Eating out in Northumberland
With the great salmon rivers of the Tweed in the north and Tyne in the south, the North Sea to the east, Northumberland produces one of Britain’s finest range of quality fish. Flat fish, white fish, wild salmon, sea trout, crabs, lobsters, the only harvested mussels between The Wash and Aberdeen and oysters grown within the nature reserve of the Holy Island of Lindisfarne . . . Northumberland's sea food is a genuine treasure and an important resource for the people of the county.
Our famous Craster kippers are served to the Queen, Heatherslaw Bakery biscuits are sold by Fortnum & Mason, Chain Bridge Honey Farm supplies Britain's best delis - but only locally will you find Border Tarts!The unique blended flavour of Northumberland's Black Rory Whiskey recaptures the authentic taste of Northumberland's Border Reiver history. Black Rory was one of the most notorious smuggler of illicit alcohol.Northumberland is home to the legendary Craster Kippers. L. Robson & Sons use generations of experience and traditiional methods to oak smoke the kippers, giving them a unique sweet flavour, which are best served with a thick slice of fresh brown bread.
Northumberland though has an important and valuable crop, grown in great quantities and always of exceptional quality - grass! Not just common or garden grass - the grass that feeds the fine quality beef and lamb, both organic and traditional from one of the greatest meat and game producing counties in the United Kingdom.
The uplands of Northumberland are world famous for the production of lamb. These small, heather-fed lambs roam the Cheviots which produces a distinct and sweet flavour and their low-fat meat content makes them a great find on any menu or at any local butcher.
The lowlands of Northumberland provide rich arable land that grows great seasonal vegetables such as the famous Carrolls Heritage potatoes, wheat for milling and barley for brewing. We have no shortage of excellent brewers and bakers in the county and a rich heritage of distilling which is still being re-discovered today. From the caves at Howick to the legends of Black Rory and the Simonside Dwarfs in Coquetdale, many of our producers have extravagant and entertaining tales to tell.
Northumberland has a great range of places to eat, relax and enjoy. There are impressive restaurants in country house hotels, cosy country pubs and even winkles on Seahouses harbour-side!
Remember, if the menu doesn't say where the food was sourced - Just Ask! You want to know where the food came from, who produced it - and local food always comes with a great story.
The right food in the right location is the recipe for a true Northumberland experience, and a lasting memory. Be it Craster, Boulmer or Newton by the Sea for the ultimate sea view or the Alnwick Garden Treehouse for a unique dining experience or any number of the great country pubs for a fire side banquet!
Northumberland's top eateries provide an astounding range of local, quality food. Sweet, Black Face lamb reared in the upper valleys, lobster caught fresh from the North Sea, bread made from locally-milled flour baked in a traditional wood-fired oven from Ford & Etal on the Border, asparagus grown on the grassy shores of Lindisfarne, honey from fields of borage and clover and micro-breweries producing traditional ales of character can all be found on menus across Northumberland. Fresh, locally-produced and often organic, our food is served with pride in hotels, restaurants, cafes and pubs across the county.