Our food philosophy is simple: Legendary local ingredients, prepared to perfection. Try the wonderful braised beef in Newcastle Brown Ale, or the freshest Lindisfarne oysters.

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A wide selection of drinks and wonderful Northumberland hospitality. Here's to drinking in the Claret Jug.

Read about the Claret Jug

Our head chef Graham Harrower is passionate about using local produce, ideally sourced within 15 miles of the hotel. He scours the markets and supports local suppliers, believing that the tastiest dishes come from the freshest ingredients.

• Restaurant Manager: Scott Mcdonald - wine connoisseur and Maitre D'

• Dukes Grill and Whisky Snug Manager: Barry Makin - knows everything there is to know about whisky and is in love with our new Josper Grill

• Executive Chef: Graham Harrower - passionate and demanding about finding the best local ingredients to use in his unforgettable dishes

• Claret Jug Manager: Simon Nicols - a studied perfectionist

• Claret Jug Head Chef: Gavin Dicks - devoted to tracking down the freshest, tastiest ingredients in the land