Latest News - News From 2016 / 2015 / 2014 / 2013

The Lindisfarne Inn goes the extra mile to welcome walkers

March

The Lindisfarne Inn is lacing up its boots to go a step further for walkers with a new range of walking breaks. 

The Lindisfarne Inn has paired up with self guided walking publisher, Walking-Books.com to offer new ‘Walk-Inn’ breaks with easy-to-follow, self-guided walks, key meals and accommodation at the nearest mainland inn to Holy Island, and close to well-loved destinations like the Northumberland coast, Cheviot Hills, and Scottish Borders.

Great for walkers of all levels including families, relaxed ramblers and serious yompers, the breaks include Walking-Books’ self-guided packs, each containing 20 classic walks around the inn.

Also included is a hearty, two-course dinner for you to walk off, plus a comfy room to bed down in and, of course, a full English breakfast to fuel you up for the day ahead. Packages also include a welcome drink on arrival plus a picnic to enjoy while on the go.

Chris Taylor, general manager at The Lindisfarne Inn, said: "We have always been a beacon for walkers thanks to our great location close to Holy Island, our warm welcome and because we are open all day, every day. We wanted to go a step further to encourage people to come and experience the fantastic walking country around us with self walking guides to help them make the most of their stay.”

Walking Books director Mike Law said: “We’re delighted to have teamed up with The Lindisfarne Inn and applaud their efforts to make walking accessible to as many people as possible. I hope that together we can inspire people of all walking abilities to head out and enjoy the fantastic scenery around the inn on foot.

“Walking Books guides are completely different to anything you will see in the shops. Our aim when deciding to publish our guides is to make them as user-friendly as possible so we decided on our concept of putting the walks on handy, durable, weather-proof walking cards with a unique combination of concise, easy-to-follow routes local information and professional mapping. To complete our pack we added a useful user guide and decided to provide a custom made map-case for the walking card which meant the walker had everything they needed for their walk on an A5 weather-proof card that could be carried conveniently around the neck or in a jacket pocket.”

 

  • A single night Walk-Inn break starts from less than £90 per person (based on two people sharing)

Spring into The Lindisfarne Inn’s New Menu

March

Award-winning Beal pub The Lindisfarne Inn is stirring things up in the kitchen with the launch of a delicious new spring menu.

Fresh seasonal flavours, local produce, and exciting new dishes, are the order of the day as The Lindisfarne Inn waves a final goodbye to winter.

Hearty root vegetables and comfort dishes have been traded for lighter and more delicate seasonal ingredients. 

Local game, vibrant fresh line-caught fish, and R Carter and Sons famous award-winning Bamburgh Banger – voted Northumberland’s best sausage – are among the tasty options out to woo diners at the inn which stands at the gateway to Holy Island.

Also new for spring are rustic homemade pizzas with a choice of chicken, mixed seafood or vegetarian-based Mediterranean toppings, and a range of tempting desserts.

The man behind the new look menu is the Lindisfarne Inn’s general manager, Chris Taylor. 

With 10 years experience as a head chefs under his belt, talented Chris is in the perfect position to create dishes inspired by the best produce the region has to offer.

He said: “The menu focuses on high quality dishes that are a step above conventional pub food. You’ll still find the pub classics like our homemade steak and ale pie and fish and chips, but there are tempting new dishes such as the Northumbrian venison burger with hints of cranberry topped with real ale chutney, that draw on classic flavours executed in a very contemporary way.

“I make no excuse for the fact we have an abundance of game on the menu with our starter of Northumbrian wood pigeon served with pea and bacon fricassee and raspberry vinaigrette, and the Northumbrian venison loin from the mains with butter fondant potatoes and black cherry jus.

“I am a big fan of wild, fresh game, and there is nowhere better to get it than here on our doorstep in Northumberland. As a meat it has a lot going for it. You can do so much more with it than just roasting it, and we’re looking forward to helping raise its profile with diners.”

Seafood is another highlight of the new menu, with mussels cooked in locally brewed ale, smoked haddock Florentine and mixed seafood tagliatelle.

Fish specials include line-caught mackerel, coley, cod and pollock, which are set to take their place as the ‘catch of the day’ once they come into season.

Chris said: ''We are not a run-of-the-mill pub. We don’t buy in. Everything is homemade from the pizza bases to the chicken fillets on the children’s menu made using 100% breast meat cooked in a light batter.”

Desserts are equally moreish, with classic sticky toffee pudding; chocolate and orange fondant; lemon, blackberry, mandarin and honey posset; chocolate and hazelnut alfredo; and caramelised lemon tart.

Prices range from £5.25-£7.95 for starters, and £8.95-£29.95 for mains, with desserts all coming in at £5.95.

Little ones aren’t left out. With two young children of his own, Chris has devised a stand-alone menu that offers plenty of homemade dishes to tempt even the fussiest young taste buds.

Starters of vegetable sticks with mayo dip, tomato soup, and garlic bread can be followed by crunchy battered cod, Bamburgh Banger sausages, tomato and mozzarella pizza, mini chicken fillets, breaded scampi and tomato penne pasta.

Those who have room for afters have a choice of sticky toffee pudding, ice cream, fruit salad or an ice lolly.

Two courses come in at just £6.50 and three at £7.25. Food is served daily from 7.30am until 9.00pm.

Sunday lunch with a choice of hand-carved beef, pork, turkey or all three with all the trimmings, is served from 12pm-5pm and costs £7.95 for a light portion, £9.95 for a standard, and £11.95 for the giant. The children’s portion is £5.95. 

 

A very 'grape' course - The Lindisfarne Inn raises a glass to world wines

March

The Lindisfarne Inn has been raising a glass to wine with a special course organised by the Wine and Spirit Education Trust (WSET).

 The Lindisfarne Inn's general manager Chris Taylor took part in the one-day course designed to help wine and spirits professionals become wine wizards and to guide customers into making informed wine choices.

Aptly raising a glass after passing with flying colours, Chris said: “We have a great selection of wines from around the world here at The Lindisfarne Inn which have been selected to appeal to people’s tastes and to compliment our range of dishes. 

“With so many wines on offer, the course was invaluable in helping us find out about different wines and encouraged us to take our taste buds on a tour to explore different varieties and grapes, so we can help our customers make the best wine choice whether they are enjoying a glass or two at the bar, or are looking for the perfect pairing for their meal.”

The Lindisfarne Inn's Gin-uary is the perfect tonic to 'Dry January'

January

If the thought of Dry January leaves you cold, award-winning The Lindisfarne Inn has the perfect tonic with their Try ‘Ginuary’ local craft gin showcase. 

The Lindisfarne Inn is capturing the spirit of the gin renaissance with by turning the spotlight on pioneering local gin distillers throughout January, to bring something different to their customers’ gin and tonic. 

The inn will feature gins distilled nearby to encourage customers to put a different gin in their glass throughout January.

Already well-known for the choice and quality of the local and craft ales The Lindisfarne Inn serves, it is now giving spirit lovers and gin newbies the opportunity to sample some of the best gins in the North and to work their way through a hand picked selection of lesser-known gin varieties.  

David Walker of The Inn Collection Group which owns The Lindisfarne Inn said: “We’re trying to make January a little less blue by trying something that’s more of a tonic, with a small collection of local craft gins that we’ve tasted and loved. What’s more, they’re all distilled in locations close to our inns. 

“Gin is so quintessentially British, and with so many different taste variations now available, the possibilities for flavours from gin seem endless, we’re keen to showcase some directly from our little region of the world.  

“People are trying different garnishes too – ice and a slice of lemon no longer cuts the mustard and there are plenty of premium mixers upping their game to support the in-gin boom.”

Walter Riddell of Hepple Gin said: “We are thrilled that Hepple has been included in The Lindisfarne Inn's Ginuary line up. We make our gin rather differently, using young green juniper sourced from the hills around Hepple near Rothbury in Northumberland. 

“We use two separate distillation systems and a high-pressure extraction system to bring a crisp freshness not found in any conventionally made gin. Because of the complexity of our distillery process and our exacting harvesting regime, we only make a small quantity of Hepple, our only product.”

The Lindisfarne Inn's Try Ginuary will be showcasing: 

  • Durham Gin -  a small batch gin distilled in a 400 litre copper pot still called Lily, using traditional methods. Only a couple of hundred bottles are made from each batch and are labelled by hand. 
  • Hepple Gin – north Northumberland produced gin that’s vacuum distilled at lower temperatures to capture more flavour, including the young green juniper gathered from the Hepple Estate. 
  • Masons Yorkshire Gin – distilled slowly and traditionally in two 200-litre stills called Steve and Lefty, the first gin to be distilled in Yorkshire contains juniper and citrus flavours. 
  • Poetic License – flavoured with juniper and cardamom spice, lemon, lime and eucalyptus, this is a fresh scented gin that also contains a host of secret botanicals. 

Tasters will be able to try the different garnishes and serving suggestions recommended by the distillers to bring out the best in their gins.

Dave said: “We’re initially offering the craft gins on a limited basis during January but if they prove popular, we’ll be looking to put them behind the bar full time.