The Menus

Please note that menus below are a sample of the style of dishes that we offer and an indication of prices. Our menu changes every few days due to seasonal availability and to offer a variation for regular diners. We also have a daily 'Chef's Choice Menu'.

The use of fresh and locally sourced produce including fruits, herbs and vegetables from our own gardens is at the core of our food philosophy. The team of dedicated chefs produce tasty and individual dishes that reflect the best of modern British and Continental cuisine. Awards include 2 AA rosettes, Taste Durham Local Champion, Taste Durham Highest Quality Assured and an Enjoy England Breakfast Award.

Sample Lunch Menu

This is the sample lunch menu for Monday - Saturday when lunch is served from 12pm until 2pm. Booking recommended but not always essential.

Monday to Friday: 2 courses £14.00, 3 courses £17.50, Tea/coffee £2.00

Saturdays: £22.50 for three courses

Sample Starters

Warm salad of slow cooked pork belly, black pudding, Northumberland smoked cheese and bacon with rocket and cider treacle

Pressed terrine of confit chicken and foie gras wrapped in Parma ham with pickled vegetables, apple puree and toasted brioche

Prawn and smoked fish platter with crab and potato salad, pickled cucumber and watercress

Tartlet of goats cheese, sunblushed tomato and rocket with herb oil and balsamic reduction

Sample Main Courses

Roast breast of chicken with bubble & squeak, roast vegetables and a red wine sauce

Seared fillets of seabass with sauteed potatoes, prawns, spinach and a lemon butter

Braised beef bourguignon with olive oil mash, roast parsnips and parsnip crisps

Baked fillet of smoked haddock with spinach, poached egg and chive cream

Sample Desserts

Headlam garden apple crumble and custard

Baileys cheesecake with espresso syrup and coffee ice cream

Vanilla pannacotta with strawberry compote and hazelnut shortbread

Sample Sunday Lunch Menu

Our traditional Sunday lunch is served from 12pm until 2pm, booking essential.

3 courses with tea/coffee - £22.50 per person

Starter

Homemade pea and mint soup with mint creme fraiche

Smoked Scottish salmon and prawns with Marie Rose sauce, caper, lemon and black pepper

Garlic mushrooms with blue cheese sauce, smoked bacon and cream

Melon and Parma ham with an orange and ginger syrup

Main Course

Roast sirloin of Simpson's beef with Yorkshire pudding, horseradish sauce and a roast gravy

Grilled Scottish salmon with crushed new potatoes and a lemon hollandaise

Roast loin of pork with homemade stuffing, apple sauce, crackling and gravy

Homemade steak and ale pie topped with a puff pastry lid

Linguini pasta with Mediterranean vegetables, pesto, parmesan and cream

Dessert

Fresh fruit salad with honey mascarpone

Cheese and biscuits

Sticky toffee pudding with toffee sauce and vanilla ice cream

Chocolate and Ameretti roulade with chocolate ice cream

Mango and passionfruit delice with mango sorbet

Sample Dinner Menu

Dinner is served 7 days a week for residents and non-residents between 7pm and 9.30pm. Booking recommended.

Pre-starter of Chef's homemade soup - with compliments

Sample Starters

Lightly smoked fillet of Headlam reared lamb with lamb samosa, saffron cauliflower puree, confit cherry tomato and a spiced mint jus - £8.50

Goat's cheese parfait with red wine poached pear, ginger bread, caramelised hazelnuts and a red wine syrup - £7.50

Slow cooked belly pork with sauteed scallops, sweet potato puree and a cider reduction - £8.50

Pan-fried monkfish cheeks with confit potatoes, crushed peas and a tartare sauce veloute - £8.00

Chef's homemade sorbet - with compliments

Sample Main Courses

Pan fried fillet of Simpson's beef with mini steak and ale suet pudding, horseradish mash, roasted shallots and a red wine sauce - £24.00

Roast breast of local pheasant wrapped in Parma ham with leg sausage roll, braised red cabbage, pate croute and a red current sauce - £18.50

Baked fillet of halibut with braised ox cheek, spring onion mash and a pea and coriander veloute - £18.50

Potato, leek and spring cabbage cake with purple sprouting broccoli, poached hen egg and a hollandaise sauce - £16.50

Sample Desserts

Strawberry and mascarpone cheescake with strawberry compote, tarragon jelly and honeycomb - £6.50

Warm prune and almond tart with Armagnac syrup and Amaretti ice cream - £6.50

Baked gruyere parkin with homemade rhubarb ripple ice cream and spiced treacle - £6.50

Dark chocolate and salted caramel tart with caramelised popcorn, peanut brittle and white chocolate ice cream - £6.50