A flagship fine dining restaurant will be at the heart of show-stopping plans to make Rockliffe Hall a world class dining destination.
At the helm will be James Close, the Hurworth resort’s culinary director and former chef-patron of the two-Michelin-star Raby Hunt.
His new restaurant’s home will be in a contemporary addition to Rockliffe Hall’s historic estate. A striking pavilion will offer a modern space with the external design inspired by the colonnaded architecture and materials of the Old Hall and framed by large glass windows, which offer views of the expansive grounds and landscaping.
Inside, the pavilion will feature a bespoke dining area with an open kitchen, designed to enhance interaction between guests and chefs, offering an immersive experience that takes diners on a culinary journey inspired by the finest global cuisine.
A perfect classic – steak au poivre. Image; Rockliffe Hall It will be close to the hotel’s extensive kitchen garden which is the source of many of the ingredients used seasonally in the hotel’s kitchen.
It’s an exciting adventure for James, ‘This new build restaurant offers us the opportunity to create a world-class dining destination at Rockliffe Hall. We want to create a special experience that is inspired by our global travel influences, within a unique space that will attract diners locally, nationally and internationally to the north east. We are focused on developing the best experience we can for guests, and we look forward to sharing more details on that experience over the coming months.’ he says.
Whilst the restaurant is being built, James continues to oversee Rockliffe Hall’s dining options with regular pop-ups showcasing his passion for flavours and ingredients.
19470894 Ultimately, The Old Hall, formerly The Orangery, will become the beating heart of the hotel with an all-day dining and drinks offering. A new cocktail bar in the Old Hall will focus on expert mixology.
The Clubhouse adjacent to the world class gold course, focuses on the best prime-cut steaks from around the world, flame-grilled on charcoal, and Café TERRA, will serves breakfast, patisserie, and lunch offerings. During May in the evening it is also recreating French brasserie cuisine as TERRA.
Work on the Old Hall and the new restaurant has now started, with completion of the restaurant due for the first quarter of 2026. During this period, the New Hall accommodation, golf course, The Clubhouse, spa, and Café TERRA remain open with a series of food-focused pop-ups around the resort.
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Menus at TERRA feature ingredients grown on the estate’s kitchen garden Dining at TERRA French Bistro
The French Bistro pop-up is a feast of classics with a neat menu that perfectly executes dishes that have become favourites for a reason.
The menu recreates dishes straight out of a classic French bistro with exemplary service alongside. It’s all painstakingly precise; on-point when it comes to ingredients and memorable when it comes to flavour. The menu is crafted by head chef Adam Mulloy, under the guidance of James Close, culinary director.
If you’ve done the holidaying and eating in France, there’s a joy in the familiarity of dishes such as Waldorf Salad with endive, Roquefort, apple and walnut, or the rich authenticity of Toulouse Sausage with a Sauce Moutarde and puy lentils. Dishes that take you back to the essence of French dining. This time without venturing across the Channel.
A starter of beef tartare was a blissful savoury, sharp mound of raw 35-day aged Dexter sirloin, perfectly seasoned and served with a sourdough croute and umai caviar.
Cocktails at TERRA. Image: Sean Elliott photography
A version of the indulgent Soufflé Suisse in its puddle of creamy, cheese sauce was meltingly fluffy, with a rich and punchy flavour from Cornish Cruncher Cheddar.
Main course steak au poivre delivered on every level with a deep, rich peppercorn sauce. Precision cooking of the fillet resulted in a juicy pink rare chunk of meat with crisp outer edge, served with a haystack flourish of pommes allumettes.
The French south coast favourite bouillabaisse was a refined take on the normally rustic fisherman’s stew. This with good chunk of halibut at its centre, bathed in a rich, foamy sunshine-flavours sauce packed with lobster and bobbing aioli croutes.
Sommelier will recommend fine wines to suit the courses sourced from small producers and dessert lovers will be in heaven with a stunning selection of patisserie to swoon over.
Starters from £16 and main courses from £26.
TERRA French Bistro is taking bookings until May 31.
Le Bistro bed & breakfast package includes dinner, a la carte breakfast and use of the spa, gym and tennis courts as well as in-room snacks and pre-mixed cocktails. Weds-Sat. £513 per room, per night.
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