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…
Seasonal vegetables pickled in house in a hot, sour & sweet liquor
Vine leaves stuffed with rice, herbs and spices.
Heavenly dip of slow cooked melted shallots; whipped into natural creamy yoghurt with a sweet, crispy shallot garnish
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, homemade spiced hummus with chickpeas, olive oil, garlic and lemon juice
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. We can offer gluten free crackers with this if you prefer
With walnuts, Peggy’s Pickles and sourdough toast
The mother of Lamb tagines, slow cooked to a buttery soft perfection with North African spicing, tomatoes, peppers and apricots. Served on a bed of bone broth baked couscous
Pan-fried to perfection with a coating of Lebanese spices, served on crispy fresh salad with zingy soused red onions & a tamarind dressing. High in protein, low in fat.
One of our most popular dishes.
Middle Eastern ‘pizza’, freshly baked on stone to order.
Sweetly spiced ground lamb and tomato with *Aleppo chilli flakes
Halal version available on request
Lahma – Egyptian Arabic word for lamb meat
Aleppo chilli, originating from Syria, intense red colour but mild in heat
Marinated wings, roasted with honey, harissa & *za’atar glaze
*sesame seeds, herbs and spices
Slow cooked buttery, soft lamb breast on the bone with a sweet and tangy glaze
Succulent pan-fried king prawns with garlic confit and a hint of chilli, served on a bed of orzo (rice shaped pasta)
Marinated chicken thigh with salted lemon, turmeric, garlic and bay; layered into rice domes bejeweled with pomegranate and toasted flaked almonds
A feast of individual dishes, chosen by our chefs to compliment each other. (Gluten free alternative on request)
A great introduction to the cuisine of the regions and plenty for 2 people to share, served in 2 courses
Hummus, Muhammara, Dolmades, Olives, Sourdough Flatbread, Pickles, Chicken Wings, Moroccan Mutton Tagine, Salad, Rice
Charred and harissa-glazed hispi cabbage on a bed of creamed fava beans with tahini
We vary these each week depending on what’s best in the season. Please ask your server.
Allergens may include mustard, nuts or seeds
Middle Eastern ‘pizza’ of cheeses and *Za’atar baked on stone, fresh to order
*Za’atar – sesame seeds, herbs and spices
Middle Eastern ‘pizza’ of garlic, olive oil and *Za’atar baked on stone, fresh to order
*Za’atar – sesame seeds, herbs and spices
Finest basmati rice with turmeric
(A great accompaniment to our dishes and a gluten free alternative to bread)
Persian rice and lentils, softly spiced with caramelised onion, dates and raisins
2 eggs baked in a seductively spicy tomato sauce.
Baked slices of sweet potato, cream and feta cheese with a delicate balance of spices; our take on this French classic.
With a spicy olive & walnut dressing.
Peggy’s take on this classic Persian herb stew. With red kidney beans, Persian lime & pan-fried fresh field mushrooms with garlic.
A feast of individual dishes, chosen by our chefs to compliment each other. (Gluten free alternative on request)
A great introduction to the cuisine of the regions and plenty for 2 people to share, served in 2 courses
Hummus, Muhammara, Dolmades, Olives, Sourdough Flatbread, Pickles, Baked Halloumi, Mushroom Ghormeh Sabzi, Salad, Rice
A feast of individual dishes, chosen by our chefs to compliment each other. (Gluten free alternative on request)
A great introduction to the cuisine of the regions and plenty for 2 people to share, served in 2 courses
Hummus, Muhammara, Dolmades, Olives, Sourdough Flatbread, Pickles, Hispi & Fava Bean Mash, Mushroom Ghormeh Sabzi, Salad, Rice
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. We can offer gluten free crackers with this if you prefer
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
Wed: 7pm – 11pm
Thurs: 7pm – 11pm
Fri: 6pm – midnight
Sat: 12:30pm – midnight
Sun: 1pm – 10pm
