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August Bank Holiday 2022

Bank Holiday Weekend
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)

 

 

 

 

 

Easter Beer & Food Festival – Information from Easters Past.
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. £22 per head.

Arrive 7pm, Dinner 7.30pm Quiz 8.30pm

Winners have cost refunded.

Dinner: Charcuterie, Rabbit pie, Marmalade pudding
To book call on 01661 843607 as payment taken on booking.

Thursday 

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.

Good Friday

Village Kids Easter Party 11.30am- 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.

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

BBQ menu Easter  Saturday and Monday – menu subject to change – not all dishes will be available all the time.
Small plates
Slip sole with samphire and lemon 7
Cornish sardines with BBQ tomatoes and green sauce. 7.50
Lindisfarne oysters with shallot vinegar, lemon and homemade chili sauce 3.50 each
BBQ cuttlefish/squid with homemade chorizo, rocket and chilli 9
Our homemade charcuterie board, pickles, celeriac remoulade and toasted sourdough 8.50/16
Vegan mezze with house pickles and fresh flatbread 7.50/15-(chickpea hummus, spring herb tabbouleh, Smokey spiced aubergine, black beans with dill)
BBQ Field mushrooms on toast with a poached village duck egg and wild garlic butter 7.50 V
Larger dishes served with skinny fries and seasonal salads OR in a bun without salads and fries
Homemade Italian style pork, fennel and garlic sausages with red pepper salsa 12/ OR in a bun without salads and fries 6.50
Pulled Hexhamshire pork, BBQ sauce and smokey baked beans 12/ OR in a bun without salads and fries 6.50
Smoked beef brisket with wild garlic chimichurri 7/ OR in a bun without salads and fries 14
Slow roast celeriac, apple sage shawarma with maple syrup, tahini and garlic sauce, fire pit flat bread and pickles 12/6.50 for just the wrap Vg
Other tasty things from the grill……
Whole black bream with fennel and lemon 18
Haydon bridge beef rump steak for two béarnaise chips and salads £45
Whole roast fish for two with hollandaise, new potatoes and new season asparagus £TBC
Hot pies with mash, greens and ale gravy or just the pie with mushy peas 12/4
Steak and ale
Mutton and mint
Northumbrian leek and Doddington’s cheese with veggie gravy V

Desserts also available including gelato Panini’s

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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