Restaurant, Coffee Shop & Bar

Delicious Dining Indoor and Alfresco

Our main restaurant is now open! Enjoy relaxed dining in our main restaurant, offering healthy, hearty and nourishing dishes served over breakfast, brunch and lunch in the natural surrounds of Ilkley Moor, Yorkshire.  If you prefer alfresco dining, our terrace is also open, serving our delicious menu that includes coffees, teas and wonderful, locally-baked goods – all against the stunning backdrop of the iconic Cow & Calf Rocks .

We want everyone to enjoy the Moss & Moor experience. As such, we don’t take table reservations, there’s no need to make a booking and will do our very best to accommodate everyone as safely and quickly as possible.

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Breakfast & Brunch Lunch Children’s Sunday Lunch

Breakfast & Brunch (served Mon – Sat 9.00 – 11.30 am Sun 10.00 – 11.30 am)

Lunch (served Mon – Sat 12.00 – 4.30 pm Sun 12.00 – 3.30 pm)

Afternoon Tea

(available daily 2.00pm – 5.00 pm)

A selection of finger sandwiches with classic fillings of cucumber and chive, Staal smoked salmon and land cress, Arlington white egg mayonnaise and coronation chicken plus sweet treats of fruit scone with strawberry jam and clotted cream, carrot cake, St.Clements posset, Eton mess and a raspberry and almond tart.

18.00 each or with a glass of Rosato frizzante 22.00 each.

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Mouth Watering Dishes and a Fantastic View

Our Menu is Ingredient-driven

We work closely with local producers, farmers and suppliers, as we believe these are the real food heroes, although produce from further afield will also appear in dishes from time to time, should the quality be exceptional.

The dishes we hope you enjoy with us will be fuss-free, with as little done to them as possible, taking care to showcase the quality of the ingredients.

Re-create your experience at home

Broad bean falafel salad with hummus, mint and parsley

These are a delicious, lighter alternative to the traditional chickpea version. Best served as a light main course in a salad, but they also work just as well as a standalone snack, or even a canape if rolled a little smaller. If you wanted to make it in larger batches, they freeze pretty well too.

For the full ingredient list and method

Serves 4


For the pickled onion

  • 200g finely sliced red onion
  • 100mls red wine vinegar
  • 100mls water
  • 100g castor sugar

For the falafels

  • 400g frozen broad beans
  • 1 large clove of garlic
  • 5g ground coriander
  • 5g ground cumin
  • 5g cayenne pepper
  • 20g parsley roughly chopped
  • 20g dill roughly chopped
  • 20g coriander roughly chopped
  • 1/2 bunch of spring onions, finely chopped
  • 120g breadcrumbs
  • vegetable oil for deep frying or fat fryer at 180 degrees
  • Salt to taste

For the dressing

  • 150mls cold pressed rape seed oil
  • 30mls good quality white wine vinegar
  • Squeeze of lemon juice
  • Salt and freshly ground black pepper

For the salad

  • 400g hummus
  • 2 handfulls of picked flat leaf parsley, dill and mint
  • 100g of cooked and popped broad beans


For the pickled onion

In a small saucepan, bring the vinegar, water, and sugar to a gentle boil and stir until the sugar has dissolved. Leave to cool for 20 minutes, it should still be warm, and add the onion. Drain off the liquid as and when needed.

For the falafels

In a pan of boiling water, cook the broad beans for 2 minutes, refresh and drain well. Add all the ingredients to a food processor and blitz, occasionally scraping the sides of the bowl. Do not blitz too smooth, just until it comes together. You need a bit of texture to the final mix. Check the seasoning. Roll into 30g balls and deep fry for 3 minutes or so, until golden brown

For the dressing

Whisk all the ingredients together.

To serve

Spoon the hummus between 4 plates and arrange a few falafels. In a large bowl, toss the herbs, broad beans, pickled onion together, season well, and dress this with the dressing. Build some of this on top of the falafels, slipping in another falafel or two as you go. Finish with a little more dressing and enjoy on a warm summer’s day with a cold, crisp glass of rose.

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