The Feathers Inn

“Quality and sustainability in equal measure. We work with very small suppliers, adapting to the needs of the produce that is available. We change our menu to suit the availability of produce not vice versa. We care about the wellbeing of the farmers, their families, and their livestock, and we utilize whole carcasses, teaching a new generation of staff about butchery, charcuterie, and the best way to use foraged and obscure plants.”

Black pudding with poached Wylam duck egg and devilled gravy; Hedley roe deer Wellington with St. George’s mushrooms, roe liver parfait, sprouting broccoli, wild garlic, and hotpot potatoes; and burnt Northumbrian cream.

The fishermen they work with come from small fishing communities on the North East coast and they’ve been using lesser-known species of non-endangered fish for many years, such as gurnard, pollack, and razor clams. These benefit from plentiful stock levels, and by using these fish, they take pressure off the depleted stocks of endangered fish such as cod and haddock. Lobster and crabs are all sourced from dayboats in the North Sea landed at Sunderland and North Shields and delivered to the pub the next day. The lobsters are dispatched by cutting them in half down the middle, crab are killed prior to boiling by inserting a steel into their abdominal cavity.

“If you eat at only one place in Northumberland, make it here.” jamie magazine