Northumbria dining pub of the year 2008
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s spider crab bisque £6
Homemade spring spicy lamb merguez sausages, cous cous and harissa £5
The Feather’s home produced charcuterie board, toast and pickles £6.50
Potted North Sea brown shrimps, toast watercress and lemon £6
Salad of Laura Thearle’s soft Dexter cows cheese, fresh peas, mint and rocket £6 V
Cold roast rib of 28 day aged haydon bridge beef, crispy anchovies and fresh horseradish £6
MAIN COURSES
Braised local new seasons lamb with spring vegetables and creamy mashed potatoes £11
Grilled North Shields Halibut, English asparagus hollandaise and Jersey Royals £13
Round courgette stuffed with a provençal rice pilaf with local asparagus and ratatouille £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire, peach bloom heritage potatoes with white wine sauce £12
Field mushroom and Doddington’s cheese pie with creamy mashed potato
and mushroom gravy £9 V
Peppered ribeye of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables,
Chunky chips and aioli, heritage potatoes all £2.50. English sprue asparagus with broad beans £3.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, wild strawberry) £4
English strawberry trifle £5
Hot chocolate pudding, Alnwick rum caramel £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Rhurbarb and ginger crumble, rhubarb ice cream £5 - a glass of Pedro Ximenez £4
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Wednesday, 21 May 2008
Tuesday, 20 May 2008
20th may Dinner Tuesday
Northumbria dining pub of the year 2008
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s spider crab bisque £6
Salad of Homemade spring spicy lamb merguez sausages, tomato and
cucumber with harissa mayo £5
Half or a dozen freshwater crayfish cooked in real ale with dill £7/£13
The Feather’s home produced charcuterie board, toast and pickles £6.50
Potted North Sea brown shrimps, toast watercress and lemon £6
Salad of Laura Thearle’s soft Dexter cows cheese, fresh peas, mint and rocket £6 V
MAIN COURSES
Roast leg of local new seasons lamb with spring vegetables and dauphinoise potatoes £12
Grilled North Shields’ lemon sole, English asparagus hollandaise and Jersey Royals £13
Round courgette stuffed with a provençal rice pilaf with local asparagus and ratatouille £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire, peach bloom heritage potatoes with white wine sauce £12
Field mushroom and Doddington’s cheese pie with creamy mashed potato
and mushroom gravy £9 V
Peppered rump of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables
Chunky chips and aioli, heritage potatoes all £2.50. English sprue asparagus with broad beans £3.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, wild strawberry) £4
English strawberry trifle £5
Hot chocolate pudding, Alnwick rum caramel £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Rhurbarb, apple and cinnamon crumble, rhubarb ice cream £5
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s spider crab bisque £6
Salad of Homemade spring spicy lamb merguez sausages, tomato and
cucumber with harissa mayo £5
Half or a dozen freshwater crayfish cooked in real ale with dill £7/£13
The Feather’s home produced charcuterie board, toast and pickles £6.50
Potted North Sea brown shrimps, toast watercress and lemon £6
Salad of Laura Thearle’s soft Dexter cows cheese, fresh peas, mint and rocket £6 V
MAIN COURSES
Roast leg of local new seasons lamb with spring vegetables and dauphinoise potatoes £12
Grilled North Shields’ lemon sole, English asparagus hollandaise and Jersey Royals £13
Round courgette stuffed with a provençal rice pilaf with local asparagus and ratatouille £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire, peach bloom heritage potatoes with white wine sauce £12
Field mushroom and Doddington’s cheese pie with creamy mashed potato
and mushroom gravy £9 V
Peppered rump of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables
Chunky chips and aioli, heritage potatoes all £2.50. English sprue asparagus with broad beans £3.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, wild strawberry) £4
English strawberry trifle £5
Hot chocolate pudding, Alnwick rum caramel £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Rhurbarb, apple and cinnamon crumble, rhubarb ice cream £5
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Saturday, 17 May 2008
17th may Dinner Saturday
Northumbria dining pub of the year 2008
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s spider crab bisque £6
Salad of Homemade spring spicy lamb merguez sausages, tomato and
cucumber with harissa mayo £6
Scottish Surf clams with chorizo £5.50
Wild mushrooms with herbs, garlic and cider on toast £5 V
Sauté spring lambs sweetbreads with fresh peas, morel sauce and croutons £6
Half or a dozen freshwater crayfish cooked in real ale with fennel £7/£13
The Feather’s home produced charcuterie board, toast and pickles £6.50
MAIN COURSES
Local new seasons lamb braised with spring vegetables and Jersey royals £11
North Sea hake fillet, olive oil mash, ratatouille, basil dressing £12
Round courgette stuffed with a provençal rice pilaf and local asparagus with a roast pepper
and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire, peach bloom heritage potatoes with white wine sauce £12
Peppered rump of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, creamy minted peas
Chunky chips and aioli, heritage potatoes all £2.50. English sprue asparagus with broad beans £3.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Sticky date pudding, butterscotch sauce £5- a glass of Monbazilliac £3.50
Hot chocolate pudding, Alnwick rum caramel £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Rhurbarb, apple and cinnamon crumble, vanilla custard £5
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s spider crab bisque £6
Salad of Homemade spring spicy lamb merguez sausages, tomato and
cucumber with harissa mayo £6
Scottish Surf clams with chorizo £5.50
Wild mushrooms with herbs, garlic and cider on toast £5 V
Sauté spring lambs sweetbreads with fresh peas, morel sauce and croutons £6
Half or a dozen freshwater crayfish cooked in real ale with fennel £7/£13
The Feather’s home produced charcuterie board, toast and pickles £6.50
MAIN COURSES
Local new seasons lamb braised with spring vegetables and Jersey royals £11
North Sea hake fillet, olive oil mash, ratatouille, basil dressing £12
Round courgette stuffed with a provençal rice pilaf and local asparagus with a roast pepper
and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire, peach bloom heritage potatoes with white wine sauce £12
Peppered rump of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, creamy minted peas
Chunky chips and aioli, heritage potatoes all £2.50. English sprue asparagus with broad beans £3.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Sticky date pudding, butterscotch sauce £5- a glass of Monbazilliac £3.50
Hot chocolate pudding, Alnwick rum caramel £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Rhurbarb, apple and cinnamon crumble, vanilla custard £5
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Friday, 16 May 2008
16th may Dinner Friday
Northumbria dining pub of the year 2008
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s Velvet crab bisque £5
Homemade spring spicy lamb merguez sausages, tomato and cucumber salad, harissa mayo £5
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild mushrooms with herbs; garlic and cider on toast £5 V
Sauté spring lambs sweetbreads with fresh peas, morel sauce and croutons £6
Half a dozen freshwater crayfish cooked in real ale with fennel £7
The Feather’s home produced charcuterie board, toast and pickles £6.50
MAIN COURSES
Bradley cottages Tamworth pork braised in a tomato herb sauce with chorizo, Scottish surf clams and chickpeas £11
Local new seasons lamb braised with spring vegetables and Jersey royal potatoes £11
Round courgette stuffed with a provençal vegetable pilaf and local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire and peach bloom heritage potatoes with white wine sauce £12
Peppered rump of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, creamy minted peas
Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Sticky date pudding, butterscotch sauce £5- a glass of Monbazilliac £3.50
Chocolate brownie, chocolate sauce, jersey cream ice cream £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Fresh pea, English asparagus and spinach soup £4 V
North Shield’s Velvet crab bisque £5
Homemade spring spicy lamb merguez sausages, tomato and cucumber salad, harissa mayo £5
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild mushrooms with herbs; garlic and cider on toast £5 V
Sauté spring lambs sweetbreads with fresh peas, morel sauce and croutons £6
Half a dozen freshwater crayfish cooked in real ale with fennel £7
The Feather’s home produced charcuterie board, toast and pickles £6.50
MAIN COURSES
Bradley cottages Tamworth pork braised in a tomato herb sauce with chorizo, Scottish surf clams and chickpeas £11
Local new seasons lamb braised with spring vegetables and Jersey royal potatoes £11
Round courgette stuffed with a provençal vegetable pilaf and local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, creamy minted peas, samphire and peach bloom heritage potatoes with white wine sauce £12
Peppered rump of 28 day aged Haydon bridge beef, chunky chips and garden leaf salad £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, creamy minted peas
Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Sticky date pudding, butterscotch sauce £5- a glass of Monbazilliac £3.50
Chocolate brownie, chocolate sauce, jersey cream ice cream £5 - a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Thursday, 15 May 2008
15th may Dinner Thursday
Northumbria dining pub of the year 2008
Starters
Fresh pea, English asparagus and spinach soup £3 V
North Shield’s Velvet crab bisque £5
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild St George’s mushrooms with herbs and garlic on toast £6 V
Sauté spring lambs sweetbreads with fresh peas, morel sauce and croutons £6
Scottish razor clams and surf clams with garlic, chilli and lemon £6 or as a main with chunky chips and alioli £12
The Feather’s home produced charcuterie board, toast and pickles £6.50
MAIN COURSES
Bradley cottages Tamworth pork braised in a tomato herb sauce with chorizo, Scottish surf clams and chickpeas £11
Local new seasons lamb braised with spring vegetables and Jersey royal potatoes £11
Round courgette stuffed with a provençal vegetable pilaf and local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with
white wine sauce £12
Cranston’s Cumberland sausage, creamy Yukon gold mashed heritage potatoes, real ale gravy £9
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring greens
Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Chocolate brownie, chocolate sauce, jersey cream ice cream £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Fresh pea, English asparagus and spinach soup £3 V
North Shield’s Velvet crab bisque £5
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild St George’s mushrooms with herbs and garlic on toast £6 V
Sauté spring lambs sweetbreads with fresh peas, morel sauce and croutons £6
Scottish razor clams and surf clams with garlic, chilli and lemon £6 or as a main with chunky chips and alioli £12
The Feather’s home produced charcuterie board, toast and pickles £6.50
MAIN COURSES
Bradley cottages Tamworth pork braised in a tomato herb sauce with chorizo, Scottish surf clams and chickpeas £11
Local new seasons lamb braised with spring vegetables and Jersey royal potatoes £11
Round courgette stuffed with a provençal vegetable pilaf and local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled sea trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with
white wine sauce £12
Cranston’s Cumberland sausage, creamy Yukon gold mashed heritage potatoes, real ale gravy £9
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring greens
Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Chocolate brownie, chocolate sauce, jersey cream ice cream £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Wednesday, 14 May 2008
Spanish food and wine event
Here are the details of our forthcoming wine event
The Feathers Inn Wine Club Spanish night June 10th 2008 7pm
Tapas style dishes matched with the finest Spanish wine
Rey Santo Verdejo White wine to be served with Salmorejo (Gazpacho style soup)
and Jamon Serrano Reserva served carved on the bone
Veiga Serrantes Albariño white wine to be served with Tetilla cheese and breads
Orden Tercera Rosado to be served with Mojama and Boquerones
MonteToro Joven red wine to go with Queso de Cabra al Vino (goats cheese) salad
Liberalia Cero red wine to go with Iberican ham, asparagus and poached egg
Cabeza de Cuba red wine to go with Morcilla, broad bean and chickpea stew
Tickets £35 per person
Please book early as places are limited
The Feathers Inn Wine Club Spanish night June 10th 2008 7pm
Tapas style dishes matched with the finest Spanish wine
Rey Santo Verdejo White wine to be served with Salmorejo (Gazpacho style soup)
and Jamon Serrano Reserva served carved on the bone
Veiga Serrantes Albariño white wine to be served with Tetilla cheese and breads
Orden Tercera Rosado to be served with Mojama and Boquerones
MonteToro Joven red wine to go with Queso de Cabra al Vino (goats cheese) salad
Liberalia Cero red wine to go with Iberican ham, asparagus and poached egg
Cabeza de Cuba red wine to go with Morcilla, broad bean and chickpea stew
Tickets £35 per person
Please book early as places are limited
14th mayDinner Wednesday
Northumbria dining pub of the year 2008
Starters
Fresh pea, English asparagus and spinach soup £3 V
North Shield’s Velvet crab bisque £5
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild St George’s mushrooms with herbs and garlic on toast £6 V
Traditionally garnished Scottish Smoked salmon £5
Scottish razor clams and scallops with garlic, chilli and lemon £7
Salad of Cold roast rib of beef and home corned local longhorn beef with crispy anchovies and hot horseradish £6.50
MAIN COURSES
Hake fillet with creamy Yukon gold mashed potato, ratatouille and a basil dressing £12
Roast leg of new season’s Kirkhale spring lamb, Dauphinoise potatoes, minted peas and broad beans £12
Bradley cottages Tamworth pork braised in a tomato herb sauce, Scottish surf calms and chickpeas £11
Round courgette stuffed with a provençal vegetable pilaf and local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring greens
Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Fresh pea, English asparagus and spinach soup £3 V
North Shield’s Velvet crab bisque £5
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild St George’s mushrooms with herbs and garlic on toast £6 V
Traditionally garnished Scottish Smoked salmon £5
Scottish razor clams and scallops with garlic, chilli and lemon £7
Salad of Cold roast rib of beef and home corned local longhorn beef with crispy anchovies and hot horseradish £6.50
MAIN COURSES
Hake fillet with creamy Yukon gold mashed potato, ratatouille and a basil dressing £12
Roast leg of new season’s Kirkhale spring lamb, Dauphinoise potatoes, minted peas and broad beans £12
Bradley cottages Tamworth pork braised in a tomato herb sauce, Scottish surf calms and chickpeas £11
Round courgette stuffed with a provençal vegetable pilaf and local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring greens
Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Tuesday, 13 May 2008
13th may Dinner Tuesday
Northumbria dining pub of the year 2008
Starters
Cauliflower and Berwick edge cheese soup £3 V
North Shield’s Velvet crab bisque £5
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
The Feather’s homemade Charcuterie board, celeriac slaw, pickles and toast £6.50
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild St George’s mushrooms with herbs and garlic on toast £6 V
Hot-smoked salmon, pickled cucumber and heritage potato salad £5.50
MAIN COURSES
Roast leg of new season’s Kirkhale spring lamb, Dauphinoise potatoes, minted pea and broad beans £12
Grey squirrel and rabbit pie with creamy Yukon gold mash and buttered greens £10
Bradley cottages Tamworth pork braised in a tomato herb sauce, Scottish surf calms and chickpeas £11
Round courgette and field mushroom stuffed with provençal vegetable pilaf and
local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring greens
with cumin and olive oil, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Cauliflower and Berwick edge cheese soup £3 V
North Shield’s Velvet crab bisque £5
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
The Feather’s homemade Charcuterie board, celeriac slaw, pickles and toast £6.50
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Wild St George’s mushrooms with herbs and garlic on toast £6 V
Hot-smoked salmon, pickled cucumber and heritage potato salad £5.50
MAIN COURSES
Roast leg of new season’s Kirkhale spring lamb, Dauphinoise potatoes, minted pea and broad beans £12
Grey squirrel and rabbit pie with creamy Yukon gold mash and buttered greens £10
Bradley cottages Tamworth pork braised in a tomato herb sauce, Scottish surf calms and chickpeas £11
Round courgette and field mushroom stuffed with provençal vegetable pilaf and
local asparagus with a roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring greens
with cumin and olive oil, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Saturday, 10 May 2008
10th mayDinner Saturday
Northumbria dining pub of the year 2008
Starters
Spring vegetable soup £3 V
Rock oysters with Tabasco, and shallot vinegar £1 each
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
Ravensworth Grange Middle white rare breed pork pâté, celeriac slaw, pickles and toast £5.50
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish soup with mussels and Gurnard, croutons and rouille £5
Potted North Sea brown shrimps, toast, watercress and lemon £6
North Shields fresh velvet crab with guacamole and watercress £7
Wild St George’s mushrooms with herbs and garlic on toast £6 V
MAIN COURSES
Round courgette and field mushroom stuffed with provençal vegetable pilaf and
local asparagus with a roast pepper and black olive sauce £10 V
Grilled North Sea inshore cod fillet, olive oil mash, ratatouille and basil dressing £12
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Rabbit saddle stuffed with homemade black pudding , creamy Yukon gold mashed heritage potatoes, spring greens, St George’s mushrooms £12
Roast loin of Haydon bridge new season lamb with crispy sweetbreads, dauphinoise potatoes
and creamy minted peas £15
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a
white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, cream minted peas, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Spring vegetable soup £3 V
Rock oysters with Tabasco, and shallot vinegar £1 each
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
Ravensworth Grange Middle white rare breed pork pâté, celeriac slaw, pickles and toast £5.50
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish soup with mussels and Gurnard, croutons and rouille £5
Potted North Sea brown shrimps, toast, watercress and lemon £6
North Shields fresh velvet crab with guacamole and watercress £7
Wild St George’s mushrooms with herbs and garlic on toast £6 V
MAIN COURSES
Round courgette and field mushroom stuffed with provençal vegetable pilaf and
local asparagus with a roast pepper and black olive sauce £10 V
Grilled North Sea inshore cod fillet, olive oil mash, ratatouille and basil dressing £12
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Rabbit saddle stuffed with homemade black pudding , creamy Yukon gold mashed heritage potatoes, spring greens, St George’s mushrooms £12
Roast loin of Haydon bridge new season lamb with crispy sweetbreads, dauphinoise potatoes
and creamy minted peas £15
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a
white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, cream minted peas, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, rhubarb ice cream £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 – a glass of spiced Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Black cherry bakewell tart with wild cherry ice cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Friday, 9 May 2008
9th may Dinner Friday
Northumbria dining pub of the year 2008
Starters
Spring vegetable soup £3 V
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
The Feather’s charcuterie board with celeriac coleslaw, pickles and toast £6
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish soup with mussels and Gurnard, croutons and rouille £5.50
Potted North Sea brown shrimps, toast, watercress and lemon £6
Devilled new season lamb’s kidneys on toast £5
MAIN COURSES
Round courgette and field mushroom stuffed with provençal vegetable pilaf and
local asparagus with a roast pepper and black olive sauce £10 V
Grilled North Sea inshore cod fillet, olive oil mash, ratatouille and basil dressing £12
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grey squirrel and local rabbit pie, creamy Yukon gold mashed heritage potatoes, spring greens £11
Roast loin of Haydon bridge new season lamb with crispy sweetbreads, dauphinoise potatoes
and creamy minted peas £15
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a
white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, vanilla custard £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Spring vegetable soup £3 V
Salad of endive, poached pear, Legram’s organic blue cheese and walnuts £5.50 V
The Feather’s charcuterie board with celeriac coleslaw, pickles and toast £6
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish soup with mussels and Gurnard, croutons and rouille £5.50
Potted North Sea brown shrimps, toast, watercress and lemon £6
Devilled new season lamb’s kidneys on toast £5
MAIN COURSES
Round courgette and field mushroom stuffed with provençal vegetable pilaf and
local asparagus with a roast pepper and black olive sauce £10 V
Grilled North Sea inshore cod fillet, olive oil mash, ratatouille and basil dressing £12
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grey squirrel and local rabbit pie, creamy Yukon gold mashed heritage potatoes, spring greens £11
Roast loin of Haydon bridge new season lamb with crispy sweetbreads, dauphinoise potatoes
and creamy minted peas £15
Grilled wild trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes with a
white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Rhubarb and ginger crumble, vanilla custard £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Thursday, 8 May 2008
8th May Dinner Thursday
Northumbria dining pub of the year 2008
Starters
Extra large rock oysters, lemon, shallot vinegar and Tabasco £1.50 each
Spring vegetable soup £3 V
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
The Feather’s charcuterie board with celeriac coleslaw pickles and toast £6
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish soup with mussels and Gurnard, croutons and rouille £5.50
Potted North Sea brown shrimps, toast, watercress and lemon £6
Grilled fresh sardines with garden herb dressing and grilled tomatoes on toast £5.50
MAIN COURSES
Round courgette and field mushroom stuffed with provençal vegetable pilaf, new season’s
asparagus and roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grey squirrel and local rabbit pie with grain mustard, creamy Yukon gold mashed heritage potatoes, spring greens £11
Roast loin of local new season lamb with crispy sweetbreads, devilled kidney, dauphinoise potatoes
and creamy minted peas £15
Grilled sea trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes
white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
£5- a glass of Monbazilliac £3.50
Rhubarb and ginger crumble, vanilla custard £5
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Starters
Extra large rock oysters, lemon, shallot vinegar and Tabasco £1.50 each
Spring vegetable soup £3 V
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
The Feather’s charcuterie board with celeriac coleslaw pickles and toast £6
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish soup with mussels and Gurnard, croutons and rouille £5.50
Potted North Sea brown shrimps, toast, watercress and lemon £6
Grilled fresh sardines with garden herb dressing and grilled tomatoes on toast £5.50
MAIN COURSES
Round courgette and field mushroom stuffed with provençal vegetable pilaf, new season’s
asparagus and roast pepper and black olive sauce £10 V
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Grey squirrel and local rabbit pie with grain mustard, creamy Yukon gold mashed heritage potatoes, spring greens £11
Roast loin of local new season lamb with crispy sweetbreads, devilled kidney, dauphinoise potatoes
and creamy minted peas £15
Grilled sea trout fillet, Trillington sprouting broccoli, royal kidney heritage potatoes
white wine sauce £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
£5- a glass of Monbazilliac £3.50
Rhubarb and ginger crumble, vanilla custard £5
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Wednesday, 7 May 2008
7th May dinner
Northumbria dining pub of the year 2008
Dinner Wednesday
7th may
Starters
Extra large rock oysters, lemon, shallot vinegar and Tabasco £1.50 each
Spring vegetable soup £3 V
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
Ravensworth Grange middle white pork pate with pickles and toast £5
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish and shellfish soup with croutons and rouille £5
Grilled new season’s asparagus with red pepper sauce and black olives £5 V
North Sea Langostines with alioli and lemon £7
Grilled fresh sardines with garden herb dressing and grilled tomatoes on toast £5.50
MAIN COURSES
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Spring vegetable risotto with Laura Thearle’s fresh goats cheese and gem lettuce salad £10 V
Seared local Roe venison in a green peppercorn sauce, fried heritage potatoes, buttered spinach £12
Roast loin of local new season lamb with crispy sweetbreads, dauphinoise potatoes and
creamy minted peas £15
Sea trout fillet, new season’s asparagus, royal kidney heritage potatoes, white wine sauce £12
Slow roast Ravensworth grange middle white pork shoulder, spring greens, creamy Yukon gold mashed potato £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
£5- a glass of Monbazilliac £3.50
Rhubarb and ginger crumble, vanilla custard £5
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Dinner Wednesday
7th may
Starters
Extra large rock oysters, lemon, shallot vinegar and Tabasco £1.50 each
Spring vegetable soup £3 V
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
Ravensworth Grange middle white pork pate with pickles and toast £5
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish and shellfish soup with croutons and rouille £5
Grilled new season’s asparagus with red pepper sauce and black olives £5 V
North Sea Langostines with alioli and lemon £7
Grilled fresh sardines with garden herb dressing and grilled tomatoes on toast £5.50
MAIN COURSES
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Spring vegetable risotto with Laura Thearle’s fresh goats cheese and gem lettuce salad £10 V
Seared local Roe venison in a green peppercorn sauce, fried heritage potatoes, buttered spinach £12
Roast loin of local new season lamb with crispy sweetbreads, dauphinoise potatoes and
creamy minted peas £15
Sea trout fillet, new season’s asparagus, royal kidney heritage potatoes, white wine sauce £12
Slow roast Ravensworth grange middle white pork shoulder, spring greens, creamy Yukon gold mashed potato £12
Rump of 28 day aged Haydon bridge beef, chunky chips, garden leaf salad and béarnaise £14
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
£5- a glass of Monbazilliac £3.50
Rhubarb and ginger crumble, vanilla custard £5
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Saturday, 3 May 2008
3rd May Saturday Dinner
Dinner Saturday 3rd May
Super fresh fish supper: Boats from Amble came up the Tyne today and your fish was bought direct from the fishermen on the banks of the Tyne. It doesn’t get better than that!
Northumbria dining pub of the year 2008
Starters
Jerusalem artichoke soup £3 V
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
The Feather’s homemade charcuterie board with foie gras, celeriac coleslaw and toast £6.50
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish and shellfish soup with croutons and rouille £5
Grilled new season’s asparagus with fried local duck egg £5 V
Scottish mussels and clams with garlic chilli and lemon £6
Fresh extra large rock oysters £1.50 each
MAIN COURSES
Fresh landed North Sea grilled fish platter with chunky chips and aioli
or heritage potatoes and salad £10
12 hour roast Ravenworth grange middle white pork, apple and sage mash, creamed cabbage
and real ale gravy £11
Local roe deer pie with creamy mash, braised red cabbage, port and red currant gravy £10
Sea trout fillet with heritage potatoes, purple sprouting broccoli, white wine herb sauce £12
Goosnargh duck leg with a cassoulet of beans, Cumberland sausage and rare breed pork £11
Rump of 28 day aged Haydon bridge beef, chunky chips, salad and béarnaise £13
Spring vegetable risotto with Laura Thearle’s fresh goats cheese and gem lettuce salad £10 V
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Pink rhubarb and almond bakewell tart £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee date and ginger pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Super fresh fish supper: Boats from Amble came up the Tyne today and your fish was bought direct from the fishermen on the banks of the Tyne. It doesn’t get better than that!
Northumbria dining pub of the year 2008
Starters
Jerusalem artichoke soup £3 V
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
The Feather’s homemade charcuterie board with foie gras, celeriac coleslaw and toast £6.50
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
North Sea fish and shellfish soup with croutons and rouille £5
Grilled new season’s asparagus with fried local duck egg £5 V
Scottish mussels and clams with garlic chilli and lemon £6
Fresh extra large rock oysters £1.50 each
MAIN COURSES
Fresh landed North Sea grilled fish platter with chunky chips and aioli
or heritage potatoes and salad £10
12 hour roast Ravenworth grange middle white pork, apple and sage mash, creamed cabbage
and real ale gravy £11
Local roe deer pie with creamy mash, braised red cabbage, port and red currant gravy £10
Sea trout fillet with heritage potatoes, purple sprouting broccoli, white wine herb sauce £12
Goosnargh duck leg with a cassoulet of beans, Cumberland sausage and rare breed pork £11
Rump of 28 day aged Haydon bridge beef, chunky chips, salad and béarnaise £13
Spring vegetable risotto with Laura Thearle’s fresh goats cheese and gem lettuce salad £10 V
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Pink rhubarb and almond bakewell tart £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee date and ginger pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Friday, 2 May 2008
2nd May Friday dinner
Northumbria dining pub of the year 2008
Dinner Friday
2nd may
Starters
Carrot and parsnip soup £3 V
Ravensworth grange Middlewhite pig’s brains on toast with sage butter £4
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
Foie gras, home cured ham and corn fed chicken terrine with pickled golden raisins and toast £7
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Grilled Scottish razor clams with garlic, chilli and lemon £6
North Sea fish and shellfish soup with croutons and spicy mayo £5
Grilled new season’s asparagus with fried local duck egg £5 V
Potted North Sea brown shrimps with toast, watercress and lemon £6
MAIN COURSES
North shields hake steak with chickpeas, surf clams, mussels, and crispy potatoes £12
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Freshwater trout and carp fish cake with green herb mayo, heritage potatoes and watercress £9
Pot roast local highland cattle beef in red wine with black olives, olive oil crushed heritage
Potatoes and purple sprouting broccoli £12
Goosnargh duck leg with a cassoulet of beans, Cumberland sausage and rare breed pork £11
Spring vegetable risotto with Laura Thearle’s fresh goats cheese stuffed piquillo peppers
and gem lettuce salad £10 V
Grilled local Roe venison, dauphinoise potatoes, braised red cabbage and a green peppercorn sauce £12
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Pink rhubarb and almond bakewell tart £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee date and ginger pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Dinner Friday
2nd may
Starters
Carrot and parsnip soup £3 V
Ravensworth grange Middlewhite pig’s brains on toast with sage butter £4
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
Foie gras, home cured ham and corn fed chicken terrine with pickled golden raisins and toast £7
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Grilled Scottish razor clams with garlic, chilli and lemon £6
North Sea fish and shellfish soup with croutons and spicy mayo £5
Grilled new season’s asparagus with fried local duck egg £5 V
Potted North Sea brown shrimps with toast, watercress and lemon £6
MAIN COURSES
North shields hake steak with chickpeas, surf clams, mussels, and crispy potatoes £12
Beer battered North Sea haddock with chunky chips, mushy peas and tartar sauce £10
Freshwater trout and carp fish cake with green herb mayo, heritage potatoes and watercress £9
Pot roast local highland cattle beef in red wine with black olives, olive oil crushed heritage
Potatoes and purple sprouting broccoli £12
Goosnargh duck leg with a cassoulet of beans, Cumberland sausage and rare breed pork £11
Spring vegetable risotto with Laura Thearle’s fresh goats cheese stuffed piquillo peppers
and gem lettuce salad £10 V
Grilled local Roe venison, dauphinoise potatoes, braised red cabbage and a green peppercorn sauce £12
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Pink rhubarb and almond bakewell tart £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee date and ginger pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Thursday, 1 May 2008
1st May Thursday dinner
Northumbria dining pub of the year 2008
Dinner Thursday
1st may
Starters
Carrot and parsnip soup £3 V
Chopwell rare breed pork pâté with cornichons and toast £4
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
Foie gras, home cured ham and corn fed chicken terrine with pickled golden raisins and toast £7
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Grilled Scottish razor clams with garlic, chilli and lemon £6
North Sea fish and shellfish soup with croutons and spicy mayo £5
Grilled new season’s asparagus with fried local duck egg £5 V
Potted North Sea brown shrimps with toast, watercress and lemon £6
MAIN COURSES
North shields hake steak with chickpeas, chorizo, mussels, and crispy potatoes £12
Beer battered North Sea Pollock with chunky chips, mushy peas and tartar sauce £10
Freshwater trout and carp fish cake with green herb mayo, heritage potatoes and watercress £9
Pot roast local highland cattle beef in red wine with black olives, olive oil crushed heritage potatoes and purple sprouting broccoli £12
Crispy Goosnargh duck leg with a cassoulet of beans, Cumberland sausage and rare breed pork £11
Spring vegetable risotto with Laura Thearle’s fresh goats cheese stuffed piquillo peppers
and gem lettuce salad £10 V
Grilled local Roe venison, dauphinoise potatoes, braised red cabbage and a green peppercorn sauce £12
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Pink rhubarb and almond bakewell tart £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee date and ginger pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
Dinner Thursday
1st may
Starters
Carrot and parsnip soup £3 V
Chopwell rare breed pork pâté with cornichons and toast £4
Salad of endive, poached pear, legram’s organic blue cheese, and walnuts £5.50 V
Foie gras, home cured ham and corn fed chicken terrine with pickled golden raisins and toast £7
Rhian’s homemade black pudding with poached free range egg and a devilled gravy £5.50
Grilled Scottish razor clams with garlic, chilli and lemon £6
North Sea fish and shellfish soup with croutons and spicy mayo £5
Grilled new season’s asparagus with fried local duck egg £5 V
Potted North Sea brown shrimps with toast, watercress and lemon £6
MAIN COURSES
North shields hake steak with chickpeas, chorizo, mussels, and crispy potatoes £12
Beer battered North Sea Pollock with chunky chips, mushy peas and tartar sauce £10
Freshwater trout and carp fish cake with green herb mayo, heritage potatoes and watercress £9
Pot roast local highland cattle beef in red wine with black olives, olive oil crushed heritage potatoes and purple sprouting broccoli £12
Crispy Goosnargh duck leg with a cassoulet of beans, Cumberland sausage and rare breed pork £11
Spring vegetable risotto with Laura Thearle’s fresh goats cheese stuffed piquillo peppers
and gem lettuce salad £10 V
Grilled local Roe venison, dauphinoise potatoes, braised red cabbage and a green peppercorn sauce £12
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, braised
red cabbage, Chunky chips and aioli, purple sprouting broccoli, heritage potatoes all £2.50
DESSERTS
Selection of Wheelbirks ice cream (wild cherry, jersey cream, dark chocolate) £4
Pink rhubarb and almond bakewell tart £5- a glass of Monbazilliac £3.50
Hot chocolate pudding with Alnwick rum caramel £5 (20 minutes cooking time) – a glass of spiced brandy liqueur Poncho Caballero £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium black Muscat £4.50
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Sticky toffee date and ginger pudding with butterscotch sauce £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero
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