We are not able to cater for allergies due to the risk of cross contamination.
Reservations are available for both inside and outside tables. Please specify when booking by selecting either the Inside or Outside section. If a specific section does not show as an option then it is unfortunately unavailable at your requested time.
Sample Sunday Lunch Menu
Fire pit roast rump of dry aged beef23, dripping roasties, roots, red cabbage, greens, Maderia gravy and fresh horseradish (served pink)
Roast village pork with dripping roasties, honey parsnips, buttered carrots and cauliflower cheese.
Roast Squash stuffed with a nut and seed loaf, roasties, roots, red cabbage, greens, vegan gravy and apple sauce Vg
Apple crumble, vanilla custard
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
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
Salads and slaws