Hexham Restaurant Guide

It “still feels like strolling into France” at Greg Bureau’s “excellent, authentic local bistro”, replete with exposed beams, cosy fireplace and Art Nouveau posters; and where the “reliable and good value” food (“especially the set lunch menu”) is abetted by “great staff”. Bravo!

“Delightful old inn” with a “blackboard menu of uncomplicated, unchallenging, proper food done well” (“good local produce; noted for steak”) and “a lovely garden with views over the Tyne Valley”. Chef Phil Mason and his wife Karen have been at the helm for almost two decades, impressing both Hexham locals and visitors including the likes of Michael Palin and Brenda Blethyn. Top Tip – “the bar area with open fire is lovely and cosy; the second dining room down a couple of steps perhaps less so, although it’s much brighter if you’re the sort of person who likes to photograph their lunch”.

Hurry while it lasts – “a perfect balance of theatre and supremely creative cooking with friendly (but still polished) and fun service creates an outstanding meal” at this “delightful find in a quiet village just outside Hexham” and “beautiful Northumberland scenery just adds to the experience”. BUT, it will close as has been long-announced in December 2025, making way for nearby Frejya, see also.

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).

“The warmest of Northern hospitality” from chef-owner Rhian Craddock and his team has “for the last 18 years guaranteed food that is fresh, home-cooked and tasty”’ – “the charcuterie is made in the kitchen from local ingredients”, there’s “game in season” and “the Saturday morning bakery is a welcome addition”. The “cute” pub also hosts the unique Hedley Barrel Race every Easter Monday: teams of three carry an empty 9-gallon beer barrel over a 1.5-mile course which includes a steep hill, for the prize of a full barrel.

2022 Review: A “super-friendly and efficient” stone-fronted country boozer, where chef Paul Johnson (a Nathan Outlaw alum) delivers a “great menu selection” that saw it walk off with a CAMRA Pub of the Year accolade not too long ago.

2024 Review: “Fun restaurant serving excellent food” from an open kitchen in a classic Victorian hotel in the town centre that has been cleverly modernised in recent years. “It’s a super place to stay, too (and the breakfast is good)”.

2023 Review: “Suits of armour, spiral staircases, gigantic fireplaces” – this “stunning, preserved medieval castle turned into a country-house hotel” makes a “wonderfully romantic destination”, just “two minutes off the A69 between Carlisle & Newcastle” – “you’d rave about it if you found its like abroad, yet here it is”. “Service is attentive, friendly and professional”, while “the food is extremely good, if not top fine dining”.

“Hitting all the notes of the modern Nordic-originated food movement” – Cal & Sian Byerley’s “Scandi-style, airy dining room in a small rural industrial unit a stone’s throw from Hadrian’s Wall” delivers an “exceptional” experience – fans say it’s “the most inventive and special meal we’ve had in a very long time, possibly ever!”. “What Pine is doing and how they are doing is vitally important” to guests: “not for them importing food from 1000s of miles away, but looking at sustainable and nonetheless delicious high-end food” via “ethical, local sourcing, seasonal produce, clean flavours, ferments and vinegars”. Part-and-parcel of the experience is the “very casual ambience and interest of watching the chefs at work” – “the extra positive is created by the great staff, and the playlist all of which really enhances the whole experience”. Good wine pairings, with particular note taken of the “very excellent British wines”. Top Menu Tip – “the carefully slow-cooked, and multiple-smoked piece of pork loin is easily one of the best pieces of pig ever eaten”.

Scheduled for a late 2025 opening, a modern Scandi-style restaurant to be built in the walled garden of Close House in the Tyne Valley, now part of a golf course. It’s from the high-achieving owners of Hjem in Wall – Swedish chef Alex Nietosvuori and his Northumberland-born partner Ally Thompson – who will work their magic on produce from the garden and meat, game and fish from within a 30-mile radius.