June 22, 2018 | Seaham Hall
Seaham Hall, facing directly onto the North Sea, and surrounded by glorious countryside, is in an ideal position to source the finest and freshest seasonal ingredients available on its doorstep. The hotel’s new restaurant, The Dining Room, serves food that is innovative and tasty – and a little quirky, just like the locals.
Formerly Byron’s, the new restaurant is designed to give guests a more contemporary experience with décor that is pared down and natural, featuring an abundance of wood and greenery.
In this informal, organic, Scandi-style space, delicious sharing plates are served with warmth by an eager-to-please and knowledgeable team. Sample main courses include:
Head Chef at Seaham Hall, Damian Broom, comments:
‘We buy the very best regional, seasonal ingredients from people who share our passion and ethos. Our menus are dictated by what we can buy that day that is of the very best quality. We forage within our grounds for wild ingredients we cannot buy. We use modern and traditional techniques to produce simple dishes that are exquisite.’
Seaham Hall has just 21 individually-designed suites. Its 44,000 sq ft, award-winning spa has a 20-metre pool, outdoor hot tubs, three new thermal rooms and a Pan-Asian restaurant. Plus, there is a 37-acre estate to explore.
Junior suite doubles cost from £195 (two sharing), including breakfast and full use of the spa from noon on the day of arrival to noon on the day of departure. Call Seaham Hall’s expert team on 0191 516 1400 to book, or visit www.seaham-hall.co.uk.
Seaham Hall is under three hours by train from central London, and by car is just 20 minutes from Durham, 40 minutes from Newcastle, 90 minutes from Edinburgh and less than three hours from Manchester. The hotel’s close proximity to Newcastle is also ideal for those travelling from international destinations, via Newcastle airport and/or the North East Ferry Port.