Using locally grown organic flour from biodynamic grains, milled by wind power, then lovingly crafted into dough here at Peggy’s, and baked on stone in our oven, fresh to order. We’ve created a variety of dishes that perfectly compliment each other to enjoy with our beautiful sourdough…
COLD MEZE
Three types of olives marinated with chilli, Mediterranean herbs and garlic
A red pepper dip originated in Syria, with walnuts, pomegranate and Aleppo chilli flakes.
Peggy’s finest, made with chickpeas, olive oil, garlic, lemon and spices
Homemade pâté with a splash of brandy and fresh orange with a butter top, served with Peggy’s own onion marmalade, pickles and green leaves.
Vine leaves stuffed with rice, herbs and spices.
A selection of 4 local cheeses – Rutland Red, Lincolnshire Poacher, Stilton and Derby Sage.
Served with onion marmalade and fresh fruit.
The perfect accompaniment to our red wines or Port.
HOT MEZE
Velvety Moroccan tagine of seasonal vegetables and chickpeas with fruit and a salted lemon crumb.
Gluten free option available on request.
Middle Eastern ‘pizza’, freshly baked on stone.
Sweetly spiced ground lamb and tomato with Aleppo chilli flakes, served with Shirazi salad, green leaves and lemon garnish.
Halal version available on request
Pan fried kale, apple, soused onion and toasted walnuts, beautifully dressed and served warm.
Baked beets brushed with salted lemon glaze, garnished with pickled apple and celeriac with cashew nut cream.
Award winning “Yorkshire Squeaky Cheese”, pan fried till golden, garnished with green salad, Peggy’s Pickles and a fresh raspberry vinaigrette.
With turmeric and a hint of freshly ground black pepper.
Succulent pan-fried king prawns with garlic confit and a hint of chilli, served on a bed of golden Basmati rice.
Subject to availability, please ask your server
Two free range eggs baked in a seductively rich and spicy tomato sauce, served with sourdough flatbread for dipping.
Free range Chicken layered, baked, sliced and warmly spiced with a zingy fresh soused red onion garnish.
Spiced, roasted cauli with a tahini dressing and toasted flaked almonds
Wed: 7pm – 11pm
Thurs: 7pm – 11pm
Fri: 6pm – midnight
Sat: 12:30pm – midnight
Sun: 1pm – 10pm
