Eating at The Old Glen

We’re proud of our food at The Old Glen House and we search for the best local and seasonal ingredients we can find, for now, here are our current menus:

Daily Specials & Sandwiches

Set Lunch & Thyme Out

Table d’Hote

Sunday Lunch

Desserts

The Old Glen House is justifiably proud of the food we serve and we are constantly searching for the best quality locally fed and reared meat products and the finest and freshest seasonal ingredients.

For our meat, the business relies on one of the best traditional family butchers in the region, Ellison’s of Cullingworth, who have developed and cemented supply partnerships with Yorkshire farmers, many of them right on the doorstep.

Ellison’s, who have won multiple awards for their products, supply the Old Glen House with prime quality local beef, lamb and pork, including succulent steaks, famous sausages and delicious, fully matured rib-eye beef joints for Sunday lunch.
Ellison’s are a member of the national industry-leading Q Guild of Butchers – the Q stands for Quality.

Yorkshire free-range premium pork comes from Anna’s Happy Trotters, of Howden, Selby – the crackling is out of this world. Try it and you’ll see exactly what we mean!

Fresh fish comes direct from sea-to-table via Inshore Fisheries, one of the UK’s best-known independent suppliers of quality fresh and frozen seafood. Inshore has grown from being a small processor to become one of the north-east’s leading seafood wholesalers.

Head Chef David Carr explains:

Our whole philosophy is to develop and cement local supplier partnerships, allowing us to hand-pick the finest quality meat products from recognised British breeds. It also gives us a much greater degree of hands-on control over the whole supply process – coupled with full traceability. It’s all about keeping down food miles – this, of course, also minimises the stress on animals – and helping to rebuild and renew local economies and communities by encouraging people to produce and purchase food locally. We hope to establish our own field-to-plate partnerships with local farmers in the future.

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