In June 2019 our Directors Anthony and Lucy Carroll set off on a road Trip to Hadrian’s Wall, an area of Northumberland that they did not know very well. After a very long walk along Hadrian’s Wall they managed to reward themselves by visiting a couple of places where Carroll’s Heritage Potatoes feature on the menu, The Feathers Inn and Restaurant Hjem.
Pictured: Lucy & Anthony at Hadrian’s Wall and the Robin Hood Tree
Location: Wall, Hexham
With only 5* reviews it’s easy to see why Restaurant Hjem (pronounced yem) is a rising star not only in Northumberland but the rest of the UK, having had a stellar feature article in The Sunday Times Magazine after only being open since April 2019, is in itself an amazing achievement.
Hjem offers a choice of two tasting menus; a 12-course tasting menu or a slightly shorter 6-course menu. Sourcing ingredients from surrounding farms and gardens, everything from butter to tableware is from the local Northumbrian area. The restaurant values itself on taking the best produce from Northumberland and merging them together with the values and techniques of Scandinavian cooking.
We proudly supply our Pink Fir Apple variety to Alex and Ally and were thrilled to be able to taste it in the ‘Pink Fir Apple Potato with blackcurrant’ dish on their menu which was sensational!
NB – Fully booked until September where they are only free on Wednesday/Thursday.
Pictured: Carroll’s Heritage Potatoes Pink fir Apple, Blackcurrant leaves
Pictured: Alex in the open kitchen
Pictured: 12-course tasting menu & Sunday Times Magazine ft. Carroll’s Heritage Potatoes
Location: Hedley on the Hill
Voted favourite eight times by The Michelin Guide Eating Out in Pubs Inspectors and voted Best Local Restaurant in the North East 2019, it’s no surprise that The Feathers Inn features on our shortlist of top restaurants in Northumberland.
The Feathers Inn is another restaurant that focuses on using fresh, seasonal produce from the local area to support local businesses.The restaurant is very open with sharing the food miles, provenance and animal husbandry of their produce and pride themselves on traceability.
Head Chef and owner Rhian is a North East native and has worked with some of the best Michelin starred Chefs in the country and has therefore gained a unique knowledge of different styles of cuisine. Rhian loosely describes his cooking style as ‘Modern British’ and is inspired by regional British food with a classical French influence. Rhian makes a point of incorporating strong traditional and historical aspects into his cooking such as cooking with heritage produce, Carroll’s Heritage Potatoes.
Pictured: Feather’s Inn menu
Pictured: List of suppliers (spot Carroll’s Heritage Potatoes!)
Pictured: The Feathers Inn exterior and Grilled North Sea Halibut with our Sharpe’s Express, asparagus, Yorkshire tomato and herb vinaigrette.