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Menus Lunch, Dinner and Sunday


Sample Menu for our re-opening 15th April

The Feathers Fire kitchen and Bakery
Opening times from the 15th April

Thursday- Saturday 12 noon – 8 pm (last orders for food)
Bakery and coffee Saturday from 10am
Sunday 12-4pm (last orders for food)

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
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
Flat bread with optional wild garlic butter
Herby fries
Salads and slaws
Fire pit roast rump of dry aged beef23, 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
Pain au chocolate
Pie of the day

We use our inside kitchen and our outside fire kitchen to cook food over oak and charcoal.

You can find out more about our food policy and suppliers in the site’s food & drink section.

Food allergies and intolerances: Before ordering, please speak to our staff about your requirements. We make all our own food and can tell you the ingredients of each dish; however, we do not have the required processes in place to prevent cross contamination.


Our head chef, Rhian, busy in the kitchen.