Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Strawberry Jam or Orange & Rosemary Marmalade (v/vg) 5
House Granola with Summer Fruit, Greek Yoghurt & Honey (v) 8
Bacon Sandwich with Cook House Ketchup 8
Spiced French Toast with Rhubarb, Yoghurt & Almonds (v) 12
Smoked Pastrami with Hash Browns, Cucumber Pickle & Horseradish Creme Fraiche 12
Fried Oyster Mushrooms on Toast with Cashew Cream & Salsa Verde (vg) 11
Overnight Oats with Strawberries & Almonds (vg) 8
Whipped Feta on Sourdough Toast with Raspberries, Mint & Hazelnuts (v) 11
Green Harissa Fried Eggs on Toast with Greek Yoghurt & Coriander (v) 12
Baked Eggs in Cream with Smoked Mackerel & Curried Leeks 12
Hash Browns with Hot Sauce Aioli (v) 6
Lunch
(Thurs-Sat) Midday -3pm
Snacks
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Hispi Cabbage Kimchi 5
‘Northern Rye’ Sourdough & Acorn Dairy Butter (v) 3
Rachel Hammond Charcuterie Selection 12
Small Plates
Pork Shoulder Terrine with Pickled Prunes 12
Grilled Sardine & Roast Tomatoes on Toast with Curry Butter 12
Shawarma Mutton Flatbread with Green Harissa & Pickled Chillies 12
Chanterelles on Toast with Hexham Herb Salsa & Cashew Cream (v) 11
Beetroot, Blackberry & Pickled Red Onion Salad (vg) 7
Smoked Pastrami on Focaccia with Cucumber Pickle & Horseradish Cream Cheese 12
BBQ’d Hexhamshire Leeks with Whipped Feta and Dill Oil (v) 10
Tempura Cauliflower with Coconut Curry Sauce (v) 11
Poached Chicken Salad with Capers, Sourdough Crumb & Aioli 12
Smoked Potatoes with Brown Butter & Creme Fraiche (v) 7
Pudding
Ricotta and Jurancon Ice Cream with Roast Plums (v) 6
Sweet Whipped Feta with Almond Crumble & Roasted Cherries (v) 9
Dark Chocolate Mousse with Roast Blackberries & Hazelnuts (vg) 9
Blueberry, Almond & Yoghurt Cake with Creme Fraiche (v) 9
Cheese Plate with Pickled Celery, Courgette & Nigella Seed Chutney & Seeded Crackers 16
Cheese
Local Cheese Plate with Pickled Celery, Sage & Crab Apple Jelly & Seeded Crackers 16
Dinner
(Wed-Sat) 5.30pm - late
Snacks
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Hispi Cabbage Kimchi 5
‘Northern Rye’ Sourdough & Acorn Dairy Butter (v) 3
Rachel Hammond Charcuterie Selection 12
Starters
Carrot & Cardamom Fritters with Tahini Sauce & Fresh Mint (vg) 10
Pork Shoulder Terrine with Pickled Prunes 12
Confit Garlic Ricotta Crumpet with Marinated Courgettes (v) 11
Cured Mackerel Fillet with Pickled Green Strawberries, Gooseberry Chutney & Dill Oil 12
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 11
Mains
Slow Cooked Pork Belly with Butter Beans, Corn Salsa & Spiced Pork Crisp 27
BBQ’d Sole, Garden Herb & Almond Gazpacho Sauce, Fennel & Cucumber Salad 25
Charred Aubergine in Date Syrup with Paprika Tomatoes, Chickpeas & Mint Salsa (vg) 22
BBQ’d Lamb Leg Steak with Mujadara, Aubergine Borani & Aleppo Pepper Oil 27
Baked Rice with Grilled Oyster Mushrooms, Black Beans, Hazelnut Mole & Peach Salsa (vg) 22
Aioli Crusted Hake with Crab & Red Pepper Sauce, Courgettes & Basil Oil 27
Sharing
BBQ’d Bone in Rib Eye with Tarragon Miso Bearnaise, Fried Smoked Potatoes
& Courgette Salad 75
Sides
Smoked New Potatoes with Brown Butter & Creme Fraiche (v) 7
Beetroot, Blackberry & Pickled Red Onion Salad (vg) 7
Grilled Hexhamshire Padron Peppers with Sherry Vinegar, EVOO & Almonds (vg) 7
Pudding
Ricotta & Jurancon Ice Cream with Roast Plums (v) 6
Sweet Whipped Feta with Almond Crumble & Roasted Cherries (v) 9
Dark Chocolate Mousse with Roast Blackberries & Hazelnuts (vg) 9
Blueberry, Almond & Yoghurt Cake with Creme Fraiche (v) 9
Cheese
Local Cheese Plate with Pickled Celery, Crab Apple & Sage Jelly & Seeded Crackers 16
Sunday
On Sunday’s we serve our Brunch menu from 10am – 12 noon, and our Dinner Menu from 12 noon until 3pm, as well as our famous sharing Roast Chickens! Please contact us if you would like to reserve a chicken!
