Cafe. Bistro. Bakery. Deli.

Nina and James have a simple food ethos and that is to use only the best seasonal ingredients available from what they refer to as the neck of Britain… 

The surrounding counties of Yorkshire, Cumbria, Lancashire, Northumberland, Durham, Derbyshire, and Cheshire.

These rich landscapes offer dappled woodland, upland fell, rich pasture, meandering rivers, ice cold lakes, deep seas, and an abundant and ever-changing larder…

James and Nina’s seasonal approach to food revolves around the best ingredients available with a particular focus on supporting artisan producers and farmers from across the north of England.

Their menus in the sister establishment The Black Bull feature locally reared rare breed cattle, such as Herefords and English Whites, local sheep breeds like Rough Fells and Herdwicks, pigs like Yorkshire Whites, game in the form of wild venison, rabbit and grouse, as well as sustainably sourced fish from the North Sea and local freshwater fish from the surrounding rivers and streams; including trout, salmon and even eel.

Seasonal vegetables and fruit are sourced from across the neck of Britain, including Yorkshire rhubarb and asparagus, beetroot and potatoes from Lancashire, turnip and kale from Durham, damsons and apples from Cumbria, swede and Jerusalem artichoke from Northumberland, and fresh strawberries from Cheshire to name a few.

And not forgetting the abundant seasonal woodland and hedgerow larder, brim full of wild ingredients including wild berries, hedgerow greens, ramsons, and wild mushrooms in all shapes and sizes, that James is more than content to harvest for Nina to use in her inspired seasonal cookery.

As a result the produce on sale in the Three Hares Deli firmly reflects this ethos and includes freshly baked sourdough breads crafted by Nina, an extensive range of craft beers; including offerings from Fell and Hesket Newmarket Brewery, as well as locally produced spirits and soft drinks alongside organic, bio-dynamic, and natural wines from across the globe; including tipples from closer to home such as sparkling mead from the Northumberland Honey Co. 

Quality locally reared farm bred meat, including Mansergh Hall pork and Howgill Herdwick and British cross shorthorn beef and home-made sausages created by Nina.

A selection of foraged ingredients, including herbs, berries, and edible flowers. Award winning British charcuterie from Trealy Farm, sustainably sourced fish from Hodgson’s Fish and the ultimate in smoked wild fish from Woodcock Smokery.

British artisan made cheeses such as Hebden Goat, Leeds Blue, Mrs Kirkham’s Lancashire, St James, and Thornby Moor Dairy.