A La Carte Dining

Join us on our special Saturday* night dining when we turn down the lights, stoke up the fire pit and provide you with a great value menu from our Head Chef, Chris.

2 courses £23.95
3 courses £26.95

*Available throughout March & April 2019.

Booking is essential.
Tables available from 7pm (last food order 9pm).

Call 01226 762 551 (Option 2) to book
The Hide & Hoof Restaurant will happily take your booking.

2 courses £23.95 | 3 courses £26.95


Slow roasted Jim Beam bourbon sticky glazed pork belly with chive, sour cream and endive salad

Rosemary & garlic studded baked Camembert, spiced new season rhubarb jam, ciabatta toast (v, gfo)

Chicken & Bayonne ham terrine, walnut tapenade, peach chutney, brioche toast (gfo)

Cream of asparagus & roast garlic soup, rosemary croutons, rustic Dale Bakery bread


Richards Leas Manor Farm rack of lamb, shallot puree, broad beans, feta crumb, lamb jus

Seared wild seatrout, chorizo & thyme potato cake, glazed asparagus, lemon hollandaise

8oz Ribeye steak, sweet potato creamed champ mash, garlic & thyme cherry vine tomato, peppercorn sauce, crispy leeks (£5.95 supplement)

Beer battered Whitby haddock, house seasoned chips, homemade tartar sauce, garden peas & lemon (gfo)

Roasted butternut squash, Mediterranean vegetables, wild garlic pesto, roasted halloumi, aged balsamic, sunblushed tomato (v)

-Sides 2.95
Lemon & garlic spinach
Sweet potato fries
Garlic mushrooms
Champ mash
House cut seasoned chips


Sticky carrot cake, cinnamon & orange syrup, salted caramel ice cream

Warmed Belgian chocolate brownie, caramel sauce, mars bar ice cream

New season Wakefield rhubarb crumb tart, toasted oatmeal crumble, vanilla ice cream

Lotus biscuit & caramel cheesecake, banoffee pie ice cream

Hide & Hoof Cheese Board: Selection of English cheese, artisan crackers, quince
jelly, grapes, celery & homemade chutney (gfo) (£2.00 supplement)