St Mary’s Inn, Stannington, Morpeth has unveiled new seasonal menus focused on fine local produce.
Spring starters include confit chicken, leek and wild mushroom terrine with wild garlic mayo; confit chalk stream trout with salt-baked celeriac, buttermilk, Granny Smith apple and fresh dill; and twice-baked Montgomery cheddar souffle.
Mains are headlined by 35-day aged local ribeye; and North Sea monkish and lobster with truffled cheesy chips. There’s also Yorkshire pork fillet, crispy cheek and slow-cooked belly with creamy mustard mash, barbequed Hispi cabbage, piccalilli and apple; and handmade fresh paradelle with wild mushroom ragu, smoked cheddar cheese and truffle oil.
Desserts include Yorkshire rhubarb bakewell tart; sticky toffee pudding with salted caramel, vanilla ice cream and cinder toffee; and vanilla crème brulee.
St Mary’s Inn, St Mary’s Lane, St Mary’s Park, Morpeth, NE61 6BL, tel 01670 293 293, www.stmarysinn.co.uk
