egg jarping, Easter bonnet competition, BBQ and more. Run to the pub carrying an empty beer barrel or just watch the fun. Race registration from 11.30 am. Race begins at 1pm. Prize giving 1.30pm. Eggs for jarping on sale after the race. Egg Jarping from 3 pm. Outside real ale and cider bar. BBQ. Raising funds for the North of Tyne Mountain Rescue.
No reservations taken.

The Hedley Barrel Race

Get your team together for this years Barrel Race

Bank Holiday Monday 22nd APRIL

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

Children can race too*
Best Fancy dress prizes also!

Teams consist of three adults, we recommend you bring gloves for holding the barrel. All three must cross the finish

line together carrying the barrel.

The barrel race is part of our weekend long Beer and Food Festival. This years beer festival celebrates the North East micro brewers, expect Mordue, Allendale, Cullercoats, Credence and much more.

Call us if you would like more information 01661 843 607
* Children must be in teams of three, aged 10 or over and with permission from parent or guardian.

The race usually follows this course. It is approx 1 mile uphill over farmer’s land then along the road to finish at the pub. Racers must make their own way to the start.
If you arrive via New Ridley road, then take the Hedley road as signposted. Take the first track you come to on your left, follow this to the end and through the gate, this is the start of the race.

Egg Jarping

When hard-boiled eggs come to blows.

Forget the chocolate variety: the Easter tradition in the north-east of England is a competition where you try to smash an opponent’s egg with yours. here’s a guide:

1 You need hard-boiled eggs, but don’t get any ideas about warming your eggs on the radiator or coating them in nail varnish. Jarping-egg-tampering will not be tolerated. They are provided on the day for £1 each. All proceeds to the North Of Tyne Mountain Rescue.

2 It’s a one-on-one, knockout tournament. One player holds their egg firmly in their hand. The second player brings their egg down, in a movement known as a “dunsh”. No runups – feet on the ground please.

3 If either egg is cracked after the first jarp, the unlucky player is eliminated. If both eggs remain intact, swap places and keep jarping until one egg gives way.

4 The victor. That is the bearer of a perfect, undented egg, while others are scooping up broken bits of shell from the floor.

Posted: November 6, 2018 10:30 am

Parties and Private Hire

Events and Private Hire
For events and private hire, please don’t hesitate to call us on 01661843607  for further information.

Small Parties
We have a private dining room with seating for up to 12 people.

Posted: September 27, 2018 11:38 am

Festive Menus

Instead of the traditional Festive Fayre menus that sprout this time of year, we have created something a little more special. There are two menus to choose from for groups of six or more. They must be pre- ordered a minimum of 48 hrs in advance. For other groups and smaller parties then our menu that changes everyday is equally as special, seasonal and no need to pre-order.  Have Christmas the way you want it! These menus are available from Dec 5th-24th.

Celebrate with us.


Christmas Feasting Menu 1

Hot little game pie, rowan berry sauce.

Potted smoked Scottish salmon, toast watercress and lemon.

Salad winter leaves, mulled wine pear, salted caramel walnuts, Darling blue cheese v (vg with no cheese)


Roast Hyon’s wood pheasant, sage and onion stuffing, chipolatas, roast potatoes, honey roast parsnips, sprouts and chestnuts, braised red cabbage, bread and cranberry sauces.

Poached smoked haddock, crushed heritage potatoes, spinach, poached egg, grain mustard butter sauce.

Braised English spelt with roast chestnuts, squash and sage, crispy leeks and watercress. Vg


Feathers Christmas pudding, rum punch sauce

Dark chocolate and spiced rum pot with boozy prunes and biscuits.

Sticky date pudding, salted caramel sauce, treacle toffee ice cream

Port soaked Darling blue cheese and biscuits.

£22 for two £25 for three


Christmas Feasting Menu 2

Salad of Hyon’s wood pheasant, pomegranate and endive, elderberry vinaigrette

Steamed Scottish mussels with parsley, sherry and garlic.

Twice baked Doddingtons cheese soufflé baked on double cream.  V


Roast Goosnargh Goose, sage and onion stuffed apples, roast potatoes, braised red cabbage, honeyied parsnips, cranberry compote, roast gravy.

Roast North Sea cod with a casserole of lobster, clams and squid, crispy potatoes and black cabbage.

Northumbrian leek pudding, truffled celeriac puree, red wine braised salsify.  V


Feathers Christmas pudding, rum punch sauce.

Dark chocolate and orange torte, raspberry sorbet, clotted cream.

Steamed marmalade pudding, Drambuie custard.

Cheeses from the board, biscuit, rhubarb chutney and quince paste. (As an extra course +£8 per person)


Coffee, biscuits and homemade mince pies.


£30 for two courses and £38 for three courses


Christmas Feasting menus for parties of six or more- ordered minimum 48 hours in advance

 50% deposit payable to confirm booking.

Posted: December 2, 2014 10:45 pm