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

Suppliers

This is the back of our menu. We use over 60 local suppliers and only a few are mentioned here.

The North East has clearly some of the finest producers in the counrty and we are very fortunate to be able to count on many as customers and as friends.It is the quality of the produce that enables us to produce the food that we do and it is to them that we owe thanks.

You can find most of these people at Hexham farmers market and on this web site for Northumbria Larder


Here is just a few of our suppliers:
1 Bywell Smokery 01661 844084 South Acomb Farm, Bywell, Stocksfield, Northumberland NE43 7AQ info@bywellsmokery.co.uk
2 East Wingates Farm lamb Jimmy Bell 01670 788511 Longhorsley Morpeth Northumberland NE65 8RW jimmy@thelambman.com www.thelambman.com
3 HADRIAN'S WALL BEEF AND LAMB John & Linda Ogle 01434 321702 Wydon Farm Haltwhislte Northumberland enquiries@hadrians-wall-beef-lamb.co.uk
4 Northumbrian Quality Meats Steve Ramshaw 01434 270184 Fax : 01434 270320 Monkridge Hill Farm, West Woodburn, Hexham, Northumberland, NE48 2TU enqs@northumbrian-organic-meat.co.uk www.northumbrian-organic-meat.co.uk
5 Ravensworth Grange Farm Ann Gray Tel No. 0191 4877221 Fax. No. 0191 4877221 Ravensworth Grange, Kibblesworth , Gateshead, NE11 0HX ann@gray8984.fsnet.co.uk
6 Wheelbirks Farm, ice cream Tom and Hough Tel/Fax - 01661 842613 Stocksfield, Northumberland, NE43 7HY
7 Gilchesters Organics Ltd Organic stone ground flour Andrew Wilkinson Tel No: 01661 886119Fax No: 01661 886693 Gilchesters Farm Hawkwell Stamfordham Northumberland NE18 0QL info@gilchesters.com www.gilchesters.com
8 Northumberland Mussels Steve Oldale Tel No: 01289 332216 Mobile: 07896 348204 15 St. Helen's Terrace Spittal Berwick-upon-Tweed Northumberland TD15 1RJ
9 OLEIFERA RAPESEED OIL Lisa Tel No: 01890 885 010 Borderfields Ltd, Coldstream Mains, Coldstream, Berwickshire, TD12 4ES sales@borderfields.co.uk
10 Trees Can't Dance Dan May Tel No: 07768 574141 Lane Head Coanwood Haltwhistle Northumberland NE49 0NU E-Mail: dan@treescantdance.co.uk Website: www.treescantdance.co.uk
11 Doddington Dairy Limited, Elaine/Margyy Maxwell +44 (0) 1668 283 010 Fax: +44 (0) 1668 283 033 North Doddington Farm, Wooler, Northumberland, NE71 6AN enquiries@doddingtondairy.co.uk
12 BERWICK SHELLFISH COMPANY Douglas Flannigan 1289 304373 fax1289 331390 Dock Road, Tweedmouth, Berwick upon Tweed TD15 2BE. enquiries@berwickshellfish.com Email: Doug@berwickshellfish.com
13 Carroll's Heritage Potatoes Ltd. Anthony and Lucy Carroll Tel No. 01890 883060 or 01890 883833 Fax. No. 01890 883060 Tiptoe Farm, Cornhill-on-Tweed, Northumberland, TD12 4XD Email: info@heritage-potatoes.co.uk www.heritage-potatoes.co.uk
14 Lindisfarne Oysters Christopher and Helen Sutherland 01668 213870 Fax: 01668 219183 Mobile: 07754 733795 West House, Ross Farm, Belford, Northumberland, NE70 7EN. enquiry@lindisfarneoysters.co.uk
15 The Northumberland Cheese Company Ltd. +44 (0)1670 789798 The Cheese Farm Green Lane Blagdon Northumberland NE13 6BZ
16 Sunny hill egg Christine Jackson Detchant Farm Belford Northumberland NE70 7PF info@sunnyhilleggs.com
17 The Herb Patch Tel: 01207 562099 Brockwell House, Newlands, Ebchester, Co. Durham, DH8 9JA Email: david@herbpatch.fsnet.co.uk Website: www.herbpatch.fsnet.co.uk
18 Tritlington Fresh Produce Nick Craigs Tel No: 01670 790223/786160 Fax No: 01670 790520 Tritlington Hall, Morpeth, Northumberland , NE61 3ED j.craigs.ltd@farming.co.uk
19 Northumbrian Pedigree milk and eggs Paul Baynes Tel: 01434 673244 Marley Cote Walls Slaley Hexham Northumberland NE47 0DQ Email: Paul@northumbrianpedigree.com Website: www.northumbrianpedigree.com
20 Cranstons John Lowman 01768 868680 Ullswater Road Penrith Cumbria CA11 7EH enquiries@cranstons.net
21 Hunter house farm cheese Goat's cheese & yoghurts. Laura Thearle, 01833 640013 Hunter House Farm, Kelton, Middleton-in-Teesdale
22 The Highland Cattle Centre
23 Ridley's fish and game Corbridge

Rhian Cradock

Rhian Cradock
Native to the North East, Rhian, has always had a passion for food. Growing up within a large close-knit family, with a keen desire for cooking, to nurture and nourish those who gather around their table. It is within this nurturing process that Rhian found the greatest satisfaction and sense of accomplishment. This has led him to want to enter into this venture as a way of inviting more people to the table.

Rhian’s earliest job at the age of 15 doing work experience for Terry Leyborne at the then Michelin starred 21 Queens street in Newcastle. It was here that Rhian’s ambitions started. Leaving here he worked from the age of 16 for the Di Giogio Family (DeGusto Group) at Don Vito’s and Paradiso. He went on to Liverpool University to read Archaeology. Whilst financing his studies and gaining even more kitchen experience he worked at Pod restaurant going on to become head chef writing and developing many new and exciting recipes for the very successful business, winners of the Princes Trust Award. Rhian’s achievements at POD were nationally recognised when the restaurant gained its first entry into the Harden’s Top UK Restaurants guide

Accolades for Pod Restaurant Liverpool

‘A “great night out” atmosphere and “an excellent range of well-cooked tapas” make this “lively” bar quite a local hot spot. Sunday breakfast has a “huge following”.’ Hardens 2001

Rhian gained his degree with honours and moved to become head chef at “The Other Place Bistro” already a top class restaurant; he took it to new heights receiving fantastic reviews and praise from national restaurant guide books and local press. Most notably it was under his leadership that the restaurant gained its first and outstanding rating of 3 stars in the Good Food Guide which he also maintained for the two years he was at the helm.

Accolades for The Other Place Bistro

‘An unpretentiousness can be found in the cooking…which has turned out sea bass with garlic mash, and roast Goosnargh duck breast with banana fritters. Starters range from an “extremely good” terrine of fresh and smoked salmon with scallops to pan fried black pudding with mash and mustard cream. Friendly and helpful service fits the bill, and the short, modern wine list follows the menu’s theme of well chosen simplicity and is very good value…’
The Good Food Guide 2004

‘Good value dishes are supplemented by a concise wine list.’ Michelin guide 2004.

‘Situated between the cities two cathedrals and just around the corner from the philharmonic hall, this unassuming bistro attracts its quota of culture vultures looking for affordable pre theatre deals. It is a God send at lunchtime, when specials and light dishes are unlikely to stretch the wallet. Expect Bistro food along the lines of Coriander crab cakes with pineapple chilli salsa before roast loin of Welsh Lamb celeriac and potato dauphinois, purple sprouting broccoli and rosemary jus, or grilled cod fillet with lime sautéed potatoes, fine beans and vanilla beurre blanc. Deserts such as rhubarb and custard tart or pannacotta with balsamic strawberries bring the curtain down and the short wine list is a lively assortment of carefully chosen bottles….’ The Good Food Guide 2005

Rhian moved to London and has worked with some of the best Michelin starred Chefs in the country, notably, Richard Corrigan, Bruce Poole and Billy Ried. This has given him a unique knowledge of many styles of food at the highest possible level. Rhian has also worked with the chefs at the critically acclaimed Bentley’s Seafood restaurant Piccadilly and at Chez Bruce, voted Best Restaurant in the UK, Observer Food Awards 2005 & 2006.

Rhian’s main culinary influence is regional British food with a classical French influence. This could loosely be described as “Modern British”. However this term is totally meaningless without recourse to the strong traditional and historical aspects of Rhian’s cooking, something most “modern British restaurants” ignore. These elements are things that Rhian is keen to showcase in his new venture.

Rhian was most recently Head chef at the General Trading Company Café Searcy’s (GTC). This is an exclusive Chelsea restaurant with demanding customers, preparing food for very strict dietary requirements and exacting standards.

C.V.

Here are links to some of the restaurants Rhian has worked
21 Queen Street
Don Vito's
The Other Place bistro now called the side door
The National Portait Restaurant
Chez Bruce
The General Trading Company Cafe
Bentley's