Breakfast at the Market Cross Guest House


Here at Market Cross we pride ourselves on the quality of our food. Sourced from the finest local ingredients, our breakfast has gained us an AA award for quality. You can look at our local suppliers and producers below, then you can judge the quality during your stay.

We have an extensive breakfast menu which is made up of the dishes you would expect to see and a few you may not. Our menu also changes seasonally to reflect available fruit and other produce. All of them are beautifully cooked to your specifications to ensure a great dining experience.

Vegetarian options are always available and we can cater for other requirements such as gluten free, celiac, vegetarian and vegan. Just let us know your what you need and we will always do everything we can to help.

At Market Cross we do ask our guests to order their breakfast the night before. This is to ensure your breakfast is perfectly cooked for your arrival in our dining room. This a practice followed by most Bed and Breakfasts in this area.

Click here for our breakfast menu

Please help yourself to our range of fruit juices, cereals, homemade granola and seasonal fresh fruits and yoghurt.
Fresh tea and coffee will be served at your table with a choice of white or brown toast.
All of our bread, jams and marmalades are homemade.

Porridge can also be ordered the night before.

Freshly cooked

Northumbrian Breakfast

Sausage, Bacon, Black pudding, Grilled tomatoes, Mushrooms and a choice of Eggs. (poached, fried or scrambled) 

Local Smoked Salmon and Scrambled Eggs

Served with multigrain toast

Homemade Baked Beans

Made with pancetta lardons served on a slice of toast with black pudding and a poached egg

(vegetarian option available)

Local Kippers

Lightly steamed with grilled tomatoes

Fruit Smoothy with Fruit Toast

A lighter, healthy option for those not wanting a full breakfast

Blueberry Pancakes

American style puffed pancakes


Alot of our guests ask us for the various recipes Amanda uses to produce the amazing homemade produce we are now known for. So we thought we would start putting them on our website. Not all at once, but one every few months so that Amanda is not giving away all her secrets too quickly.

After your visit you might want to try them for yourselves. Or, if you are looking to come and stay with us you will have an idea of what we offer. That way you can get an idea of the quality of the food we provide at Market Cross Guest House.

These recipes are all used her at Market Cross. They are what make our breakfasts different than many other bed and breakfasts. We make as much as we can rather than just buy it in a supermarket.

Remember, homemade is always best.

Cherry Flapjacks

Cherry Flapjacks

You will need:

  • Tray bake tin (approx 23cm x 33cm)
  • 200g Butter
  • 200g Castor Sugar
  • 175g Golden Syrup
  • 500g Oats
  • 100g Glace Cherries (halved)

Pre heat the oven to 170 and line the tin with baking parchment.
Melt the sugar, butter and syrup until very gently bubbling.
Then remove from the heat and add the oats and cherries.
Mix well and add to the tin and press in.
Bake for 15 minutes and the flapjack should have a little bit of wobble when you remove from the oven.
Allow to cool fully before removing from the tin and then cut to required size.

Then put the kettle on and enjoy a piece. For quality control purposes obviously.




You will need:

200g Rolled Oats

200g Honey

100g Pumpkin Seeds

100g Sunflower Seeds

100g Dried Cranberries

100g Flaked Almonds

100g Pecan Nuts

Melt the honey in a microwave for 2 minutes

Add the oats, nuts and seeds and mix well

Place on a baking tray with either parchment or a silicone mat

Bake for 15 minutes at 180C

After 15 minutes agitate the mixture and rebake for 10 to 15 minutes according to your colour preference of your granola

Remove from oven and agitate again

Leave to cool and then add the cranberries

Break up and put in an airtight tin or Kilner jar

Remember that the ingredients can be changed to suit your own needs or tastes.

As always, Enjoy!

Homemade Baked Beans


1 packet of diced pancetta

1 tin of chopped tomatoes

1 tin of Harico Beans

1 Tablespoon of Black Treacle



Fry the pancetta in the oil of your choice until just crispy, then add the tinned tomatoes and season.

Simmer for ten minutes and add the drained Harico Beans.

Simmer for a further 10 minutes then stir in the Black Treacle.

Simmer for further ten minutes then taste to check seasoning and adjust if required.

And that’s it. So simple but so very tasty. Give it a try and we can almost guarantee you will not want to buy a tin of Heinz again. We like to serve ours on toast, topped with a slice of black pudding with a soft poached egg (done the proper way in a pan of water) on top.