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Menus Lunch, Dinner and Sunday

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Dinner Saturday 4th February
Snacks – Pistachios 3.50 – House mixed pickles 3- Spiced almonds 4
Food friendly Sherries all 4.50 – Sanchez Romante Fino, dry, rich and bready- Alergria Manzannila dry and salty- Amontillado medium dry, rich and nutty. Old mature semi-sweet Olorosso- rich, elegant and lingering.

Small dishes, some with a large plates or sharing option
Roast salsify with wild mushrooms, buckwheat and honey 8 Vg
BBQ North Sea squid with fermented chilli and rocket 8.50
Red onion and cider soup, Northumbrian cheese rarebit V 7.50
Winter salad- red wine pears, toasted walnuts, stilton and chicory 8 V (vg with no cheese)
Homemade charcuterie with pickles, celeriac remoulade and toasted sourdough 9/17
Our black pudding, poached egg, devilled gravy 9/17

Large plates from our fire pit fueled with local hard wood and charcoal
Roast Allenheads pheasant wrapped in Northumbrian bacon, bread sauce, redcurrant jelly, dripping roasties, buttered sprouts, roast gravy 20
Grilled peppered rump or fillet of Haydon bridge 50 day aged beef, skinny fries and baby gem salad
24 rump 250g/34 fillet 220g
Whole black bream with new season potatoes, baby asparagus, spinach and a chive lemon butter 20
Also available
Cumbrian chicken pieces in a creamy riesling sauce with saute potatoes, wild mushrooms
and greens. 17
Beer battered North Sea fish, mushy peas, tartar sauce and chips 16.50
Northumbrian leek and cheese pie, creamy mash, braised carrots with caraway and watercress V 16
Hunters paella -local rabbit, chorizo, Scottish mussels, fire pit peppers, saffron and Sherry cooked together with Valenician rice 17
Gnocchi with a cavolo nero and miso sauce, fava beans, spring onions, peas & peas shoots 16.50 Vg
Homemade Hedley roe deer haggis, bashed neeps and tatties 15

All £4 each- Sourdough breads and Jersey butter, chips, skinny fries, buttered spinach, dripping roasties, creamy mashed potatoes, buttered sprouts, braised red cabbage, caraway carrots, buttered new potatoes, baby gem salad.
Puddings and cheese
Quince and apple crumble, vanilla custard 7.50
Vegan meringue with pink rhubarb, blood orange and a orange ‘cream’ 7.50 vg
Pear and almond tart, clotted cream 8-a glass of Pedro Ximmenz 5.50
Burnt Northumbrian cream 8
Sticky toffee pudding, butterscotch sauce, clotted cream 8 -a glass of Aszu Tokaji 5 puttonyos 7
Vegan chocolate and morello cherry tart with kirsch, cherry and kirsch ‘cream’ 7.50 vg
Our ices, vanilla, vegan vanilla, chestnut and rum, treacle toffee, cider sorbet, morello cherry sorbet 7.50 for three scoops
Local cheeses from the board (Stilton,Doddingtons, Admiral Collingwood and Smoked Cuddy’s cave) from the board with biscuits, quince paste & chutney 7 for one cheese 11 for two 15 for three- a glass of 10 yr old Tawny port 7

A discretionary gratuity of 10% is applied to all bills- which is shared equally amongst all staff.
We are not able to cater for allergies or intolerances due to the risk of cross contamination.
Game may contain traces of shot!
Digestives and homemade liqueurs (25ml) £3
Eau de vie- fruit based clear dry brandies black cherry or pear.
Sweet wild cherry brandy. Krupnik- spiced Polish vodka with local honey