Head Chef Eddie Shilton sources prime local ingredients  to ensure freshness and flavour, including seasonal game, Cumbrian beef and Northumbrian lamb. Fish and seafood come from North Shields Fish Quay. Look out for dishes including oak smoked duck, chicken and salmon from nearby Bywell Smokery. Vegetarian choices are always available.

The style is primarily modern British but with a smattering of international choices for those with a more cosmopolitan  palate