We care about freshly prepared food using local suppliers where we can, and delivering tasty dishes to happy guests. We watch the seasons and love using Game – like Grouse from the Moors, Pheasants from Durhamfield, locally caught Trout and Venison, or even the occasional wood pigeon. Our Head Chef, Andrew Robertson, makes an especially delicious Venison Wellington!
We also work with a local growing collective “Let’s Get Growing” – from Minsteracres – who provide us with fresh herbs, vegetables and other bits & bobs. You’ll find all sorts at our Inn – from our Homemade Pork Scratchings to Soft Boiled Chilli Sizzler Scotch Eggs – Seared Sea Bass from the Coast to Handmade Sausages from the Northumberland Sausage Company – we’re ever changing and love trying new things.