Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Rhubarb & Ginger Jam or Orange & Rosemary Marmalade (v/vg) 5
House Granola with Seasonal Fruits, Greek Yoghurt & Honey (v) 8
Porridge with Poached Rhubarb, Maple Syrup & Hazelnuts (vg) 8
Old Spot Sausage Sandwich with Cook House Brown Sauce 8
Whipped Feta on Toasted Sourdough with Orange, Hazelnuts & Mint (v) 11
Ham Hock Hash with Fried Eggs 14
Green Harissa Fried Eggs on Toasted Sourdough with Greek Yoghurt (v) 12
Spiced Pancakes with Poached Rhubarb, Yoghurt & Almonds (v) 13
Baked Eggs in Cream with Smoked Mackerel & Curried Leeks 14
Oyster Mushrooms on Toasted Sourdough, Leek Cashew Cream & Lemon Salsa (vg) 11
Side of Hash Browns with Chilli Crisp Aioli (v) 6
Lunch
(Thurs-Sat) Midday -3pm
Snacks
Northern Rye Sourdough & Organic Dairy Butter (v) 3
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Cook House Kimchi 6
Smoked Paprika Crisps with Herb & Shallot Dip (v) 6
Small Plates
Grilled Oyster Mushrooms with Chilli Crisp Aioli (v) 11
Grilled Sardine Caesar Salad with Focaccia Croutons 12
Shetland Mussels with Buttery Leeks, White Wine & Garden Herbs 12
Grilled Ox Tongue with Blood Orange Kosho Dressing 11
Chicken Salad with Capers, Sourdough Crumb & Aioli 12
Tempura Cauliflower with Coconut Curry Sauce (v) 11
Lamb & Muhammara Flat Bread with Rhubarb Molasses and Pickled Red Onions 12
Salt Beef on Focaccia with English Mustard Aioli, Bread & Butter Pickle 12
Hexhamshire Chard with Leek Cashew Cream & Toasted Seeds (vg) 7
Fried Squashed Potatoes with Caper & Herb Mayonnaise (v) 7
Broad Bean, Pea & Lovage Salad (vg) 7
Pudding
Yoghurt & Rhubarb Ripple Ice Cream with Doughnut Scraps (v) 6
Espresso Parfait with Hazelnut Crumb & Whipped Creme Fraiche (v) 9
Lemon Top Pavlova (v) 9
Marmalade & Walnut Filo Tart with Blood Orange & Campari Sorbet (vg) 9
Tunworth with Pickled Pears & Seeded Crackers 9
Dinner
(Wed-Sat) 5.30pm - late
Snacks
House Pickles (vg) 6
Cook House Kimchi 6
Spicy Nuts & Seeds (v) 6
Smoked Paprika Crisps with Herb & Shallot Dip (v) 6
Starters
Trout Crudo with Whipped Smoked Cod’s Roe 11
Paprika Spiced Doughnuts with Brown Crab Custard 11
Grilled Spring Onions on Potato Rosti with Pickled Shallots, Leek Cashew Cream & Onion Ash (vg) 11
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 11
Grilled Ox Tongue with Blood Orange Kosho Dressing 11
Mains
Roast Lamb Shoulder with Freekeh, Spiced Mint Yoghurt, Cumin & Sunflower Seed Crunch 28
Butter Poached Trout with Curried Cauliflower, Samphire Bhaji, Mint & Coriander Chutney 26
BBQ’d Broccoli with Cannellini Beans, Wild Garlic Pesto, Pickled Lemon & Pink Peppercorn Salsa (vg) 23
Grilled Bavette Steak with Shoyu Butter, Miso Braised Onion, Mustard & Horseradish Salad 27
Leek & Ricotta Tarte Tatin with Kohlrabi Remoulade (v) 24
Pan Fried Pollock with Black Pudding Choux Farci, Cabbage & Peppercorn Sauce 27
Sharing
Honey Glazed Ham Hock with Little Gem, Peas, Fried Potatoes & Parsley Sauce 48
Sides
Fried Squashed Potatoes with Caper & Herb Mayonnaise (v) 7
Broad Bean, Pea & Lovage Salad (vg) 7
BBQ’d Chard with Anchovy Dressing & Toasted Hazelnut 7
Pudding
Espresso Parfait with Hazelnut Crumb & Whipped Creme Fraiche (v) 9
Lemon Top Pavlova (v) 9
White Chocolate Mousse with Poached Rhubarb & Almond Tuile (v) 9
Marmalade & Walnut Filo Tart with Blood Orange & Campari Sorbet (vg) 9
Tunworth with Pickled Pear & 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!
