MENUS

      Here at the Pumphouse we take food very seriously.  Whether it be a casual lunch from our more relaxed bistro style menu through to our bespoke private dining menu’s everything that we put onto a plate has had hours of thought and preparation put into so that you only receive the best.

Our kitchen team headed by Chef Anthony Heath takes time to deliberate the seasons, look at the seasonal availability and to check suppliers to make sure that everything is right before bringing a dish to our menu.  The food, though designed with classic ideas behind always has a modern flair or twist.

The vast majority of our produce comes from the North East and we are proud to be using locally sourced suppliers for as much of our produce as we can.  Our lamb and pork is supplied to us from Houghall Farm which is less than a mile form our front door, providing rare breeds of pork and superb specimens of lamb.  Attached to the farm is Houghall Garden Centre which helps to provide vegetables grown from the neighbouring fields.

Beef is supplied to us from Homer Hill Farm just over the A1 in Pittington, where it is finished in the County Durham hills then matured for 3 weeks before being supplied to us.  Our fish is sourced from local ports, using only sustainable species or line caught fish, or even UK farmed fish to ensure that fish stocks are managed carefully.  We often use alternatives to over fished and unmanaged stocks, so the likes of haddock or farmed turbot are more likely to be seen on our menu.

Graduation 2008

For those of you who have booked to celebrate your graduation with a meal here at the Pumphouse, the link below provides you with a copy of the menu served lunch & dinner that week

Click here to download our Graduation Menu

Click here to download our Lunch Menu

Click here to download our A la Carte Menu