The restaurant is named after its previous role as a Victorian pumping station, where the first tap water was pumped to Durham. There are not too many restaurants where you could go to and watch your vegetables growing, and at The Pumphouse the majority of their produce arrives at their door from local suppliers, most less than five miles away.

The menus change regularly to reflect the seasons; so there are traditional classics such as fish fingers through to some more unusual creations like three ways with pork - confit shoulder, slow roast belly, black pudding and apples. All designed to intrigue your mind and entice your taste buds. Or you could try the red mullet with escabeche vegetables and spinach and goats' cheese soufflé, followed by cannon of lamb or chicken supreme with foraged mushrooms and egg tagliatelle. A trio of scented creams - raspberry, lemon and basil with espresso coffee is a delightful way to finish.