Eight at Gazegill is a dream come true for Doug Crampton – spanning incredible interiors with stunning views, touches to honour local tradition, family history, great food, and wonderful produce. For decades, the custodians of Gazegill have dreamt of taking the produce grown on site from farm to plate, and with a family history spanning nearly 500 years, it's undeniable that a true mark has been left on local history. After all, those who came before the current owners are responsible for having nurtured the soils and encouraging the rich and diverse nature that the farm plays host to. Proudly, the farm chooses indigenous breeds to perfectly align with their sustainable and low input approach, and is 100% powered by renewable energy generated on the farm. Pretty impressive, right?
As the team evolves, there are only limited menus so that quality is consistent. Having said that, there’s still plenty to choose from. The all day menu is served from midday and begins with snacks of fermented potato flatbread with raw milk butter, some braised beef cheek croquettes with maple and hickory mayo, and a pork and Yorkshire chorizo scotch egg with fermented red pepper ketchup. Get some small plates to share amongst the table, like the BBQ lamb shoulder tacos with foraged herb salsa verde and fermented red cabbage. Other dishes on the menu include the wood roast carrots with elderflower yoghurt, carrot top pesto and candied sunflower seeds, and Morecambe Bay wild mussels with Bolney English sparkling, fennel and sourdough.
For your main, we love the sound of the Gazegill organic 10oz ribeye with dripping chips, wood roast onion and bone marrow jus, along with the home smoked bacon cutlet with celeriac, black garlic ketchup and miso apple caramel. Last but not least, Emma's Dairy organic milk soft serve is the star of the show, using Gazegill's own organic milk. You can choose from a variety of toppings, including spit roast pineapple with whey caramel and candied pecan.