Les Routiers Gold Plate
Award Winning Restaurant
Our team of chefs, headed by Iben Cocker, Stuart Naylor and Tony Johnston, have established for themselves an enviable reputation for the standard of their cuisine. Our menu is devised on a daily basis using seasonal, local produce of the finest quality.
Northumberland Restaurant
The restaurant, as well as offering a truly international range of dishes, specialises in producing excellent regional fare, including Northumbrian Lamb, Kielder Venison, locally reared pheasant and partridge along with salmon and trout caught on our own stretch of the River Tyne. Complement these with locally produced sorbets, ice creams and regional cheeses to get the true taste of Border fare.
In recent years, our restaurant has gained an outstanding reputation for the quality and diversity of its menu and the standard of our wine cellar.
The restaurant seats up to 90 people at one sitting, but its layout is such that it offers an atmosphere of warmth and intimacy even for lone diners. We serve a three course lunch every day and bar meals are available throughout the day.
Restaurant Awards
The restaurant has received a Les Routiers Gold Plate Award (the only hotel in Northumbria to receive this accolade), numerous AA rosettes, RAC blue ribbons and been named the “Best Hotel in Northumberland.”
Visit the Riverdale Hall restaurant for yourself and enjoy a warm welcome and delicious food.
Below is a clip from BBC series ‘Floyd around Britain and Ireland’ (1988), where head chef Iben Broust Cocker shows T.V. chef Keith Floyd one of her dishes from the menu- pheasant in creamy mead sauce.
Iben Cocker celebrated 40 years at the Riverdale Hall hotel, along with her fellow directors strives to give all guest a comfortable, relaxing and value for money experience.
Head chefs Stuart Naylor and Tony Johnston have well over 50 years between them in Riverdale Halls kitchen and continue to produce food with an enviable reputation.
We constantly upgrade our hotel, so that it remains timeless.
Menu’s change daily depending on whats in season, however, please review our sample menus below
