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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.

Rockliffe Hall marks the addition of another resort destination in the north of England with all the trappings of five star comforts, a championship golf course and one of the largest spas in the country. Post tee-off it's time to don those smart casuals and head to The Clubhouse for a meal.

Traditional British cooking is their forte but well aimed shafts of innovation bring welcome relief to jaded palates; think smoked haddock with crisp hen's egg and homemade potted seafood pie with garden vegetables and new potatoes. You'd also notice some robust flavouring coming through main courses such as rare breed pork loin with apple mash, root vegetables, black pudding and Muscat raisin jus. For dessert a combination of white chocolate and raspberry is truly sharp and indulgent and what better way to enjoy this tart than with spoonfuls of coconut ice cream.

Rockliffe Hall hopes to add a further selection of eight meeting rooms to the existing two suites in a bid to woo more business visitors who can then mingle commerce and pleasure within its pleasant, convivial setting.

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.

The Hide chain of cafés, bars, and grills pleases customers very effectively in the north east, and west Yorkshire. Their delicious, varied cuisine, contemporary interiors, informal yet attentive service, and relaxing atmospheres appeal to most people visiting a Hide.

The Durham outlet can be found on the road to what is sometimes referred to as the most magnificent cathedral in the world. Stop by for a meal, or coffee and a light snack while you experience the city's many fabulous attractions.

The café offers such delights as char-grilled 6oz rib eye sandwiches, pizza, pasta, burgers, and mezze platters, while the grill menu caters for those wanting something more substantial.

Precede a main course of seared leg of lamb, puy lentil, slow roast tomatoes and jús, with aromatic duck pancakes with hoi sin, or Thai beef salad. Other choices comprise a 10oz sirloin hand-cut local steak, Anglesey sea bass fillets, free-range chicken breast, gnocchi pasta, pancetta and sage sauce, and tarragon and chive crêpes stuffed with spinach and ricotta cheese.

The chocolate brownie with pouring cream delights those with a sweet tooth.