Owner and Landlord, Andrew Brown, was the first Raymond Blanc scholarship winner in 1995. After training in such salubrious establishments as Le Manoir aux Quat' Saisons and the Petit Blanc, Andrew served some time with Gary Rhodes at the Green House in London, David Wilson at the Peat Inn Scotland and Gorges Blanc in France. Andrew then moved to the North East and opened the County in his own unique style.

All meals are prepared from the freshest ingredients, using local produce where available, and cooked to order - don't expect your meal to arrive five minutes after you have ordered it!

However, with offerings to start like confit of chicken, roasted peppers and basil terrine with home made lemon mayonnaise; summer salad of marinated Mediterranean vegetables, rocket, parmesan shavings and pesto; eggs Benedict or crab and prawn risotto with lobster sauce, who cares if you have a short wait.

Mains of prime halibut steak with welsh rarebit crust, pesto new potatoes and vine tomato salad; home cured seared salmon with asparagus tips, carrots, new potatoes and hollandaise sauce or confit shoulder of lamb, Mediterranean vegetables and mint couscous, topped with a cucumber raita could follow.

Puddings run from traditional summer pudding, served with red fruit, fruit coulis and creme fraiche to 'the county' chocolate torte, served with grand manier creme anglaise and ice cream. All of this is served by a pleasant and helpful team, and accompanied by a short wine list with many under £20.