The story
Head Chef David Quinn shapes the Modern British cooking at Doxford Hall Hotel & Spa in Alnwick around ingredients that arrive at their peak. His shellfish chowder pairs fresh local catch with lightly smoked haddock, while the winter menu shifts toward slow cooked venison and roasted roots. The kitchen also prepares a pan roasted chicken supreme that reflects the region’s reliable larder. This commitment to regional sourcing earned the George Runciman Restaurant its second AA Rosette for culinary excellence.
The restaurant occupies a quiet corner of a twenty-two acre Georgian estate near Alnwick, where ten acres of private gardens frame the building. Guests sit beneath timber beams in a space that balances formal country-house architecture with approachable warmth. Large windows overlook the grounds, and a nearby library offers a quieter corner for reading or conversation. The layout guides visitors from the grand entrance through to the dining floor without feeling imposing.
Afternoon tea remains a steady fixture at Doxford Hall, featuring house-made lemon tarts and sticky toffee pudding alongside clotted cream and seasonal fruit preserves. The team designs bespoke Modern British tasting journeys for smaller groups, starting at forty-five pounds per head when reserved through the events desk. Lighter plates like egg mayonnaise sandwiches and root vegetable crisps appear daily between noon and five o'clock. Every course follows the same principle of using what the Northumbrian landscape provides in each season.
Recognition
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