In 1815, Lord Byron was married to Anabella Milbank at Seaham Hall. Whether or not this piece of information is likely to enhance your appetite is perhaps questionable, but certainly, the standards now set following the conversion of this former stately pile are commendable. Little has been lost and a lot, like a Michelin star and three AA rosettes, gained in the process.

History does not relate the details of the wedding feast but it seems likely that Byron would have approved. Perhaps a mosaic of rabbit with celeriac cider and apple caramel, followed by caramelised Goosnargh duck breast, braised fennel, fig puree and foie gras red wine sauce, culminating in a chocolate fondant with chocolate sorbet for the more robust? Whilst by the standards of the day this might have seemed a little light on variety Byron probably had other things on his mind.

As for the splendid wine list there is little doubt that Byron could have been seriously challenged, resulting even in delayed consummation. House wine from £20.