Spring into The Lindisfarne Inn’s New Menu
Award-winning Beal pub The Lindisfarne Inn is stirring things up in the kitchen with the launch of a delicious new spring menu.
Fresh seasonal flavours, local produce, and exciting new dishes, are the order of the day as The Lindisfarne Inn waves a final goodbye to winter.
Hearty root vegetables and comfort dishes have been traded for lighter and more delicate seasonal ingredients.
Local game, vibrant fresh line-caught fish, and R Carter and Sons famous award-winning Bamburgh Banger – voted Northumberland’s best sausage – are among the tasty options out to woo diners at the inn which stands at the gateway to Holy Island.
Also new for spring are rustic homemade pizzas with a choice of chicken, mixed seafood or vegetarian-based Mediterranean toppings, and a range of tempting desserts.
The man behind the new look menu is the Lindisfarne Inn’s general manager, Chris Taylor.
With 10 years experience as a head chefs under his belt, talented Chris is in the perfect position to create dishes inspired by the best produce the region has to offer.
He said: “The menu focuses on high quality dishes that are a step above conventional pub food. You’ll still find the pub classics like our homemade steak and ale pie and fish and chips, but there are tempting new dishes such as the Northumbrian venison burger with hints of cranberry topped with real ale chutney, that draw on classic flavours executed in a very contemporary way.
“I make no excuse for the fact we have an abundance of game on the menu with our starter of Northumbrian wood pigeon served with pea and bacon fricassee and raspberry vinaigrette, and the Northumbrian venison loin from the mains with butter fondant potatoes and black cherry jus.
“I am a big fan of wild, fresh game, and there is nowhere better to get it than here on our doorstep in Northumberland. As a meat it has a lot going for it. You can do so much more with it than just roasting it, and we’re looking forward to helping raise its profile with diners.”
Seafood is another highlight of the new menu, with mussels cooked in locally brewed ale, smoked haddock Florentine and mixed seafood tagliatelle.
Fish specials include line-caught mackerel, coley, cod and pollock, which are set to take their place as the ‘catch of the day’ once they come into season.
Chris said: ''We are not a run-of-the-mill pub. We don’t buy in. Everything is homemade from the pizza bases to the chicken fillets on the children’s menu made using 100% breast meat cooked in a light batter.”
Desserts are equally moreish, with classic sticky toffee pudding; chocolate and orange fondant; lemon, blackberry, mandarin and honey posset; chocolate and hazelnut alfredo; and caramelised lemon tart.
Prices range from £5.25-£7.95 for starters, and £8.95-£29.95 for mains, with desserts all coming in at £5.95.
Little ones aren’t left out. With two young children of his own, Chris has devised a stand-alone menu that offers plenty of homemade dishes to tempt even the fussiest young taste buds.
Starters of vegetable sticks with mayo dip, tomato soup, and garlic bread can be followed by crunchy battered cod, Bamburgh Banger sausages, tomato and mozzarella pizza, mini chicken fillets, breaded scampi and tomato penne pasta.
Those who have room for afters have a choice of sticky toffee pudding, ice cream, fruit salad or an ice lolly.
Two courses come in at just £6.50 and three at £7.25. Food is served daily from 7.30am until 9.00pm.
Sunday lunch with a choice of hand-carved beef, pork, turkey or all three with all the trimmings, is served from 12pm-5pm and costs £7.95 for a light portion, £9.95 for a standard, and £11.95 for the giant. The children’s portion is £5.95.