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Menus Lunch, Dinner and Sunday

Sunday Lunch Menu

Todays menu follow this link 



Sample Sunday Lunch Menu

The sample menu below  is intended only as a guide. Prices may change and also menu items will change. A sample menu is intended only as a guide to the style of food we serve on a Sunday. We make everything in house and use local and seasonal ingrediants from small scale producers and farmers. This means that the price of dishes will change and also that some dishes will be changed to reflect what is available at that time. This enables us to select the best produce we can when it is available. Therefore this sample menu is not inteded to reflect the actual menu that you will have when you are here. If you have any questions about this please call us on 01661 843607. We hope that by providing this sample menu we do not mislead or confuse. 

Aperitifs and pick me ups
Espresso Martini 8
Spring Spritz 9(Aperol, Grand Imperial fizz, fresh grapefruit juice & mint with soda)
Styrk not G*n and tonic 6.50
Crodino alcohol free spritz 3
Our Negroni 8
Espresso Martini 8

Small dishes
Pea, ham and mint soup, sourdough bread and our own butter 7
Vegan mezze with house pickles and fresh flatbread 7.50/15-( chickpea hummous, spring herb tabbouleh, smokey spiced aubergene,black beans with dill)
Our homemade charcuterie board, pickles, celeriac remoulade and toasted sourdough 8.50/16
Salad of fresh goat’s cheese, salt baked beetroot and walnuts, fermented beetroot dressing 8 V
Our homemade black pudding, poached egg and devilled gravy 9

Todays roasts from our wood and charcoal fire pit served with dripping roasties, parsnips, bashed swede, carrots and greens, braised red cabbage, Doddington’s cauliflower cheese.

Rump of Haydon bridge beef, Yorkshire pudding,
horseradish, Madeira gravy 18
Slow-roast Hexhamshire pork, apple sauce, Maderia gravy 18
Vegan almond, apple, sage and onion no meat loaf, roast potaotes, cauliflower, carrots and greens, braised red cabbage, vegan gravy. Vg 15

Also available
Spring vegetable tagine with dried apricots and mint, almond and saffron cous, spicy harrissa 15 Vg
Rabbit and bacon pie, creamy mash, buttered leeks and greens 14
Battered fish and chips, mushy peas and tartare sauce 14.50
Socttish sea trout fillet with morel and button mushrooms, peas, wild garlic, Northumbrian bacon
and heritage potaotes 21

Puddings and cheese
Apple crumble, vannilla custard (vegan version available) 7.50- a glass of Sybillenstein (Beerenauslese) late Harvest dessert wine 5.50
Marmalde pudding, vannilla custard 7.50- a glass of Ulysee Cazabone Sauternes 6.50
Sticky toffee pudding, toffee sauce, clotted cream 7.50- a glass of ‘Nectar’ Gonzalez Byass Pedro Ximenez 7
Dark chocolate brownie, vanilla ice cream 7.50- a glass of Domaine de la Rectorie 2018 Banyuls vin doux naturel 6.50
Burnt Northumbrian cream 7.50-a glass of Tenute Orestiandi ‘Pacenzia’ Zibbibo Sicilain desert wine 7
Local cheeses, biscuits and chutney 7.50/16-a glass 10 yr old Tawny port 7
Our ices,vanilla, pink rhurbarb sorbet (vg), vegan vanilla, pink rhurbarb and ginger, rum and raisin, apple crumble 7 (three scoops)