Food

It is my belief that the best quality ingredients have always been available in the North of England. I use these to create a pub where seasonal, locally produced fresh food and drink are key. The people of the North East are passionate about their region, and the area is not yet nationally renowned for food. My aim is to create immaculate dishes, presented simply with high quality yet relaxed service. To showcase the great producers in the region. It is my belief that we should be as proud of our food (heritage and present) as our football team.

There are almost no other pubs like this in the North east for tradition and character. We have a truly regional style of food rare amongst even North East restaurants. Rhian Cradock.

What makes us Unique

Fine British food, in a traditional setting, at a reasonable price.

We are a free house with no brewery control giving us the flexibility to serve the beer and soft drinks that we choose enabling us to have the variety and speciality products we love. we are also able to change these as frequently.

Recent food scares are leading the consumer to care about the welfare of livestock and the condition in which they are reared. By using local produce, we take into consideration animal welfare whilst also improving the flavour and taste of the food dramatically.

We invest in the region by using locally sourced suppliers. It is important to us where food comes from and that it is sustainable, with a reduction in “food miles”.

“When you have lost your inns, drown your empty selves, for you will have lost the last of England” – Hillaire Belloc


Trust in provenance.

We are explicitly open and publicise the provenance, food miles and animal husbandry of our menus. Our menu lists the source of key ingredients and goes much further than merely stating that the chop is from a rare breed such as middle white. We list the farm where the animal was raised. Traceability is very important to us and we value to the work that goes into rearing and creating the food on our plates.


My food is most definitely based upon classical and regional French cooking. I find inspriation in the books of Elizabeth David, Jane Grigson, Mark Hix and Fergus Henderson (St. John London).

I also love mediterranean flavours from Spain, Italy and also North Africa. It is this largely European combination of influences which gives us the pretty meaningless 'Modern British' label in most restaurant guide books.

You will find old fashioned stews, pies and suet puddings alongside delicious offal preparations and lighter, simply grilled fish and meat alternatives on the menu. I favour simply plated but immaculately prepared desserts too.

We are very proud of our Northumbrian cheese board at The Feathers Inn and when it is brought out it always impresses.'

Rhian Cradock