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In a building as beautifully crafted as ours, everyday you can dine differently.
Indeed, decorated with doorways that whisper discovery, it really is quite the adventure. Climb our sweeping stone staircase to find ‘The Bishops Dining Room’ where dinner is best taken beneath tear drop windows. Happen upon ‘The Hilyard’ to feast at portly tables laden with spit roast meats and served in the shadows of our fireside. Duck-or-grouse down our countryside steps to ‘The Derwent’ - the most perfect and cosy snug just made for Afternoon Tea and chatter. Or stumble across ‘The Crypt’, our medieval vaulted pub harbouring weary pioneers on the hunt for Real Ale dished up with a generous side of famous ‘Bar Bait.’
S u p p l i e r s
Brave enough to plant out in the wilds of Northumberland’s moors our head gardener treats our kitchen to the most delicious of muddy veg, daily. And with some resident chickens clucking around our plot – a fresh batch of eggs for breakfast too.
Winner of the Great taste awards 3 STAR, Hannan’s home can be found in Craigavon, Northern Ireland. Their signature Himalayan salt-aged Glenarm short beef, extra-aged in their chambers amongst 1,000 hand cut Himalayan salt bricks, positively melts in the mouth and is a true ‘Crewe’ favourite.
Wye Valley Produce
Grown by fourth generation farmers, The Chinn family, tend their crop of asparagus in the Wye Valley, Herefordshire. Hand harvested and hydro-cooled to 2 celsius within the hour, these delightful spears are spoiled with maximum freshness and flavour.
Down by the sea in beautiful Dorset, Portland shellfish company quite simply supply the best quality shellfish to the best restaurants in the United Kingdom. And once you’ve tried their crab on a warm slice of Jared’s home baked toast, we guarantee you will know exactly why.
P r i v a t e D o' s
Proud northerners we are pretty tip-top at throwing a party. In fact, you could go as far as to say that a good old knees up is in the blood. And with our Aussie chef cooking up a culinary storm in the kitchen (that's Mr Hicks of course) we’ve just the right mix to ensure whatever the occasion it goes off with a royal bang.
So if you're planning a ‘do,’ why not venture into the hilltops where you can savour a suckling pig feast, dive into bowls of chops or devour Swarbrick chicken slow roasted in the licks of our crackling fireside...and all set amongst the most beautiful back drop of a Twelfth Century abbots guest house. YUM.
Stolen from the big smoke and ransomed to the hills, ‘Chef’ Simon Hicks brings skillful and honest fare to the warmth of our countryside tables.
Boasting a kind of lawlessness akin to the moors that envelop us, expect patchwork feasts vibrant with colour, beautiful and seasonal ingredients plucked from countryside spoils, celebratory centre pieces begging to be passed around, delicious home grown crops bestowed on us from the bottom of the garden and, of course, the most heavenly of meats, yours to share, roasting in the gentle glow of our medieval fireplace daily.
Monday - Friday 12-2.30pm
Saturday and Sunday 12-3.00pm
Monday - Saturday 3-5.00pm
Monday - Saturday 6-9.00pm
Monday - Saturday 12-8.30pm
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The Tomato Stall
'More Sunshine, more taste’ is their live and die by motto and grown with love on the wonderful Isle of Wight, you can see why. These tomatoes are the kind that pop perfectly in the mouth – heaven.
Just over the ‘tops’ on the east side of the Pennines, Weardale Estates stocks us up with delicate and delicious grouse throughout the season, taking centre stage from the glorious twelfth of August until late into October.
Johnsons and Swarbrick Goosnargh Limited
Right on the edge of the Ribble Valley, in the pretty as a picture village of Goosnargh, Johnson and Swarbrick has been producing the finest succulent chicken for the last thirty years – perfect for slow roasting on our Hilyard spit.
Franconian The Sausage Company
Founded by the fantastic John-Paul Habermann in 1999, once a trained chef, John-Paul set himself the mission of creating exceptional sausages for the restaurant trade. Rather a tricky task, we can vouch that he has definitely nailed it – between 90 and 98% meat content and all organic, these porkers are particularly banging.