Traditional Menus

Main Courses

All main courses are served with freshly prepared potatoes and seasonal vegetables.

Free-Range Chicken with Thyme and Rosemary Sauce
 Tender, succulent chicken breast from ‘Herb Fed’ Easingwold, roasted, and served with a fragrant thyme and rosemary-infused sauce. New potatoes, sweet carrots, and crisp French beans.

Roast Sirloin of Beef with Yorkshire Pudding
 A classic, perfectly roasted sirloin of beef, served with Yorkshire pudding and rich horseradish sauce. Accompanied by roast potatoes and a medley of roasted root vegetables and gravy.

Award-Winning Masham Pork Sausage with Olive Oil Mashed Potato
 A hearty serving of award-winning Masham pork sausages, grilled to perfection and served alongside smooth olive oil mashed potatoes. Finished with caramelised onion gravy and complemented by sweet carrots and tender beans.

Slowly Braised Lamb Shank with Tomatoes, Rosemary, and Garlic
 A melt-in-the-mouth British lamb shank, slowly braised in a rich tomato, rosemary, and garlic sauce, allowing the flavours to develop over hours of cooking. Paired with creamy mashed potatoes and roasted root vegetables, this dish is a true celebration of slow-cooked comfort.

Salmon Fillet with Lime and Coriander Sauce
 A beautifully pan-seared salmon fillet, paired with a refreshing lime and coriander sauce that adds a zesty, aromatic twist to the delicate fish. Served with fresh vegetables.

Roast Pork with Crackling and Apple Sauce
 A succulent roast pork joint, served with crisp crackling and tangy apple sauce. Accompanied by a selection of roasted root vegetables.

Venison Stew with Blackberries
 Tender venison slowly stewed with aromatic herbs, perfectly complemented by the subtle sweetness of blackberries. Served with a creamy potato and celeriac mash, caramelised carrots, and braised cabbage.

Roasted Sea Bass with Mediterranean Vegetables and Tomato Salsa
 A light and delicate roasted sea bass fillet, served on a bed of Mediterranean vegetables and topped with a fresh, tangy tomato salsa. A fresh, summery dish full of vibrant flavours and textures.

Vegetarian and Vegan Main Courses

These dishes can be adapted to accommodate a vegan diet by swapping dairy ingredients for plant-based alternatives.

Mushroom, Spinach, and Yorkshire Blue Wellington with Herbed Sauce
Tender Portobello mushrooms and fresh spinach are paired with the distinctive tang of Yorkshire Blue cheese, all wrapped in golden puff pastry. Served with a fragrant herbed sauce that complements the rich, earthy flavours of the mushrooms and creamy cheese, making for a truly indulgent dish.

Aubergine Baked with Olive Oil, Stuffed with Couscous, Fresh Coriander, Plum Tomatoes, Chickpeas, Mozzarella, and Roasted Pine Nuts, Served with Fresh Tomato Sauce
Sweet aubergine halves are baked with olive oil and stuffed with a fragrant mix of couscous, fresh coriander, sweet tomatoes, chickpeas, and mozzarella. Topped with roasted pine nuts and served with a rich, tangy fresh tomato sauce.

Goat's Cheese and Char-Grilled Vegetable Tart
A rustic tart with a pastry base, filled with creamy, tangy goat’s cheese and colourful char-grilled vegetables. The sweet smokiness of the peppers, zucchini, and aubergine is perfectly balanced by the richness of the cheese.

Shiitake, Field Mushroom, and Vegetable Lasagne
Layers of tender pasta are filled with a rich mix of shiitake and field mushrooms, sautéed with fresh vegetables like zucchini and spinach, all enveloped in a velvety béchamel sauce. Topped with melted cheese and baked until golden.

Spinach and Cheese Roulade with Creamy Herb Sauce
Delicate spinach savoury sponge is wrapped around a creamy cheese filling, then rolled into a roulade. Served with a rich, velvety herb sauce.

Roasted Vegetable Stack with Grilled Halloumi, Chilli, Basil Pesto, and Parmesan
A vibrant tower of roasted vegetables like zucchini, aubergine, and bell peppers, topped with char-grilled halloumi cheese and drizzled with aromatic basil pesto. A sprinkle of Parmesan adds a salty richness, while a hint of chilli provides just the right amount of heat.

Mushroom and White Truffle Risotto Served with Rocket and Parmesan
A creamy risotto made with earthy mushrooms and the luxurious, aromatic notes of white truffle oil. Finished with a handful of fresh rocket and a dusting of Parmesan.

Roasted Butternut Squash and Sweet Potato Risotto
A creamy risotto that combines the natural sweetness of roasted butternut squash and sweet potatoes with the richness of Arborio rice. Flavoured with a hint of garlic and fresh herbs, this dish is comforting and satisfying, with a perfect balance of sweetness and savoury notes.

Wild Garlic Risotto with Grilled Asparagus from Sand Hutton and Roasted Hazelnuts
This dish showcases the wild garlic foraged from the lush, green hills of the North York Moors, paired with grilled asparagus from Sand Hutton, a region known for its tender, sweet asparagus. Roasted hazelnuts and parmesan are scattered over the top.

Desserts and Puddings 

A trio of Chocolate Brownie Pavlova with Seasonal Fruit Compote and Lemon Posset 

Rich chocolate, airy meringue, and tangy cream, create a well-rounded, indulgent dessert experience that still feels fresh and light.

Lemon and Lime Curd Pavlova with Dark Chocolate and Passion Fruit
 A light pavlova topped with a tangy lemon and lime curd, velvety dark chocolate and finished with some fruity passion.

Warm Apple and Raspberry Crumble with Vanilla Ice Cream
  This comforting dessert features sweet, caramelised apples and tangy raspberries, baked with a hint of cinnamon and nutmeg and  topped with a buttery crumble with a hint of lemon and vanilla. Served with ice cream or vanilla custard.

Crème Brûlée with Shortbread Hearts and Crystallised Rose Petals
  A silky-smooth crème brûlée paired with a delicate shortbread heart with crystallised rose petals.

Pavlova with a Compote of Seasonal Fruit and a Berry Compote
 A classic pavlova, topped with a vibrant compote of seasonal fruits such as strawberries, blueberries, and blackberries, along with a berry compote. The combination of sweet, juicy fruits and the airy meringue provides a refreshing finish.

Dark York Chocolate Pots with a Light Spiced Ginger Biscuit and Crystallised Ginger
 Silky, indulgent dark chocolate pots, made with rich Yorkshire chocolate, offer a decadent, melt-in-your-mouth experience. Paired with a light ginger biscuit that adds a delicate spice and crunch.

Vanilla Cheesecake with Seasonal Fruit Topping and Chocolate Shards
 A smooth and creamy vanilla cheesecake sits on a buttery biscuit base, topped with a vibrant mix of seasonal fruit like fresh berries and figs, complemented by shards of dark chocolate for added richness and texture.

Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice Cream
 A moist, indulgent sticky toffee pudding drenched in warm caramel sauce. This classic dessert is served alongside a generous scoop of creamy vanilla ice cream or vanilla custard.

Tunisian Orange Cake with a Caramelised Cinnamon and Star Anise Glaze and Crème Fraiche
 A spiced Tunisian orange cake, soaked in a caramelised cinnamon and star anise glaze, delivering a delightful mix of aromatic warmth and citrus freshness. Served with a dollop of crème fraiche and seasonal fruit compote.

Lemon Tart with Fresh Berry Compote and Chantilly Cream
 A zesty lemon tart with a perfectly smooth, tangy filling, paired with a vibrant fresh berry compote and chantilly cream.

Apple Pie with our own Vanilla Custard
 A traditional apple pie, filled with tender spiced apples and baked in a golden, buttery crust. Served warm with a generous pour of our homemade vanilla custard or ice cream. This comforting dessert is a nostalgic classic that never fails to please.

Mulled Pears with Dark Chocolate Sauce and Crème Fraiche
 Poached pears infused with aromatic spices, then served with a rich dark chocolate sauce that perfectly complements the sweet fruit. A dollop of smooth crème fraiche adds a creamy, tangy contrast.

Cheese Platters

A Cheese Board Serving 8-10 Guests

Each cheese board is served with a selection of homemade chutney, crisp celery, juicy grapes and oat cakes.

Yorkshire – A Selection of 4 Local Cheeses

A curated selection of four of Yorkshire's finest cheeses from Wensleydale Creamery, offering a range of textures and flavours, from creamy and mild to sharp and tangy. These local cheeses are paired with celery, the sweetness of grapes, and the perfect bite of oat cakes, celebrating the very best of Yorkshire’s dairy heritage.

World – A Selection of 4 World Cheeses

A carefully chosen collection of four world cheeses, bringing together a rich variety of flavours and textures from across the globe. From creamy French brie to bold, blue-veined cheeses, this platter offers an exciting and flavourful journey through the world of cheese.