Whinstone View
Menu with Prices in the UK

Two local butcher pork sausages, two rashers of dry-cured smoked bacon, two free-range fried eggs, Bury black pudding, crispy hash brown, grilled flat mushroom, vine tomato, baked beans, and thick farmhouse toast.

One local pork sausage, one rasher of dry-cured bacon, one fried egg, crispy hash brown, grilled tomato, baked beans, and one slice of toasted farmhouse bread.

Two herb-seasoned vegetarian sausages, grilled halloumi slices, two free-range eggs, avocado smash, sautéed mushrooms, blistered cherry tomatoes, baked beans, hash brown, and sourdough toast.

Silky buttered free-range scrambled eggs folded over cold-smoked Scottish salmon on toasted artisanal sourdough with cracked black pepper, chives, and fresh lemon wedge.

Two softly poached free-range farm eggs and thick carved honey-roast ham atop a toasted English muffin, generously coated in warm lemon-butter hollandaise.

Warm glazed brioche bap stuffed with three rashers of crisp dry-cured back bacon or two split North Yorkshire pork sausages, served with tomato ketchup or HP brown sauce.

Three fluffy griddled American-style buttermilk pancakes layered with crisp streaky bacon rashers and warm Canadian pure maple syrup.

Freshly simmered seasonal vegetable or roasted tomato & basil soup finished with herb oil and served alongside crusty artisan bread and salted Yorkshire butter.

Pan-roasted chestnut and button mushrooms bound in white wine, garlic, thyme, and double cream over toasted brioche with aged Grana Padano shavings.

Smooth brandy-infused Yorkshire chicken liver parfait served in a Kilner jar with caramelised red onion chutney, cornichons, and toasted ciabatta crostini.

Studded with fresh rosemary and garlic, oven-baked until molten and served with warm crusty sourdough soldiers, celery sticks, and cranberry-port chutney.

Chilled succulent prawns and crayfish tails tossed in zesty Marie Rose sauce atop crisp baby gem lettuce with cucumber, lemon, and buttered granary bread.

Lightly dusted squid rings flash-fried with red chillies and spring onion, garnished with fresh coriander and roasted garlic aioli.

Thick chargrilled Yorkshire beef patty crowned with slow-braised BBQ pulled pork, crisp smoked bacon, mature cheddar cheese, gem lettuce, tomato, and house relish in a toasted brioche bun with skin-on fries and slaw.

Hand-pressed 6oz beef patty topped with melted mature cheddar, two rashers of crisp dry-cured bacon, pickles, gem lettuce, and tangy burger sauce with fries and homemade coleslaw.

Chargrilled seasoned Yorkshire lamb burger served in a warm brioche bun with cool cucumber mint tzatziki, crisp rocket, red onion, and seasoned skin-on fries.

Golden buttermilk-fried chicken breast glazed with smoky chipotle mayo, topped with crisp lettuce and pickled gherkins on a brioche bun with fries and slaw.

Thick slices of chargrilled Cypriot halloumi layered with chargrilled red pepper, sweet chilli jam, baby gem, and garlic mayo inside a toasted bun with fries.

28-day dry-aged prime sirloin cooked to your preference, plated with triple-cooked chunky chips, flat field mushroom, roasted vine tomatoes, watercress, and beer-battered onion rings.

Our leanest, most tender prime beef fillet seared over high flame and served with chunky chips, garlic butter flat mushroom, roasted vine tomatoes, and crisp onion rings.

Richly flavoured 28-day aged Yorkshire rump steak served with hand-cut chips, grilled tomato, field mushroom, and rocket garnish.

Sliced chargrilled sirloin strips topped with caramelised onions, sautéed mushrooms, and melted mozzarella on warm garlic-buttered ciabatta with skin-on fries and peppercorn dip.

Fresh North Sea cod fillet in crisp Black Sheep Ale batter, served with chunky chips, minted mushy peas, homemade tartare sauce, and charred lemon.

Crispy-skinned twin seabass fillets over crushed buttered new potatoes, tenderstem broccoli, cherry tomatoes, and zesty lemon-caper butter.

Tender chunks of Yorkshire beef braised in dark regional ale and thyme, encased in golden puff pastry with creamy mashed potatoes or chunky chips, seasonal veg, and gravy jug.

Creamy Arborio rice slow-cooked with wild porcini and chestnut mushrooms, white wine, aged vegetarian hard cheese, white truffle oil, and crispy sage.

Carved pink North Yorkshire topside of beef served with giant homemade Yorkshire pudding, crisp roast potatoes, creamy mash, honey-roasted parsnips, seasonal greens, and rich pan gravy.

Rosemary and garlic studded roast lamb served with giant Yorkshire pudding, duck-fat roast potatoes, mashed swede, seasonal vegetables, mint sauce, and lamb jus.

Slow-cooked Yorkshire pork belly with golden crackling, sage & onion stuffing, Yorkshire pudding, roast potatoes, seasonal vegetables, apple sauce, and rich gravy.

Homemade roasted cashew, walnut, lentil, and root vegetable roast served with olive oil roast potatoes, seasonal vegetables, Yorkshire pudding, and rich vegetarian onion gravy.

Two 10oz chargrilled Yorkshire rump steaks with chunky chips, grilled tomatoes, field mushrooms, and onion rings, paired with a complimentary bottle of house red, white, or rosé wine.

Choice of any Sunday starter (Soup of the Day, Pâté, or Prawn Cocktail) followed by your choice of Traditional Sunday Roast with all the Yorkshire trimmings.

Thick-cut local Maris Piper potatoes triple-cooked until fluffy inside and crisp outside, tossed with flaky sea salt.

Golden crispy skin-on French fries dusted with crushed sea salt and finely chopped rosemary.

Thick-sliced sweet white onions dipped in Yorkshire ale batter and fried crisp and golden.

Crispy skin-on fries drizzled with aromatic white truffle oil and showered with finely grated aged Italian hard cheese.

Steamed cauliflower florets baked under a bubbling mature Yorkshire cheddar and mustard cheese sauce.

Fresh tenderstem broccoli, sugar snap peas, and green beans lightly steamed and tossed with salted butter.

Rich demi-glace simmered with brandy, double cream, and crushed black peppercorns for steaks and chips.

Velvety beef stock and cream sauce infused with sautéed mushrooms, shallots, French mustard, and Worcestershire sauce.

Tangy melted blue Stilton cheese folded into double cream and ruby port reduction.

Creamy house mayonnaise blended with sweet roasted garlic cloves, lemon juice, and fresh parsley.

Warm, moist Medjool date sponge drenched in rich salted butterscotch toffee sauce, served with pouring vanilla custard or Yorkshire dairy vanilla ice cream.

Gooey dark chocolate fudge brownie served warm with salted caramel drizzle and a scoop of honeycomb ice cream.

Creamy vanilla and white chocolate baked cheesecake over a spiced Lotus Biscoff biscuit base, topped with melted caramelised spread and Chantilly cream.

Three scoops of locally churned Brymor or Yorkshire Dales dairy ice cream—choose from Vanilla Bean, Strawberry, Belgian Chocolate, or Mint Choc Chip.

Freshly brewed pot of classic Yorkshire Tea served with cold whole milk or oat milk on the side.

Double ristretto shot of ethically roasted Yorkshire coffee topped with silky micro-foamed whole or oat milk.

Botanically brewed fiery natural ginger beer made with fermented Chinese ginger root, pear juice, and herbal infusions.

Refreshing sparkling pressed lemon juice delicately infused with pure Otto rose oil from Kazanlak, Bulgaria.

Crisp English elderflower tonic water served over ice with fresh mint sprigs and a squeeze of lime.

Chilled glass of pure pressed Valencia orange juice or cloudy English orchard apple juice.

Locally bottled North Yorkshire spring water served chilled with lemon slice.

Three tender breaded chicken breast strips served with golden skin-on fries and sweet garden peas or baked beans.

Two mini North Yorkshire pork sausages with creamy buttered mashed potatoes, garden peas, and mild onion gravy.

Single chargrilled Yorkshire beef patty with melted mild cheddar inside a soft brioche bun, served with fries.

Child-sized roast dinner with tender carved beef or chicken breast, Yorkshire pudding, roast potatoes, seasonal veg, and gravy.