Wylam Restaurant Guide

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.

“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.

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.

“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”.