Head Chef Eddie Shilton sources prime local ingredients to ensure freshness and flavour, including seasonal game, Cumbrian beef and Northumbrian lamb. Fish and seafood come from North Shields Fish Quay. Look out for dishes including oak smoked duck, chicken and salmon from nearby Bywell Smokery. Vegetarian choices are always available.
The style is primarily modern British but with a smattering of international choices for those with a more cosmopolitan palate.
We use fresh herbs, vegetables and fruits grown in our own garden.
Lunches, snacks and sandwiches are served from 12.00 noon to 3.00pm.
Dinner is served from 6.30pm, last orders 9.30pm.
A range of traditional roast dinners featuring locally reared beef, lamb and pork, together with 7 fresh garden vegetables, are available at the popular Sunday Carvery, all at set prices.