Our visit to Seaham Hall couldn't have come at a better time. I had just concluded the biggest magazine of my career and to say I was exhausted and in need of a break would be an understatement.
I’ve been working with Seaham Hall on and off for over 20 years and it was great to return on what was a bitterly cold early December day.
The hotel and spa complex were acquired by the new owners just over ten years ago and they’ve brought back to life one of the region’s leading hotels. The continuing refurbishment has been a massive success. The whole place is stunning. Grand, elegant and dignified, but with a 21st century vibe.
Every bedroom has been completely refurbished to create 21 totally individually-styled suites. You can choose from junior and executive suites; three garden suites, which include a private, secluded garden area with a modern hot tub or wood-fired hot tub. If you want to seriously go for it, there’s a penthouse and, finally, the sumptuous luxury, split-level Ada Lovelace Suite.
After a cheery welcome we were shown to our stunning executive suite, replete with king-size bed and a great view over the surrounding grounds and gardens. There’s a handwritten welcome note in your room. There’s also a note to tell you that the porter can bring your car around to the front door and help you with any luggage. There’s even a note to tell you about the weather for the following day.
Rather than a folder which contains all of the information about the hotel, there’s a small tablet computer. You no longer need to leaf through reams of paper, which become increasingly tatty, to find out the Wi-Fi code.
The toiletries are specially produced for Seaham Hall. You get a choice of feather or synthetic bedding – do you want to go with a water pillow, firm cluster pillow, memory foam pillow or a goose feather pillow? Choices, choices…
Seaham Hall boasts the multi-award-winning Serenity Spa facility. A huge range of Spa Days are available. Naturally, a couple of hours in the spa left us feeling supercharged and ready for the night ahead. The selection of spa treatments is mind boggling; seaweed bath, mud treatment, reflexology, aromatherapy facial, numerous massages, body scrub, seaweed body wrap, manicure, pedicure, etc. Go onto www.seaham-hall.co.uk/spa-pampering/treatments-therapies and you’ll find something that will help soothe away any tension. There’s even a Zen Garden, with outdoor pool and hydrotherapy jets, and several outdoor hot tubs on a balcony overlooking the grounds.
After a quick change we made our way down to the comfortable bar and whiled away an hour over a gin and tonic for me and a cocktail for Lisa.
We were then shown into The Dining Room, which certainly did not disappoint. There used to be a dark serving area in the corner and various chairs and tables scattered around the high-ceilinged room. Now? Well, it is a magnificent restaurant with sweeping views over the North Sea and features gold plated chandeliers, cosy booths and deep chairs.
Seasonal menus curated expertly by the Executive Chef, Damian Broom, draw inspiration from the region, with all ingredients hand-picked from local suppliers.
The tasting menu wouldn’t be my normal choice but actually made for a very enjoyable evening. It was great to sample things I wouldn’t try ordinarily.
Although it will vary on a regular basis, you should always get a selection of two starters, two mains and two sweets. On our particular night the first and second courses were more or less split between meat and fish…so…in the interests of culinary science, we actually tried everything.
I started with a lovely piece of Smoked Craster Haddock which came with a sauce of mustard and leeks accompanied by a slice of Norfolk Poacher cheese. I then followed that with a juicy cut of meat…Canon of Highlands Venison. It came with salsify, trompette mushrooms, elderberry and bitter chocolate. This was a real highlight of my meal and goes to show the skill of the chef because when reading those ingredients in isolation, you wonder how on earth they can work as a meal…but they did. Outstanding.
Lisa went for the Maitake grilled mushrooms glazed with beer chestnut purée accompanied by Broth of Burnt Bread. She wanted something lighter than the venison for her main course so plumped for the Gigha Halibut which came with celeriac, shitake and a sauce of Crème Cru and fermented mushrooms. She loved it.
When it came to our final course we decided to take a breather and go for the optional cheese course. We’re glad that we did because there was an excellent selection.
And then to finish we both went for the Savarin Cake, which was topped with golden raisins and confit orange.
I have to say that the staff throughout the hotel could not have been more attentive. Five-star hotels can be rather over the top when it comes to service. Thankfully, Seaham Hall gets it spot on. From being welcomed at the front door, to being checked-in, to being shown to your bedroom, it’s all very friendly and efficient. Whoever does the staff training should be proud of themselves.
Little things mean a lot.
As for breakfast the next morning, it was Full English all the way for both of us. Calorie counting could wait until 2023. It was the perfect way to start the Christmas holidays. I’m now off to the gym.