Using fresh, local and seasonal produce, we make a variety of flavourful dishes, with colours and textures inspired by Middle Eastern and Mediterranean cuisines. We recommend 2-3 dishes per person.
Using locally grown organic flour from biodynamic grains, milled by wind power, then lovingly crafted into dough here at Peggy’s, and baked on stone in our oven, fresh to order. We’ve created a variety of dishes that perfectly compliment each other to enjoy with our beautiful sourdough…
Vine leaves stuffed with rice, herbs and spices.
Aubergine, white chocolate, *za’atar
You’ll have to trust us…it’s really, really good!
*Za’atar – sesame seeds, herbs and spices
A yoghurt dip of Persian origin with spinach, garlic and turmeric
A red pepper dip originated in Syria, with walnuts, pomegranate and Aleppo chilli flakes.
Three types of olives marinated with chilli, Mediterranean herbs and garlic
Peggy’s finest, made with chickpeas, olive oil, garlic, lemon and spices
We serve these boards with our freshly baked sourdough loaves, sliced and toasted
Homemade pâté with a splash of brandy and fresh orange with a butter top seal, served with pickles (Ch), green leaves and slices of Peggy’s own freshly baked sourdough bread.
A selection of 4 local cheeses – Rutland Red, Lincolnshire Poacher, Stilton and Derby Sage. Served with fresh fruit and Peggy’s own freshly baked wholemeal sourdough bread.
Of Palestinian origin; chicken thigh baked on a bed of onions with lemony Sumac*, garnished with yoghurt and fresh herbs. Perfect with one of our breads to mop up the juices.
The mother of lamb tagines, slow cooked to a buttery soft perfection with North African spicing, tomato & fruit. Served on a bone broth baked couscous.
Dusted with Lebanese 7 spice mix & a little cornflour. Strips, pan-fried to perfection. Served with soused onions and a fresh crispy salad.
Middle Eastern ‘pizza’, freshly baked on stone.
Sweetly spiced ground lamb and tomato with Aleppo chilli flakes, served with Shirazi salad, green leaves and lemon garnish.
Halal version available on request
Spiced lamb patties (7oz) served with mint yoghurt and Zoug*, green leaves and Shirazi salad garnish.
*blitzed green chilli, coriander, garlic and olive oil (Middle Eastern Pesto)
Succulent pan-fried king prawns with garlic confit and a hint of chilli, served on a bed of golden Basmati rice.
Subject to availability, please ask your server
Sweet glazed carrots with a little heat (spicy Dukkah*) and crunch served on thickened yoghurt (Labneh*).
*Dukkah – Egyptian nutty spice mix
*Labneh – creamy Middle Eastern soft cheese
Persian herb omelette: Fresh herbs, free range eggs, onions, garlic, turmeric.
Garnished with toasted walnuts (optional)
Lentils cooked in a herb bath of garlic and thyme and bay. Served with dill pickles and seasonal greens, beautifully dressed
Mixed green salad leaves, poached pears and fresh pomegranate with a vinaigrette
Middle Eastern pizza of cheeses and Za’atar* baked on stone, fresh to order
*Za’atar – sesame seeds, herbs and spices
Baked beets brushed with salted lemon glaze, garnished with pickled apple and celeriac with cashew nut cream.
Velvety Moroccan tagine of seasonal vegetables and chickpeas with fruit and a salted lemon crumb.
Gluten free option available on request.
Award winning “Yorkshire Squeaky Cheese”, pan fried till golden, garnished with green salad, Peggy’s Pickles and a spiced tamarind dressing.
With turmeric and a hint of freshly ground black pepper.
We make our own ice creams, sorbets, cakes, pastries and special desserts – inspired by the flavours of the Middle East & Mediterranean, with no artificial colours or preservatives.
Please ask your server to see the comprehensive menu
A selection of 4 local cheeses – Rutland Red, Lincolnshire Poacher, Stilton and Derby Sage. Served with fresh fruit and Peggy’s own freshly baked wholemeal sourdough bread.
Wed: 7pm – 11pm
Thurs: 7pm – 11pm
Fri: 6pm – midnight
Sat: 12:30pm – midnight
Sun: 1pm – 10pm
