Member Article

Leading North East hotel unveils winter menu

An award-winning North East hotel restaurant is paying tribute to the region’s best produce on its new menu.

The acclaimed Rib Room Steakhouse and Grill at Ramside Hall Hotel, County Durham, has unveiled its winter range of dishes which includes sticky Durham belly ribs, Durham blue cheese and spinach soufflé and dressed Hartlepool crab.

The restaurant’s speciality – aged steaks which hang in its meat locker for 28 days – are also sourced from Durham farms, with the provenance of the beef displayed in the Rib Room on a daily basis.

The new menu has retained many old favourites but has included a range of seasonal specialities, reflecting the need for more “comfort food” style options during the colder months.

These include rack of lamb, beef and kidney steamed suet pudding, crown of pheasant and loin of venison main courses.

The Rib Room also offers a range of fish dishes including grilled halibut and sea bass and a number of options suitable for vegetarian diners.

“Although our steak offering remains unchanged, we like to adapt the menu to suite the time of the year and to reflect seasonal produce,” said Tim Boyd, the hotel’s General Manager.

“We feel that this is one of our strongest seasonal menus yet and we’re sure it is going to be greatly appreciated – and enjoyed – by our diners.”

For more information or to make a booking, visit www.ramsidehallhotel.co.uk or call 0191 386 5282.

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