The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
Welcome to The Bay Horse, Hurworth

The Bay Horse is a dining pub & restaurant from Marcus Bennett & Jonathan Hall

Although The Bay Horse building dates back to the 1400's, an extensive refurbishment was completed in October 2008, with emphasis on the finer details of a real old English pub - dimpled pint glasses, side dishes served in copper pans, the open fire in the main bar and hand pulled local ales. All furnishings were carefully sourced from antique fayres around the country, including a late Victorian dining table which measures over 20ft in the private dining room.

As you would expect with the previous experience of its owners, the food served in The Bay Horse’s restaurant is exceptional. The restaurant menu is made up of classic English dishes with quality as its focus, with a variety of daily specials also available. Locally sourced produce is used wherever possible by the chefs to make the most of seasonal produce, and all bread is baked on site with a different selection every day.

Wanted... new restaurant staff! Experienced chefs of all levels and waiting staff are require for a brand new exciting restaurant opening in Yarm, in March. To apply send your cv to adrian@museyarm.com

Relish Restaurant Guide - available soon to purchase at The Bay Horse & Muse Yarm

Mid-Week Market Menu

Gift Vouchers available for The Bay Horse & Muse Yarm Available in denominations of  £25, £50 & £100

Marcus Bennett - Winner of the prestigious Gastropub Chef of the Year Award

BBC Radio Tees

We are pleased to announce that the head chef and co-owner of The Bay Horse now has a spot on the BBC Tees show with John Foster in the afternoons every two weeks at 3pm. Marcus discusses some of his dishes, the restaurant and is hoping to do a wine tasting session soon as well.

Gazette

Marcus also has his food related column in the Gazette Monthly, 'Taste' in the What's On section. Marcus is the current holder of the prestigious Gastropub Chef of the Year Award and has a wealth of experience to help you create some of your own culinary delights at home.

The Bay Horse at Hurworth has been awarded Harden's Restaurant Guide 2014, Michelin Bib Gourmand Award 2011, 2012, 2013 and Morning Advertiser Chef or the Year & Top 10 Pubs award
Recipe of the Month

Beef Wellington

Cooking and Assembling the Beef Wellington

4 100g beef fillet tails
100g of spinach
40g duxelle
100g puff pastry

  • Placed the beef on a chopping board and season with salt and pepper place a pan on the stove
  • Add some oil and heat until the pan smokes
  • Add the beef and seal on all sides, remove from the heat and leave to cool
  • Place the spinach in a pan with a little butter and cook for 5 minutes until wilted
  • Remove from the heat and squeeze out any excess water
  • Divide into 4 and place on the top of the beef
  • Divide the duxelle into 4 and place on top of the spinach
  • Roll out the pastry and cut into 4 squares cut each square into a cross shape and wrap the beef pulling each pastry piece to the bottom
  • Glaze the top of the wellington with egg yolk and place into a 200c oven for 10 minutes
  • Remove from the oven and leave to rest for 5 minutes
  • Carve in half and serve with madeira jus ,mushroom duxelle, sautéed wild mushrooms and carrot purre.

Duxelle

500g of field Mushrooms
1 cloves of garlic chopped
1 tsp of salt
1 tsp of tarragon
1/2 onion finely diced

  • Sauté the onion in 1 tbsp of butter until soft and add the garlic and mushrooms and cover
  • Cook for a further 10 minutes then add the tarragon
  • Remove the lid and cook uncovered until all of the liquid has evaporated
  • Remove from the heat and blend in a blender.
  • Finally add the salt

Carrot Puree

300g carrots peeled and chopped
50g unsalted butter
200ml white chicken stock
4g caster sugar

  • Place the carrots in a pan with the half of the butter and cover with a lid, cooking for 10 minutes
  • Add the chicken stock, caster sugar and and cook until the carrots are very soft approx. 1 hour
  • Add the rest of the butter and blend to a fine puree
  • Pass through a fine sieve

Fricassee of Wild Mushrooms

600 g Mixed Wild Mushrooms
30 g Butter
2 Shallots
1 Dash Lemon
Salt & Pepper

  • Sweat shallots in butter, add mushrooms, season, add lemon and cook for i minute

Madeira Jus

12 litres reduced dark chicken stock
1 litre Madeira
3 carrots peeled and chopped
2 onions peeled and sliced
½ head garlic
2 sprig thyme
3 sticks of celery chopped
50g sugar
50g mushrooms
150ml red wine vinegar

  • Place all the vegetables in the pan and cook browning slightly in a little butter until soft add the red wine vinegar and bring to the boil cook until most of the liquid has evaporated add the madeira and bring back to the boil and reduce by half add the dark chicken stock
  • Reduce to a simmer and simmer until reduced by 2/3
  • Strain through a fine sieve and add a further 50ml madeira
  • Chill