We are very pleased that we can reopen our doors again and welcome you back inside for food, drink and smiles, although the latter will be covered we definitely are. 

Everything is in place to make sure your visit is as safe as possible. We will all still have to follow the protocols that come with living in a Covid world. But this time we will do it with baubles and festive cheer.

At the bottom of the newsletter, we have dropped in a recipe for easy mince pies. Because they are the best bit of Christmas and if you're not planning on heading out just yet they are great to make and eat at home.  

If you aren't baking and heading out, pop in for a coffee, chat and a slice of our homemade mincemeat slice!

Mon-Wed: 0900-1630

Thur-Sat: 0900-2100

During the evening customers will not be admitted after 9 pm. Last food orders are at 9 pm. Customers will have to vacate the restaurant by 11 pm. 

Reservations not taken until after 12 pm

A few of the latest specials from our kitchen.

Available until the beginning of November

Chicken fajitas £10.50
marinated chicken stir-fried with onion and pepper, served with tortilla wraps, guacamole, sour
cream, salsa, iceberg lettuce and fresh coriander

Haloumi salad (V) £11.50
salad leaves, fresh herbs, tomato, olives, pine nuts, garlic croutons and haloumi cheese in a lemony
dressing

Homemade Christmas burger £10.95
Our usual homemade ½ lb beef burger + trimmings is also available
our chicken, sausage meat & bacon burger served in a large bap with a slice of Wensleydale & cranberry cheese, cranberry sauce on the side, iceberg lettuce and our thick, crunchy fries is a
real taste of Christmas!

Salmon pasta £13.95
ribbons of pappardelle pasta in a sauce of garlic, spring onion white wine, cream and salmon, served with salad (Gluten free pasta available)

Mince pies 

Sweet classic mincemeat encased in a buttery shortcrust pastry is the ultimate Christmas treat. Even the biggest of humbugs will say "oh go on then " to one of these. 

Ingredients 

200g plain flour
100g fat (butter or 50/50 butter and lard)
300g jar of mincemeat
Splash of milk to glaze
Sugar to sprinkle on top

Method

Heat oven to 200°C/190°C.
Grease a 12-hole.
Rub the fat into plain flour gently, until you have crumbs.
Add icy cold water splash by splash until you get a dough.
Store pastry in the fridge for 10 minutes.
Lightly flour tabletop and roll pastry out on it.
Cut out 12 circles using a large pastry cutter and 12 stars using a small pastry cutter.
Place the 12 large pastry circles into the bun tin.
Add a teaspoon of mincemeat to each bottom.
Then place one of the stars on top of each.
Brush each top with a little milk and then dust with a sprinkling of sugar if you wish.
Bake in the oven for 15-20 minutes until lightly browned.
Lift out onto a wire cooling rack and serve once slightly cooled.