31st July lunch

STARTERS AND LIGHT LUNCHES
Cream of cauliflower soup £3 V
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Traditionally garnished smoked salmon salad £5
Salad of hunter house farm fresh goats cheese, cucumber, olives and tomato with fresh oregano £6 V
Local lambs liver, Northumbrian bacon, and devilled gravy £5

MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
English courgettes stuffed with Doddington’s cheese, braised lentils, herb sauce £9 V
Home made fish cakes with chunky chips, tartar sauce and mushy peas £8
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Perry £1
Rare grilled Highland cattle feather steak, chunky chips, pepper sauce and garden leaf salad £8

DESSERTS
Blackberry and white currant tart £4.50
Sticky toffee pudding with a butter scotch sauce £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh blackcurrant fool £5
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

31st July dinner

STARTERS
Cream of cauliflower soup £3 V
Home made brawn, toast, English mustard and capers £3
Smooth local chicken liver parfait with Perry jelly, toast and piccalilli £4
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast £5 Vor £8 as a main
Soused North Sea mackerel with a sweet mustard dressing £5
Hunter House fresh goats cheese, cucumber, tomato, olive and oregano salad £6 V
MAIN COURSES
English courgettes stuffed with Doddington’s cheese with lentils £9V
Home made fishcake, chunky chips, mushy peas and tartare sauce £9
Roast haunch of Haltwhistle roe venison, Dauphinois potatoes, fresh penny bun mushrooms with a port and red currant sauce £12
North Sea Hake, fresh prawns, Jersey royals, runner beans with Sherry and garlic £11
Slow cooked Mickley Moor lamb, creamy mashed potato, summer carrots and turnips £10
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4 – suggested accompaniment -a glass of Ambre vin doux naturel £5
Sticky toffee pudding with butterscotch sauce and local clotted cream £5
Selection of Wheelbirk’s ice cream (Jersey cream, chocolate and strawberry ripple) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £5- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

29 July Sunday Lunch

STARTERS
Cream of English tomato and basil soup V
Field mushrooms with Guinness on toast V
Devilled local lambs liver and Northumbrian bacon
Traditionally garnished Scottish smoked salmon with home made brown bread

MAIN COURSES
North Sea hake with creamy mash, runner beans, clams, garlic and sherry
English courgette stuffed with Doddington’s cheese, borlotti beans and herb sauce V
Roast Mickley moor lamb, roast potatoes, Yorkshire pudding, crushed swede and summer carrots and mint sauce
Slow roast Ravensworth grange middle white pork, roast potatoes, Yorkshire pudding, crushed swede, summer carrots and apple sauce


DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and Jersey cream)
Local Cheeses from the board (£1.50 supplement)
Sticky toffee pudding with butterscotch sauce and local clotted cream
Pumphrey’s teas, coffee and herb infusions



1 course £10, 2 courses £13, 3 courses including tea and coffee £15

Meat and Potatoes

Meat and Potatoes


One pot dishes abound across the North of England and Ireland. From (Loppe) Scouse in Liverpool to Lancashire hot pot, Shepard’s pie, Irish stew, Corned beef and potato hot pot. The basics are the same a way of stretching a meagre amount of meat to feed a lot of people. Great dishes each with its own distinctive character and different accompaniments that make them unique. The red cabbage or beetroot with Scouse or Lancashire hot pot to the bland silky sweetness of the barely in Irish stew and the vinegary mushy peas with Corned beef Hot pot, all add another flavour dimension to everyday dishes. Made with a little care and pride these regional dishes can become fantastic and economical family meals. All these dishes retain a lot of local character and every person you speak to will have there own family recipe for each dish, my interpretation come from speaking to and cooking with many people. The basics of each dish stay the same but different people add different things, I have listed as many variations as I can think of but I am sure there will be many more I haven’t discovered yet.

Scouse or Loppescouse

The oldest recipes that I have discovered for Scouse are very simple and have very small amount of meat in them, 4oz for ten people! The original Scouse is said to of been brought over to Liverpool with Scandinavian sailors in the nineteenth century where it was known as lapskojs or labskaus. However its links with Lancashire hot pot and Irish stew are undeniable. The name of the dish gives the name to the people of Liverpool, therefore you would think it would be treated with great respect, unfortunately you will struggle to find anywhere serving it in Liverpool. Properly made it is soup come stew made from Lamb, mutton or beef with the addition of potatoes water and other vegetable often served with dumpling and pickled red cabbage or beetroot. My version of Scouse is of the lamb or mutton variety and I have it on good authority that it is a traditional recipe; many people will dispute this and say that you should use shin or flank of beef. I think lamb adds a better flavour that goes with earthy sweetness of the root vegetables. Scouse is dish you should cook for as many people as you can muster. It is great for a cold winter’s day; eat it with a pint or two Guinness and a whisky, some of which should end up in the Scouse, for a truly great feast. It can be also made blind (with out the meat) however it does become a little bland and require more of a quick from the pickles and whisky.

For 8-10, you could half it but making it for any less people isn’t really worth it

3lb of neck of lamb on the bone or shoulder chops or 3- lamb shanks, if you could buy lambs head one of them would add a tremendous amount of flavour
6 onions peeled and roughly chopped
6 carrots peeled and roughly chopped
10 large potatoes and roughly chopped in to large chunks
2 small turnips peeled and chopped
2 parsnips peeled and chopped
( any root vegetables can be used these are my favourites, just go for a ratio of double the quantity of potatoes to meat and the same quantity of meat to vegetables)
A handful of barley or whole wheat grain
A bouquet garni of parsley bay and marjoram
Brown sauce and Worchester sauce
Salt and pepper
Water or stock (don’t use a stock cube just use water instead)

Place your chosen meat in a deep pot covered in salted water bring to the boil and boil hard for two minutes, now throw away the water retaining the meat. Now in your pan place the meat at the bottom followed by the onions then carrots and every thing apart from the potatoes cover with water by a good inch, bring to the boil season generously with salt and pepper, simmer gently for a good hour, now drop in the potatoes and cook till they have completely dissolved. Take off the heat and fish out the bones (and bouquet garni) which by now will have come free of the meat, give it a good stir to break up the meat add brown sauce, Worchester sauce and a splash of whisky some more seasoning if needed . Remember this is a dish about meat and potatoes so its quality lies in the quality of ingredients, they to get good quality lamb even if you are buying cheap cut as described. If you can get hold of mutton much the better the flavour will be better, just increase the cooking time to 3 hours. Now served your Scouse with bread and butter, red cabbage and pickled beetroot adding them to the Scouse as you eat it.

This is dish that is even better if made one day and reheated the next and the health conscious can skim off the fat. I would scrape it off and put it on some bread to have with it but, I know that is not to every bodies liking, but I love it!

Christmas Baking

Rhian’s Christmas cake

This cake had evolved with my cooking originally it came from the Good House keeping book, still a fantastic cake recipe, however I have adopted it somewhat, adding new types of dried fruit as I find them. The types of fruit are not important the ratio of fruit to flour and the ratio of butter and sugar are the most important. The only other important issue is the soaking time for the fruit which I think is essential, the type of alcohols you use are again your personal choice, I use brown ale and brandy, but a combination of a beer, ale or cider or Perry and a smaller amount of a stronger booze such as brandy, whisky, port sherry or calvados, depending on your budget. Every October when I decide to make my Christmas cakes and puddings I buy a bottle of not too expensive brandy and use through out the whole festive period, in many things, its warm flavour just seems right at this time of year. My other favourite if you are feeling flush is using English cider brandy, fantastic stuff if a little pricey. This year my types of fruit I have found have been very varied. I found soft dried pears and massive dried prunes in a health food shop, giant black raisins and juicy golden sultanas and bright green raisins which have all gone in to my cake. Along with soft dried figs, mixed peel and glace cherries. Try to find the uncoloured ones they are much juicier and taste like cherries, like wise with the mixed peel but it whole and chop it up your self. Your reward will be evident when you try you cake on Boxing Day with a little dry sherry or the incredibly sweet Pedro Ximinez sherry which must have been made to drink with all things sweet and Christmas like.

To produce a large prodigious cake that will last from Christmas day to New Year’s Eve.
(Approximately 16 slices of a 24-26 cm round tin or two 12 cm tins.)

For soaking the fruit in

500ml of Brown ale, Cider, Perry (see above) or cold tea and orange juice if you don’t won’t to use alcohol.
2-3 large measures of your chosen hard liquor (brandy, whisky, rum, sherry or port etc.)

The Fruit

1 kg of dried fruits, apricots, prunes, died cherries, blue berries, figs, dried cranberries, dried soft pears, dried soft or dried figs. As long as the fruit you chose are soft and juicy and you don’t use too many of a strongly flavoured fruit such as pears or bananas. And try to include a 100g at least of candied peel and glace cherries.
500g dried vine fruits, such as raisins, sultanas and currants. However you can also you can also use the fantastic golden sultanas, or the green raisins from Pakistan, Muscatel raisins are expensive but add an air of luxury to your cake.

Any large fruit such as apricots, figs, prunes and pears will need to be chopped up, Tedious but essential so your great aunt doesn’t choke on a giant whole prune. I usually leave the glace cherries whole but you can chop them in half any smaller and they loose there character. The peel if it is not chopped up ant I hope it isn’t, the whole stuff is much superior also has to be chopped again tedious but an excuse to give your self a little tipple as you have to open the bottle for the cake, well that’s my excuse and I’m sticking to it! So after all this weighing and chopping place all the fruit in to you chosen roomy receptacle and cover with the booze or tea and orange juice. Cover it with cling film and leave for a few days, as long as a week an definitely overnight. If you don’t go down the alcoholic route it will be necessary to refrigerate the mixture.


Now for the cake

To complete, line your cake tin with a double thickness of greaseproof paper and tie newspaper round the outside of the tin to protect the cake on its long slow baking. And set the oven to Gas 3/325oC/160oC
350g butter unsalted for preference
175g light muscovado sugar
175g dark muscovado sugar
5 large free-range eggs
100g ground almonds
150g shelled hazelnuts/almond/walnuts or a mixture
zest and juice of an orange
zest of a lemon
2 tsp baking powder
350g plain flour or half whole meal for a denser cake 1tsp ground ginger, ground cinnamon and mixed spice, plus a good rasp of nutmeg.
Begin with the butter beat it till soft with a wooden spoon add both the sugars, continue beating till you have and fluffy brown sugary mess. You can do this in a food processor with the beating attachment fitted but working up a sweat makes it more satisfying, but the choice is yours. Now add the eggs one at a time it may curdle but a mixture contain this much goodness can’t go wrong. Next fold in the flour, spices, baking powder and ground almonds. Last fold in the fruit and the orange and lemon juice and zest. Give it a good mix to make sure everything is well distributed.
Transfer the mixture to the prepared tin or tins. Flatten the surface of the cake with the back of a spoon making a hollow to give a level cake when it rises. Then drop the cake from a height of about 30cm to make sure that all the air pockets have been removed. You may need to cover the top of the cake with a circle of greaseproof if it is browning too fast. Now bake for 2 hrs at 160Oc then lower the heat to 140oc for a further 1hr. Test with a skewer which should come out clean. Allow to cool completely be for you do anything with it.

The next day, remove form the tin; upturn the cake and piece with skewer. Poor a little hard liquor in to each hole, repeat this once a week until you decide to ice it a week or so before Christmas. To store it, wrap in cling film and place in a biscuit tin or other air tight container.

Ham and Pease pudding stotties, a great Geordie institution.

Ham and Pease pudding stotties, a great Geordie institution.

More good things for sandwiches……..

Pease pudding a Victorian paupers dinner, fit for royalty. The French may have foie gras and truffles but the North has pease pudding.

Pease pudding hot,
Pease pudding cold,
Pease pudding in the pot
Nine days old.

Some like it hot,
Some like it cold,
Some like it in the pot
Nine days old.

So goes the nursery rhyme. I would neither suggest you reheat pease pudding many times or keep it for nine days I have and it’s not very appealing. However when freshly made spread on to warm stotties with thickly sliced home cooked ham it is a real treat.

For the pudding

1lb of dried split yellow peas
1 unsmoked ham shank or small gammon joint or a packet of bacon scraps of you are feeling dented
1 carrot
1 onion
1 egg
flour
a pudding cloth or new dish cloth


Soak the ham in water overnight and the peas separately. Place the peas in a bundle in the cloth and tie them loosely they will expand a lot. Put the pudding in the pan with the vegetable all peeled and left whole and the meat cover with water and bring to the boil simmer gently the peas will take about an hour, then remove the cloth and tie it over the sink to drain. Continue cooking the meat till the small bone on the shank can easily be removed, or in the case of a gammon joint it gives little resistance to a knife when poked. (For bacon scraps an hour will be plenty) Retain the liquor for soup just add more vegetables carrot and onion diced and simmer till soft mix in ant spare pudding and meat scraps and you have a hearty soup for a cold winters day.

Back to the pudding remove the peas from the cloth and either put them in a food processor and blend till smooth or use a potato masher mixing in the egg as you go, at this point some add bits of meat chopped up I don’t. Now place you pudding mix back in to the cloth which has been floured and hang it again over night over the tap in the kitchen sink. The heat of peas will cook the egg, some recipes require you to boil the pudding again for a further hour you don’t need to. The next day thickly slice the ham butter the stottie cakes and smear with pease pudding. Any excess pudding will keep in the fridge for 4-5 days the ham it is best to keep for three days but both can be frozen with good results.

Stotties

Stotties are a speciality of the North East, a large flat bread bap the size of a dinner plate with a soft texture, soft crust and a small indent in the middle to stop them rising. They can be made at home but it’s a good excuse to go the Newcastle to the Grainger market just to buy them in my opinion. If you haven’t got the time or inclinations don’t despair, white bread baps as long as they are fresh will make an adequate substitute.

Tongue sandwiches, mash and the art of mushy peas.

Tongue sandwiches, mash and the art of mushy peas.

My induction to cooking and baking didn’t end there, not only did I learn how to bake I was also shown many traditional dishes that have all but disappeared from the tea table. As in Aunties Jean’s house tea time was the high light of the day, and one of her favourites was in sandwiches was pressed home cooked tongue with beetroot , not to everybodies liking but a fantastic combination of the rich tongue and sweet beetroot in harsh malt vinegar. A glorious combination. A whole tongue can look quite daunting and it does stink! Your perseverance will be rewarded; one tongue will produce many sandwiches of course. However in can be used in many things, thinly sliced in a salad with hard boiled eggs and a sharp vinaigrette it is fantastic, don’t tell your dinner guests, they will love it. It can be served hot with mash and mushy peas with plenty of malt vinegar another favourite of mine. It also keeps in the fridge for a week or you can freeze it pre sliced in between sheets of cling film for when you have a craving!

For many sandwiches, six for a main course

1 salted ox tongue soaked over night and rinsed
1 carrot peeled whole
1 peeled onion studded with clove
1 stick of celery
1 bay leaf
handful of parsley stalks
( I but garlic in but I don’t thing Auntie jean knew what it was)
cold water cover tongue

A very large oven proof pot, she used a an enamel oval dish with a tight fitting lid you might se one in a charity shop if so buy it they are fantastic for this and many other long cooked dishes

Place everything with enough water to cover in large pot, bring to a rapid boil and skim of the scum (there will be loads) Transfer everything to you chosen container with tight fitting lid or tin foil and place in a an oven at 140oc for up to 3 hours check it is cooked buy inserting a knife there should be no resistance have a patience. When cooked allow to rest for twenty minutes then drain and place on a chopping board, Wearing rubber gloves it will be very hot still peel of the skin like peeling a large tongue shaped banana., this must be done when its still hot or the skin will never come off! Then place the tongue on a china dish with a board on top and place a Victorian family bible on top and leave it over night to press. Next morning chill it in the fridge, when its gets to tea time thinly slice and place in white bread sandwiches with thickly sliced beetroot

To serve the tongue as a hot main course with mash and the best mushy peas in the world requires a bit of planning but it’s worth it

For six

The mushy peas

8oz marrowfat dried peas soaked overnight in water
1 carrot peeled
1onion peeled
1 bay leaf
malt vinegar
salt and white pepper freshly ground

When the tongue is half cooked put the big in a large pot with the vegetables and bay leaf. Cover with cold water bring to the boil, skim off the copious amounts of scrum that appear and lower the heat to a gentle simmer. Leave it bubbling away for approximately 1 hour, or until the peas have all but collapsed When they are nice and soft drain off the liquid, leaving enough to give the peas an unctuous lava like quality, discard the veg. Place back on the heat and cook till they have collapsed, season generously with the salt and white pepper (black pepper just looks wrong) and add vinegar to taste, quite a lot of vinegar to go with the rich tongue is a good thing in my book, 5-6 tablespoons.

Now to prepare the mash.

Place as many peeled potatoes as you feel you can eat in to a roomy pan all previously chopped in to similar sized chunks. The type of potato you use should be a a large main crop, variety, Maris piper or Maris barb are good, as are King Edwards a and red Desire, the main to look for is type of potato that is not to young and will have the right texture when it is mashed, so any so called ‘new’ or salad potatoes will not do.

So back to the mash. Place your pot with potatoes covered in cold liberally seasoned water 2tbls spoons per 2 pints is good guide. Most of this salt will not be consumed remember it is there to season the potatoes which are large bland lumps of carbohydrate. Bring to rapid boil and turns down the heat to a gentle simmer for 10-15 minutes till cooked but not falling apart. Drain thoroughly and mash with a masher or put through a food mill if you have one. Now on a low heat and start by adding to a splash of warm milk and some salt. (2-3tsp), I don’t put pepper in mash but doesn’t it stop you, beat that in with a wooden spoon, add cold unsalted butter in small pieces, beating well after each addition. For six 8oz of butter is a good idea but you can add less but it wont taste as good! This may sound a bit long winder but it does produce the best mash, and once you have done a few times it will not seem so arduous.

Now serve up your tongue sliced thickly on a great platter moistened with a little of the cooking liquor. Hand round the mash and mushy peas. Allow people to add more vinegar if they feel the need and hot English mustard in a must!

Mushy Peas and mash….

Mushy peas and a mash two very basic things that we have all eat in various guises, and probably not rely thought much about them. However when made correctly they are two fantastic English dishes much abused which such be treated with the respect they deserve. Mushy peas of course can be served with many things, fish and chips, of fish cakes and my favourite corn beef pie amongst many other things. More on that later.

Auntie Jean’s Ginger Snaps

Auntie Jean’s Ginger Snaps

One of the first things I watched and helped make were these biscuits. My Great great aunt made them almost every day of her life! She baked every day form getting up till going to sleep and supplied everybody in the family with cakes, scones, sandwiches, pies, puddings and everything else you could imagine. Miner’s wives teas for hundreds would all come out of tiny kitchen, no recipes ever written down just a mixing bowl and spoon and some scales but most of the time she just knew how much to but in the bowl and they of course always were fantastic. These biscuits are one of my first memories of her that and endless cups of tea with her and her two sisters all widowers with whom I spend many days being looked after before I was older enough to go to school! Back to the biscuits which don’t keep long ( they loose there crunch after two days) but they are so good you can’t keep them. And you have to like ginger a lot

1 lb of plain flour sifted
large pinch of salt
2 tsp ground ginger or less in desired
8oz caster sugar
6oz butter softened
8oz warm golden syrup or black treacle (my alteration if you like the liquorice taste of treacle)
2 eggs
2tsps baking powder

Makes 20-30 depending on size

Melt butter and syrup or treacle add sugar, salt followed by egg then beat in the flour and baking powder. A splash of milk might be required to make a thick batter of dropping consistency. Then place desert spoons of the batter on greased baking trays well apart making then in to rough circles with the back of the spoon. Bake at 180oC for 12 – 15 minutes till golden brown allow cooling and crisping up, ready to be devoured with hot strong tea and good conversation.

28th July Sat lunch

STARTERS AND LIGHT LUNCHES
Cream of English tomato and basil soup £3
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles£4
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Fresh Tweedmouth crab sandwich with watercress £6.50
Grilled North Sea pilchards (Large Sardines) with lemon £5
MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
English courgettes stuffed with Doddington’s cheese, braised summer beans, herb sauce £9 V
Beer battered fish with chunky chips, tartar sauce and mushy peas £9
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Perry £1
Haltwistle Roe venison pie, creamy mash, cabbage and bacon £9
Rare grilled Highland cattle feather steak, chunky chips, garlic butter and garden leaf salad £8
DESSERTS
Summer berries, local honeycomb and Northumberland cream £4
Sticky toffee pudding with a butter scotch sauce £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh blackcurrant fool £6
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

28th July dinner

STARTERS
Cream of English tomato soup £3 V
Home made brawn, toast, English mustard and capers £3
Smooth local chicken liver parfait with Perry jelly, toast and piccalilli £4
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast £5 Vor £8 as a main
Grilled North Sea pilchards with lemon £5
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts £6 V or £9 as a main
MAIN COURSES
English courgettes stuffed with Doddington’s cheese with braised borlotti beans £9V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Peppered sirloin of Dere Street highland cattle beef, chunky chips and garden
leaf salad and pepper sauce £15
Wild North Atlantic bass, lentils, runner beans and citrus, tomato and basil vinaigrette £13
Haltwhislte Venison pie, creamy mash, cabbage, bacon and red currant jelly £9
North Sea Hake, chorizo and clam stew with sherry and garlic £11
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Blackberry and Mikey T’s white currant custard tart £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Sticky toffee pudding with butterscotch sauce and local clotted cream £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £5- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

27th July Lunch

STARTERS AND LIGHT LUNCHES
Cream of English tomato and basil soup £3
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles£5
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Salad of local beetroot, legrams organic blue cheese, endive and walnuts V £6
Fresh Tweedmouth crab sandwich with watercress £6.50
MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
Braised summer beans, herb sauce and grilled artichokes £9 V
Beer battered fish with chunky chips, tartar sauce and mushy peas £9
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Perry £1
Grilled North Sea pilchards (Large Sardines) with lemon and garden leaf salad £8
Rare grilled Highland cattle feather steak, chunky chips, garlic butter and garden leaf salad £8
DESSERTS
Summer berries, local honeycomb and Northumberland cream £4
Sticky toffee pudding with a butter scotch sauce £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh blackcurrant fool £6
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

27th July Dinner

STARTERS
Tweedmouth fresh crab salad with home made bread £6.50
Cream of English tomato soup £5 V
Ravensworth Grange middle white pork pâte with Perry and peppercorns £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast £5 V
Grilled North Sea pilchards (large sardines) with lemon £5.50
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts £6 V
MAIN COURSES
English courgettes stuffed with Doddington’s cheese with braised borlotti beans £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Peppered sirloin of Dere Street highland cattle, chunky chips and garden
leaf salad and pepper sauce £16
Wild North Atlantic bass, lentils, fine beans and citrus, tomato and basil vinaigrette £13
Haltwhislte Roe Venison pie, creamy mash and cabbage and bacon £9
North Sea Hake, chorizo and clam stew with sherry and garlic £12
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Blackberry and Mikey T’s white currant custard tart £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Sticky toffee pudding with butterscotch sauce and local clotted cream £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

26 July Lunch

STARTERS AND LIGHT LUNCHES
Cream of English tomato and basil soup £4
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles£5
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Salad of local beetroot, legrams organic blue cheese, endive and walnuts V £6
Fresh Tweedmouth crab sandwich with watercress £6.50
MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
Braised summer beans, herb sauce and grilled artichokes £9 V
Crispy mackerel fillet with chunky chips, tartar sauce and mushy peas £9
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Perry £1
Grilled North Sea pilchards (Large Sardines) with lemon and garden leaf £8
Rare grilled Highland cattle feather steak, chunky chips, garlic butter and garden leaf salad £8
DESSERTS
Summer berries, local honeycomb and Northumberland cream £4
Sticky toffee pudding with a butter scotch sauce £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh blackcurrant fool £6
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

26th July Dinner

STARTERS
Tweedmouth fresh crab salad with home made bread £6.50
Cream of English tomato soup £5 V
Ravensworth Grange middle white pork pâte with Perry and peppercorns £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast £5 V
Grilled North Sea pilchards with lemon £5.50
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts £6 V
MAIN COURSES
Braised borlotti beans, English broad beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Peppered sirloin of Dere Street highland cattle, chunky chips and garden
leaf salad £14
Crispy mackerel fillet, Jersey royals, runner beans and rhubarb sauce £10
Goosnargh corn-fed chicken and morel mushroom pie, creamy mash, cabbage and bacon £9
North Sea Hake, chorizo and clam stew with sherry and garlic £13
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer berries, Northumberland cream, and local honey comb £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Sticky toffee pudding with butterscotch sauce and local clotted cream £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

25th July lunch

STARTERS AND LIGHT LUNCHES
North Sea fish soup with spicy mayo and croutons £5
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles£5
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Salad of local beetroot, legrams organic blue cheese, endive and walnuts V £6
Fresh Tweedmouth crab sandwich with watercress £6.50
MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
Braised summer beans, herb sauce and grilled artichokes £9 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £9
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Perry £1
Local wood pigeon and chicken pie, new potatoes and buttered greens £8
Rare grilled Highland cattle feather steak, chunky chips, garlic butter and garden leaf salad £8
DESSERTS
Burnt Northumbrian Cream £5
Sticky toffee pudding with a butter scotch sauce £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh blackcurrant fool £6
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

25th July Dinner

STARTERS
Native Tweedmouth lobster and fresh prawns with a garlic and Pernod butter £10
North Sea fish and shellfish soup with croutons and spicy mayo £5
Ravensworth Grange middle white pork pâte with Perry and peppercorns £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast V £5`
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts V £6
MAIN COURSES
Braised borlotti beans, English broad beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Peppered Rump of Dere Street highland cattle, dauphinoise potatoes and garden
leaf salad £14
Crispy mackerel fillet, Jersey royals, runner beans and rhubarb sauce £10
Local wood pigeon and Reg Johnston’s corn-fed chicken pie, creamy mash and
buttered greens £9
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer berries, Northumberland cream, and local honey comb £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

24th July Lunch

STARTERS AND LIGHT LUNCHES
North Sea fish soup with spicy mayo and croutons £5
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles£5
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Salad of local beetroot, legrams organic blue cheese, endive and walnuts V £6
Fresh Tweedmouth crab sandwich with watercress £6.50

MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
Braised summer beans, herb sauce and grilled artichokes £9 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £9
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Perry £1
Local wood pigeon and chicken pie, new potatoes and buttered greens £8

DESSERTS
Burnt Northumbrian Cream £5
Sticky toffee pudding with a butter scotch sauce £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh blackcurrant fool £6
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Wide choice of rare malt whiskies, fine Cognac and other digestives available

24th July Dinner

STARTERS
Native Tweedmouth lobster and fresh prawns with a garlic and Pernod butter £10
North Sea fish and shellfish soup with croutons and spicy mayo £5
Ravensworth Grange middle white pork pâte with Perry and peppercorns £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast V £5`
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts V £6
MAIN COURSES
Braised borlotti beans, English peas and broad beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Peppered Rump of Dere Street highland cattle, dauphinoise potatoes and garden leaf salad £14
North Sea hake, fried Jersey royals, local runner beans and aïoli £11
Local wood pigeon and corn-fed chicken pie, creamy mash and buttered greens £9
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer berries, Northumberland cream, and local honey comb £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

Dinner 22nd July

Whole or half native Tweedmouth Lobster grilled with a garlic and Pernod butter, herb salad £11/£20
STARTERS
North Sea fish and shellfish soup with croutons and spicy mayo £5
Ravensworth Grange middle white pork pâte with Perry and peppercorns £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Guinness on toast V £5`
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts V £6
MAIN COURSES
Braised borlotti beans, English peas and broad beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Grilled North Sea lemon sole with Jersey royals, minted fresh peas and samphire £12
Home cured cockle park pork with lentils and turnips and High House ale mustard £10
Roast rib of Longlee Charolais beef, roast potatoes, Yorkshire pudding, crushed swede and cauliflower cheese. £11
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer berries, Northumberland cream, local honey comb and Madeleines £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

Sunday 22nd lunch

STARTERS
North sea fish and shellfish soup with croutons and spiced mayo.
Salad of Legram’ s organic blue, local beetroot, endive and walnuts. V
Rhian’s Black pudding, free range egg and devilled gravy.
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles.

MAIN COURSES
Beer battered fish, chunky chips, mushy peas and tartare sauce
Braised summer beans with grilled artichokes and herb sauce V
North sea lemon sole, Jersey royals, minted English peas and broad beans
Roast rib of Longlee Charolais beef, roast potatoes, Yorkshire pudding, crushed swede and cauliflower cheese.

DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and Jersey cream)
Local Cheeses from the board (£1.50 supplement)
Sticky toffee pudding with butterscotch sauce and local clotted cream
Selection of home made cakes
Pumphrey’s teas, coffee and herb infusions



1 course £11, 2 courses £14, 3 courses including tea and coffee £16

UKTV Local Food Heros

Regional finalists
Find us with the other regional finalists on this link
UKTV LOCAL FOOD HERO FINALISTS

Suppliers

This is the back of our menu. We use over 60 local suppliers and only a few are mentioned here.

The North East has clearly some of the finest producers in the counrty and we are very fortunate to be able to count on many as customers and as friends.It is the quality of the produce that enables us to produce the food that we do and it is to them that we owe thanks.

You can find most of these people at Hexham farmers market and on this web site for Northumbria Larder


Here is just a few of our suppliers:
1 Bywell Smokery 01661 844084 South Acomb Farm, Bywell, Stocksfield, Northumberland NE43 7AQ info@bywellsmokery.co.uk
2 East Wingates Farm lamb Jimmy Bell 01670 788511 Longhorsley Morpeth Northumberland NE65 8RW jimmy@thelambman.com www.thelambman.com
3 HADRIAN'S WALL BEEF AND LAMB John & Linda Ogle 01434 321702 Wydon Farm Haltwhislte Northumberland enquiries@hadrians-wall-beef-lamb.co.uk
4 Northumbrian Quality Meats Steve Ramshaw 01434 270184 Fax : 01434 270320 Monkridge Hill Farm, West Woodburn, Hexham, Northumberland, NE48 2TU enqs@northumbrian-organic-meat.co.uk www.northumbrian-organic-meat.co.uk
5 Ravensworth Grange Farm Ann Gray Tel No. 0191 4877221 Fax. No. 0191 4877221 Ravensworth Grange, Kibblesworth , Gateshead, NE11 0HX ann@gray8984.fsnet.co.uk
6 Wheelbirks Farm, ice cream Tom and Hough Tel/Fax - 01661 842613 Stocksfield, Northumberland, NE43 7HY
7 Gilchesters Organics Ltd Organic stone ground flour Andrew Wilkinson Tel No: 01661 886119Fax No: 01661 886693 Gilchesters Farm Hawkwell Stamfordham Northumberland NE18 0QL info@gilchesters.com www.gilchesters.com
8 Northumberland Mussels Steve Oldale Tel No: 01289 332216 Mobile: 07896 348204 15 St. Helen's Terrace Spittal Berwick-upon-Tweed Northumberland TD15 1RJ
9 OLEIFERA RAPESEED OIL Lisa Tel No: 01890 885 010 Borderfields Ltd, Coldstream Mains, Coldstream, Berwickshire, TD12 4ES sales@borderfields.co.uk
10 Trees Can't Dance Dan May Tel No: 07768 574141 Lane Head Coanwood Haltwhistle Northumberland NE49 0NU E-Mail: dan@treescantdance.co.uk Website: www.treescantdance.co.uk
11 Doddington Dairy Limited, Elaine/Margyy Maxwell +44 (0) 1668 283 010 Fax: +44 (0) 1668 283 033 North Doddington Farm, Wooler, Northumberland, NE71 6AN enquiries@doddingtondairy.co.uk
12 BERWICK SHELLFISH COMPANY Douglas Flannigan 1289 304373 fax1289 331390 Dock Road, Tweedmouth, Berwick upon Tweed TD15 2BE. enquiries@berwickshellfish.com Email: Doug@berwickshellfish.com
13 Carroll's Heritage Potatoes Ltd. Anthony and Lucy Carroll Tel No. 01890 883060 or 01890 883833 Fax. No. 01890 883060 Tiptoe Farm, Cornhill-on-Tweed, Northumberland, TD12 4XD Email: info@heritage-potatoes.co.uk www.heritage-potatoes.co.uk
14 Lindisfarne Oysters Christopher and Helen Sutherland 01668 213870 Fax: 01668 219183 Mobile: 07754 733795 West House, Ross Farm, Belford, Northumberland, NE70 7EN. enquiry@lindisfarneoysters.co.uk
15 The Northumberland Cheese Company Ltd. +44 (0)1670 789798 The Cheese Farm Green Lane Blagdon Northumberland NE13 6BZ
16 Sunny hill egg Christine Jackson Detchant Farm Belford Northumberland NE70 7PF info@sunnyhilleggs.com
17 The Herb Patch Tel: 01207 562099 Brockwell House, Newlands, Ebchester, Co. Durham, DH8 9JA Email: david@herbpatch.fsnet.co.uk Website: www.herbpatch.fsnet.co.uk
18 Tritlington Fresh Produce Nick Craigs Tel No: 01670 790223/786160 Fax No: 01670 790520 Tritlington Hall, Morpeth, Northumberland , NE61 3ED j.craigs.ltd@farming.co.uk
19 Northumbrian Pedigree milk and eggs Paul Baynes Tel: 01434 673244 Marley Cote Walls Slaley Hexham Northumberland NE47 0DQ Email: Paul@northumbrianpedigree.com Website: www.northumbrianpedigree.com
20 Cranstons John Lowman 01768 868680 Ullswater Road Penrith Cumbria CA11 7EH enquiries@cranstons.net
21 Hunter house farm cheese Goat's cheese & yoghurts. Laura Thearle, 01833 640013 Hunter House Farm, Kelton, Middleton-in-Teesdale
22 The Highland Cattle Centre
23 Ridley's fish and game Corbridge

20th July Dinner

SATURDAY SPECIAL
Whole or half native Tweedmouth Lobster grilled with a garlic and Pernod butter, herb salad £12/24
STARTERS
North Sea fish and shellfish soup with croutons and spicy mayo £5
Ravensworth Grange middle white pork pâte with Perry and peppercorns £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Guinness on toast V £5
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts V £6
MAIN COURSES
Braised borlotti beans, English peas and broad beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Local corn-fed chicken and morel mushroom double crust pie, creamy mash, cabbage and bacon £10
Grilled North Sea lemon sole with Jersey royals, minted fresh peas and brown shrimps £12
Rump of Dere Street Highland cattle beef, chunky chips, garden leaf salad and béarnaise £14
Home cured cockle park pork with lentils and turnips and High House ale mustard £10
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer berries, Northumberland cream, local honey comb and Madeleines £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

19th July dinner

STARTERS

North Sea fish and shellfish soup with croutons and spicy mayo £5
House made corn-fed chicken liver parfait, toast and piccalilli £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Guinness on toast V £5
Fresh prawns with garlic, Pernod and parsley £6.50
Salad of local beetroot, Leagram’s organic blue cheese, endive and walnuts V £6
MAIN COURSES
Braised summer beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Local wood pigeon and highland cattle beef steak pie, creamy mash and buttered greens £9
Grilled North Sea lemon sole with Jersey royals, minted fresh peas and brown shrimps £12
Sirloin of 28 day hung Slaley Beef with dauphiniose potatoes; slow roast tomatoes, spinach and pepper sauce £16
House cured cockle park pork with lentils, summer turnips and high house ale mustard £10

DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Raspberries and redcurrants, Northumberland cream, local honey comb and Madeleines £4.50-suggested accompaniment -a glass of Ambre vin doux naturel £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Black Muscat £4.50
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

Dinner Wednesday 18h July

STARTERS
English watercress soup V £4
House made corn-fed chicken liver parfait, toast and piccalilli £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local Field mushrooms with Guinness on toast V £5
Fresh prawns with garlic, pernod and parsley £6.50
Salad of local beetroot, legrams organic blue cheese, endive and walnuts £6
MAIN COURSES
Braised summer beans, herb sauce and grilled artichokes £10 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Home cured cockle park pork with brown lentils, carrots, turnips and High house Ale mustard £9
Grilled North Sea lemon sole with jersey royals, minted fresh peas and brown shrimps £12
Sirloin of 28 day hung Slaley Beef with dauphiniose potatoes, slow roast tomatoes spinach and pepper sauce£16
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Fresh summer berries, Northumberland cream, local honey comb and madeleine’s £4.50
-suggested accompaniment -a glass of Ambre vin doux naturel £5
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple ) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £6- suggested accompaniment a glass of Elysium Black Muscat £4.50
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

Dinner Sunday 15th July

STARTERS
Grilled hake with broad beans, Northumbrian bacon and marjoram £6
Local field mushrooms with Guinness on toast V £5
Rhian’s Black pudding, free range egg and devilled gravy £5
North Sea sardines with plum tomatoes and basil £5
English watercress soup V£4
MAIN COURSES
Beer battered fish, chunky chips, mushy peas and tartare sauce.£10
Braised summer beans with grilled artichokes and herb sauce V.£9
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy. £9
Roast rib of Haydon Bridge Aberdeen Angus beef, roast potatoes, Yorkshire puddings, crushed swede and summer carrots. £11
North Sea lemon sole, jersey royals, minted peas and samphire £12
DESSERTS
Summer berries with local honeycomb and Madelines £5 – suggested accompaniment a glass of Monbazillac £5
Burnt Northumbrian Cream £5 – suggested accompaniment a glass of Elysium Black Muscat £4.50
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and vanilla)
Local Cheeses from the board £7 – suggested accompaniment a glass of Pocas LBV port £2.95
Rhubarb and gooseberry crumble with vanilla custard – suggested accompaniment a glass of vin doux naturel Ambre Rivesaltes £5
Pumphrey’s teas, coffee and herb infusions from £1.95