Blacks Corner Menu & Prices — East Boldon

Sausages sourced locally from di giorgio's in cleadon. On white, multi grain or sourdough. (Add keswick ketchup, cumberland brown sauce +60p, add 2 cacklebean farm eggs. Poached or scrambled +3, add field mushrooms +1.2)

With dorstone goats cheese & chilli flakes, on toasted sourdough. (can be made vegetarian on request, add 2 cacklebean farm poached eggs +3, add welsh pancetta +2.4)

Tomato, porkbelly pancetta, mushrooms & cheddar, served on sourdough toast. (Add 2 cacklebean farm poached eggs +3)

Crusted sourdough, welsh prosciutto, 2 cacklebean farm poached eggs & hollandaise sauce. (Swap welsh prosciutto from field mushrooms (v))

N'duja from kent with montgomery's cheddar, chilli flakes, toasted sourdough, honey drizzle. (Add 2 cacklebean farm poached eggs +3)

Flatbread with smoked chorizo from kent; tomato, sliced avocado, chilli, cheddar & 2 cacklebean farm poached eggs

A stack of 5 pancakes served with fruit & golden syrup (add welsh pancetta with maple syrup +2)

Indulgent ciabatta with brooklyn lager, ogleshield cheese & cacklebean eggs, with our deli's mustard and worcestershire sauce. Grilled until bubbling & topped with a grilled tomato.

2 doorstops of fresh, locally baked farmhouse white or multigrain. (Add 2 cacklebean farm eggs. Poached or scrambled +3)

Tiptree strawberry jam, shredded marmalade, clotted cream, honey

A nettle wrapped, semi-hard cheese with a tangy, slightly crumbly yoghurty texture. Made by catherine mead in cornwall (pasteurised, traditional (animal) rennet)

A smooth, well rounded award-winning cheese with bright, nutty & very rich flavour. Made by catherine mead in cornwall (pasteurised, traditional (animal) rennet)

A smooth, well rounded farmhouse cheddar, selected for its warm & lingering flavours and happy balance of creaminess & acidity. Made by tom calver & rob howard in somerset (traditional (animal) rennet)

A fluffy textured goat's milk cheese. Zesty & bright. Made by charlie westhead in herefordshire (pasteurised, traditional (animal) rennet)

Bright, grassy, smokey flavours from oak, made using still-warm milk for a fresh firm texture. Made by mark robertson in northumberland (pasteurised, vegetarian)

A sweet and often punchy blue cheese, with a pleasingly dense, fudgy texture. Made by ben harris in devon (pasteurised, traditional (animal) rennet, vegetarian)

Gentle, sweet and more balanced than a 'typical' blue cheese, it boasts a creamy, buttery paste pierced with delicate blue veins. Made by billy kevan in nottinghamshire (pasteurised, traditional (animal) rennet)

This suffolk brie-style cheese has a silky breakdown under the rind and balances a clean lactic brightness with mushroomy vegetal notes. Made by dulcie and jonny crickmore in suffolk (pasteurised, traditional (animal) rennet)

A rich yet subtle cheese. The flavours are milky and mild and the texture is bouncy, buttery and semi-firm. Made by david jowett in gloucestershire (pasteurised, traditional (animal) rennet)

Our signature board freshly cut to order for you to personalise with your favourite produce shown opposite, or let our chefs choose a showcase selection for you.

Freshly cut to order for you to personalise with

British pork with fresh fennel & hints of red wine & garlic. Our favourite. Made by matt & team on cobble lane, london

A classic 2-month air dried, cured ham with sea salt & black pepper. A british take on prosciutto. Made by james swift in south wales

An old recipe chorizo made with sherry, paprika & smoked for authenticity. Made by james swift in south wales

A traditionally made black sausage made with pork shoulder, infused with cocoa & red wine. Made by james swift in south wales

A rich salami made from free range sussex pork, wild mushroom and truffle. Made by john doig in kent

Made from british ex-dairy cows as is a soft and creamy texture, complemented with a hint of warm spice. Made by matt & team on cobble lane, london

Subtle gamey flavour with british wild boar & free range pork. Pairs with full bodied red wine. Made by james smith in south wales

Scottish pork and wild scottish venison come together in this take on a chorizo. Made by jan-jacob & anja in fort william, scotland

Corra linn cheese topping suffolk salami's chorizo with our homemade tomato & garlic base

Welsh smoked belly pancetta, kirkham's lancashire cheese on westcome ricotta with honey

A nottinghamshire stilton, cinnamon infused pears, toasted walnuts on a caramalised onion base

Hackney cured lamb, peroche log goats cheese, fresh chilli with mild garlic aioli and tomato base

Worcestershire ham, roasted tomato on the vine, cotherstone cheese and corra linn shavings & balsamic glaze. Choose a tomato or caramalised onion base

Chopped gordal olives & homemade walnut pesto with honeyed peppers & balsamic glaze (v)

Served on our mushroom purée base with caramalised onion, sliced mushrooms, red onion, fresh chillies & toasted walnuts (v, n)

3 of our favourite british cured meats. 3 of our favourite british farm house cheeses. + sheridans handmade crackers & toasted sourdough. + chutneys & pickles from the deli.

Pork pie made by steven de giorgio's butchers in cleadon served with: + worcestershire ham and seaweed & cider salami. + montgomery's cheddar and kirkhams lancashire. + chutneys & pickles from the deli.

4 of our favourite british cured meats. + chutneys & pickles from the deli (gf)

4 of our favourite british farm house cheeses. + chutneys & pickles from the deli (gf, gluten free oatcakes available)

3 british cheeses that use only vegetable rennet. + chutneys & pickles from the deli (v)

Selection of artisan breads & oils paired with chefs choice picks from our deli (v)

Spicy spreadable salami made in england, paired perfectly with fresh westcott farm ricotta, peppers & honey

Light goats cheese on blacks corners walnut pesto with imported gordal olives, tomatoes & balsamic (v, n)

Our favourite salami paired with colston basset stilton, toasted walnuts, honey & apple chutney (n)

Welsh free range cured duck, mango chutney, ricotta & poppy seeds

Montgomery's cheddar grilled with welsh pancetta & a honey mustard dressing

Sweet hampshire camembert with lemon zest, sliced red onions & cranberry mulled spice

Please ask for todays recomendations

The founding dish of blacks corner. Presa iberica is imported fresh from spain every week. Our favorite shoulder cut of free range, acorn fed ibérica pig. Served with spiced potatos, spanish peppers, onion, chillis & soyabean sauce side. (N)