Great Whittington Restaurant Guide

This “lovely local Indian” is “a proper restaurant in a converted old railway station” (and also has spin-offs in Newcastle and Hexham). “It’s a favourite to combine with a day in the Tyne valley, followed by a couple of beers, then an excellent curry here”. Book their well-known ‘Passage to India’ for £56.50 per person, including travel from Newcastle, orders taken on the train, meet-and-greet at the station, and your meal (not including drinks).

Set on the village green in a charming hamlet a few miles from Hexham, a “lovely old inn” with a “warm fire in winter” and a conservatory offering sweeping views over the Tyne Valley. The blackboard-listed cuisine features some “very good local produce, e.g., game and fish” (plus “fantastic steaks”) making it “a favourite” in these parts; it’s been ably steered by chef Phil Mason and FOH wife Karen since 2007, and is the follow-up to their acclaimed former venture the Green Room, which occupied the old luggage office at Hexham railway station.

“This is the future of cooking!” – Cal & Sian Byerley’s “exceptional” converted cow barn near Hadrian’s Wall is one of the most enthusiastically rated in our survey and inspires a good amount of feedback. “It‘s quite small which adds to the occasion”. “While others talk about flying amazing produce from around the world, here we have magic being made from local and humble ingredients” by Cal, with the aid of Ian Waller. “The team really knows how to look after their guests, providing excellent information” and “interacting with the diners to give an immersive experience”. “The unique tasting menu” – £165 per person (£195 per person if you go for the chef’s table) – “is more than likely to stun you with a vegetarian dish (meat, fish and seafood courses are just as delicious, but are used to punctuate a journey as opposed to being relied on). Vegetables and herbs may not sound that glamorous but it is simply the most mind-blowing taste experience!”. Finally, there’s the “incredible wine list” presided over by Vanessa the sommelier, “who offers really well-thought-out pairings and unusual choices (that always come up trumps)”.