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Riverdale Hall Hotel Restaurant

Overview

The Riverdale Hall Hotel's elegantly appointed restaurant provides a warm, relaxed setting for enjoying a meal and a bottle of wine from our extensive wine list. Award winning cuisine, complemented by friendly and efficient service adds up to a delightful gourmet experience. Our team of chefs headed by Iben Cocker, Stuart Naylors 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. 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 in one sitting, but its layout is such that it offers an atmosphere of warmth and intimacy even for lone diners. 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 Hotel Restaurant for yourself and enjoy a warm welcome and delicious food.