#VALLUM ICE CREAM DRIVER#
I’d underestimated how filling this would be, thanks to generous servings of both the beef stew and the potato, so after this and a starter it was fair to say I was feeling pretty stuffed.Īs designated driver I could only have the one, so chose a small (obviously!) glass of their Argentian Malbec to enjoy with my main course. Comforting and delicious, there were hints of red wine in the jus and the root vegetables were served quite al dente, which is my favourite way to enjoy veg.īut of course, the beef, which was the star of the show, didn’t disappoint. This was essentially a massive hug in a plate. Next up for me was the hearty Overnight Braised Beef with potato purée and root vegetables with a meaty jus drizzled over. The terrine was perfectly textured and of course, the fresh bread from the on-site bakery was a perfect accompaniment. The chutney was vibrant, with star anise and hints of citrus fruits and cinnamon, like no chutney I’ve ever tried before. As you can see from the picture below, the plate was bursting with colour and texture and I’ll be honest, despite my starter being SO good, I had major food envy. My boyfriend chose the Chef’s Terrine (today’s was Ham Hock) served with Vallum Bakery toast, house pickles and chutney. I’ve thought about this starter quite a lot since and would absolutely a) recommend it and b) have it again on my next visit.
The smoked flavour of the mackerel was complemented perfectly by an incredibly zesty potato salad and the shallot dressing added a further punch. I’m a big fan of a fish starter and this was delicious.
#VALLUM ICE CREAM PROFESSIONAL#
The very friendly and professional Alan was looking after us and talked us through the menu and specials, as well as where the ingredients were sourced, including of course, the farm itself.Īs we’d decided to skip breakfast, I literally could have chosen everything, however I finally opted for the Smoked Mackerel Paté, which was served with a Heritage Potato Salad and Shallot dressing. Our visit coincided with them putting up the Christmas decorations, which gave the place an even more cosy feel thanks to the fact it was miserable and dreary outside. The small and cosy restaurant is elevated above their farm shop (I’ll get to that bit later) and the decor is all about mixed up furniture and plenty of light thanks to the almost 360 degree windows. As I have very little concept of distance, I’d thought it further away than it actually is, so I was pleasantly surprised that after a mere 20 minute drive, we were at the farm ready for a 3-course lunchtime feast. Next time you are looking for a a place to take your children for some much needed fresh air, I would definitely recommend Vallum farm as a place to spend a few hours.I’d been meaning to head up to Vallum Farm Restaurant for quite some time, so when an invite from their team landed in my inbox to invite us for a leisurely weekend lunch, obviously, I jumped at the chance. The artisan bread looked particularly tempting! There are also walks around the farm via a small nature reserve and pond for which a map is provided. There is a nice collection of local food, drinks and crafts on sale in a small shop. There are a few small independent businesses in other units within the farm including the Bywell Smokery which provides produce for the restaurant and tea room. Vallum farm has more to offer than an ice- cream parlour, tea room, David Kennedy restaurant and play area.
I imagine it would be a lovely place to spend an afternoon in the summer.
There was loads of space to run around and picnic tables near the play area. As it was so cold we were the only ones there! My children enjoyed the play frame, slide, see-saw and swings and it was nice to see a football net and a few football's knocking about. The food and drinks were delicious and worth the wait!Īfter our treats, we ventured into the outdoor play area. Although service was a little bit slow, it was a busy time of day and everybody was very friendly. We loved the look of the ice-cream sundaes on offer but it was just too cold! Instead we opted for 3 homemade chocolate milkshake's and 1 piece of chocolate fudge cake to share (Total cost £8.15). The menu is seasonal and local and all homemade. The tea room and ice cream parlour are housed in the same building - with one end being particularly family friendly with a small play kitchen for the children to play with. Today was the fourth day of a particularly cold February half term and I decided a run out in the country would do us all some good.
There has been a lot of buzz around vallum farm in the last few months - renowned North East chef David Kennedy has just opened a restaurant there and the tea room has recently been awarded the accolade of best breakfast in the North East.
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