When it comes to self-sufficiency and utilising the best local produce, The Staith House is at the top of its game. John Calton’s unswerving passion for excellent food, and his business partners’, Kimberley Calton and James Laffan, dedication to quality have put The Staith House on the culinary map. Game, fish and meat are responsibly sourced locally and only the finest produce gets through the kitchen doors. Dishes are exciting, fresh and different. How does pan-roasted sea bass with cauliflower, black pudding, seaweed butter (with seaweed collected from the nearby beach) and chicken jus sound? Charcuterie is made on-site, as is the cream cheese and ice cream; bread is freshly baked each morning and fish smoked over apple wood chips in The Staith House smoker makes for meltingly delicate smoked salmon. It’s no wonder this coastal restaurant is hauling in awards year-on-year.

You’ll find The Staith House gracing the pages of Hardens, The Good Food and Good Pub Guides and the Michelin Guide 2016, as well as having recently been singled out by Sawdays as a special place to eat. Just announced is its place among the Top 50 Gastropubs. It also claimed runner-up in two of the Observer Food Monthly categories: Best Sunday Lunch and Best Restaurant. This is just a sprinkling of its accolades. So what is the secret to their award-winning Sunday lunch? It lies simply in serving really good quality meat – they use the best local beef from Ryal Farm and lamb from nearby Simonburn – served with seasonal fresh veg, fluffy Yorkshires and real gravy. The beach is a stone’s throw away and perfect for a post-meal stroll. Make sure you book ahead; The Staith House’s fame is spreading fast.

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