A New Eating Experience in North Tynedale

For the discerning food fan, the Battlesteads has undergone a major renovation during 2007 with a new 80-seat restaurant, new bar and lounge area and brand new kitchens.

The tasteful décor is reflected in the tasty choice of food; head chef Eddie Shilton sources prime local ingredients to ensure freshness and flavour, including seasonal game, Cumbrian beef and Northumbrian lamb. Fish and seafood come from North Shields Fish Quay. Look out for dishes including oak smoked duck, chicken and salmon from nearby Bywell Smokery. Vegetarian choices are always available. All of our eggs are free-range and fresh herbs are grown in our herb garden.

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Restaurant

Scallops & prawns
  • Bedroom

The style is primarily modern British but with a smattering of international choices for those with a more cosmopolitan palate.

Meals, snacks and sandwiches are available from 12.00 to 3.00 and 6.30 to 9.30, with both a-la-carte menu and Chef’s Seasonal Special menu which changes throughout the week. Those with a sweet tooth should check out the mouthwatering home-made desserts.

A range of traditional roast dinners featuring locally reared beef, lamb and pork, together with 7 fresh garden vegetables, are available at the popular Sunday Carvery, all at set prices.

Lunches are served from 12.00 noon to 3.00pm
Dinner is served from 6.30pm, last orders 9.30pm

Menu

Battlesteads features a range of menus planned around seasonal availability of fresh produce to suit every price and palate, from snacks, sandwiches and fresh salads to full a-la-carte including succulent steaks, seasonal game and vegetables, freshwater fish and tasty seafood.

Our starters are priced from £3.25 to £5.75 and main courses from £8.50 to £18.50.

We have a lunchtime menu offer of 2 courses (starter and main or main and dessert) for £9.50, and a special dinner menu of any 2 courses for £16.50. See our seasonal menu page for a description of some of our recent and current dishes.

LOW SALT- All of our dishes are preparedwith the minimum salt content possible, in many cases no salt is added during cooking allowing true , natural flavours to show through.

Our policy is to source the freshest local ingredients wherever possible from regional suppliers who share our passion for flavour and commitment to quality – all within a radius of only 50 miles.

Amongst our regular suppliers are;-

BYWELL FISH & GAME SMOKERY
Based near the Tyneside town of Stocksfield, they use traditional oak chips and sawdust to smoke fresh produce entirely free of dyes for natural flavour. Both hot and cold smoking of hand-split kippers, haddock, salmon, duck and chicken.

CARROLL’S HERITAGE POTATOES
From Cornhill-on-Tweed, Carroll’s grow specialist seasonal potatoes (over 20 varieties), some dating back to 1850.

CRANSTONS BUTCHERS
An award winning, long established, Hexham butcher who supply us with prime beef, lamb, pork and mutton.

DODDINGTON DAIRY
Award winning Cheeses and dairy ice creams from Wooler

MARLOW’S FARM
Based at Bewcastle on the Roman Wall; tasty home-made chutneys.

NOOK FARM
Sweet and natural heather honey and borage honey from nearby Newcastleton (the bees don’t buzz – they roll their r’s).

OXENRIG FARM/SUNNY HILL
Free range eggs from happy hens in the Scottish borders. Just look at those healthy yellow yolks at breakfast!

SHAW MEATS
A specialist Cumbrian producer who provide us with game and venison loin as well as their own versions of traditional rustic Italian cured meats including Cumbrian chorizo, salami, pancetta and Parma-style ham (say it quietly, but we think its better than the Italian stuff).

SLACK HOUSE FARM
From Brampton; they produce our tasty ‘Birdoswald’ cheese with milk from organically farmed Ayreshire cows.

TAYLORS
Fresh fish and seafood from one of North Shields Fish Quay’s finest suppliers.

WALTONS OF WARK BUTCHERS
Traditional black pudding, hand made only a few hundred yards away! Try it in our breakfasts and some of our starters.

WYNBEECH
A variety of tangy home made chutneys, relishes and sauces

Seasonal dishes

A short ‘taster’ of some of our dishes available during spring

STARTERS

Northumbrian Smoked Platter
A selection of meats, fish and cheese smoked at Bywell and served with Marlow’s spicy plum chutney and crusty bread

Goats Cheese and Baby Broadbeans
With virgin olive oil

Our Own Game Terrine
With Wynebeech Victorian vegetable garden chutney

PanFried King Prawns and Cumbrian Chorizo
With lemon oil

Grilled Fresh Mackerel Fillet
With a potato and wholegrain mustard salad

‘Waltons of Wark’ Black Pudding
With poached free range egg and local pancetta salad

CHEF’S SPECIALITY, LOCAL & SEASONAL MAIN COURSES

Tenderloin of local Roe Deer
Served ‘pink’ on Carroll’s purple-eyed potato, spring onion and crisp pancetta rosti, with braised leek and rich jus

Local  Lamb Cutlets
On a leek mash, pea puree and herb jelly jus

2 Day Duck
Slow cooked over two days and finished in a hot oven, served on mash with bacon and pea jus

Chargrilled Rib Eye Steak
On Caesar salad with chunky chips

Fresh Coley Fillet
Topped with spinach and horseradish crumb, roasted over cherry tomatoes and served with crushed Carroll’s purple-eyed potatoes

Monkfish wrapped in Cumbrian Parma-style Ham
Oven baked and served on butterbean mash with roasted cherry tomatoes

Fresh Mussels
With wild garlic leaves and cream, served with Carroll’s red King Edward chips

Globe Courgette
Filled with a fresh beetroot and horseradish soufflé, baked and served on wild garlic leaf salad with Carroll’s peachbloom new potatoes

Desserts

A typical selection of our fresh desserts, handmade by award winning dessert chef Dee Slade.
All priced at £4.25

Strawberry Pavlova
Our own hand made meringue topped with whipped cream, fresh strawberries and coulis

Our award Winning Bread & Butter Pudding
Served with custard or cream

Crème Brulee
With prunes in Armagnac

Bailey’s Cheesecake
Creamy cheesecake on a biscuit base served with warm chocolate sauce

Sticky Toffee Pudding
‘Simply the best!’ Served with warm toffee sauce and maple and walnut ice cream

CHEESEBOARD £5.75
An assortment of local cheeses specially selected for flavour and texture, featuring:
‘Birdoswald’ from Slack House Organic Farm on Hadrian‘s Wall – an unpasteurised Ayreshire type cheese based on an 18th century recipe.
‘The Admiral Collingwood’ from Doddington Dairy, Northumberland – a mature Cheddar type, washed in Newcastle Brown Ale.
‘Blengdale Blue’ from Cumbria – a creamy, soft blue cheese.
All served with local chutney and borage flower honey.