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

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

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

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

29 July Sunday Lunch

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

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


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



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

Sunday 22nd lunch

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

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

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



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

Lunch Sunday 15th July

STARTERS
Grilled hake with broad beans, Northumbrian bacon and marjoram.
Local field mushrooms on toast V.
Rhian’s Black pudding, free range egg and devilled gravy.
English watercress soup V.

MAIN COURSES
Beer battered fish, chunky chips, mushy peas and tartare sauce.
Braised summer beans with grilled artichokes and herb sauce V.
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy.
Roast rib of Haydon Bridge Aberdeen Angus beef, roast potatoes, Yorkshire puddings, crushed swede and summer carrots.

DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and vanilla)
Local Cheeses from the board (£1.50 supplement)
Rhubarb and gooseberry crumble with vanilla custard
Selection of home made cakes
Pumphrey’s teas, coffee and herb infusions



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

Lunch Sunday 8th July

STARTERS
Fresh Crayfish cooked in beer with fennel
Cream of English pea soup with Hedley chives V
Devilled lambs kidneys on toast
House made corn-fed chicken liver parfait toast and piccalilli

MAIN COURSES
North Sea lemon sole, new potatoes, minted peas and brown shrimps
English courgette, aubergine, red pepper pie and Doddington’s cheese pie with garden leaf salad V
Cranston’s Cumberland sausage, creamy mashed potato and real ale gravy
Local Roast rib of Hexhamshire Charolais beef, roast Jersey royals, Yorkshire puddings, crushed swede and cauliflower cheese.

DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and vanilla)
Local Cheeses from the board (£1.50 supplement)
Apricot and Almond tart
Selection of home made cakes
Pumphrey’s teas, coffee and decaffeinated coffee



1 course £9.95, 2 courses £12.95, 3 courses including tea and coffee £15.95

Dinner Sunday 1st July

STARTERS
North Sea Fresh langoustines with garlic mayonnaise and lemon £6
Hot potted crab and brown shrimps on toast £6.50
Cream of celeriac soup V £4
Salad of hunter house farm fresh goat’s cheese, baked beetroot and warm baby plum tomatoes V £6
House made Ravensworth grange middle white pork pate, toast and pickles £5
Devilled local lambs kidneys and tongue on toast £5
MAIN COURSES
Wild salmon from the South Tyne at Haltwistle, pink fir apple potatoes, English asparagus, peas and hollandaise £14
Hommity pie (potato, sage, onion and Doddington’s cheese) with field mushrooms and buttered greens V £8
Local rabbit with beans and home cured bacon, herbs and cider £10
Roast rib of Watch Currock beef, roast potatoes, Yorkshire puddings, crushed swede and summer carrots £10
Grilled breadcrumbed plaice, chunky chips, mushy peas and tartare sauce £10
DESSERTS
Gooseberry and elderflower fool £4
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and vanilla) £4
Local Cheeses from the board £7
Plum crumble with vanilla custard £4
Burnt Northumberland Cream £4
Pumphrey’s teas, coffee and decaffeinated coffee from £1.95

Lunch Sunday 24th June

STARTERS
Lobster bisque with Alnwick rum
Grilled red mullet and squid, roast tomatoes, courgettes and peppers with basil
Salad of hunter house farm fresh goat’s cheese, baked beetroot, baby plum tomatoes, gem lettuce and aioli V
Smooth corn fed chicken liver pate, toast and piccalilli
MAIN COURSES
Cranston’s Cumberland sausage creamy mashed potato and real ale gravy
Roast rib of Otterburn Limousin beef, roast new potatoes, Yorkshire pudding, summer carrots, buttered greens and Madeira gravy
Hommity pie (potato, sage, onion and Doddington’s cheese) with, mushrooms and crushed swede V
Poached North Sea wild halibut, Jersey royals, English asparagus, peas and beans with a hollandaise sauce
DESSERTS
Selection of Wheelbirk’s ice cream (wild cherry, Chocolate and Jersey cream,)
Burnt Northumberland Cream
Selection of local Cheeses (£1.00 supplement)
Apple crumble with vanilla custard
Pumphrey’s teas, coffee and decaffeinated coffee

Sunday lunch 17th June

STARTERS
Field mushroom and Guinness soup V
Home made Ravensworth Grange middle white pork pie with pickles
Seared scallops, dry cured Northumbrian bacon and grain mustard dressing
Salad of endive, poached pears, walnut and Leagram’s organic blue cheese V

MAIN COURSES
Roast Dere Street Highland cattle sirloin, roast potatoes, Yorkshire pudding, parsnips, summer carrots and Madeira gravy.
Braised Northumbrian lamb and summer vegetables with herb dumpling and creamy mashed potato
Beer battered fish and chunky chips with tartare sauce and mushy peas
Summer vegetable, pearl barley and wild mushroom casserole with creamy mashed potato V

DESSERTS
Selection of Northumbrian cheeses, biscuits and chutney. (£1.00 supplement per person)
Selection of Wheelbirk’s ice cream (wild cherry, Chocolate and Jersey cream)
Rhurbarb crumble with real custard
Burnt Northumbrian Cream
Pumphrey’s teas, coffee and decaffeinated coffee

One course £10.99, two courses £13.95, three courses including tea and coffee £15.95

June 10th Sunday Lunch

STARTERS
Curried parsnip soup with minted yoghurt V
Richard Woodall’s smoked dry cured ham with Cumberland sauce
Fresh crab and langoustines with alioli and lemon
Warm salad of spring vegetables, poached free range egg and garden leaves V

MAIN COURSES
Roast Mickley Moor lamb, roast potatoes, Yorkshire pudding, parsnips and summer carrots, red currant gravy and mint sauce
Chickpea, sage and onion pastry with a salad of endive, walnuts and apple V
Cranston’s Cumberland sausage, creamy mashed potato, real ale and onion gravy
Beer battered fish and chunky chips with tartare sauce and mushy peas

DESSERTS
Selection of Northumbrian cheeses, biscuits and chutney. (£2.00 supplement per person)
Selection of Wheelbirk’s ice cream (wild cherry, Chocolate and Jersey cream)
Bramley apple crumble with real custard
Sticky toffee pudding

Pumphrey’s teas, coffee and decaffeinated coffee

One course £9.99, two courses £12.95, three courses including tea and coffee £14.95

May 20th Lunch

STARTERS
English asparagus, wild sorrel, broad beans and poached free range egg V
Northumbrian leek, wild garlic and potato soup V
Selection of house cured and locally cured meats
Traditionally garnished smoked salmon with home made brown bread

MAIN COURSES
Roast Rib of Haydon Bridge Beef, roast potatoes, Yorkshire pudding, cauliflower cheese, roast parsnips, port gravy
Beer battered fish with chunky chips, mushy peas and tartare sauce
Butter bean and root vegetable gratin with Doddington’s cheese topping V
Haltwhistle Northumberland sausage with creamy mashed potato and real ale gravy

DESSERTS
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and Jersey cream,)
Sticky toffee pudding with a butter scotch sauce
Apple and cinnamon crumble with vanilla custard
Selection of Northumbrian cheeses

Pumphrey’s teas, coffee and decaffeinated coffee £ 1.50

1 Course £9.95
2 Courses £13.95
3 Courses £15.95