We'd like to introduce...
Lewis & Cooper's Tearoom Heroes
Wendy Robinson and team, handmaking Lewis & Cooper's Gold Taste Award Winning Plum Puddings and Fruit Cakes
L&C Fruitcake
Made by Wendy and her team to our secret family recipe. A rich, moist, moreish fruitcake.
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Lewis & Cooper Fruit Cake PieceLewis & Cooper Fruit Cake Slab
Lewis & Cooper Square Fruit Cake
Robin Hirst on his farm in Hurworth, herding the finest Grand Reserve beef cattle
Grand Reserve Beef from Hurworth Moor, with Horseradish and Raydale Piccallili Sandwich
Served in thick white or granary bread, with salad garnish and hand-fried crisps.
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James Potter and a brood of his happy hens, providing us with organic eggs
Free Range Egg Mayonnaise Sandwich (V)
served in thick white or granary bread, with salad garnish and hand-fried crisps
Swaledale Omelette (V)
A freshly cooked omelette, made with a pair of James Potter's organic hen's eggs, with Swaledale cheese and chopped parsley.
Yorkshire Ham and Eggs
A thick slice (served cold) of our home-cooked Yorkshire Ham, served with a brace of 'coddled' organic Yorkshire Farmhouse eggs, with chopped parsley and crusty bread. We can also serve this as a half portion for smaller grown ups.
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Waxed Swaledale Cheese (with a hint of mint)
Paul Cruse, award winning cheesemaker, cutting curds for Wensleydale Cheese
Hawes Wensleydale with Red Onion Relish Sandwich (V)
Served in thick white or granary bread, with salad garnish and hand-fried crisps
Yorkshire Farmer's Lunch
Botham's Pork Pie, Blue Swaledale and White Wensleydale cheeses, served with Raydale Chutney and crusty bread.
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Derek and Lesley Kettlewell, lovingly cooking up a batch of preserves and chutneys in remote Raydale
Yorkshire Farmer's Lunch
Botham's Pork Pie, Blue Swaledale and White Wensleydale cheeses, served with Raydale Chutney and crusty bread.
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Dr Kenneth Freeman, proud guardian of Henderson's Relish secret family recipe
Yorkshire 'Rabbit'(V)
Commonly mis-spelt as 'rarebit' since around 1785, our version includes cheese from Fountain's Dairy, Sam Smith's Oatmeal Stout, and Sheffield's remarkable Henderson's Relish, but the rest we'd quite like to keep secret. Suffice to say, it's a grown ups version really (quite spicy), and served on two halves of a toasted muffin, with a salad garnish and extra Henderson's on the side.
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Mark Eastwood checking the gravity of the beer fermenting in the stone Yorkshire squares at Samuel Smith's Brewery
Sam Smith's Organic Lager or Organic Best Ale 550ml
Yorkshire 'Rabbit'(V)
Commonly mis-spelt as 'rarebit' since around 1785, our version includes cheese from Fountain's Dairy, Sam Smith's Oatmeal Stout, and Sheffield's remarkable Henderson's Relish, but the rest we'd quite like to keep secret. Suffice to say, it's a grown ups version really (quite spicy), and served on two halves of a toasted muffin, with a salad garnish and extra Henderson's on the side.
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Paul Palmer overseeing their prized salmon at Bleikers Smokehouse
Local Smoked Salmon with homemade Yorkshire 'Oatcakes'
Smoked Salmon, smoked in the Dales, served with organic unwaxed lemon, Maldon organic black pepper and our homemade oatcakes (they're freshly griddled, a bit like an oaty version of blinis), adapted from a West Yorkshire recipe, circa 1858.
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Malcolm Read, Lewis & Cooper's own coffee maestro, roasting beans in-store
Our famous coffees are freshly roasted, blended and ground on the premises. Served with hot milk or cream.
L&C Blend
Colombian (medium-bodied, fragrant)
Sumatran (full-bodied, rich)
Kenyan Blue Mountain (light-bodied, elegant)
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