Any stay at The Queen’s Head Hotel & Restaurant, Berwick-upon-Tweed should be marked with a fine dining experience in the restaurant. Known locally for its elegant interior, matched by the eloquence of the menu. This harmonious blend of tasteful surroundings and very tasty meals make any short break, long weekend or just an evening out seem all the more memorable.
Of course this blend of quality and attention to detail has been carefully honed over many years, and with great experience. Quality being of prime importance in The Queen’s Head restaurant, it is essential to note that all produce is procured from local suppliers, from the finest and freshest delicacies they have. It is this level of care that creates the most mouth-watering dishes.
The menu at The Queen’s Head uses local products such as seafood, free-range eggs, and meats to bring you the full flavour of the surrounding area. Feast on the fine Northumbrian and Scottish Borders fare, and you can taste the quality and care with which it has been produced.
After enjoying a day of exploration in the local area, what better way to relax in the evening than with a joyous repast of creative cuisine. Each tempting morsel has been careful crafted and delicately arranged to make your dining experience a source of delight.
Wet your appetite by feasting your eyes on some of the dishes on offer: From the lunch menu try some traditional favourites such as jacket potatoes, ploughman’s platter, beer battered haddock, classic beef lasagne, smoked haddock, or the Queen’s Head curry. The lunchtime set menu includes; soup of the day, melon with fruit sorbet, smoked haddock fish cakes, ham hock terrine with piccalilli, roast pheasant, pork belly with sausage meat stuffing, and salmon fillet with Café de Paris butter. Round your lunchtime culinary extravaganza off with a must-have desert such as, sticky toffee pudding, banana split or bread and butter pudding.
The evening menu is to be savoured with a good wine, and includes; soup of the day, Belhaven smoked salmon, breaded pork belly with black pudding and apple jelly, Berwick white crab, Parma ham bruschetta, and aubergine salad. Followed by a main course of; pan fried pheasant, fillet steak, pan fried sea bass, luxury fish pie, wild mushroom risotto, beer battered haddock, Queen’s Head curry, classic beef lasagne, or smoked haddock. Don’t forget to leave enough space for desert; caramel pot, sticky toffee pudding, bread and butter pudding, black cherry and brandy cream meringue, or a selection of mature cheeses.
Sunday lunch is served between 12 noon and 2.30pm, and includes traditional favourites such as roast sirloin of beef with Yorkshires, roast pheasant, pork belly, salmon fillet and beer battered haddock. Choose two courses for only £12.95, or three for just £16.50.