Restaurant, Coffee Shop & Bar

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. You can still enjoy coffee, teas and a selection of 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.

WE ARE NOW HOSTING SPECIAL EVENING DINNER EVENTS

Details of our next social dining experience with a delicious difference…coming soon!

If you want to be one of the first to know about our events please email us on hello@mossandmoor.co.uk or sign up to our newsletter now!

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Breakfast, Brunch & Lunch Menu Children’s

Breakfast & Brunch (served Mon – Sat 9.00 – 11.30 am Sun 9.30 – 11.30 am)

Lunch (served Mon – Sat 12:00pm – 4.30 pm Sun 12:00pm – 3.30 pm)

Afternoon Tea (available daily 2.00pm – 4.30 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.

19.00 each or with a glass of Rosato frizzante 23.00 each.

Book Now for Afternoon Tea

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

Fillet of Chalk Stream Trout with crushed Jersey Royals and Watercress sauce

(Serves 4)

There’s a lovely natural connection with spring ingredients in this recipe, where we take the fish itself from the river, and pick the watercress from the banks that grow alongside it.

Jersey Royals work so well, but any new potato would do really.

Ideally you will need a large fillet of trout, alternatively you can use salmon.

For the full ingredients and method click below to…

For the sauce

1 shallot roughly chopped

50g butter

200mls white wine

200mls fish stock

200 mls double cream

300g watercress

Gently cook the shallot in the butter until soft and with no colour, add the wine, and reduce until almost evaporated, add the stock, and repeat the process. Then add the double cream, bring to the simmer and cook for 5 minutes or so.

Add the water cress and then blend in a liquidiser until silky smooth.

Adjust the seasoning and then chill until required.

For the trout

4 170g portions of trout

100 mls white wine vinegar

½ lemon sliced

A few peppercorns

Salt to taste

In a shallow saucepan, large enough to fit all the fish in, add all the ingredients plus a 1 ltr of water and bring to a gentle simmer. Give it a taste, as this is what will season the fish as it is poached, does it need more salt or vinegar?

For the potatoes

700g Jersey Royals, scrubbed

150g unsalted butter

100g extra virgin rapeseed oil

Sea salt

Cook the potatoes in salted water until cooked, drain and leave to steam off any excess moisture for a minute or so.

Return to the pan and add the butter and oil.

Using a large fork, crush the potatoes, but do not mash. We want a bit of texture in there.

Season with sea salt and keep warm.

To serve

Season the fish with salt and pepper and place into the simmering pan of poaching liquor.

They will take about 4-5 minutes to cook, depending on how pink you like your fish.

Heat the watercress sauce gently.

Divide a spoon of crushed potatoes between 4 warm large dinner bowls. Remove the fish from the pan, and rest on a piece of kitchen paper, then place in the bowls, and finish with generous helping of the watercress sauce.

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