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From Farm, Field, River, and Sea to the Kitchens Here at Matfen Hall: Meet our Local Suppliers

  • By phil-projector
  • March 31, 2022
  • Northumberland

Delivering fresh, great-tasting food is at the heart of what we do. So, when it comes to sourcing the ingredients that go into our dishes, itll come as no surprise that we take our time looking for the best possible farmers, producers, and suppliers from across our North East region.”

Home to a decadent fusion of classic and contemporary dining options spread across our five bars and restaurants, Matfen Hall provides every opportunity to indulge your tastebuds in a variety of ways. From an evening of fine dining in our premium Emerald Restaurant to a leisurely Sunday Lunch spent with friends at The Keepers.

Putting a 5-star restaurant experience at the heart of what we do, we dont just pride ourselves on delivering exceptional flavour, we strive to craft delicious gastronomic journeys that explore the Northumberland landscape.

From farm, field, river, and sea, straight to the kitchens here at Matfen Hall, our Executive Chef, Paul Blakey, and his dedicated team of chefs seasonally source local ingredients to deliver fresh, flavoursome, and innovative dishes – it is because of this that you can expect our menus to change frequently.

As part of our commitment to showcasing locally grown, sustainable ingredients, we have developed a close network of food suppliers, many of whom are well-known within the local area. It is through these relationships that we can trust the quality of produce we present to our guests long before it arrives at our North East stately home.

From Wooler potatoes and Morpeth cheeses to minced beef sourced from our neighbouring North Acomb Farm, meet the suppliers who provide some of the ingredients we use to craft extraordinary dishes, daily.

Delifresh, Cramlington

Passionate to deliver foods that capture the true tastes and flavours of the Northumberland landscape and beyond, Cramlington-based Delifresh supplies a vast array of the seasonal fruits and vegetables used across our restaurants. From the cauliflower that forms our mouthwatering cumin-spiced Velouté to the potatoes and shallots that complement our decadent Roast Fillet of Locally Sourced Beef, and the rhubarb that elevates our traditional Soufflé into something seasonally delicious.

Developing strong relationships with suppliers across Europe, Delifresh also grant us access to the finest oils, vinegar and charcuterie to bring an added depth of flavour to the Bistro Menu that’s served in the Orangery and Needham.

The Cheese Shop, Morpeth

If you are subscribed to Tales From Our Estate, you will already be familiar with our award-winning cheese supplier.

Nestled in the heart of Morpeth, lies The Cheese Shop, a family-run business owned by John and Sheila. Since its humble beginnings in 1990, The Cheese Shop has established an enviable reputation are one of the largest North East cheese retailers, stocking over 160 variations of cheese and boasting an impressive accolade from The Independent.

Working closely with local Artisan dairies, The Cheese Shop crafts authentic connections with the locale while delighting tastebuds with their distinctly flavoursome produce.

In the Emerald Restaurant, we use their cheeses across the full spectrum of culinary experiences – from a satisfying Twice Baked Northumbrian Cheese Soufflé, a flavoursome Black Cheddar Rarebit, fluffy Cheese and Pancetta Scones served with Afternoon Tea, an indulgent Smoked Cheese, Leak and Tender Stem Broccoli Hot Pot, a Durham-based Blue Cheese Soup and more.

To ensure only the finest flavours make it onto our menu, John and Shelia recently visited us at our grand estate for an afternoon of cheese tasting. After an insightful session learning about the origins of their award-winning cheeses, our Executive Chef meticulously hand-selected the cheeses for his latest creations.

North Acomb Farm, Ovington

Its quite simple really; when it comes to the meat we use, only the finest will do.

Resting just a stones throw from our 300-acre estate is North Acomb Farm. Located on the edge of Ovington, their unique location, with its crisp Northumberland air and sprawling fields, is the perfect place to raise cattle.

Guaranteeing beautifully tender meat that embodies a rich, full flavour, their Aberdeen Angus is aged for a minimum of 21 days, before being delivered straight to our kitchen to craft our much-loved North Acomb Farm Burger. Served with Monterey Jack Cheese, Pancetta, Caramelised Onion Chutney and Fries, its the perfect dish to settle your appetite after time spent enjoying our Championship golf course.

Ingoe Farm

Ingoe Farm, located just a short distance from our North East Hotel and Spa, offers some of the tastiest organic free-range eggs from across our region. For our resident guests, make the most of your experience with an A La Carte Breakfast the following morning and sample Ingoe Farms finest eggs – however you like them.

Bringing a flavour of Matfen Hall to our menu

We are delighted to bring you one of Matfen Halls best-kept secrets: our home-grown kitchen garden. From herbs that are handpicked and on the plate within hours in the Emerald Restaurant restaurant to edible flowers used to add a natural and decorative accent to the perfect after-dinner cocktail. Our expert mixologists are continually working to deliver exciting new flavour combinations, so next time you step into 1832, why not ask them to recommend one of their latest creations?

To discover our range of restaurants, bars and bistros, as well as their painstakingly sourced, seasonal menus and to book your table, please click here.

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