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.
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Breakfast & Brunch (served Mon – Sat 9.00 – 11.30 am Sun 9.30 – 11.30 am)
Lunch (served Mon – Sat 11.45 – 4.30 pm Sun 11.45 – 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.
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
Cauliflower cheese soup with blue cheese crumb
A great winter warmer. For the full ingredients and method click below to…
1 large cauliflower roughly chopped
1 medium onion, peeled and finely sliced
1 ltr vegetable stock (a stock cube is fine)
150g grated cheddar cheese
250mls double cream
Salt and pepper to taste
100g panko breadcrumbs
100g blue cheese
In a large heavy bottomed pan sweat the onions in the butter without any colour until soft, add the cauliflower and continue to cook for a further 5 to 10 minutes or so, stirring regularly.
Meanwhile, in another saucepan, bring the vegetable stock to a simmer.
Add the hot stock over the cauliflower and bring to a simmer.
Season with salt and pepper.
Continue to cook until the cauliflower is cooked through. Add the cream and cheese and stir well.
In a jug blender, blend the soup until very smooth.
Put the blue cheese in the freezer.
In a small frying pan melt the butter and add the breadcrumbs, stir over a low heat until golden brown, add the chopped parsley.
Pour the soup evenly between 4 prewarmed soup bowls, spoon the panko crumbs over the top and finely grate the frozen blue cheese over the soup.