It is always refreshing to find a busy, modern fringe-of-city hotel that cherishes its dining facilities rather than treating them as a necessary provision that will remain untouched by many of their clients apart from a fleeting breakfast if the schedule permits.

At Gosforth Park, in the appropriately named Plate Restaurant, fine dining is seen as a major reason for coming to the hotel, reflected in the quality of the staff. Head Chef Simon de Vine heads up the kitchen team, offering an exhilarating a la carte menu.

A rustic game terrine served with a sour plum chutney is a typical starter, followed by baked loin of lamb and a pudding of apple and berry crumble with a rich crème Anglaise. Management make determined efforts to attract business from amongst the local population, and the evidence shows that many become regulars.