There is something compellingly beautiful about the Northumberland countryside with its sense of space, its great open skies, and the crisp tang of mountain air. To be able to indulge in all this, whether or not you play golf, and then return to the well deployed comfort of a stately hotel, is a pleasure of great value. Such surroundings encourage a hearty appetite, and like any truly great hotel the dining room of the De Vere Slaley Hall is at the heart of the experience. Northumbrian dishes take front stage, and a menu that moves with the seasons concentrates on local ingredients. In addition to the main dining room there is a wide selection of rooms for enjoying private dining, as well as the Golf Clubhouse Bar and Grill.

Starters may include a warm salad of new potatoes with crispy bacon tossed in honey dressing with smoked venison and tomatoes, fresh ravioli of lobster with seared scallops and asparagus, tomato and coriander fondue, or beignets made with goats' cheese and sweet potato, tomato and roquette salad, pickled baby vegetables and crème fraiche. The lamb, much of which has grazed upon the sweet pastures of the surrounding hills, is served as cannon of lamb with Dijon brioche crust ratatouille of Mediterranean vegetables, dauphinoise potato, honey roast parsnips and carrots with rosemary.

Alternatively, whole rack of lamb is served with roast potatoes and a panache of seasonable vegetables in a light jus. Chicken that has enjoyed a diet of maize comes to table stuffed with mozzarella with a sweet tomato spring roll, scallion mash, red pimento and cumin sauce tian of roasted vegetables. After a decent interval there is time to toy with the delights of desserts that might include a warm brioche bread and butter pudding with orange marmalade and vanilla ice cream, or dark chocolate bavarois with fresh honeycomb.