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 (served Mon – Sat 9.00 – 11.30 am Sun 9.30 – 11.30 am) . Late Night Thurs till 7.30pm
Lunch (served Mon – Sat 11.45 – 5.30 pm Sun 11.45 – 3.30 pm)
(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.
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
Whipped squash with goat’s curd and grilled flatbread
This is a great sharing starter to pop down in the middle of the table. It also makes a great snack or a dip and could even be part of your salad and sides selection while enjoying a barbecue with friends.
For the full ingredient list and method
For the whipped squash
- 1 medium sized butternut squash, peeled, deseeded and roughly chopped
- 150mls extra virgin rapeseed oil
- 250mls vegetable stock
For the flatbread
- 350g Self raising flour, plus extra for dusting
- 5g baking powder
- 350g natural yoghurt
For the dressing and to finish
- 150ml cold pressed rape seed oil
- 30mls good quality white wine vinegar
- Squeeze of lemon juice
- 1 jalapeño chilli, deseeded and finely chopped
- 100g pumpkin seeds
- A handful of coriander leaves, chopped
- 150g goat’s curd or a soft creamy goats cheese
- Salt and freshly ground black pepper
To make the squash
Pre-heat the oven to 180°c
Place the squash, stock and oil in a roasting tray, season and cover with foil.
Cook in the oven for about 30-40 minutes.
Check the squash is cooked, it should mush with the back of a fork, if not, cook for a little longer. Drain the squash and place it into a food processor, blend until smooth, adding a little of the cooking stock to achieve the right consistency. We want it to be similar thickness to mayonnaise.
To make the flatbread
Mix all the ingredients together in a large bowl to form a dough.
Turn out onto a floured surface and knead for a couple of minutes. Cut the dough into golf ball size balls, and then on a floured surface roll to about ½ a cm thick.
Heat a griddle or heavy-bottomed pan on high heat and cook the breads for about a minute or 2 on both sides.
To make the dressing and to finish
Whisk the oil, vinegar and lemon juice together and season to taste. In the oven or in a frying pan, gently toast the pumpkin seeds and add these to the dressing along with the chopped coriander and chopped chilli. Season to taste.
Take a large plate or platter and spoon the squash and spread out using the back of a spoon.
Place dollops of the goat’s curd over the squash, and then finish with the pumpkin seed dressing.
Serve with a pile of warm flatbreads and dive in.