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 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 & Acorn Dairy Butter (v) 3

House Pickles (vg) 6

Spicy Nuts & Seeds (v) 6

Cook House Kimchi 6

Fried Chicken Hearts with Brown Sauce 6

Small Plates

Tempura Cauliflower with Coconut Curry Sauce (v) 11

Poached Chicken Salad with Capers, Sourdough Crumb & Aioli 12

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

BBQ’d Sardines on Focaccia with Nduja Butter 12

BBQ’d Oyster Mushrooms with Cashew Cream & Green Harissa (vg) 12

Ham & Parsley Terrine with Date and Mint Chutney & Parsley Salad 12

Crispy Monkfish Cheeks with Warm Tartare Sauce 12

Braised Hexhamshire Cabbage with Chilli Crisp (vg) 8

Blood Orange, Fennel & Wakebridge Salad with Sherry Dressing (v) 8

Creamed Kale with Sourdough Crumb (v) 8

Shoyu Butter Heritage Potatoes (v) 8

Pudding

Blood Orange Curd Pavlova with Brown Butter Almond Tuile (v) 9

Donnie’s Stout Cake with Rosemary Cream Cheese (v) 9

Pear & Hazelnut Frangipane Tart with Grapefruit & Black Pepper Sorbet (vg) 9

Rhubarb & Caraway Panna Cotta with Tarragon Granita 9

Baron Bigod with Courgette Chutney & Seeded Crackers 9

Dinner

(Wed-Sat) 5pm - late

Snacks

House Pickles (vg) 6

Cook House Kimchi 6

Spicy Nuts & Seeds (v) 6

Fried Chicken Hearts with Brown Sauce 6

Starters

BBQ’d Oyster Mushrooms with Leek Puree, Roasted Yeast Sauce & Hazelnuts (vg) 11

Brown Crab Samosa with Blood Orange Pickle 12

Confit Parsnips with Blue Cheese Mousse, Pickled Walnut Dressing & Parsnip Crumb (v) 11

Stornoway Black Pudding with Almond & Apple Sauce, XO & Grapes 12

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

Mains

Braised Featherblade with Celeriac Mash, Grilled Pak Choi, Puffed Rice & Green Chilli 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

Lamb Rump with Cumin Black Beans, Hazelnut Mole, Rhubarb Salsa & Lime Leaf Crema 29

Poached Chalk Stream Trout in Coal Oil with Cauliflower Puree & Lemon Pangrattato 28

Sharing

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

Sides

Heritage Potatoes with Shoyu Butter (v) 8