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At The Corner House Restaurants our menus change regularly to incorporate the best seasonal, local produce available. Click through on the images below to view the menus and check back regularly to see our Seasonal Event Menus. Subscribe to our email newsletter to be alerted as these are released!

Why not try one of our Recipes at home?

Homemade Bread
Level: Easy

Homemade Bread

1kg strong bread flour, 60g fresh yeast, 27g sugar, 27g salt, 68g butter

(Makes 2 Loaves)

At The Corner House Restaurants we believe bread has to be fresh each morning, made by hand with love and care. It will always be the first job in our kitchen and our guests can taste and appreciate the difference. The smell of fresh bread in the restaurant at midday is amazing!

The beauty of this recipe is its very simple to make and the only bit which takes the time is the proving, if you follow these simple steps you will be able to impress your friends and family with your very own Corner House bread. Most importantly make sure you have fun with it, making bread is seen as a very therapeutic job so take your time and enjoy!

The Corner House Restaurants team would love to see the fruits of your labour so please do send your bread photos to This email address is being protected from spambots. You need JavaScript enabled to view it. and we will post them on our Facebook page.


  1. Pre-heat the oven to 185 degrees Celsius.
  2. Mix all the dry ingredients in a large mixing bowl (flour, salt and sugar).
  3. In a measuring jug pour 400ml warm water with the butter and yeast mixing it with your hands so it dissolves the yeast and butter.
  4. Make a well in the dry ingredients and pour in the water mix, stir with your hand to combine and leave to prove for 2 hours in a warm spot.
  5. Once the dough has doubled in size divide the mix in two and knead into loaves.
  6. Place on a baking tray lined with baking paper, cut a cross on the top of each loaf, spray some water on top and sprinkle with a little bread flour, this will give you the ultimate crust!
  7. Prove for a further 10 minutes and put in the oven for 45 minutes, placing a baking tray of boiling water at the bottom to provide a little steam.
  8. Remove from the oven, leave to rest for a least 15 minutes, enjoy!

Ice Cream
Level: Easy

Ice Cream

8 eggs, 400g sugar, 1 litre whipping cream

The Corner House Restaurant ice cream is always a big hit with our guests and this recipe shows its so easy to make and well worth a bit of extra effort. I suggest making a big batch of it and keeping it in the freezer as I think you will want to go back for more. What makes this recipe special is it allows you to be creative and you don’t need to use an ice cream machine either!

At the Corner House Restaurants we make our own brown bread ice cream, honeycomb, vanilla and Tonka bean. This recipe gives you the base mix and from there you can take it in whichever direction you wish. You can soak raisins in rum, add crunchie chocolate bar pieces, cut up your chocolate bar of choice or simply add a vanilla pod. So without further delay here it is!


  1. Whip the cream to soft peaks and set aside.
  2. Whip the eggs and sugar so it has doubled in volume to the ribbon stage then fold through the cream.
  3. Now you have your base mix.
  4. Be Creative!!!

Tomato Ketchup
Level: Medium

Tomato Ketchup

3 large red onions (roughly chopped), 1.5 bulbs fennel (roughly chopped), 3 sticks of celery (roughly chopped), Ginger (3 fingers worth, peeled and roughly chopped), 6 cloves of garlic, 1.5 red chilli (deseeded and finely chopped), 3 bunches fresh basil (leaves picked, stalks chopped), 3 tbsp coriander seeds, 6 cloves, 3 teaspoons freshly ground black pepper, Sea salt, 1.5 kg cherry or plum tomatoes (halved), 1.5 kg tinned chopped plum tomatoes, 600ml red wine vinegar, 210g soft brown sugar


  1. Place all the vegetables in a large pot with a splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a pinch of salt.
  2. Cook gently over a low heat for 10 – 15 minutes until softened.
  3. Add all the tomatoes and 950 ml of cold water.
  4. Add the basil and whizz in a food processor or hand blender, strain through a sieve twice to make it smooth.
  5. Put the sauce in a clean pan and add the vinegar and sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup.
  6. Correct the seasoning to taste.
  7. Spoon the ketchup into sterilised bottles, seal tightly and place in a cool dark place or fridge until needed. (6 month shelf life).

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