Our popular pop up patisserie is back from 10 am till 12 noon every Saturday. Enjoy a coffee with a delicious freshly baked cinnamon bun and buy a pie to take home for lunch. The perfect place to meet with friends or pop in and take home some delicious treats to enjoy through the week.
Posted: March 9, 2023 2:04 pm
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New Year Holiday
Past events –
Bank Holiday Festa August 26th
Italian regional dishes made to share with friends and family – Book online now!
Olive and pickle sticks 3 for 4
Italian style sourdough bread and olives 4
Small dishes ideal as a snack/starter or three as a main
Insalata- salads
Porco tonnato 10 (thinly sliced cold poached pork loin with tuna and anchovy sauce)
Heritage tomatoes, red onions, basil and bocconcini mozzarella V 8
Fagioli – borlotti beans with anchovies and capers 6
Salumi e Crudo – Italian cured meats and marinated fish.
San Daniele ham and melon 9
Spada crudo – marinated raw swordfish with fennel,orange, chili and black olives 10
Mortadella with marinated yellow tomatoes 7
Fritti- fried treats- great with cold beer or a spritz.
Breadcrumbed olives stuffed with minced pork and salami 5 for 8
Arincini- mozzarella stuffed rice balls 6 for two V
Calamari e lemone Amalfi – squid and Amalfi lemon slices in a light batter 9
Primi Pasta – small plate pasta dishes
Linguini vongole 8
Bucatini Amatriciana with guanciale 8
Ziti alla vodka V 8
Larger portions ideal as a main or to share
Forno e Grillia- oven and BBQ
Lasagne melanzane- bbq aubergine lasagne with mozzarella and parmesan. V 15
Salsiccia Mazzafegati- homemade local roe deer, liver and pork sausage from Umbria with soft polenta 16
Tagliata di Manzo- rare grilled rump cap with rocket, Parmesan, extra virgin olive oil and lemon, rosemary potatoes 26
Trippa alla Romana – braised tripe, tomatoes, mint & pecorino romano. 12
Desserts and drinks
Dolci – sweets
Torta co’ Bischeri – chocolate, dried fruit, spices, nuts and Strega 8
Cannoli grande with pistachios, ricotta and chocolate 5 each
Zabaglione glazed strawberries with basil 6
Caffe
Espresso/doppio 3/5
Caffè allo zabaione- with egg yolk sabayon and marsala 6
Correcto – coffee corrected with- choose from Amaretto, Strega(herbal), Brandy, Grappa, Frenet Branca(bitter/minty) , Frangelico(hazelnut) 4
Caffè alla nocciola- Frangelico and egg yolk sabayon 6
Bicerin- Espresso, rich hot chocolate and frothed milk 6
Spritz
Aperol, fizz and soda. 7
Americano – Red vermouth, soda & Campari 6
Classic Negroni – Red Vermouth, Campari, Gin 9
Bellini – white peach and fizz 9
Crodino (non alcoholic) -Orange bitters and soda 5
Fundraising Diffa Dinner for Moroccan expedition 2024
This event is will be staffed by children from Queen Elizabeth High School who are going on the Morocco expedition.
Tuesday 11th June 7 pm
Moroccan salads and traditional breads – Khboz
Tomato and hot pepper salads Essaouira style.
Sweet carrot salad.
Shalla Bellecheen- orange, walnut and black olives.
Zaalouk- spiced aubergine.
Bessara- dried broad bean dip.
Seku Bidaoui- Berber Couscous with chicken and seven vegetables.
BBQ sardines with chermoula Essaouira style.
Aubergines and peppers stuffed with lentils and spinach.
Tagine of beef with prunes, honey and sesame.
M’hanncha- ‘the snake’ -almond and filo pastry
Moroccan tea
£30 person – all profit to charity
All served family style for each table
Book online here.
Bank holiday BBQ
Snacks – Marinated olives 4 – pistachios 4- salted almonds 4
Cocktails: Trixie Paloma £9, Ruairidh’s Negroni £9, A very dry gin martini £9.Spanish Americano-El bandara vermut, Campari and soda £6. Tatanka- homemade bison grass vodka & fresh apple juice £7
Food friendly Sherries all £5
Sanchez Romante Fino – dry, rich and bready. Amontillado – medium dry, rich and nutty. Manzanilla – lighter than fino and a little drier.
Small dishes (Some can be made large to share)
Fresh sheep’s cheese and compressed watermelon salad, pickled chillies and mint 8 V
Homemade charcuterie with pickles, celeriac remoulade & toasted sourdough 11/20 (chicken
liver parfait, middlewhite pork rillettes, roe deer salami, ham hock terrine, roe deer terrine, )
Our vegan mezze with firepit flatbread 9/17 (hummus with tahini, smoky aubergine and tomatoes, fire pit red pepper salad, artichoke and lacto wild garlic salsa, sweet carrot and lemon salad, house pickled vegetables)
Kokoretsi-Greek style local roe deer offal kebab with oregano and lemon. 8
Lindisfarne oysters natural with shallot vinegar, chilli sauce and lemon 3.50 each 19 ½ dozen
Large plates from our charcoal and local hard wood fire pit served with skinny fries and house salads
North Shields native lobster half or whole with a garlic, tarragon and Pastis butter ½ lobster 20 full lobster 38
Haydon bridge double patty burger, burger sauce, Doddingtons and mozzarella cheese, chipotle salsa, pickles and a brioche bun.17
Celeriac and apple shawarma in a fire pit flat bread with pickled chillies and tahini.15 vg
Cornish sardines with heritage tomato and basil sauce vierge 15
Our own roe deer and pork Toulouse style sausages 15
To share – Picanha rump cap of Haydon bridge beef (1kg + ) with garden herb chimichurri 48 (for two or three people)
To share– Whole bbq Wild Colyn bay Sea bass (1 kg+) with fennel and lemon £55 (for two or three people)
Puddings and cheese
Set buttermilk pudding with village rhubarb compote 8- a glass of Monbazillac 6.50
Sticky toffee pudding, toffee sauce, clotted cream 8 – a glass of Pedro Ximenez 5.50
Apricot and almond tart, clotted cream 8 – a glass of Tokay 6.50
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Celebrate Cinco de Mayo with us this bank holiday 6th May Monday. Book online now!
We have created a colourful menu of delicious Mexican dishes and will be having a party so join us from 12 noon till 4pm.
Joyous fun with our special Mexican inspired cocktails and, of course, tequila!
Fiesta Fun at The Feathers
Pop up Taqueria 12 – 4pm
Salsas with fried corn chips
Choose 3 salsa (all vg)
Verde- tomatillos and green chili- medium
Negro -dark roasted chillies, black garlic- hot
Pico de gallo- a chunky blend of tomato and mild chili salsa.
Guacamole -avocado, lime and coriander.- mild
Morita -a smokey morita chili and tomato salsa – hot
Cactus- fire pit roasted cactus and smoky chipotle chillies. – medium
Yucatan- roasted habanero and pickled habaneros with garlic- very hot.
Fresh street size corn tacos in threes with pink onions, shredded white cabbage, coriander and lime.
Roe deer Barbacoa (BBQ smoked and chili braised)
Haydon bridge beef piccado with salsa verde
BBQ Oyster mushroom and black beans and guacamole Vg
Mutton birra (slow cooked shredded mutton with its broth)
North Sea fish Baja style with chipotle crema
Middle White pork Carnitas with pico de gallo
Lindisfarne oyster agua chile
Tamales- traditional Mexican vegetable stuffed cornbread steamed in a corn husk with hot sauce
Andrew’s vegetable mole with rice, lime and jalapenos Vg
ALL GF
Easter Beer & Food Festival 2025
BBQs, Beer, Barrel Race and more …
Join us this Easter for an Eggstravaganza
Culinary Quiz – We are so delighted to be able to do this again as it is always such fun! Our food inspired quiz.
Teams of four. £25 per head.
Arrive 7pm, Dinner 7.30pm Quiz 8.30pm
Sample menu from 2024 below
Wild garlic and chicken soup with spaetzle dumplings
Roe deer pie, mash and greens
Rhubarb and custard
Winners have cost refunded. To book call on 01661 843607 as payment taken on booking.
Good Friday
Easter Hunt – around the village, take a walk and find the hidden letters that spell a special word. Great for big and little kids. Collect a puzzle sheet from the pub.
Village Kids Easter Party 3pm- egg rolling, bonnet competition, egg and spoon race and more…
Easter Saturday
Makers Market 12-3pm
Pop up Bakery, Hot Pies and BBQ 12 -3pm
Pizzaria 12 – 3pm
Enjoy a chance to meet local makers at our village makers market along side our pop up bakery with wonderful food and beer at our now legendary BBQ Saturday 12-3pm.
BBQs on Saturday and Monday 12 -3pm
SAMPLE MENU BELOW
bookings/reservations not taken on Monday or Saturday lunch time.
BBQ menu Saturday & Monday 12-3pm
Pulled Pork with fries, beans and slaw
Our homemade local roe deer and pork sausages with fries, salad and chimichurri
Pizzas From 4pm – 7pm Good Friday, Saturday 12 -3pm. Easter Monday 12 till 3pm
The Feathers pop up pizzeria is back for the spring and summer- hand stretched Neapolitan style pizzas topped with crushed tomatoes,basil, extra virgin olive oil and fresh mozzarella. Gluten free and vegan options too.
Margarita
Calabrian- spicy Ventricina salami and nduja
Pepperoni
Verdura- Artichoke, red onions and provolone cheese
Peperonata- Marinated peppers, capers and tomatoes with vegan cheese Vg
Black and blue – gorgonzola and black pudding
Napoli – black olives and anchovies
Garlic bread
Cheesy garlic bread etc.
Vegan cheese and GF bases available.
Sweet treats Easter Saturday and Monday
Toasted ice cream brioche sandwiches
Easter Sunday lunch
12 – 4.30pm – reservations being taken
Bank Holiday Monday
Hedley Barrel Race
Race at 1pm, registration from 11.30am till 12 noon.
Teams of three carry an empty barrel and tackle the west hill and finish at the pub.
Funds raised go to North of Tyne Mountain Rescue
Children can race too
Best Fancy dress prizes also!
Egg Jarping from 3pm
When hard eggs come to blows… Traditional North East game – knock out competition not to be missed. Everyone can join in.
Proceeds of events go to North of Tyne Mountain Rescue
Events from last year 2023:
Burns Night
25th January
Cock- a- leekie soup
Roe deer haggis, bashed neeps and tatties, a and wee dram
Clottie dumpling, Drambuie custard
£22 per person
Valentines Night
14th February
Vegan mezze with firepit flat bread or our homemade charcuterie with toast to share
Mains
North Sea Skrei cod, beer, leeks, crispy potatoes and onions.
or
Roast picanha rump cap of Haydon bridge beef, red wine sauce, celeriac, spinach and field mushrooms, Dauphinoise potatoes.
or
Northumbrian leek pudding, saute potatoes chestnuts, sprouts with garlic and parsley (vegan).
Followed by
Burnt Northumbrian cream
or
Caramelized lemon tart
or
Yorkshire pink rhubarb crumble, vanilla custard (vg available)
£45 per head
4th November 11 – 3pm
Join us for a glorious festive market, celebrating some of our favourite crafts people and producers of the North East. Think crisp Alpine Beers, twinkling lights and gorgeous gifts.
Unique art, bespoke gifts, foodie treats and more, all lovingly made by local artists and makers.
We’ve got everything from local honey, handmade stockings + aprons, unique outfit-making jewellery, candles, skin care and yet more deliciousness still to be announced.
Plus our own pop-up Alpine Kitchen serving the ultimate in comfort food. A taste of Bavaria in Hedley for mountain memories. Hearty German pub fayre that keeps you cozy as the festive season commences.
Join us and a host of fabulous local makers to get into the festive spirit. It’s fun, supports local businesses and also fill up on delicious food, drink and shopping! What’s not to love. We will be open for lunch in the pub as usual 12-2pm and bookings can be made online in the usual way. We will be serving food outside and there is no need to book for this.
Bottled German Oktoberfest beers and Dortmund Pilsner in Stiens!
Menu (subject to change)
pretzels with obatzda (Bavarian cheese dip) £3
Wurst und Schnitzel all £8
Bockwurst (smooth smoked pork and beef hotdog)
Weisswurst (pork sausage with herbs)
Jaegerwurst (local roe deer and pork sausage with paprika)
Jaeger Schnitzel – fried pork escalope with a mushroom sauce
Thüringer Brat (vegan German style bratwurst)
Jaegerschnitzel- breadcrumbed pork schnitzel with wild mushroom
sauce
served with a choice of fries or a bun
with kartoffel (potato) salad, currywurst sauce, pickles, mustards, apple/horseradish sauce, homemade sauerkraut
For dessert
Kugelhopf with apple compote and cream £6 (fruit and nut brioche style sweet bread served toasted) (£4 250g to take home)
Food and drinks from Portugal 2023
Monday 29th 12- 4.30pm
Book Online Now
Petiscos – Portuguese small plates
Portuguese corn bread 3 vg
Cold dishes
Tomato and strawberry salad Vg 4
Fried cornmeal with piri piri Vg 3
Baby broad beans and peas with cornmeal crumbs. Vg 5
Marinated raw fresh tuna with onions and bay 7
Salt cod a gomes de sa – baked with potatoes, boiled egg and olives- warm 7
Hot dishes
Caldo Verde- green soup with chourico 4
Langostinos piri piri -grilled- prawns in their shell with chili and garlic.
Sardines 7
Salt cod fritters and alioli 7
Homemade chourico with cider 7
Pica Pau- Woodpecker beef- quick fried beef with pickles 8
Arroz – Portuguese style rice dishes made to share between two to three as part of a meal.
Arroz de coehlo – with wild rabbit and smoked sausages slow cooked baked and glazed with egg yolk 15
Arroz de Feijão- with spring beans, peas and herbs and tomato. 14 Vg
Desserts
Pastis de nata- Portuguese custard tarts
Pudim Moltov – baked caramel meringue
Bank Holiday Weekend – from 2022
Friday 26th August 6pm
We are delighted to have Thomas Hay-Owens a master of vermouth and cocktails here with us to do a tutored tasting of the absolutely delicious El Bandarra Aperitivo and El Bandarra Vermut.
We will be serving sharing boards of charcuterie and vegan mezze. Plus you will get to choose a cocktail of your choice from our bartenders El Bandarra Summer Creations list. Cocktails, food and friends! This is truly the perfect event.
Get your tickets today! £20 per person
Monday 29th August 12 – 4pm.
TXULETON or Bank Holiday Basque BBQ at the Feathers
Cider, steak and salt cod!
No Bookings being taken.
The Basque Cider House or sagardotegi.
is central to the Basque community and culinary identity. It represents the rustic and self-reliant nature of Basque gastronomy.
We want to celebrate the tradition of gathering people to socialize around the table over simple and unfussy ingredients native to the Basque region.
Menu subject to change due to availability.
Tapas
Morcilla de borgos- special black pudding from Borgos with apples and cider
Tortilla bacalao- Spanish omelet with salt cod
Ensalda Russa- mixed diced vegetables with mayonnaise (vg)
Boquerones – marinated white anchovies
Serrano Gran Reserva Ham with picos (small bread sticks)
Fried Puntillitas (Baby Squid)
Piperrada- fried peppers, onions and tomatoes with softly scrambled eggs (vg with scrambled silken tofu ) V and vg
Croquettes – Spanish ham stuffed fried morsels
Pimento rellenos- goats cheese stuffed piquillo peppers V
Padron peppers -fried with sea salt Vg
Morcilla con habas- homemade black pudding with baby broad beans on toast
Chorizo con cidre- spicy chorizo cooked with cider and chickpeas
Manchego con membrillo Vg
Quail eggs with cumin salt V
Patatas bravas vg
Escalivada- grilled vegetable salad
Marinated olives
Large dishes- ideal to share as part of tapas meal
The highest quality beef from Galicia in the Northwest of Spain. Our Galician beef range comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. Originating in the Basque Country and often referred to as Txuleton or Basque Cider House Steak after a tradition of Basque farmers exchanging beef for cider at the Cider Houses.
Txuleton-Galician prime rib of beef for two (1kg) with fries, marinated piquillo peppers and a green salad with a cider dressing
Magro- Bavette of Galcian beef with fries, marinated piquillo peppers and a green salad with a cider dressing
Cordera- Local lamb shoulder slowly cooked over our fire- pit served with judion butter beans, potatoes, onions, peppers and garlic.
Arroz- Spanish rice, summer vegetables, herbs and wine with saffron topped with burnt aubergines and tahini
Bacalao- A Basque specialty – salt cod, potatoes, tomatoes and peppers gently cooked together till rich and delicious.
Dessert – churros e chocolate
Natural Basque Cider made from the blend of selected wild apples.Kupela which means “barrel” is where the natural fermentation of the apple must transform the sugar into alcohol which results into a fresh and fruity cider made only from natural apples.. It should be poured from about 30cm in height with a special cider pourer called ‘escanciador’, into a wide, tumbler thin glass; this way the bubbles of carbon dioxide are released, creating texture whilst releasing the aromas and qualities of the cider.
Kupela Basque Cider, 6% 75cl ideal to share (dry)
Kupela Sparkling Basque Cider, 4% 33cl (medium)
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Family Wreath Making Workshops
Making memories
Join us under our beautiful new canopy for an afternoon with family and friends. Make a festive wreath for your door togther. Children must be accompanied and supervised by an adult, max two children per adult.
December
£40 Includes materials for one wreath, tea, coffee, soft drink for children and mince pie.
3 – 5.30pm
These make great teacher gifts and also great to keep for your own door. A wreath you have made together.
Perfect for families with teenagers and children over the age of 8yrs.
Call to book 01661843607
Posted: December 2, 2014 10:45 pm
