We are currently open for takeaways
every Friday and Saturday from 5pm until 9pm,
Sundays from 12pm until 3pm.

We also will be delivering food packs to reheat at home and afternoon tea,
Wednesday to Friday 10.00 – 3.00pm, and available for pick-up Wednesday to Friday,
12pm – 3.00pm & Sunday 12pm-4pm.

Ring 01904 653074 to place your order.

Our online shop will be ready soon.

Friday & Saturday Evening Takeaway

PLEASE NOTE, THIS IS FOR PICK-UP ONLY. NO DELIVERIES

SNACKS 4.00

served with mixed home-cooked bread 

Smoked hummus with rose harrissa
Chicken liver pate
Hot-smoked salmon pate
Mixed olives, artichokes and slow roast tomatoes 

HOT SANDWICHES 

Yorkshire hot-dog with slow cooked beef chilli, vintage cheddar & sour cream in a ciabatta bun 10.50 

MAINS SERVED WITH SEASONAL SALAD OR ROAST SUMMER VEGETABLES 

Grilled Lamb rump with salsa verde 11.00 

Pave Steak / Sirloin, roast tomato and garlic butter 11.00 

Roast sea bass with lemon caper butter 11.00 

Tomato and mozzarella Gnocchi bake with bechamel and crispy cheese topping 9.00 

SIDES 3.00 

Goose-fat fries
Jersey Royal potato salad with mint and chives
Mixed leaf & summer vegetable salad with honey, mustard dressing 

SWEETS 4.00 

Rhubarb and custard Pavlova with candied almonds 

No.8 Banoffee pie with candied pecans 

Lemon Posset trifle with raspberries, mascarpone and toasted almonds
 

Sunday Lunch 

PLEASE NOTE, THIS IS FOR PICK-UP ONLY. NO DELIVERIES

SNACKS 4.00

served with mixed home-cooked bread 

Smoked hummus with rose harrissa
Chicken liver pate
Hot-smoked salmon pate
Mixed olives, artichokes and slow roast tomatoes 

MAINS

LOCALLY REARED LAMB AND BEEF FROM WOLDS SELECT BUTCHERS COOKED PINK 

Roast Beef & Yorkshire pudding, goose-fat roast potatoes,
seasonal vegetables, gravy
 14.50 

Roast Lamb & Yorkshire pudding, goose-fat roast potatoes,
seasonal vegetables, gravy
 14.50 

Roast beef salad with Jersey Royals, asparagus,
radish and horseradish mayo
 12.50 

SWEETS 4.50 

Rhubarb and custard Pavlova with candied almonds 

No.8 Banoffee pie with candied pecans 

Lemon Possett trifle with raspberries, mascarpone and toasted almonds

Afternoon Tea 

Available to pick up or delivered to your door Monday-Sunday 9.00 am – 2.00 pm 
please give 24 hours notice

17.00 for 1 30.00 for 2 

SANDWICHES

hot-smoked salmon, cucumber & lemon mayonnaise 
Smoked ham, vintage cheddar, honey & mustard dressing
Roast beef, cream cheese & horseradish 

Home-made Cheese scone  

HAND-MADE CAKES

Sweet scone with homemade compote and vanilla Mascarpone 

Orange polenta cake
Rhubarb and custard “Yorkshire Mess” or Lemon posset with rhubarb
Chocolate brownie 

English Tea 

 

Café No.8 – simple, modern, quality.


Customer review:

” It was the wife’s birthday and I was a bit short of ideas. Not least because I currently have no kitchen as such but a brand spanking new Aga that I’ve never used before where a kitchen will one day be. Getting a takeaway seemed a bit cheap but trying to prepare any proper meals at the moment is nigh-on impossible. So I had a word with Chris who had mentioned plans to trial a cook-at-home scheme and he gave me an option. I collected the food from the restaurant and was handed a series of vacuum-packed bags with labels on telling me a) what they were and b) what to do with them. Chris gave me a few pointers and that was that.

The meal that was created was:

Rump pave steak with a brandy and white truffle sauce
Potato gratins
Maple-glazed carrots, parsnips and yellow carrots
Purple-sprouting broccoli
Sun-dried tomato and cress granish

Sounds a bit impressive and complicated, doesn’t it? Well…

Ease of preparation
Bear in mind I was making this on a brand new Aga which I haven’t used before (it only went on this week) and isn’t as easy to control the temperature on i.e. couldn’t get it to the recommended temperatures on the labels. It was a doddle. The hardest thing was getting the gratin out of the packet! All I did was shove the veg in one roasting tray, the gratins in another and stick them in the oven (which idles at 240). I gave them about 15m and they were fine (I could have given them a little longer in fairness). Once they went in, I heated the pan, completely forgot to dry the steaks first and shoved them in, blood and all, and gave them about 90s each side. Took the pan off the heat and left it with a lid on. Boiled salted water in another pan, stuck the broccoli in for 30s, drained and left in the pan off the heat with a lid on. Gently warmed the sauce and served.

Portion size
Plenty for two. With a little additional meat, it could easily stretch it to 4 and give a fancy restaurant-look presentation.

Cost
I believe the idea is to charge about £15 for a two-person main course (£20 for 2 courses), which is I suppose about the price of a main for one in a restaurant. Bear in mind what you get for similar dine for £10 offers from well-known supermarkets and the quality. This is restaurant-quality fresh food at not much more than fairly ropey processed food. No contest.

Results
Awesome. Even with my throw-it-on presentation, it went down a storm. I didn’t use too much of the sauce, so I put the rest in a tub and stuck it in the fridge and will use at a later date. It truly was a restaurant meal in our own home with the added bonus of not having to arrange baby-sitters, taxis and all the other grief that being a parent entails when you want something fancy to eat. Two days later and we were both still savouring the experience. Suffice it to say, brownie points were well and truly won.

Conclusion
I understand they plan to include presentation boxes with a guide on how to get that restaurant-look on your plate, offer various menu options and possibly even some sort of loyalty scheme. All in all, this idea is gold-dust and, if there is any justice in the world, cannot possibly fail. Collection only at the moment, but I quite liked the idea of popping in to the restaurant to pick up the supplies. It reminded me of the episode of Fawlty Towers when he has to go and get the duck a l’orange and ends up giving the car one hell of a thrashing…

Keep your eyes peeled for the launch of this service and try it for yourself. Because believe me, like me, you’ll be trying it more than once…”

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