Autumn Feasting Menu

AUTUMN FEASTING


Our Autumn feasting menu choices are below. Larger groups can order a maximum of two dishes from the list of starters, main courses and desserts which we will price up for you per person.
This manner of dining at The Feathers Inn avoids the lengthy process of dealing with al a carte orders for large groups, eases the passage of your order through the kitchen but more importantly, it enhances the sense of occasion that brings a large group together around a table.
So, having circulated the menu options amongst your friends you could put together a menu along the lines of, for example Rhian’s black pudding to begin, Whole Roast Suckling Pig as the main course and finishing off with a selection of Northumbrian cheese. All dishes come to the table in large bowls or on large platters, some of which are carved at the table.
The options are below followed by instructions on how to order, minimum per head prices and booking and cancellation policies. Menus can be designed to fit your party, some dishes will be for a minimum amount of people, a goose for example feeds 6-8 people.
Appetisers:
• Olives
• Devilled whitebait
• Homemade crackling
Starters:
• Rhian’s black pudding
• Potted shrimp with brown bread
• Cold whole poached Sea Trout
• Game Terrine
• Langoustines & Mayonnaise
• Foie Gras
• Cold roast partridge with Cumberland sauce
• Wild mushrooms on toast
Main Courses:
• Whole Roast Suckling Pig & Watercress Salad (each pig feeds 14-16 diners and is served with watercress salad, potatoes and greens included in the price of £120.00 per pig. We require 7 working days notice on pig orders and a cheque in advance of your booking for the full amount of the pig, until we have received your cheque we are unable to process pig requests. Cheques are held secure and can either be returned to you when you arrive or redeemed against your final bill. Please note that we are also limited to 3 suckling pigs per service and so orders are taken on a first come, first serve basis).
• Whole Roast Goosnargh cornfed Chicken, Green Beans & Anchovy (minimum order of 4)
• Pot Roast Ravensworth Grange middle white pork & Prunes
• Whole White Fish baked on Green and White Vegetables (minimun order of 4) (Turbot , Brill, Halibut etc.)
• Roast Currock Hill Lamb, White Beans & Garlic
• Braised Highland cattle Beef, Mushrooms & Mash
• Local wood Pigeon & Trotter Pie
• Rabbit, Mustard & Northumbrian Bacon
• Jugged hare and forcemeat balls
• North sea shellfish platter with alioli
• Hedley leek pudding with mashed potato
• Wild mushroom, chestnut and sage stew with bashed swede
• Whole roast goose, sage and onions, roast potatoes, red cabbage and gravy (minimum 6)
Desserts:
• Military pudding and custard
• Sloe gin trifle
• Eccles Cake & Northumberland Cheese
• Chocolate Mousse & Hazelnut Biscuits
• Honey Roast Figs & Creme Fraiche
• Baked Apples & cider brandy
• Steamed Treacle Sponge & Custard
• Wheelbirks sorbet and frozen vodka
• Northumberland Cheese Plate
Booking, Ordering your menu, Pricing and Cancellations.
Groups of 8 and above should call 01661 843 607, before you call to book for a large group make sure that you have a credit or debit card to hand as we will require the card details in order to secure your table. Once you have settled on your menu choices either call us on the above number or email your menu to info@thefeathers.net and we will confirm your choices with a price per head. The Feathers Inn does not take provisional reservations so it is imperative to have all your details to hand when calling.
We endeavour to ensure that your menu choice is honoured but occasionally items become unavailable, should this be the case we will contact you and arrange a suitable alternative.
The minimum menu charge per person is £20.00, though the price of menus varies depending on the dishes requested, if you have a budget per head in mind for your event, do let us know when you book and we can better advise your menu choices.
Cancellations may incur a charge depending on the notice given, if food has been pre-ordered at the point of cancelling your card may be charged for the total value of goods ordered. We understand that in certain circumstances cancelling is necessary and take each on merit. With regard to parties arriving with less guests than booked for - should your numbers drop without prior notice to the pub you will be charged at the menu price per head for each missing guests above three absent guests.

Christmas Day Menu

CANAPES ON ARRIVAL
STARTERS
Foie gras terrine with Monbazillac jelly, home made brioche and poached quince
Wild smoked salmon from the South Tyne , potato pancakes, fresh horseradish, wild sorrel and cress.
North Sea Langoustines and Lobster cocktail with gem lettuce and fennel
Laura Thearle’s Dexter blue cows cheese soufflé with pickled wild mushrooms
MAIN COURSES
Billy Fail’s home reared turkey stuffed with local pheasant and partridge.
traditionally garnished with roast potatoes sprouts, chestnuts, bread sauce, mashed swede
and braised red cabbage.
Roast English, Garstang, suckling pig, sage and onion stuffing, roast potatoes, cabbage
and bacon, parsnips and a serville orange sauce.
Locally caught Dover sole, stuffed with a scallop mouse, truffle mashed potato, French style peas
and a champagne velouté
Wild mushroom, chestnut apple and sage suet pudding with fondant potato,
crispy parsnips and braised red cabbage.
DESSERTS
Own made Christmas pudding with brandy butter
Dark chocolate fondant with white chocolate parfait
Port poached pear and almond tart with spiced Northumbrian cream
Selection of local cheeses from the board
Contact Name
Address
Daytime contact number
Alternative contact number
Email address
Total number of attendees
Sitting time 12:30 pm or 3pm
Please indicate by each menu item how many of each dish will be required
Additional information: Note here any dietary requirements, if there are any high chairs required etc.

Terms and conditions:
This menu may change due to availability of local ingredients.
All places are subject to availability
The full and final payment is due no later than the 1st December 2007
All monies paid in advance are strictly non-refundable. Pasty organisers are requested to inform everyone in their party of this policy.
Any bookings made after 1st December 2007 require full and immediate payment.
All prices quoted are fully inclusive of 17.5% VAT
All bookings must be confirmed on the enclosed bookings slip with a deposit of £20 per person.
Our management reserves the right subject to circumstances or in case of under subscription to cancel or re-arrange events. A full refund will be offered.
01661 843 607 WWW.THEFEATHERS.NET

We are fully booked for this Christmas Lunch

Contact Us

By Phone: 01661 843 607
Email: Info@thefeathers.net
Post: The Feathers Inn Hedley on the Hill Stocksfield Northumberland NE43 7SW
Or come in and talk to us!

5th September dinner

STARTERS
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
Carrot and chervil soup £3 V
Terrine of Northumberland ham hock with high house ale mustard, toast and pickles £5

MAIN COURSES
Roast Ministeracres Grouse, bread sauce, game chips, red currant jelly, game gravy and watercress £14
Goats cheese, chestnut and wild mushroom pie, royal kidney heritage potatoes
and buttered greens £9
Grilled Stamfordham 28 day aged beef rump, chunky chips, garden leaf salad and pepper sauce £13
Grilled Artic Char, Royal kidney heritage potatoes, summer beans, peas and parsley sauce £11
Slow roast Mikley moor lamb shank with prunes and red wine, dauphionise potatoes and braised cabbage £12
Beer battered fish, chunky chips, mushy peas and tartare 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
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 (Wild cherry, 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’ roast Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available
01661 843 607 WWW.THEFEATHERS.NET

4th september lunch

STARTERS AND LIGHT LUNCHES
Carrot and chervil soup £3 V
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Potted wild sea trout and cod with watercress and toast £5.50
Corn fed goosnargh chicken liver parfait, toast and piccalilli £5
Traditionally garnished smoked salmon with brown bread and lemon £5.50
Salad of marinated local beetroot with aubergine crisps and Northumberland cheese pesto £5


MAIN COURSES
Beer battered north sea Ling, chunky chips; mushy peas and tartare sauce £8
Cranston’s Cumberland sausage, creamy mash and real ale gravy £8
Northumberland cheese ploughman’s lunch £7 V - with a glass of Weston’s Scrumpy for £1
Local wood pigeon and highland cattle beef stew with creamy mash and English peas £7
Wild mushroom, chestnut and goats cheese pie with, royal kidney heritage potatoes and salad £8 V

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
Red fruit compote, meringue and black currant ice cream £5
Steamed damson sponge 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

4th SEptember dinner

STARTERS
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
Carrot and chervil soup £3 V
Terrine of Northumberland ham hock with high house ale mustard, toast and pickles £5

MAIN COURSES
Roast Minestrakers Grouse, bread sauce, game chips, red currant jelly, game gravy and watercress £14
Goats cheese, chestnut and wild mushroom pie, royal kidney heritage potatoes
and garden leaf salad £9
Grilled Artic Char, Royal kidney heritage potatoes, summer beans and parsley sauce £11
Slow roast Mikley moor lamb shank with prunes and red wine, dauphionise potatoes and braised cabbage £12
Beer battered fish , chunky chips, mushy peas and tartare sauce £10
Cranston’s Cumberland sausage, creamy mash and real ale gravy £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
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested accompaniment Elysium Muscat £4.50
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

September 1st dinner

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, bread sauce, game chips, red currant jelly, game gravy and watercress £15
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
Roast Reg Johnson’s Goosnargh chicken, creamy mash, wild mushrooms and celeriac £11
Slow roast Mikley moor lamb shank with prunes and red wine, dauphionise potatoes and braised cabbage £12
Beer battered fish, chunky chips, mushy peas and tartare 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

Opening Times

Opening Times
Tuesday-Saturday: 12-11pm
Sunday 12-10:30 pm
Monday: 6-11.00pm
Food not served.

Lunch 12-2.30pm Tuesday - Sunday

Dinner 6-8.30pm Tuesday - Saturday


We take reservations by phone 10am-5pm. We do not take reservations by answer machine or email.

01661 843 607