Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Rhubarb Jam or Orange & Rosemary Marmalade (v/vg) 5
Bacon Sandwich with Cook House Ketchup 9
House Granola with Winter Fruits, Greek Yoghurt & Honey (v) 9
Whipped Feta on Toasted Sourdough with Blood Orange, Toasted Walnuts & Mint (v) 11
Ham Hock Hash with Fried Eggs 14
Fried Eggs on Toasted Sourdough with Green Harissa, Yoghurt & Onion Seeds (v) 12
Spiced Pancakes with Roast Rhubarb, Greek Yoghurt & Toasted Almonds (v) 13
Baked Eggs in Cream with Smoked Trout & Curried Leeks 14
Oyster Mushrooms on Sourdough Toast, Cashew Cream & Pickled Walnut Dressing (vg) 11
Side of Hash Browns with Hot Sauce Aioli (v) 6
Lunch
(Thurs-Sat) Midday -3pm
Snacks
Northern Rye Sourdough & Organic Butter (v) 3
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Cook House Kimchi 6
Monkfish Crudo with Broccoli & Sesame 6
Small Plates
Tempura Cauliflower with Coconut Curry Sauce (v) 11
Shetland Mussels in Warm Tartare Sauce 12
Salt Beef on Focaccia with Cucumber Pickle & English Mustard Aioli 12
Asparagus with Shoyu & Sherry Sauce & Pickled Lemon (vg) 12
BBQ’d Sardines with Sea Vegetables & Salsa Verde Butter 12
Poached Chicken Salad with Capers, Sourdough Crumb & Aioli 12
Rainbow Chard with Whipped Feta & Dill Oil (v) 11
Roast Salsify with Roast Tarragon Dressing (v) 8
Radish, Pea, Lovage & Bibury Salad 8
Jersey Royals with Seaweed, Lemon & Fennel Butter & Crispy Capers (v) 8
Puddings & Cheese
Gooseberry & Fennel Pavlova with Nettle Sorbet (v) 9
Lemon Meringue Tart (v) 9
Chocolate Semifreddo with Hibiscus Poached Rhubarb & Candied Almonds (vg) 9
Shoyu Creme Caramel with Sesame Chantilly 9
Baron Bigod with Fennel Jam & Seeded Crackers 9
Dinner
(Wed-Sat) 5pm - late
Snacks
House Pickles (vg) 6
Cook House Kimchi 6
Spicy Nuts & Seeds (v) 6
Monkfish Crudo with Broccoli & Sesame 6
Starters
Fried Oyster Mushrooms with Arbol Buffalo Sauce & Goat’s Curd Ranch (v) 11
Chicken, Wild Garlic, Asparagus & Trotter Terrine 12
Grilled Asparagus with Shoyu & Sherry Sauce & Pickled Lemon (vg) 12
Stornoway Black Pudding with Almond & Apple Sauce, XO & Grapes 12
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 11
Mains
Smoked Bacon Chop with Pressed Potato, Grilled Spring Onions and Onion & Watercress Sauce 28
Celeriac Shawarma with Quinoa, Mint Yoghurt & Fermented Wax Pepper Salsa (v) 25
Pan Fried Hake with Dill Sauce, Caraway Glazed Carrots & Linseed Cracker 28
Stuffed Cabbage with Freekeh, Mushrooms, Dill & Tomato Sauce (vg) 25
Grilled Lamb Ribs with White Bean & Tahini, Spring Vegetables & Anchovy Dressing 29
Poached Chalk Stream Trout in Coal Oil with Cauliflower Puree & Lemon Pangrattato 28
Sharing
Whole Roast Plaice with Pernod Butter Sauce & Pickled Radicchio 38
Sides
Jersey Royal Potatoes with Seaweed, Lemon & Fennel Butter & Crispy Capers (v) 8
Radish, Pea, Lovage & Bibury Salad 8
Roast Salsify with Salsa Verde Butter (v) 8
Pudding
Gooseberry & Fennel Pavlova with Nettle Sorbet (v) 9
Lemon Meringue Tart (v) 9
Chocolate Semifreddo with Poached Rhubarb & Candied Almonds (vg) 9
Shoyu Creme Caramel with Sesame & Chantilly (v) 9
Baron Bigod with Courgette Chutney & Seeded Crackers 9
Sunday
On Sunday’s we serve our Brunch menu from 10am – 12 noon, and our ‘Dinner’ Menu from 12 noon until 3pm, as well as our famous sharing Roast Chickens! Please contact us if you would like to reserve a chicken!
