Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Rhubarb & Ginger Jam or Orange & Rosemary Marmalade (v/vg) 5
House Granola with Seasonal Fruits, Greek Yoghurt & Honey (v) 8
Porridge with Poached Rhubarb, Maple Syrup & Hazelnuts (vg) 8
Old Spot Sausage Sandwich with Cook House Brown Sauce 8
Whipped Feta on Toasted Sourdough with Orange, Hazelnuts & Mint (v) 11
Ham Hock Hash with Fried Eggs 14
Green Harissa Fried Eggs on Toasted Sourdough with Greek Yoghurt (v) 12
Spiced Pancakes with Poached Rhubarb, Yoghurt & Almonds (v) 13
Baked Eggs in Cream with Smoked Mackerel & Curried Leeks 14
Oyster Mushrooms on Toasted Sourdough, Leek Cashew Cream & Lemon Salsa (vg) 11
Side of Hash Browns with Chilli Crisp Aioli (v) 6
Lunch
(Thurs-Sat) Midday -3pm
Snacks
Northern Rye Sourdough & Organic Dairy Butter (v) 3
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Cook House Kimchi 6
Smoked Paprika Crisps with Herb & Shallot Dip (v) 6
Small Plates
Tempura Cauliflower with Coconut Curry Sauce (v) 11
Tomato, Basil & Focaccia Panzanella (vg) 11
BBQ’d Oyster Mushrooms with Cashew Cream, Shoyu Dressing & Toasted Seeds (vg) 12
Spiced Potted Crab with a Milk & Cardamom Bun 12
Salt Beef on Focaccia with Bread & Butter Pickle and Mustard Aioli 12
Smoked Trout, Apple, Dill & Horseradish Salad 12
Chicken Salad with Capers, Sourdough Crumb & Aioli 12
Grilled Padron Peppers with Sherry Vinegar & Paprika Hazelnuts (vg) 7
Grilled Hexhamshire Chard with Lemon & Herb Butter (v) 7
Miso Buttered King Edward Potatoes (v) 7
Pudding
Verdita Sorbet (vg) 6
Bread Ice Cream with Caramelised Sourdough Crumb & Marmalade 6
Fig & Almond Cake with Whipped Yoghurt (v) 9
Chocolate Terrine with Damson Jelly & Toasted Almonds (v) 9
Baron Bigod with Green Tomato Chutney & Seeded Crackers (v) 9
Dinner
(Wed-Sat) 5.30pm - late
Snacks
House Pickles (vg) 6
Cook House Kimchi 6
Spicy Nuts & Seeds (v) 6
Smoked Paprika Crisps with Herb & Shallot Dip (v) 6
Starters
BBQ’d Oyster Mushrooms with Roast Koji Mole, Peach Salsa & Basil (vg) 11
Spiced Potted Crab with a Milk & Cardamom Bun 12
Heritage Tomatoes with Tomato Fondue, Pickled Blackberries & Fried Capers (vg) 11
Ham & Parsley Terrine with Cider Mustard Aioli, Parsley & Shallot Salad 12
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 11
Mains
Grilled Ox Heart with Chips, Peppercorn Sauce & Nasturtium Jalapeno Dressing 25
Hot Smoked Trout with Parsley & Cucumber Butter Sauce, Courgette Salad & Grilled Pickles 26
Summer Vegetable Caponata with Fried Aubergine, Toasted Almonds & Mint (vg) 24
BBQ’d Lamb Chops with Burnt Aubergine Puree, Tomato Salad, Sheeps Curd & Orange Hot Sauce 27
Braised Kohlrabi with Smoked Cheese Sauce, Grape & Walnut Salad & BBQ’d Grapes (v) 24
Grilled Squid with Baked Rice, Squid Ink Aioli, Roast Peppers & Paprika Hazelnuts 27
Sharing
BBQ Half Chicken with Nduja Butter, Paprika Tomatoes with Lemon Yoghurt & Miso Potatoes 52
Sides
Miso Buttered Red Potatoes (v) 7
Plum Salad with Feta & Hazelnuts (v) 7
Braised Hexhamshire Cabbage with Parsley & Lovage Gremolata (v) 7
Pudding
Blackberry Ice Cream Choux Bun with Blackberries, Basil & Salted Vanilla Cream (v) 9
Fig & Almond Cake with Whipped Yoghurt (v) 9
Dark Chocolate & Peanut Cheesecake with Toasted Meringue (v) 9
Apple & Almond Crumble with Tarragon Sorbet (vg) 9
Baron Bigod with Green Tomato Chutney & Seeded Crackers (v) 9
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!
