Josephine Restaurant ,The

Dating from 1350, the Castle lays claim to being one of the few medieval fortified Castle Hotels in England. It is full of historic features and associations which spread well beyond the Castle into the surrounding area, and provides its guests with a sense of the past enjoyed amidst the comforts of the present.

The Josephine Restaurant is particularly evocative of former glories with its rich colours and exposed stone archways, providing a sumptuous setting for the serving of Andrew Smith's fine cooking. Baronial the surroundings may be but there is nothing other than fine skill deployed within a table d'hôte menu derived from locally and regionally sourced ingredients.

Amongst the appetisers a tian of haggis served with turnips and potatoes and edged with a whisky jus reminds us of the nearness of Scotland, whilst a seared Queen scallop and black pudding on a turret of spinach scented mash and coated with a lemon butter sauce invokes the spirit of the north of England. The fillet of salmon is set in a mussel and seafood broth, and scented with saffron

An intermediate course of a heart warming bowl of soup somehow always seems a good idea in a castle, however well heated it may be, before turning attention to main courses of, say, breast of duck from nearby Keilder Water, a game cobbler full of the local game and served with home made dumplings. Venison is readily available in Northumberland and the fillet, baked until pink and set over honey scented parsnips, is topped by a quail's egg. Rack of lamb carved over a mushroom risotto and laced with red wine jus can also be found amongst the main courses.

Amongst the desserts watch out for the St Clements cheesecake, served with a honey ginger and orange syrup, or the dark chocolate and rum mousse on a pod of crème anglaise, finished with fresh berries.

A wine list to match such gastronomic opulence starts with good house wines through an international range culminating for many in a Chateau Lafitte '71.