Haversham’s Main Event


Slow cooked lamb shoulder, served with black pudding mash, pea puree, complimented

with a red wine jus

Roast sirloin of Northumbrian beef served with yorkshire pudding, roasted locally grown

potatoes and gravy

Tandoori baked Hake, served with Bombay potatoes and a cucumber raita

Roasted Loch Duart salmon with crayfish, capers and lemon cream sauce with wild rice

Crispy cumin and honey belly pork ,basamic red onions, coriander mash and pan jus


Thyme roasted chicken supreme wrapped in crispy bacon, stuffed with austrian smoked


Free-range chicken, bacon lardons and leek pie

Tomato and chickpea fondue with grilled artichokes and sweet potato fondant

Hand caught cod, salmon and prawn pie

Steamed corn fed chicken breast, served with a wild mushroom and wholegrain mustard


Green Thai butternut squash and Sweet Potato curry, served with coriander Roti

& roasted lime rice

Braised local beef, in a peppercorn sauce with chunky chips

Braised local beef and black sheep ale pie

Slow roasted wild mushrooms with guyare and chive potato cakes

Pan fried Sea Bream served on braised fennel with a sundried tomato pesto

Roasted Rump of Ingram Valley Lamb on a bed of champ mash with a balsamic Red Onions and inĀ  Port and thyme sauce

Roasted rack of Northumbrian lamb topped with a pine nut crust on a bed of olive oil and

parsley mash with redcurrnat jus

Navarin of ingram valley lamb with fondant potato

Roasted root vegetable tagine with morocan cous cous

Nage of loch duart salmon with julienne vegtables, confit lemon

Vegeterian three bean chill with mexican rice and turmaric creme fraiche