Locally sourced meat and fish star alongside hand-crafted pies and Northumbrian cheese on the new summer menu at The Northumberland Arms, Felton – where diners can opt to eat in or outside on the terrace overlooking the River Coquet.
Starters on the new menu include twice-baked Cheddar soufflé; ham hock terrine with onion chutney, house pickles, a soft hen’s egg and puff pastry soldiers; and hot-smoked sea trout with pickled cucumber, buttermilk, crispy sourdough and fresh apple and coriander salad.
Classic dishes follow – from steak frites with watercress and shallot salad to fish and chips; and the Northumberland Arms burger, made with beef sourced from the nearby Blagdon Estate. A plant-based burger with vegan cheese on a brioche-style bun is also available along with the Pie of the Day created by Newcastle bakery Kennedy and Rhind.
Meanwhile, crispy chicken schnitzel comes with a fried hen’s egg, garlic and parsley butter and truffle and parmesan fries; while sausages are served with triple mustard mash, crispy bacon and onions, Northumbrian cheddar and roast onion gravy.
The à la carte choices include a classically prepared and served market fish of the day; and a choice of ribeye or sirloin steaks with hand-cut chips, grilled tomato and mushroom, onion rings, watercress salad and a choice of sauces. Or diners could opt for pork fillet Wellington with caramelised cauliflower purée, cabbage and onions and cheesy truffled potatoes; 12-hour braised ox cheek with cheddar and mustard dumpling; pan-fried chicken breast with chorizo and parmesan croquettes; or grilled hispi cabbage with potato and onion bhajis.
A choice of side dishes – from beer-battered onion rings and buttered greens to mixed salad and black truffle and aged parmesan fries – is also available, as are sharing platters for those looking for a less formal option. These consist of sea salt and olive foccacia with marinated olives, salted butter,olive oil and balsamic; a fish platter of mini fishcakes, breaded haddock, smoked salmon, prawn and crayfish cocktail; and a garlic and rosemary baked camembert with onion chutney and warm baguette.
Desserts including sticky toffee pudding; dark chocolate tart with griottine cherries and orange mascarpone; vanilla crème brûlée with fresh raspberries and strawberry; and white chocolate cheesecake finish the menu in style alongside ice creams, sorbets and a choice of Northumbrian cheeses.
