STORIES & RECIPES : RECIPES


James’ Christmas Tree Parkin

 

James’ Christmas Tree Parkin

Seeking a little baking inspiration for the festive season, well look no further.

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Grilled Barnsley chop with devilled kidneys, nettle and mint sauce

 

Grilled Barnsley chop with devilled kidneys, nettle and mint sauce

You really need young nettles for this recipe: they give a lovely, earthy flavour to the mint sauce.

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Smoked haddock and pearl barley risotto, poached egg and grain mustard

 

Smoked haddock and pearl barley risotto, poached egg and grain mustard

This was on our original menu 10 years ago, and hasn’t changed much over the years.

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Baked dark chocolate ‘millionaire’ pudding

 

Baked dark chocolate ‘millionaire’ pudding

My take on the ever-popular chocolate fondant pudding

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Roast pheasant breast, parsnip purée, parkin and pickled brambles

 

Roast pheasant breast, parsnip purée, parkin and pickled brambles

Roast pheasant breast, parsnip purée

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Stuffed Roast Breast of Chicken with Braised Peas and Broad Beans, Crispy Smoked Bacon and Garden Thyme

 

Stuffed Roast Breast of Chicken with Braised Peas and Broad Beans, Crispy Smoked Bacon and Garden Thyme

Stuffed Roast Breast of Chicken

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Smoked mallard salad with crispy duck heart croutons, clementine and cranberry relish

 

Smoked mallard salad with crispy duck heart croutons, clementine and cranberry relish

A delicious recipe from James' book "On The Menu"

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Strawberry Cheesecake with Strawberry and Basil Sorbet and Black Pepper Tuile

 

Strawberry Cheesecake with Strawberry and Basil Sorbet and Black Pepper Tuile

I love using strawberries when they're in season: the quintessential English summer fruit.

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Chocs away

 

Chocs away

Do you like it at 35%, 70% or are you really hardcore, and prefer 99%?

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Potted Crab

 

Potted Crab

Potted Crab with Blood Orange and Pickled Fennel Salad and Brown Crab Sticks

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Mulled quince chutney

 

Mulled quince chutney

This chutney is served with hare pasty, but also it goes well with game terrine or cheese.

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Hare and juniper pasties with pickled girolles

 

Hare and juniper pasties with pickled girolles

I serve these pasties with a mulled quince chutney

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food served

monday *
closed all day
tuesday
12 – 14.00 / 18.00 – 21.30 pm
wednesday
12 – 14.00 / 18.00 – 21.30 pm
thursday
12 – 14.00 / 18.00 – 21.30 pm
friday
12 – 14.00 / 18.00 – 21.30 pm
saturday
12 – 14.00 / 18.00 – 21.30 pm
sunday
12 – 16.00 pm
(TUES-SAT 2-5pm: afternoon savouries
menu served in the bar area)

BAR OPEN

monday *
closed all day
tuesday
12 - 23.00 pm
wednesday
12 - 23.00 pm
thursday
12 - 23.00 pm
friday
12 - 23.00 pm
saturday
12 - 23.00 PM
sunday
12 - 22.30 PM

* open bank holiday mondays
Booking is advisable in the restaurant.
Bookings not taken for tables in the bar.

CONTACT

01430 810 246
email@pipeandglass.co.uk

DIRECTIONS

pipe and glass
west end
south dalton
beverley
east yorkshire
hu17 7pn