The open kitchen takes centre stage at Cal and Siân Byerley's rustic restaurant, where they're all about showcasing Northumbrian ingredients. Cal knows the local area intimately and, as well as plucking fresh ingredients from their kitchen garden, leads his team on foraging missions and seeks out small independent producers. He and the chefs use this produce skilfully, in dishes which are full of colour and really pack a punch. The wine flight – including several English wines – is worth going for, and they also make their own juices, tonics and teas.