Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Rhubarb Jam or Pink Grapefruit Marmalade (v/vg) 5
House Granola with Winter Fruits, Greek Yoghurt & Honey (v) 8
Hash Browns with Smoked Trout, Pickles, Horseradish Creme Fraiche & Dill 14
Pancakes with Poached Rhubarb, Honey, Yoghurt & Almonds (v) 12
Fried Oyster Mushrooms on Toast with Cashew Cream & Tarragon Oil (vg) 11
Bacon Sandwich with Cook House Ketchup 7
Whipped Feta on Sourdough Toast with Blood Orange & Walnut (v) 11
Green Harissa Fried Eggs on Toast with Yoghurt & Onion Seeds (v) 12
Baked Eggs in Cream with Smoked Mackerel & Curried Leeks 12
Overnight Oats with Apple, Sultana & Toasted Hazelnuts (vg) 8
Lunch
(Wed -Sun) Midday -3pm
Snacks
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Hispi Cabbage Kimchi 5
‘Northern Rye’ Sourdough & Acorn Dairy Butter (v) 3
Rachel Hammond Charcuterie Selection 12
Small Plates
Tempura Cauliflower with Coconut Curry Sauce (v) 10
Poached Chicken Salad with Capers, Sourdough Crumb, Herbs & Aioli 12
Crispy Ox Cheek, Pomegranate, Whipped Darling Blue & Radicchio Salad 11
Pastrami Chalk Stream Trout with Cucumber Pickle, Horseradish Creme Fraiche & Rye 11
Glazed Chicken Livers on Sourdough Toast with Caramelised Onion, Apple & Sorrel 10
BBQ Purple Sprouting Broccoli, Chilli Aioli, Toasted Seeds (v) 10
Whipped Smoked Cod’s Roe with Flatbread Crisps, Garlic Capers & Pickled Chilli 11
Pan-fried Mushrooms on Sourdough Toast with Green Harissa (vg) 11
Blood Orange, Feta & Mint Salad with House Dressing (vg) 7
New Potatoes with Cook House Miso Butter & Herbs (v)7
Pudding
Rhubarb & Honey Queen of Puddings (v) 9
Chocolate Mousse Cake with Peanut Butter Miso Caramel (v) 9
Blood Orange & Thyme Posset with Blood Orange Curd & Lemon Butter Biscuit (v) 9
Orange, Hazelnut & Cardamom Cake with Hazelnut Cream (vg) 9
Cheese
Local Cheese Plate with Pickled Celery, Sage & Crab Apple Jelly & Seeded Crackers 16
Dinner
(Tue-Sat) 5.30pm - late
Snacks
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Hispi Cabbage Kimchi 5
‘Northern Rye’ Sourdough & Acorn Dairy Butter (v) 3
Rachel Hammond Charcuterie Selection 12
Starters
Cheese & Sauerkraut Doughnuts with Wholegrain Mustard Aioli (v) 12
Grilled Spring Onions with Tahini Sauce, Preserved Blood Orange & Coriander Seed Salsa (vg) 10
Brown Shrimp, Blood Orange & Samphire Salad 11
Whipped Smoked Cod’s Roe with Flatbread Crisps, Garlic Capers & Pickled Chilli 11
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 10
Mains
Braised Ox Cheek with Beetroot, Wild Garlic & Walnut Pesto & Greek Yoghurt 25
Roast Pork Shoulder with Caramelised Caraway Swede & Rhubarb Ketchup 25
Fennel, Goats’ Cheese & Tarragon Tarte Tatin with Whipped Goats Cheese, Apple & Walnut Salad (v) 21
Pan Fried Hake with Saag Aloo, Curried Mussel Sauce, Chive Oil & Chickpea Cracker 26
BBQ’d Mackerel & Purple Sprouting Broccoli with Clams, Smoked Bone Broth, Kohlrabi & Sesame Salad 23
Shawarma Spiced Cauliflower, Cumin Onion Couscous, Pomegranate & Rhubarb Salsa, Green Tahini (vg) 21
Sharing
Chicken, Asparagus & Wild Garlic Pie with Mash, Roast Broccoli & Chive Oil 58
Sides
New Potatoes with Cook House Miso Butter & Garden Herbs (v) 7
Blood Orange & Almond Salad with House Dressing (vg) 7
Spicy Roast Carrots with Wild Garlic Chimichurri & Toasted Seeds (vg) 7
Pudding
Rhubarb & Honey Queen of Puddings (v) 9
Chocolate Mousse Cake with Peanut Butter Miso Caramel (v) 9
Blood Orange & Thyme Posset with Blood Orange Curd & Lemon Butter Biscuit (v) 9
Orange, Hazelnut & Cardamom Cake with Hazelnut Cream (vg) 9
Cheese
Local Cheese Plate with Pickled Celery, Crab Apple & Sage Jelly & Seeded Crackers 16
Sunday
On Sunday’s we serve our Brunch menu from 10am – 12 noon, and our Dinner Menu from 12 noon until 4pm, as well as our famous sharing Roast Chickens! Please contact us if you would like to reserve a chicken!
