Chris Finnigan is a long way from his alma mater here (he spent four years training at Le Manoir aux Quat' Saisons just outside Oxford), but the North East native has come back to his roots to run his own kitchen. Expect a menu that celebrates locally sourced, fresh and seasonal produce, cooked by a classically trained, very capable team. Open all day, guests sit among blossom-laden trees tucking into smoked salmon with scrambled eggs from 9am, followed by tapas-sized plates of beetroot and goats’ curd salad or pork belly with Asian slaw for lunch. The evening menu includes scallops and black pudding, preceding slowly roasted duck breast and sweet potato. The compact wine list manages to cover all occasions, including vintage Champagne for those all-important red letter days.