31 August

STARTERS
Chilled Gazpacho Andaluz soup £3V
Ham and split pea broth £3
Half or whole dressed Seahouses crab with brown bread £6/£11
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free
range egg £5.50
Marinated grilled sardines with an English tomato salad £5
Corn-fed goosnargh chicken liver parfait, piccalilli and toast £5
Marinated local beetroot, crispy aubergine and Northumberland cheese pesto £5.50 V
MAIN COURSES
Roast Hexhamshire Grouse, traditionally garnished £16
English courgette, slow roast tomato and Doddington’s cheese gratin with poached local duck egg and herb salad £9 V
Wild Tyne river salmon, royal kidney heritage potatoes, summer beans and parsley sauce £12
Local wood pigeon and pea pie with braised cabbage and crushed red duke of York heritage potatoes £8
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Leg of Reg Johnston’s Goosnargh duck, creamy mashed potato, braised cabbage, high house ale mustard
sauce £10
EXTRAS
Buttered Royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested accompaniment Elysium Muscat £4.50
Victoria plum crumble with vanilla custard £5
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Steamed Damson sponge with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
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

30th August dinner

STARTERS
Chilled Gazpacho Andaluz soup £3V
Potted North Sea brown shrimp with home-made organic brown bread, lemon and watercress £6
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free
range egg £5.50
Marinated grilled sardines with a tomato salad £5
Corn-fed goosnargh chicken liver parfait, piccalilli and toast £5
Wild mushroom fritters with Guinness syrup £5 V
Home cooked Northumbrian ham, celeriac coleslaw, pease pudding and pickles £5
MAIN COURSES
English courgette, slow roast tomato and Doddington’s cheese gratin with poached local duck egg and herb salad £9 V
Local wood pigeon and summer pea pie with crushed red duke of York heritage potatoes £8
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
North Sea plaice, royal kidney heritage potatoes, summer beans and chive veloute £11
Leg of Reg Johnston’s Goosnargh duck, creamy mash, braised cabbage, high house ale mustard
sauce £10
EXTRAS
Buttered Royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested accompaniment Elysium Muscat £4.50
Victoria plum crumble with vanilla custard £5
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Steamed Damson sponge with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
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

30th August lunch

STARTERS AND LIGHT LUNCHES
Chilled Gazpacho Andlaluz £3 V
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Wild river Tyne sea trout gravalax with pickled cucumber and sweet mustard dressing £5.50
Potted North Sea brown shrimp with home made organic brown bread, lemon and watercress £6
Cold roast rib of Stamfordham 28 aged beef open sandwich with fresh horseradish £6
Wild mushroom fritters with garden leaf salad £5 V
Home cooked Northumbrian ham, celeriac coleslaw, pease pudding and pickles £5

MAIN COURSES
Grilled North Sea Plaice, chunky chips, mushy peas and tartare sauce £9
Cranston’s Cumberland, sausage, creamy mash cabbage and bacon, real ale gravy £8
Northumberland cheese ploughman’s lunch £7 V - with a glass of Weston’s Perry for £1
Corn fed Goosgnargh chicken braised in real ale, with heritage new potatoes and summer beans £8
English courgette and slow roast tomato gratin with a poached local duck egg and salad £8

EXTRAS
Buttered royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, runner beans, home made organic bread and butter all £2 each
DESSERTS
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £3
Burnt Northumbrian Cream £4
Summer fruit compote, blackcurrant ice cream and meringue -£4
Victoria plum crumble with vanilla custard £4

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

29th August dinner

STARTERS
Chilled Gazpacho Andaluz £3V
Potted North Sea brown shrimp with home-made organic brown bread, lemon and watercress £6
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free range egg £5.50
Wild River Tyne sea trout gravalax with pickled cucumber and sweet mustard dressing £6
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mashed potato £6
Wild mushroom fritters with Guinness syrup £5 V
Home cooked Northumbrian ham, celeriac coleslaw, pease pudding and pickles £5
MAIN COURSES
English courgette, slow roast tomato and Doddington’s cheese gratin with poached local duck egg and herb and flower salad £9 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Fennel stuffed with orange, chilli, pine nuts with royal kidney heritage potatoes
and summer beans £10 V
North Sea plaice, royal kidney heritage potatoes, summer beans and chive veloute £11
Stamfordham 28 day aged sirloin or fillet of beef, chunky chips, and garden leaf salad and pepper sauce £15/£18
Leg of Reg Johnston’s Goosnargh duck, creamy mash, cabbage and bacon, high house ale mustard
sauce £10
EXTRAS
Buttered Royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested accompaniment Elysium Muscat £4.50
Victoria plum crumble with vanilla custard £5
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Steamed Damson sponge with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
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 August Dinner

STARTERS
Chilled Gazpacho Andaluz £3V
Potted North Sea brown shrimp with home made organic brown bread, lemon and watercress £6
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free range egg £5.50
Wild River Tyne sea trout gravalax with pickled cucumber and sweet mustard dressing £6
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mash £6
Wild mushroom fritters with Guinness syrup £5 V
Home cooked Northumbrian ham, celeriac coleslaw, pease pudding and pickles £5
Half a grilled Native north sea lobster with garlic butter and herb salad £11
MAIN COURSES
Spiced chic pea pasty with marinated Hedley beetroot salad £9 V
Beer battered North shields Cod, chunky chips; mushy peas and tartare sauce £10
Fennel stuffed with Northumberland cheese, orange, chilli, pine nuts with red Duke of York heritage potatoes and summer beans £10
North Sea plaice, Ratte heritage potatoes, summer beans and local chive veloute £11
Stamfordham 28 day aged sirloin of beef, chunky chips, and garden leaf salad and pepper sauce £15
Leg of Reg Johnston’s Goosnargh duck, creamy mash, cabbage and bacon, high house ale mustard
sauce £11
EXTRAS
Buttered ratte heritage potatoes, green salad, chunky chips and garlic mayo, creamy mash,
Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested ccompaniment Elysium Muscat £4.50
Victoria plum crumble with vanilla custard £5
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Steamed Damson sponge with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
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

Sunday lunch 26th August

STARTERS
Chilled Gazpacho Andlouse V
Devilled Northumberland lambs kidneys on toast
Wild mushroom fritters with Guinness syrup V
Half grilled native North Sea Lobster with herb salad and garlic butter (£5 supplement)
Home cured wild sea trout pickled cucumber and sweet mustard sauce

MAIN COURSES
Roast rib of 28 day aged Stamfordham beef, roast potatoes, Yorkshire pudding, cauliflower cheese, carrots and port gravy.
Spiced chic pea pasty with marinated Hedley beetroot salad V
Slow cooked Northumberland pork belly, creamy mash, high house ale mustard sauce
North Sea plaice, Ratte heritage potatoes, English bobby beans and local chive veloute
DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirks’ ice cream (orange milk ice, dark chocolate and Jersey cream)
Local Cheeses from the board (£1.50 supplement)
Steamed Damson sponge with Elderflower
Pumphrey’s teas, coffee and herb infusions

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

24th August dinner

STARTERS
Honey roast Northumbrian swede soup £3 V
Chilled Gazpacho Andlouse £3V
Rabbit and Ravensworth grange middle white pork pâté with celeriac coleslaw and pickles £5
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Wild River Tyne sea trout gravalax with pickled cucumber and sweet mustard dressing £6
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mash £6
SATURDAY SPECIAL
Whole or half grilled native North Sea Lobster with chunky chips, salad and béarnaise sauce £11 or £20
MAIN COURSES
Spiced chic pea pasty with marinated Hedley beetroot salad £9 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Sirloin or Fillet of Stamfordham 28 aged beef with chunky chips; salad and pepper sauce £16/£19
Fennel stuffed with Northumberland cheese, orange, chilli, pine nuts with red Duke of York heritage potatoes and English bobby beans £10 V
North Sea plaice, Ratte heritage potatoes, English bobby beans and local chive veloute £11
Slow cooked Northumberland pork belly, creamy mash, pease pudding, high house ale mustard
sauce £11
EXTRAS
Buttered ratte heritage potatoes, green salad, chunky chips and garlic mayo, creamy mash,
Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested ccompaniment Elysium Muscat £4.50
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Brandied Victoria plum batter pudding £5 -accompaniment Poncho Cabalero, spiced brandy liqueur £2.95
Steamed Damson sponge with Elderflower custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
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

23rd August dinner

STARTERS
Honey roast Northumbrian swede soup £3 V
Rabbit and Ravensworth grange middle white pork pâté with celeriac coleslaw and pickles £5
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Wild River Tyne sea trout gravalax with pickled cucumber and sweet mustard dressing cucumber £6
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mash £6
Devilled Northumbrian lambs kidneys £5
Crispy Fillet of North Sea Brill, tartare sauce and lemon £5.50
MAIN COURSES
Spiced chic pea pasty with marinated Hedley beetroot salad £9 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Dere Street highland cattle silverside in real ale with slow cooked tail and tongue, pickled mushrooms and red Duke of York potatoes £11
North Sea plaice, Ratte heritage potatoes, summer beans and local chive veloute £11
Slow cooked Northumberland pork belly, crushed swede and carrots, high house ale mustard sauce £11
EXTRAS
Buttered ratte heritage potatoes, green salad, chunky chips and garlic mayo, creamy mash, runner beans, home made organic bread and butter all £2 each
DESSERTS
Northumbrian spice biscuit with red fruit compote and local cream -£5 suggested accompaniment Elysium Black Muscat £4.50
Brandied Victoria plum batter pudding £5 suggested accompaniment Poncho Cabalero, spiced brandy liqueur £2.95
Damson sponge with Elderflower custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Burnt Northumbrian Cream £5 suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
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

23rd August lunch

STARTERS AND LIGHT LUNCHES
Honey roast Northumbrian swede soup £3 V
Rabbit and Ravensworth grange middle white pork pâté with toast and pickles £5
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Cold poached wild river Tyne sea trout with heritage potato salad and cucumber £6
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mash £6
Field mushrooms with Guinness on toast £4 V
Devilled Northumbrian lambs kidneys on toast £5

MAIN COURSES
Spiced chickpea pastry with marinated local beetroot £8 V
Beer battered fish , chunky chips, mushy peas and tartare sauce £9
Cranston’s Cumberland, sausage, creamy mash cabbage and bacon, real ale gravy £8
Northumberland cheese ploughman’s lunch £7 V
Local highland cattle tail, tongue and heart stew, with ratte potatoes and English mustard £6
EXTRAS
Buttered Ratte heritage potatoes, green salad, chunky chips and garlic mayo, creamy mash, runner beans, home made organic bread and butter all £2 per portion

DESSERTS
Burnt Northumbrian cream £4
Damson sponge with elderflower custard £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Northumbrian biscuit, summer fruit compote and blackcurrant ice cream £5
Selection of home made cakes and scones £1.95 each

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

21st August dinner

STARTERS
Honey roast Northumbrian swede soup £3 V
Rabbit and Ravensworth grange middle white pork pâté with celeriac coleslaw and pickles £5
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Cold poached wild river Tyne sea trout with heritage potato salad and cucumber £6 or £12 as a main
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mash £6
Home cured Ravensworth grange middle white ham with pease pudding and pickled beetroot £5.50
MAIN COURSES
Local marrow stuffed with Doddington’s cheese and spinach with spiced chic peas £9
Beer battered local Hake, chunky chips, mushy peas and tartare sauce £10
Whole baked north east Atlantic bream with peppers, fennel, plum tomatoes and olives with saffron sauce £12
Cranston’s Cumberland, sausage, creamy mash cabbage and bacon, real ale gravy £8
Dere Street highland cattle sirloin with chunky chips, garden leaf salad and pepper sauce £15
EXTRAS
Buttered royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mash, runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer pudding and Northumberland cream -£4 suggested accompaniment Elysium Black Muscat £4.50
Summer fruit cobbler with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Northumbrian spice biscuit, macerated local strawberries and Northumbrian cream £5- suggested accompaniment – Poncho Cabalero, spiced brandy liqueur £2.50
Burnt Northumbrian Cream £5 suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95

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

19th August sunday lunch

STARTERS
Rabbit and Ravensworth grange middle white pork with celeriac coleslaw and toast
Field mushrooms cooked in Guinness on toast V
Home cured wild sea trout pickled cucumber and sweet mustard sauce
North Sea mussels and prawns cooked in Perry with garlic and parsley

MAIN COURSES
Roast rib of Lowell Limousin beef, roast potatoes, Yorkshire pudding, cauliflower cheese, carrots and port gravy.
Local marrow stuffed with peppers, tomatoes and Northumberland cheese, braised white beans and smoked paprika V
Crispy leg of Goosnargh duck, hot pot potatoes, summer beans and wild mushroom sauce
Whole baked gilt head bream, fennel, peppers olives and plum tomatoes
DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirks’ ice cream (orange milk ice , wild cherry and Jersey cream)
Local Cheeses from the board (£1.50 supplement)
Summer fruit cobbler with vanilla custard
Pumphrey’s teas, coffee and herb infusions


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

18th August dinner

STARTERS
Watercress, pea and spinach soup £3 V
Rabbit and Ravensworth grange middle white pork pâté with celeriac coleslaw, pickles and toast £5
Devilled corn fed Goosnargh chicken livers on toast £5
Field mushrooms with Guinness and poached free range egg on toast £5 V or £8 as a main V
Smoked eel, Northumbrian bacon and creamy mash with fresh horseradish £6 or £12 as main
North Sea shellfish cooked in cider with parsley and garlic £6 or £11 as a main with organic home made bread and garlic mayo
MAIN COURSES
Baked North Sea Brill for four with fine herbs and rosé served with royal kidney heritage potatoes and watercress £12 per person
Local marrow stuffed with Doddington’s cheese and spinach with braised white beans and smoked paprika £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Whole baked north east Atlantic bream with peppers, fennel, plum tomatoes and olives with saffron sauce £12
Pot roast local lamb with prunes, thyme and white wine, hot pot potatoes and summer turnips £10
Sirloin of Dere Street Highland Cattle, chunky chips, garden leaf salad and pepper sauce £16
Rabbit saddle stuffed with home made black pudding, creamy mashed potato, carrots and wild mushroom sauce £10
EXTRAS
Creamy mashed potato, buttered royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, runner beans, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream -£4 suggested accompaniment Elysium Muscat £4.50
Dark Chocolate and raspberry mousse £5 – suggested accompaniment – Poncho Cabalero, spiced brandy liqueur £2.50
Selection of Wheelbirk’s ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Northumbrian spice biscuit, macerated local strawberries and Northumbrian cream £5
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95

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

17th August lunch

STARTERS AND LIGHT LUNCHES
Watercress, pea and spinach soup £3
Field mushrooms with Guinness on toast V £5
House pâté with toast, and pickles £5
Wild sea trout gravalax with pickled cucumber and sweet mustard dressing £5
Grilled Northumberland lambs liver with onion gravy £4.50
Fresh sardines with slow roast tomatoes £5
MAIN COURSES
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy £8
English marrow stuffed with spinach and Northumberland cheese with white beans braised in smoked paprika £7 V
Beer battered hake, chunky chips; mushy peas and tartare sauce £8
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Scrumpy £1
Rare grilled Highland cattle feather steak, chunky chips, garlic mayonnaise and garden leaf salad £8
Rabbit and Northumberland bacon pie, mashed potato and buttered greens £8
EXTRAS
Creamy mash, ‘royal kidney’ heritage potatoes, green salad, chunky chips and garlic mayo, Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer pudding £4.50
Burnt Northumbrian cream £4.50
Selection of Wheelbirks’ ice cream (Jersey cream, wild cherry, orange milk ice) £4
Dark chocolate and raspberry mousse £4
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

17 August dinner

STARTERS
Watercress, pea and spinach soup £3 V
Fresh sardines with slow roast tomatoes £5
House pâté with celeriac coleslaw, pickles and toast £5
Devilled Northumbrian lambs liver on toast £5
Field mushrooms with Guinness on toast £5 V or £8 as a main V
House cured wild sea trout with pickled cucumber and sweet mustard dressing £5.50
North Sea shellfish cooked in Cider with parsley and garlic £6 or £11 as a main with organic home made bread and garlic mayo
MAIN COURSES
Baked North sea Brill for four with fine herbs and rosé wine served with royal kidney heritage potatoes and watercress £12 per person
Local marrow stuffed with Doddington’s cheese and spinach with braised white beans and smoked paprika £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Whole baked north east Atlantic bream with peppers, fennel, plum tomatoes and olives with saffron sauce £12
Pot roast local lamb with prunes, thyme and white wine, Boulanger potatoes and turnips £10
Local rabbit wrapped in Northumbrian bacon with creamy mash and runner beans and wild mushroom sauce £10
Sirloin of Dere Street Highland Cattle, chunky chips, garden leaf salad and pepper sauce £16
EXTRAS
Creamy mash, buttered royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, runner beans, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream -£4 suggested accompaniment Elysium Muscat £4.50
Dark Chocolate and raspberry mousse £5 – suggested accompaniment - Ambre vin doux £5
Selection of Wheelbirk’s ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95

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

16th August dinner

STARTERS
Watercress pea and spinach soup £3 V
House pâté with celeriac coleslaw, pickles and toast £5
Devilled Northumbrian lambs liver on toast £5
Field mushrooms with Guinness on toast £5 V or £8 as a main V
House cured wild sea trout with pickled cucumber and sweet mustard dressing £5.50
North Sea shellfish cooked in Cider with parsley and garlic £6 or £11 as a main with organic home made bread and garlic mayo
MAIN COURSES
Local marrow stuffed with Doddington’s cheese and spinach with braised white beans and smoked paprika £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Whole baked North east Atlantic bream with peppers, fennel, plum tomatoes and olives with a saffron sauce £12
Pot roast local lamb with prunes, thyme and white wine, Boulanger potatoes, buttered greens£10
Rabbit and Northumbrian bacon pie with creamy mash and runner beans £9
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, runner beans, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream -£4 suggested accompaniment Elysium Black Muscat £4.50
Dark Chocolate and raspberry mousse £5 – suggested accompaniment - Ambre vin doux £5
Selection of Wheelbirk’s ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95

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

14 th August Spanish wine tasting

SPANISH WINE NIGHT


Tortilla (V)
Sardines with lemon and parsley
ALBALINO

White beans with smoked paprika (V)
Mussels and cockles with garlic and sherry
BIANCO

Marinated mixed olives (V)
Prawns, with chili and garlic
Girolle mushroom salad (V)
ROSADO

Lomo Iberico and 14 month aged Serrano ham,
Aubergene with blue cheese (V)
CRIANZA

Squid cooked in it own ink
Moorish stuffed Piquillo peppers
TAMARAND


Dark chocolate and raspberry mousse

Events

Mordue beer and food matching evening with Alastair Gilmour
November 13th 7:30pm.



UKTV FOOD Local Hero Final
Sunday 18th November 8pm


Gems jewellery event
Monday 26th Novermber from 7:30pm - 10% of all purchases prices to be donated to Tyndale Hospice.

Christmas Quiz night
Monday evening 10th December. Teams of 4 needed

Feathers Inn Leek show Christmas Raffle Draw
Christmas Eve evening

12th August sunday lunch

STARTERS
North Sea fish soup with rouille and croutons
Sauté of girolle mushrooms and pearl barley with poached free egg on toast V
Three fresh Lindesfarne rock oysters natural (£3 supplement for 6 oysters)
House pâté, toast and pickles

MAIN COURSES
Roast rib of Longlee Charolais beef, roast potatoes, Yorkshire pudding, cauliflower cheese, carrots and port gravy.
Local marrow stuffed with peppers, tomatoes and Northumberland cheese, braised lentils and herb sauce V
Haydon Bridge Northumberland sausage, creamy mash and real ale gravy
Beer battered Hake and chunky chips with mushy peas and tartare 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)
Summer pudding
Fresh blackcurrant fool
Pumphrey’s teas, coffee and herb infusions



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

Food

It is my belief that the best quality ingredients have always been available in the North of England. I use these to create a pub where seasonal, locally produced fresh food and drink are key. The people of the North East are passionate about their region, and the area is not yet nationally renowned for food. My aim is to create immaculate dishes, presented simply with high quality yet relaxed service. To showcase the great producers in the region. It is my belief that we should be as proud of our food (heritage and present) as our football team.

There are almost no other pubs like this in the North east for tradition and character. We have a truly regional style of food rare amongst even North East restaurants. Rhian Cradock.

What makes us Unique

Fine British food, in a traditional setting, at a reasonable price.

We are a free house with no brewery control giving us the flexibility to serve the beer and soft drinks that we choose enabling us to have the variety and speciality products we love. we are also able to change these as frequently.

Recent food scares are leading the consumer to care about the welfare of livestock and the condition in which they are reared. By using local produce, we take into consideration animal welfare whilst also improving the flavour and taste of the food dramatically.

We invest in the region by using locally sourced suppliers. It is important to us where food comes from and that it is sustainable, with a reduction in “food miles”.

“When you have lost your inns, drown your empty selves, for you will have lost the last of England” – Hillaire Belloc


Trust in provenance.

We are explicitly open and publicise the provenance, food miles and animal husbandry of our menus. Our menu lists the source of key ingredients and goes much further than merely stating that the chop is from a rare breed such as middle white. We list the farm where the animal was raised. Traceability is very important to us and we value to the work that goes into rearing and creating the food on our plates.


My food is most definitely based upon classical and regional French cooking. I find inspriation in the books of Elizabeth David, Jane Grigson, Mark Hix and Fergus Henderson (St. John London).

I also love mediterranean flavours from Spain, Italy and also North Africa. It is this largely European combination of influences which gives us the pretty meaningless 'Modern British' label in most restaurant guide books.

You will find old fashioned stews, pies and suet puddings alongside delicious offal preparations and lighter, simply grilled fish and meat alternatives on the menu. I favour simply plated but immaculately prepared desserts too.

We are very proud of our Northumbrian cheese board at The Feathers Inn and when it is brought out it always impresses.'

Rhian Cradock

10th August Friday dinner

STARTERS
Chilled English cucumber and garden herb soup £3 V
Half or full dozen Linesfarne Rock Oysters natural £8/15
Salad of hunter house farm goats cheese, olives, plum tomatoes and cucumber £6 V
House pâté with celeriac coleslaw, pickles and toast £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 or £8 as a main V
Northumberland lambs kidneys with high house ale mustard on toast £5
MAIN COURSES
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Rump of Watch Curock 28 day hung beef, chunky chips, garden leaf salad and smoked paprika butter £13
Hommity pie of Doddington’s cheese, potatoes and thyme with creamed leeks and wild mushrooms £9 V
North Sea Dover Sole, creamed Jersey Royals, minted peas, samphire and brown shrimps £14
Line caught mackerel, royal kidney heritage potatoes, summer beans, cider and grain mustard sauce £10
Slow cooked Mickley moor lamb stuffed with watercress, boulanger potatoes, summer carrot and turnips £11
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, grilled corn on the cob, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4
Dark Chocolate and raspberry tart£5 – suggested accompaniment - Ambre vin doux £5
Selection of Wheelbirk’s ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
Fresh Hedley blackcurrant fool £5- suggested accompaniment Elysium 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

10th August lunch

STARTERS AND LIGHT LUNCHES
Chilled English cucumber and garden herb soup £3 V
Homemade brawn with piccalilli and toast £3
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
House pâté with toast, celeriac coleslaw and pickles £5
Hunter house farm fresh goats cheese, cucumber, olives and tomato with oregano £6 V
MAIN COURSES
Haltwistle Northumberland sausage, creamy mashed potato and real ale gravy £8
Hommity pie of Doddington’s cheese and potato with creamed leeks and wild mushrooms £8 V
Beer battered hake, chunky chips; mushy peas and tartare sauce £8
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Scrumpy £1
Line caught local mackerel, ‘royal kidney’ heritage potatoes, samphire and runner beans £8
Rare grilled Highland cattle feather steak, chunky chips, garlic mayonnaise and garden leaf salad £8
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, grilled corn on the cob, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian cream £4.50
Selection of Wheelbirk’s ice cream (Jersey cream, wild cherry, orange milk ice) £4
Fresh Hedley blackcurrant fool £4
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

9th August dinner

STARTERS
Chilled English cucumber and garden herb soup £3 V
Salad of hunter house farm goats cheese, olives, plum tomatoes and cucumber £6
House pâté with celeriac coleslaw , pickles and toast £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 or £8 as a main
Northumberland lambs kidneys with high house ale mustard on toast £5
North sea sardines with slow roast tomatoes and salad £5
MAIN COURSE
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Rump of Watch Curock 28 day hung beef, chunky chips, garden leaf salad and smoked paprika butter £13
Hommity pie of Doddington’s cheese, potatoes and thyme with creamed leeks and wild mushrooms £9 V
Line caught mackerel, royal kidney heritage potatoes, samphire and brown shrimps £10
Roast corn-fed Goosnargh chicken with potato pancakes, summer beans, tarragon sauce £12
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, grilled corn on the cob, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4
Dark Chocolate and raspberry tart£5 – suggested accompaniment -a glass of Ambre vin doux £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 Hedley 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

7Th August lunch

STARTERS AND LIGHT LUNCHES
Chilled English cucumber and garden herb soup £3 V
Homemade brawn with pickles and toast £3
Rhian’s black pudding with free range egg and a devilled gravy £4
Local Field mushrooms with Durham black velvet on toast V £5
Home made Chicken liver pâté with toast and piccalilli £5
Hunter house farm fresh goats cheese, cucumber, olives and tomato with oregano £6 V

MAIN COURSES
Haltwistle Northumberland sausage, creamy mashed potato and real ale gravy £8
English marrow stuffed with Doddington’s cheese, braised lentils, herb sauce £8 V
Beer battered fish chunky chips, mushy peas and tartare sauce £8
Northumberland ploughman’s lunch £7V – with a glass of Weston’s Scrumpy £1
Line caught local mackerel, ‘royal kidney’ heritage potatoes, samphire and runner beans £8
Rare grilled Highland cattle feather steak, chunky chips, garlic mayonnaise
and garden leaf salad £8
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, grilled corn on the cob, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian cream £4.50
Summer pudding £4.50
Selection of Wheelbirk’s ice cream (vanilla, chocolate and strawberry ripple) £4
Fresh Hedley blackcurrant fool £4
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available

5th August Sunday Lunch

STARTERS
Cream of cauliflower soup V
Field mushrooms with Guinness on toast V
Salad of hunter house fresh goat’s cheese, plum tomatoes marinated olives and oregano V
Home made brawn with toast and pickles

MAIN COURSES
Roast rib of Watch Currock Limousin beef, roast potatoes, Yorkshire pudding, cauliflower cheese, carrots and port gravy.
Local marrow stuffed with peppers, tomatoes and Northumberland cheese, braised lentils and herb sauce V
Haydon Bridge Northumberland sausage, creamy mash and real ale gravy
Beer battered fish and chunky chips with mushy peas and tartare 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)
Summer pudding
Fresh blackcurrant fool
Pumphrey’s teas, coffee and herb infusions



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

4th August dinner

STARTERS
Cream of cauliflower soup £3 V
Local pure bred highland cattle fillet steak tartare £7 (X 3)
Rhian’s black pudding with free range egg and a devilled gravy £4.50
Local wild Field mushrooms with Durham black velvet on toast £4.50 V or £8 as a main
Organic sea trout gravalax, pickled cucumber and sweet mustard dressing £5
Half a dozen fresh langoustines with home made mayonnaise and lemon £7
Hunter House fresh goats cheese, cucumber, tomato, olive and oregano salad £5 V
MAIN COURSES
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Reg Johnston’s corn fed chicken with potato pancakes, runner beans and a tarragon sauce £11
28 day hung rump of Watch Currock beef with chunky chips, salad and béarnaise £12
North Sea Hake, prawn and mussel casserole with aïoli and home made organic bread £11
Slow cooked Mickley Moor lamb, creamy mashed potato, summer carrots and turnips £10
North Sea Dover sole, with ‘royal kidney’ heritage potatoes, English broad beans and peas, brown shrimp hollandaise £15
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, green beans and courgettes, home made organic bread and butter, all £2 each
DESSERTS
Burnt Northumbrian Cream £4.50-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4.50
English raspberry and dark chocolate tart £5 suggested accompaniment -a glass of Ambre vin doux £5
Fresh blackcurrant fool £4.50
Selection of Wheelbirk’s ice cream (Jersey cream, chocolate and wild cherry) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
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

3rd August dinner

STARTERS
Cream of cauliflower soup £3 V
Local pure bred highland cattle fillet steak tartare £7
Home made brawn, toast, English mustard and capers £3
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
Organic sea trout gravalax, pickled cucumber and sweet mustard dressing £5
Hunter House fresh goats cheese, cucumber, tomato, olive and oregano salad £6 V
MAIN COURSES
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Haltwistle Roe deer saddle Wellington, creamed leek and wild mushrooms with a port and red currant sauce £12
North Sea Hake, prawn and mussel casserole with aïoli and home made organic bread £11
Slow cooked Mickley Moor lamb, creamy mashed potato, summer carrots and turnips £10
North sea Dover sole, with local new potatoes, English broad beans and pea and brown shrimp hollandaise £15
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, green beans and courgettes, home made organic bread and butter, all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4.50
English raspberry and dark chocolate tart £5 suggested accompaniment -a glass of Ambre vin doux £5
Fresh blackcurrant fool £5
Selection of Wheelbirk’s ice cream (Jersey cream, chocolate and wild cherry) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95

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

2nd August dinner

STARTERS
Cream of cauliflower soup £3 V
Local pure bred highland cattle fillet steak tartare £7 or £14 as a main course
Home made brawn, toast, English mustard and capers £3
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
Organic sea trout gravalax, pickled cucumber and sweet mustard dressing £5
Hunter House fresh goats cheese, cucumber, tomato, olive and oregano salad £6 V
MAIN COURSES
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Roast haunch of Haltwhistle roe venison, Dauphinois potatoes, fresh penny bun (porcini) 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
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, green beans and courgettes, home made organic bread and butter, all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4.50
English raspberry and dark chocolate tart £5 suggested accompaniment -a glass of Ambre vin doux naturel £5
Fresh blackcurrant fool £5
Selection of Wheelbirk’s ice cream (Jersey cream, chocolate and wild cherry) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95

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

UK TV Finalists

Thank you very much to all those who voted for us. We are UK TV Food local hero regional finalists. Celebrity chef Brain Turner was here last monday to sample and cook with Rhian. They had a great time filiming for the TV programme that will be aired in the Autum of 2007.

1st August 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
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes 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 (porcini) 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