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 the local Durhamfield Shoot, locally caught Trout and Venison, or even the occasional wood pigeon. Our Head Chef, Jamie Nichol, fishes locally and loves cooking with all the wild game we receive. His signature “Guinness Meringue Pie” never hangs around for long either.
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 Spicy Chorizo & Black Pudding Scotch Eggs – Fresh Fish from Hodgsons Fish (Fish Quay – Hartlepool) to our Handmade Ground Venison Mince Burgers from the local fields – we’re ever changing and love trying new things.