Wynyard Hall is one of the North East's best loved destinations.
Sir John Hall’s sprawling stately pile combines regal charm with contemporary comfort and delivers whatever the occasion – be it a spa retreat, overnight stay or special occasion meal. Its very own in-house eatery, the Wellington restaurant, has carved out a fine reputation in recent years under the leadership of Executive Head Chef, Michael Penaluna and my Wife Lisa and I had the pleasure of visiting for a sterling Sunday lunch.
As I knew from our “Exclusive business lunches South of the Tyne, the team at Wynyard Hall have a commitment to excellent customer service and this was no different here as we were greeted cheerily and offered an aperitif in the lounge.
The dining area itself is quite majestic. Walls are bathed in a brilliant gold whilst high ceilings and ornate cornicing further contribute to a real “Wow factor on arrival. We were seated in a beautiful window table which boasted views far across the estate.
Sunday Lunch is something of a tradition at Wynyard Hall with the restaurant a mix of families and couples feasting on the freshest seasonal produce.
Provenance is a top priority with many of the ingredients grown on site or foraged on the Wynyard Estate. They also draw upon the highestquality local suppliers who share their passion for sustainability. As a result, the menu changes seasonally and is full of hearty, freshly-prepared dishes.
The devil is in the detail at Wynyard Hall and we were soon munching on some deliciously fat hunks of sourdough bread with sea weed butter whist getting acquainted with a light and easy Pinot Noir.
Starters followed shortly after and we were both blown away by the taste and presentation. Lisa chose the pea veloute, a light and bright Summer starter given further interest by notes of fresh lemon and coconut yoghurt.
I chose the creamy wild Portobello mushrooms on (more!) sourdough which had been fried perfectly in butter and a generous amount of thyme, salt and pepper.
For mains we were given a choice of three roasts, namely – beef, lamb and honey roast ham. As it’s our preferred choice, we both opted for the sirloin of beef which was tasty and succulent. Naturally, this was complemented by crispy, ruffled roast potatoes, seasonal vegetables and a grand Yorkshire pudding. A jug of “real gravy (to quote the menu) completed what was a Sunday roast of the top echelon.
Totally replete, we swerved dessert in favour of coffees and homemade Petits Fours but we did file away a mental note to try the delicious-sounding Blond Chocolate Cremeaux on our next visit – and there will be a next time.
Diners who have really indulged can even follow up their meal with a walk around the estate. Just a £6 fee will provide access to Wynyard’s extensive gardens which includes a walled rose garden, edible garden, wild garden and a 3km woodland walk. With no particular place to go, we took full advantage with the leisurely stroll a great means of working off the hearty Sunday lunch.
From this experience, it’s clear that Wynyard Hall’s Wellington restaurant is a sage choice whatever the occasion.
For more information, visit www.wynyardhall.co.uk/dining/sunday-lunch