Menus

We change our menu regularly based on the season, that day’s produce and sometimes just because we fancy it. Menus available daily in the restaurant or keep an eye on our insta and twitter to see what we’re cooking up. To give you an idea we’ve put some sample menus below.

Breakfast - Brunch

Saturday & Sunday -10am - Midday

Sourdough Toast with Peach & Cardamom Jam or Orange & Rosemary Marmalade (v/vg) 5

Bacon Sandwich with Cook House Ketchup 9

House Granola with Autumn Fruits, Greek Yoghurt & Honey (v) 9

Whipped Feta on Toasted Sourdough with Plums, Hazelnuts & 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 Greek Yoghurt, Apple Compote, and Toasted Almonds (v) 13

Baked Eggs in Cream with Smoked Trout & Curried Leeks 14

Oyster Mushrooms on Sourdough Toast with Shoyu Cashew Cream & Walnut Dressing (vg) 11

Side of Hash Browns with Hot Sauce Aioli (v) 6

Lunch

(Thurs-Sat) Midday -3pm

Snacks

Northern Rye Sourdough & Acorn Dairy Butter (v) 3

House Pickles (vg) 6

Spicy Nuts & Seeds (v) 6

Cook House Kimchi 6

Garum Devilled Egg with Trout Roe 4

Small Plates

Smoked Trout Pate with Soda Bread & Pickled Shallots 12

Tempura Cauliflower with Coconut Curry Sauce (v) 11

Roast Brussel Sprouts with Chestnut Puree, Bacon Cream & Jerusalem Artichoke Crisps 12

Chicken Salad with Capers, Sourdough Crumb & Aioli 12

Shetland Mussels with Horseradish Sauce & Dill 12

BBQ’d Oyster Mushrooms with Shoyu Cashew Cream & Walnut Dressing (vg) 12

Salt Beef on Focaccia with English Mustard Aioli and Bread & Butter Pickle 12

Pickled Cranberry & Blue Cheese Salad with Parsnip Crisps (v) 8

Roast Jerusalem Artichokes with Black Apple Butter (v) 8

Roast Grape, Radicchio & Tarragon Salad with Fermented Chilli & Poppyseed Dressing (vg) 8

Miso Buttered Pink Fir Potatoes (v) 8

Pudding

Mince Pie-vlova (v) 9

Sourdough Miso Sticky Toffee Pudding with Smoked Ice Cream (v) 9

Mulled Wine Poached Pear with Candied Walnuts (vg) 9

Fig & Almond Cake with Whipped Yoghurt & Fig Leaf Oil (v) 9

Dark Chocolate Mousse with Szechuan Caramel & Hazelnut Tuile (v) 9

Corra Linn with Quince & Seeded Crackers (v) 9

Dinner

(Wed-Sat) 5.30pm - late

Snacks

House Pickles (vg) 6

Cook House Kimchi 6

Spicy Nuts & Seeds (v) 6

Garum Devilled Egg with Trout Roe 4

Starters

BBQ’d Mushrooms with Roast Beetroot, Pickled Damson & Puffed Buckwheat (vg) 11

Spiced Potted Crab with a Milk & Cardamom Bun 12

Fried Celeriac Dauphinoise with Dill Mayo & Pickled Shallots (v) 12

Ham & Parsley Terrine with Cider Mustard Aioli, Parsley & Shallot Salad 12

Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 11

Mains

Slow Roast Pork Shoulder with Braised Carrot, Jerusalem Artichoke Crisps & Pickled Walnut Ketchup 26

Smoked Pearl Barley Risotto with Marmite Creme Fraiche, Crispy Shallots & Watercress Sauce (v) 24

Roast Hake with Butter Bean & Rosemary Mash, Nduja Butter & Crispy Sage 28

Vadouvan-Spiced Squash with Braised Lentils, Pickled Lemon & Byker Mix (vg) 24

Grilled Duck Breast with Swede & Caramelised Onion Puree, Pickled Pears & Blackberry Hot Sauce 29

Hot Smoked Trout with Sweet & Sour Beetroot, Horseradish Cream & Kombu Mayo 27

Sharing

Roast Spiced Lamb Shoulder with Freekeh, Black Garlic Yoghurt, Raddichio Salad & Date and Mint Jam 75

Sides

Miso Buttered Heritage Potatoes (v) 8

Pickled Cranberry & Cashel Blue Cheese Salad with Parsnip Crisps (v) 8