Walkers Suppers

Served Family style
Please choose a main, one meat and one vegetarian option if desired
Please choose a dessert
Gluten free, Dairy Free and Vegan options available

Mains

Homemade Shepherd’s Pie (GF)(V/VG available
Your choice of local Herdwick lamb topped with creamy mash and cheddar cheese, or our robust vegetable and three bean stew, topped with either creamy mash and cheddar or vegan mash and vegan cheese. All served with fresh veggies
Chicken Curry (GF)
Slow cooked chicken curry, layered with ginger, chilli and spices, served with cardamom infused basmati rice, marvellous mango chutney, raita and Poppadum
Roasted Vegetable Curry (GF/Vegan)
Dry roasted, spice infused vegetables, layered with our own chilli and ginger curry, served with cardamom infused basmati rice, marvelous mango chutney, raita and Poppadum
Cumberland Sausages (GF/V/VG available)
Garside’s Cumberland sausage, gluten free sausages or veggie sausages, with creamy mash, Yorkshire pudding, homemade onion gravy and fresh vegetables
Chilli Con Carne ((GF/V/VG available)
Homemade Beef or three bean chilli, served with rice tortilla chips and dips
Chicken and Ham Pie
Deep filled homemade chicken and ham pie, with roast potatoes and fresh vegetables
Cheese and Onion Pie (V)
Deep filled homemade cheese and onion pie, with roast potatoes and fresh vegetables
Lasagna (GF/V available)
Your choice of traditional beef lasagna or roasted vegetable and spinach. Served with a dressed mixed salad and garlic toast
Desserts
Chocolate and Damson Pudding (GF.V)
Homemade by us, using Lythe valley damsons,
Sticky Toffee Pudding (GF and Vegan/GF available)
Homemade by us, with our own butterscotch sauce, served with lashings of custard
Bakewell Tart (GF/DF available)
Homemade by us with raspberry and vanilla jam, served with lashings of custard
Dark Belgian Chocolate Brownie(GF and Vegan/GF available)
Homemade by us served with lashings of custard
Local Cheese board with crackers and chutney (GF available)
Walkers Suppers was last modified: June 4th, 2018 by Holly Goddard