The Feathers

Barral Race 2008

2008-04-23T09:26:00.006Z

Bethany, Saskia and Karen complete the race

Hedley Wind Farm Engineers

Dillon, AJ, and Richard approach the finish line

Despite all the snow over the weekend,the race and the day was a great success and everyone had a really good time.

Follow this link for the article in the Hexham courant

Beer and Food Festival

2008-04-23T07:52:00.001Z

The Farmers Market was a snowy one but thanks to everyone who came and made it a great day.

A great big thank you to the fantastic people at Wylam Brewery who lent us their beer tent over the weenkend. It was essential as can be seen here. The beers were tasty and the bar looked magnificent.

Tuesday 22nd April Lunch

2008-04-22T12:51:00.002Z

Starters and light lunches
Northumbrian leek and potato soup £3 V
Clear chicken soup with wild garlic £5
Traditionally garnished smoked salmon with homemade bread and lemon £5.50
Devilled lamb’s kidneys and liver on toast £5
Homemade corn- fed duck liver parfait toast and pickles £5
Wild holy island mussels and surf clams with garlic, chilli and thyme £6
Cold roast rib of 28 day aged Haydon bridge beef with crispy anchovies and fresh horseradish £6
Barley ‘risotto’ with spinach and wild garlic leaves, mushrooms and a poached free range egg £5 V

MAIN COURSES
Roast leg of Haydon bridge spring lamb, roast potatoes, mashed swede and buttered greens with fresh mint sauce £11
Jugged grey squirrel, forcemeat balls, creamy mashed potatoes and sprouting broccoli £11
Cranston’s Cumberland sausage, creamy Yukon gold mashed potato with real ale gravy £8 Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Casserole of spring vegetables with chickpeas, garlic toast and aioli £9 V
Extras
Homemade organic bread and butter, heritage potatoes, Creamy
Yukon gold mashed heritage potato, chunky chips and aioli, sprouting broccoli, all £2.50

DESSERTS

Selection of Wheelbirks ice cream (wild strawberry, wild cherry, jersey cream) £4
Sticky toffee date pudding £5
Burnt Northumbrian cream £5
Chocolate brownie, dark chocolate sauce and jersey cream ice cream £4
Tel: 01661 843 607 www.theFeathers.net
Gary Rhodes UK TV North east Food hero

Beer and Food Festival

2008-03-01T12:49:00.002Z

Easter is early this year and don't miss the fun and frolicks at the Feathers.

Good Friday 21st March - Start of our Beer and Food festival with over 20 real ales on offer all weekend. Our eminant judges will be sampling the beers in a blind judging.
Easter Saturday - Beer festival and Food festival continues with a farmers maket at the Feathers Inn 12-3pm. Come and meet our fantastic suppliers and buy some yummy treats.
Easter Sunday - Traditional Sunday lunches12-2.30pm (booking essential). Public invited to vote for their favoutire beer in the people's choice competition. Sunday night Toby Daltry gives us an easter Quiz, approx 7.30pm
Easter Monday -the Famous Hedley barral race, egg jarping, easter bonnet competition, BBQ and more.
There is something for everyone at the Feathers Easter Beer and Food Festival
please call us for more details and entry forms for the race and other events
01661 843 607.

Proud of our people award

2008-02-15T16:48:00.010Z

The hunt for the nation’s top bar teams has found its first winner and it is us!
A big congratulations to all the Feathers Inn staff as we have been selected as the first winner of a national competition for all their hard work! We are very Proud of them all.
The Publican magazine wrote
"The frontline of pub retailing, the people who customers are most likely to deal with face-to-face, are the nation’s barstaff – and it’s about time we gave those people some recognition".
The award is presented by the Publican newspaper as part of their Proud of Your People initiative, being run in association with Fairy.
They felt that our team that stands out from the rest to win this award – before picking out one extra-special line-up as an overall winner in November at an awards lunch in London.
The team will recieve a £300 cash prize for a celebratory night out.
“People make pubs – it’s as simple as that,” says Chris Gale, head of marketing, Procter & Gamble Professional, the company behind Fairy.
“It is for this very reason that Fairy is proud to be working with The Publican on Proud of Your People. We recognise that running a pub is a tough job and the team behind you – be it the barstaff, the kitchen brigade or the cleaning staff – are key to making your job easier, your customers happier and your pub a resounding success.”
The unsung heroes of the trade can often be left out when it comes to industry accolades.

follow this link for the publican article

Portrait of Heros

St Valentine's Day

2008-02-14T14:28:00.001Z

www.thefeathers.net

Tel. 01661 843 607

Starters

Wild Holy Island mussels and North Sea langoustine and lobster casserole

The Feathers’ charcuterie plate with foie gras, celeriac coleslaw and homemade brioche to share

Purple sprouting broccoli and asparagus hollandaise V

Truffled wild mushroom, celeriac and chestnut soup V

MAIN COURSES

Local highland cattle roast sirloin of beef with smoked oysters, parsnips and horseradish mash and Madiera gravy

River trout fillet with crayfish, watercress, crushed heritage potatoes and a chive veloute

Seven hour cooked leg of local mutton in red wine with hot pot potatoes and braised red cabbage

Sweet potato, apple and Doddington’s cheese pie with crushed swede and mushroom gravy V

DESSERTS

Dark chocolate fondant with chocolate raspberries

Pink rhubarb and preserved ginger parfait with shortbread biscuits

Seville orange tart

Selection of chesses from the board

£25 per head

Book a table for 4 and receive a free bottle of house wine

Every effort is made to ensure this menu is prepared however in some circumstances replacements may have to be made due to our policy of local sourcing

GARY RHODE’S UKTV FOOD HERO NORTH EAST WINNER 2007

Events January and February

2008-02-13T13:46:00.000Z

January
Australia day : Monday 28th- let’s celebrate all things from down under with Aussie beer and, well drinking Aussie beers!
February
Fun Quiz night: Sunday 3rd – Toby challenges our grey matter
Pudding club : Tuesday 5th- Our pudding club is launched on Shrove Tuesday with a pancake evening! Please sign up for details.
Valentines Night :Thursday 14th - Its typically a night for
two but tables of four receive a free bottle of house wine!

Wednesday 30th Jan Lunch

2008-01-30T15:19:00.000Z

Northumbria dining pub of the year 2008
Wednesday 30th January Lunch
Starters and light lunches
Northumbrian leek and potato soup £3 V
Cock- a-leekie soup £4
The Feathers own made charcuterie plate with toast and pickles £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5
Hot smoked eel, Northumbrian bacon, fresh horseradish and mash £6 or £11 as a main
Potted North Sea brown shrimps with brown bread and watercress £6
Salad of baked beetroot, samphire, croutons and poached free range egg £5 V
MAIN COURSES
Beer battered North Sea fish with chunky chips, mushy peas and tartare sauce £9
19th century style pheasant curry with Saffron pilau rice, popadoms and mango pickle £9
Doddington’s cheese, sweet potato and apple pie with buttered greens, Yukon gold mashed heritage potatoes and mushroom gravy £9 V
Grilled Arctic char fillet, pink fir heritage potatoes, buttered greens and shellfish butter £10
Cranston’s Cumberland sausage and mashed potato with real ale gravy £8
Northumbrian cheese ploughman’s lunch with apple and chutney £7 V
Extras
Homemade organic bread and butter, pink fir heritage potatoes, Creamy Yukon gold mashed heritage potatoes. Braised red cabbage, chunky chips and aioli, buttered greens, Doddingtons cauliflower cheese all £2
DESSERTS
Selection of Wheelbirks ice creams and sorbets (blackcurrant sorbet, Chocolate and Jersey cream,) £3
Burnt Northumbrian cream £5 - a glass of Elysium black Muscat £4.50
Ginger sticky toffee pudding with butterscotch sauce £5 – a glass of Pedro Ximenez dessert sherry £3.50
Pink rhubarb and vanilla custard £5
Tel: 01661 843 607 www.theFeathers.net
Pumphrey’s teas, coffee and decaffeinated coffee £ 1.95
Garry Rhodes UK TV North east Food hero

Tuesday 29th January 2008 Lunch

2008-01-29T15:14:00.000Z

Northumbria dining pub of the year 2008
Tuesday 29th January Lunch
Starters and light lunches
Jerusalem artichoke soup £3 V
Cock- a-leekie soup £4 (Chicken and leek )
The Feathers own made charcuterie plate with celeriac coleslaw, toast and pickles £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5
Hot smoked eel, Northumbrian bacon, fresh horseradish and mash £6 or £11 as a main
Chicpea, chorizo and red wine stew with homemade bread £4
MAIN COURSES
Beer battered North Sea fish with chunky chips, mushy peas and tartare sauce £9
McSweens of Edinburgh haggis with bashed neeps and tatties £9
Doddington’s cheese, sweet potato and apple pie with buttered greens, Yukon gold mashed heritage potaote and mushroom gravy £9 V
Cranston’s Cumberland sausage and mashed potato with real ale gravy £8
Northumbrian cheese ploughman’s lunch with apple and chutney £7 V
Extras
Homemade organic bread and butter, pink fir heritage potatoes, Creamy Yukon gold mashed heritage potatoes. Braised red cabbage, chunky chips and aioli, buttered greens, Doddingtons cauliflower cheese all £2
DESSERTS
Selection of Wheelbirks ice creams and sorbets (blackcurrant sorbet, Chocolate and Jersey cream,) £3
Burnt Northumbrian cream £5 - a glass of Elysium black Muscat £4.50
Ginger sticky toffee pudding with butterscotch sauce £5 – a glass of Pedro Ximenez dessert sherry £3.50
Cherry brandy trifle £5
Tel: 01661 843 607 www.theFeathers.net
Pumphrey’s teas, coffee and decaffeinated coffee £ 1.95

Garry Rhodes UK TV North east Food hero

Tuesday 29th January 2008

2008-01-29T15:13:00.000Z

Tuesday 29th January
Northumbria dining pub of the year 2008
Starters
Jerusalem artichoke soup £3 V
Cock- a-leekie soup £4
The Feathers own made charcuterie plate with toast and pickles £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £6
Hot smoked eel, Northumbrian bacon, fresh horseradish and mash £6
Salad of baked beetroot, samphire and watercress £5 V
MAIN COURSES
Bread crumbed North Sea Lemon Sole with chunky chips, mushy peas and tartare sauce £12
Doddington’s cheese, sweet potato and apple pie with buttered greens, Yukon gold mashed heritage potato and mushroom gravy £9 V
Grilled Artic char, pink fir apple potatoes, buttered greens and shellfish broth £11
Roast leg of Haydon Bridge Mutton, dauphinois potatoes and braised red cabbage £11
19th Century style pheasant curry, saffron pilau rice, popadom and mango pickle £9
Grilled rump of 28 day aged Hexhamshire beef, chunky chips, garden leaf salad and Béarnaise £12.50
Extras
Homemade organic bread and butter, pink fir heritage potatoes, Creamy Yukon gold mashed heritage potatoes, Braised red cabbage, chunky chips and aioli, buttered greens, Doddington’s cauliflower cheese all £2
DESSERTS
Selection of Wheelbirks ice creams and sorbets (blackcurrant sorbet, Chocolate and Jersey cream,) £4
Burnt Northumbrian cream £5 - a glass of Elysium black Muscat £4.50
Ginger sticky toffee pudding with butterscotch sauce £5 - a glass of Pedro Ximenez dessert sherry £3.50
Cherry brandy trifle £5
Rice pudding with poached quince and prunes £4
Tel: 01661 843 607 www.theFeathers.net
Pumphrey’s teas, coffee and decaffeinated coffee £ 1.95
Garry Rhodes UK TV North east Food hero

Saturday 26th Lunch

2008-01-26T15:11:00.000Z

Northumbria dining pub of the year 2008
Saturday 26th January Lunch
Starters and light lunches
Jerusalem artichoke soup £3 V
Cock- a-leekie soup £4
The Feathers own made charcuterie plate with celeriac coleslaw, toast and pickles £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5
Hot smoked eel, Northumbrian bacon, fresh horseradish and mash £6 or £11 as a main
Wild mushrooms, chestnuts, apple and sage on toast £4
Native oysters £1 each
MAIN COURSES
Beer battered North Sea fish with chunky chips, mushy peas and tartare sauce £9
Braised Billy Fails Hedley west riding farm beef in red wine with creamy heritage mashed potato and root vegetables £9
McSweens of Edinburgh haggis with bashed neeps and crushed highland burgundy potatoes £9
Doddington’s cheese, sweet potato and apple pie with mashed swede and mushroom gravy £9
Cranston’s Cumberland sausage and mashed potato with real ale gravy £8
Northumbrian cheese ploughman’s lunch with apple and chutney £7
DESSERTS
Selection of Wheelbirks ice creams and sorbets (blackcurrant sorbet, Chocolate and Jersey cream,) £3
Burnt Northumbrian cream £5 - a glass of Elysium black Muscat £4.50
Quince, agen prune and custard tart £4 with a glass of Monbazilliac £3.50
Ginger sticky toffee pudding with butterscotch sauce £5 – a glass of Pedro Ximeniez dessert sherry £3.50
Tel: 01661 843 607 www.theFeathers.net
Pumphrey’s teas, coffee and decaffeinated coffee £ 1.95

Celebrate Australia day on Monday night with real Aussie beers!

Garry Rhodes UK TV North east Food hero

Friday 25th January Lunch

2008-01-25T15:04:00.000Z

Tel: 01661 843 607 www.theFeathers.net

Friday 25th January Lunch

Starters and light lunches
Jerusalem artichoke soup £3 V
The Feathers own made charcuterie plate with celeriac coleslaw toast and pickles £5
R. S. Irelands’ Lancashire black pudding, poached free range egg and devilled gravy £5
Wild holy island mussels cooked in cider with thyme and parsley£6 or as a main with chips and aioli £9
Native oysters with lemon and shallot vinegar £1.50 each
Wild mushrooms, chestnuts, apple and sage on toast £4
MAIN COURSES
Beer battered North Sea fish with chunky chips, mushy peas and tartare sauce £9
Braised Billy Fails Hedley west riding farm beef in red wine with button mushrooms onions and Northumbrian bacon with creamy heritage potato mash and root vegetables £9
Chollerford roe venison pie with braised red cabbage and creamy Yukon gold
mashed potatoes £9
Doddington’s cheese, sweet potato and apple pie with mashed swede and mushroom gravy £9
Cranston’s Cumberland sausage and mashed potato with real ale gravy £8
Northumbria cheese ploughman’s lunch with apple and chutney £7
DESSERTS
Selection of Wheelbirks ice cream (cinnamon, Chocolate and Jersey cream,) £3
Burnt Northumbrian cream £5 - a glass of Elysium black Muscat £3.50
Quince, agen prune and custard tart £5 with a glass of Monbazilliac £4.50
Ginger sticky toffee pudding with butterscotch sauce £5 – a glass of Pedro Ximeniez dessert sherry £4.50
Apple crumble with vanilla custard £5- a glass of Elysium black Muscat £3.20
Tel: 01661 843 607 www.theFeathers.net
Pumphrey’s teas, coffee and decaffeinated coffee £ 1.95

Celebrate Burns Night with us tonight or/and Australia day on Monday night!

Burns Night Supper

2008-01-25T10:59:00.000Z

We are holding a Burns Night Supper on January 25th at 7:30pm

Buy your tickets today!

Hosts Welcome

Cock-a-leekie soup

(Or Vegetarian brose)

Entrance of the haggis

Haggis warm reeking, rich wi' Champit Tatties, Bashed Neeps

(Or Vegetarian haggis)

Wee splash of whisky sauce

Glass of claret

Tyspy Laird

Immortal Memory

Tea and coffee served

Toasts

Dram of single malt whisky

Auld Lang Syne

£35 for set meal as above

Gary Rhodes’ UKTV Food North East Food Hero Winner 2007

Feathers Inn Team

2008-01-20T19:43:00.001Z

Everyone at the Feathers works exceptionally hard to make sure each individual guest is looked after and has the best possible time.

This is us (or most of us)

Back again

2008-01-15T15:44:00.000Z

Apologies for the temporary fault that made the website invisible for the last few days! This was due to a server problem which has now been fixed.

Mark Taylor looks at some of this year's hottest new openings

2007-12-20T10:07:00.000Z

We are listed in The Morning Advertiser Newspaper's hottest new openings list.
Follow this link Mark Taylor looks at some of this year's hottest new openings

Bespoke Gift Boxes

2007-12-06T10:10:00.000Z

THE FEATHERS INN
BESPOKE GIFT BOX

For Christmas, birthday or any other specal celebration! These gift boxes are bespoke so if you have any special requests for any of Feathers Inn products, meals please just enquire. We also sell gift vouchers for meals and drinks at the pub.

Feathers Special: When a generous measure of indulgence is required, what could be more tantalisingly tempting than a bespoke gift from The Feathers Inn?

Delight in the luxurious offerings from the Feathers Inn Pantry and Wine merchants with our exciting range of irresistible gift boxes and Wine Boxes, the perfect inspirational gift for family, friends and colleagues. Choose from the list below or design your own. Select your special person’s favourite things and have them put into the gift box of your design.

Highlights include an exciting range of delicious stocking fillers and exclusive gift ideas, a wide-ranging selection of Feathers Inn own label products, hampers and gift boxes (from £15 - £200), all complemented by a vast range of Feathers wines.

Explore our comprehensive range of gift boxes, which include the true decadence gift box and the delicious regional Northumberland gift box and Essential Christmas Dinner box. Filled with the finest food and drink, The Feathers Inn gift boxes make the perfect gift. With email ordering and collection from the Inn, it couldn't be easier.

Pudding Box: At the Feathers we certainly know how to make a pudding and these are really the best. But don’t take our word for it try it yourself and treat someone really special. £15
Box contains: Feathers Inn Black Pudding and Feathers Inn Christmas pudding, or steamed suet puddings.

Pudding and Spice : All the ingredients for an excellent Christmas £20
Box contains: Feathers Inn Black Pudding , Feathers Inn Christmas pudding, Mulled wine spice mix and a Bottle of red Spanish wine

Fizz and sparkle box: Fancy something fizzy, try a bottle of EBE Prosecco with the puddings for a real treat £30
Box contains: Feathers Inn Black Pudding, Feathers Inn cake, Bottle of EBE Prosecco, Two bottles of Healthy Thirst sparkling drink (cranberry and hibiscus, Elderflower or pink ginger).

Regional Northumberland gift box: The perfect gift for friends and family who love Northumberland £45 (alcohol free)
Box contains: Feathers Inn Black Pudding, Feathers Inn suet pudding, £10 Feathers Inn Gift Voucher, Laura Thearle’s Hunter house farm cheese 200 grams, Doddington’s Dairy cheese 250 grams, Feathers Inn home made pickles for cheese, Biscuits for cheese.

Connoisseurs choice £60
Box contains: Feathers Inn Black Pudding , Feathers Inn suet pudding, Half bottle of Chateau Musar, Bottle of EBE Prosecco, Bottle of Healthy thirst cranberry and hibiscus cordial, Local Northumberland cheese selection (Thearle’s Hunter house farm cheese 200 grams, Doddington’s Dairy cheese 250 grams) and a £10 Feathers Inn Gift voucher

The Essential Christmas Gift box £70
Box contains: Feathers Inn Black Pudding , Feathers Inn Christmas pudding, Half bottle of Chateau Musar, Bottle of EBE Prosecco, Four prosecco glasses and stopper to preserve it, Bottle of Healthy Thirst cranberry and hibiscus soft drink, Laura Thearle’s dexter cow’s cheese200 grams, Pickles for cheese, Biscuits for cheese, Pumphreys loose leaf tea, Pumphreys coffee, Mixed sweets bag 1lb mix, Bottle of Fentiman’s Victorian lemonade, Bottle of Fentiman’s ginger beer, Two bottles of local real ale

True decadence for wine and food lovers.
Box contains vintage champagne, one of the finest red wines in the world, a desert wine without comparison and the best sparkling celebration Rose wine, along with great French white, fine local cheeses and the puddings of course. £200
Box contains: Feathers Inn Black Pudding, Feathers Inn Christmas pudding, Bottle of Perrier Jouet Belle Epoch ‘98 , Bottle of Chateau Musar ‘99, Bottle of Elysium Black Muscat, Bottle of Cremant De Bourgogne, Bottle of Chablis, Selection of Northumberland cheeses 450 grams, Feathers Inn home-made pickles for cheese, Feathers Inn home made chutney, £10 Feathers Inn gift voucher

Email or come in and speak to one of our members of staff about designing your own gift.
info@thefeathers.net

Beer and Food matching

2007-11-13T10:39:00.000Z

Twice champion beer of Britain

winners Mordue brewery and

Northumbria's dinning pub of

the year are teaming up for a

beer and food evening

a match made in heaven 13^th November 7:30pm

Chef Rhian Cradock from the Feathers Inn, Hedley on the Hill (awarded county dinning pub of the year 2008 by the good pub guide) has come together with managing director Garry Fawson from the Mordue brewery (awarded CAMRA champion beer of Britain twice) to create a special evening of beer and food matching. Alastair Gilmore (three times beer writer of the year) will be on hand to talk about why beer and food is so important to him.

The event will be a great opportunity to find out more about the beers, brewing and the importance of matching the right food. The menu for the evening has been specially created together to suit the fantastic range of beers made by Mordue. As a real ale pub this is the perfect evening for us and it will be really interesting for people who have never tried real ale before. There are only 24 places so book early to avoid disappointment.

Breaking News

2007-11-13T10:32:00.000Z

Rhian won the regional finals on Monday 5th November. He was chosen by Garry Rhodes to be UKTV foods North East winner. Now it's the Grand Final with a 40,000 cash prize at stake. To assist Gary Rhodes in selecting the ultimate 2007 Food Hero are the prestigious food writers Jay Rayner and Xanthe Clay. Watch on Sunday 18th November 8pm.

Northumbria Dining pub of the Year 2008

2007-10-19T12:55:00.000Z

Rhian and Helen are proud to announce that The Feathers Inn, Hedley on the
Hill, is Northumbria Dining Pub of the Year 2008, selected by the Good Pub
Guide.

Helen Greer and chef Rhian Cradock have owned the pub only since April, but
have established a fast-growing reputation for locally sourced, seasonal
food cooked to the highest standards. It's been a popular local haunt for
two centuries, but the Feathers Inn is now becoming nationally recognised as
a warm and friendly place to eat traditional British food at its very best.

Along with their enthusiastic and knowledgeable team, ably assisted by wine
expert s and the North East's finest farmers and brewers, the couple
have also reached the national finals of UKTV Food's Local Heroes, to be
broadcast in November.

Widely consulted as the reliable independent guide to the nation's best
locals, inns and country pubs, The Good Pub Guide 2008 is now available from
booksellers.

We are also proud to announce that we will be holding a beer and food matching evening with celebrated journalist Alastair Gilmour and the Mordue brewery.
13th November 7:30pm

Autumn Feasting Menu

2007-09-14T12:17:00.000Z

AUTUMN FEASTING

Our Autumn feasting menu choices are below. Larger groups can order a maximum of two dishes from the list of starters, main courses and desserts which we will price up for you per person.
This manner of dining at The Feathers Inn avoids the lengthy process of dealing with al a carte orders for large groups, eases the passage of your order through the kitchen but more importantly, it enhances the sense of occasion that brings a large group together around a table.
So, having circulated the menu options amongst your friends you could put together a menu along the lines of, for example Rhian’s black pudding to begin, Whole Roast Suckling Pig as the main course and finishing off with a selection of Northumbrian cheese. All dishes come to the table in large bowls or on large platters, some of which are carved at the table.
The options are below followed by instructions on how to order, minimum per head prices and booking and cancellation policies. Menus can be designed to fit your party, some dishes will be for a minimum amount of people, a goose for example feeds 6-8 people.
Appetisers:
• Olives
• Devilled whitebait
• Homemade crackling
Starters:
• Rhian’s black pudding
• Potted shrimp with brown bread
• Cold whole poached Sea Trout
• Game Terrine
• Langoustines & Mayonnaise
• Foie Gras
• Cold roast partridge with Cumberland sauce
• Wild mushrooms on toast
Main Courses:
• Whole Roast Suckling Pig & Watercress Salad (each pig feeds 14-16 diners and is served with watercress salad, potatoes and greens included in the price of £120.00 per pig. We require 7 working days notice on pig orders and a cheque in advance of your booking for the full amount of the pig, until we have received your cheque we are unable to process pig requests. Cheques are held secure and can either be returned to you when you arrive or redeemed against your final bill. Please note that we are also limited to 3 suckling pigs per service and so orders are taken on a first come, first serve basis).
• Whole Roast Goosnargh cornfed Chicken, Green Beans & Anchovy (minimum order of 4)
• Pot Roast Ravensworth Grange middle white pork & Prunes
• Whole White Fish baked on Green and White Vegetables (minimun order of 4) (Turbot , Brill, Halibut etc.)
• Roast Currock Hill Lamb, White Beans & Garlic
• Braised Highland cattle Beef, Mushrooms & Mash
• Local wood Pigeon & Trotter Pie
• Rabbit, Mustard & Northumbrian Bacon
• Jugged hare and forcemeat balls
• North sea shellfish platter with alioli
• Hedley leek pudding with mashed potato
• Wild mushroom, chestnut and sage stew with bashed swede
• Whole roast goose, sage and onions, roast potatoes, red cabbage and gravy (minimum 6)
Desserts:
• Military pudding and custard
• Sloe gin trifle
• Eccles Cake & Northumberland Cheese
• Chocolate Mousse & Hazelnut Biscuits
• Honey Roast Figs & Creme Fraiche
• Baked Apples & cider brandy
• Steamed Treacle Sponge & Custard
• Wheelbirks sorbet and frozen vodka
• Northumberland Cheese Plate
Booking, Ordering your menu, Pricing and Cancellations.
Groups of 8 and above should call 01661 843 607, before you call to book for a large group make sure that you have a credit or debit card to hand as we will require the card details in order to secure your table. Once you have settled on your menu choices either call us on the above number or email your menu to info@thefeathers.net and we will confirm your choices with a price per head. The Feathers Inn does not take provisional reservations so it is imperative to have all your details to hand when calling.
We endeavour to ensure that your menu choice is honoured but occasionally items become unavailable, should this be the case we will contact you and arrange a suitable alternative.
The minimum menu charge per person is £20.00, though the price of menus varies depending on the dishes requested, if you have a budget per head in mind for your event, do let us know when you book and we can better advise your menu choices.
Cancellations may incur a charge depending on the notice given, if food has been pre-ordered at the point of cancelling your card may be charged for the total value of goods ordered. We understand that in certain circumstances cancelling is necessary and take each on merit. With regard to parties arriving with less guests than booked for - should your numbers drop without prior notice to the pub you will be charged at the menu price per head for each missing guests above three absent guests.

Christmas Day Menu

2007-09-14T12:13:00.000Z

CANAPES ON ARRIVAL
STARTERS
Foie gras terrine with Monbazillac jelly, home made brioche and poached quince
Wild smoked salmon from the South Tyne , potato pancakes, fresh horseradish, wild sorrel and cress.
North Sea Langoustines and Lobster cocktail with gem lettuce and fennel
Laura Thearle’s Dexter blue cows cheese soufflé with pickled wild mushrooms
MAIN COURSES
Billy Fail’s home reared turkey stuffed with local pheasant and partridge.
traditionally garnished with roast potatoes sprouts, chestnuts, bread sauce, mashed swede
and braised red cabbage.
Roast English, Garstang, suckling pig, sage and onion stuffing, roast potatoes, cabbage
and bacon, parsnips and a serville orange sauce.
Locally caught Dover sole, stuffed with a scallop mouse, truffle mashed potato, French style peas
and a champagne velouté
Wild mushroom, chestnut apple and sage suet pudding with fondant potato,
crispy parsnips and braised red cabbage.
DESSERTS
Own made Christmas pudding with brandy butter
Dark chocolate fondant with white chocolate parfait
Port poached pear and almond tart with spiced Northumbrian cream
Selection of local cheeses from the board
Contact Name
Address
Daytime contact number
Alternative contact number
Email address
Total number of attendees
Sitting time 12:30 pm or 3pm
Please indicate by each menu item how many of each dish will be required
Additional information: Note here any dietary requirements, if there are any high chairs required etc.

Terms and conditions:
This menu may change due to availability of local ingredients.
All places are subject to availability
The full and final payment is due no later than the 1st December 2007
All monies paid in advance are strictly non-refundable. Pasty organisers are requested to inform everyone in their party of this policy.
Any bookings made after 1st December 2007 require full and immediate payment.
All prices quoted are fully inclusive of 17.5% VAT
All bookings must be confirmed on the enclosed bookings slip with a deposit of £20 per person.
Our management reserves the right subject to circumstances or in case of under subscription to cancel or re-arrange events. A full refund will be offered.
01661 843 607 WWW.THEFEATHERS.NET

We are fully booked for this Christmas Lunch

Contact Us

2007-09-06T10:31:00.000Z

By Phone: 01661 843 607
Email: Info@thefeathers.net
Post: The Feathers Inn Hedley on the Hill Stocksfield Northumberland NE43 7SW
Or come in and talk to us!

5th September dinner

2007-09-05T13:39:00.000Z

STARTERS
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free range egg £5.50
Marinated grilled sardines with an English tomato salad £5
Corn-fed Goosnargh chicken liver parfait, piccalilli and toast £5
Marinated local beetroot, crispy aubergine and Northumberland cheese pesto £5.50 V
Carrot and chervil soup £3 V
Terrine of Northumberland ham hock with high house ale mustard, toast and pickles £5

MAIN COURSES
Roast Ministeracres Grouse, bread sauce, game chips, red currant jelly, game gravy and watercress £14
Goats cheese, chestnut and wild mushroom pie, royal kidney heritage potatoes
and buttered greens £9
Grilled Stamfordham 28 day aged beef rump, chunky chips, garden leaf salad and pepper sauce £13
Grilled Artic Char, Royal kidney heritage potatoes, summer beans, peas and parsley sauce £11
Slow roast Mikley moor lamb shank with prunes and red wine, dauphionise potatoes and braised cabbage £12
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
EXTRAS
Buttered Royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested accompaniment Elysium Muscat £4.50
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Steamed Damson sponge with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Wild cherry, orange milk ice and dark chocolate) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95
Pumphrey’s teas, ‘Feathers’ roast Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available
01661 843 607 WWW.THEFEATHERS.NET

4th september lunch

2007-09-04T13:38:00.000Z

STARTERS AND LIGHT LUNCHES
Carrot and chervil soup £3 V
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and
free range egg £5.50
Potted wild sea trout and cod with watercress and toast £5.50
Corn fed goosnargh chicken liver parfait, toast and piccalilli £5
Traditionally garnished smoked salmon with brown bread and lemon £5.50
Salad of marinated local beetroot with aubergine crisps and Northumberland cheese pesto £5

MAIN COURSES
Beer battered north sea Ling, chunky chips; mushy peas and tartare sauce £8
Cranston’s Cumberland sausage, creamy mash and real ale gravy £8
Northumberland cheese ploughman’s lunch £7 V - with a glass of Weston’s Scrumpy for £1
Local wood pigeon and highland cattle beef stew with creamy mash and English peas £7
Wild mushroom, chestnut and goats cheese pie with, royal kidney heritage potatoes and salad £8 V

EXTRAS
Buttered royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, runner beans, home made organic bread and butter all £2 each
DESSERTS
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £3
Burnt Northumbrian Cream £4
Red fruit compote, meringue and black currant ice cream £5
Steamed damson sponge with vanilla custard £4

Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available