THE LEAPING HARE RESTAURANT & PIZZA CAFE
‘it doesn’t put a foot wrong’ Jay Rayner – The Observer. Click HERE to read the full review.
Housed in a converted 400 year old barn, the Leaping Hare restaurant has been in the Good Food Guide for 25 consecutive years, as well as being a Bib Gourmand in the Michelin Guide for 22 years. We serve a blend of modern and traditional European dishes, made with thoughtfully sourced ingredients.
You can read our Covid-19 Safety Policy here.
Food and Restaurant photos by Chris Ridley.Restaurant Menu
The Moonshine Cafe
What started as a project for lock down is now permanent. We have installed a wood fired pizza oven and renovated an old farm workshop to create the Moonshine Cafe; an al fresco area with fire chimneys and heaters to keep you warm.
Our organic sourdough bases are topped with ingredients sourced from the Wyken kitchen garden, the Wyken estate and the close local area. We serve a combination of comforting classics alongside more innovative recipes.
Our Moonshine Cafe will only be serving take away pizzas on Saturday lunch to coincide with the Farmer’s Market for the foreseeable future. Our sourdough takes 24 hours to prove, so sadly we have to operate on a pre-order basis only at present. Please order by noon on the Friday before to ensure we have enough dough for your pizzas.
Pizzas are new to Wyken, and we’ve got lots of questions about allergies, gluten and even how hot our oven gets. You can see our Wyken Pizza FAQs here.Pizza Menu
Make a booking for our Restaurant
Use our online tool to easily reserve a table at the Leaping Hare Restaurant.Book a Table
When making a booking online, if you cannot see your desired time, please call us and we’ll do everything we can to accommodate you as close as possible to your preferred time.
The restaurant is closed until further notice, in compliance with restrictions to prevent the spread of Covid 19.
The outdoor Moonshine Cafe is open on Saturdays 9am-2pm.
Planted in 1988 on a south facing slope that was the site of a Roman vineyard, our vines thrive in a terroir of sandy loam over chalk. Past awards include ‘East Anglian Wine Of The Year’ and ‘English Wine Of The Year’ for our Wyken Bacchus.See Our Wines
We try to source all of our ingredients locally. As much as possible comes from within a five mile radius: lamb and beef from neighbouring farms; venison, pheasant and partridge from the Wyken estate. We grow many of our vegtables and herbs in our kitchen garden. We also source from Phillip of Moyns Park Organics, and from our Farmer’s Market held here at Wyken each Saturday from 9am to 1pm.