Wellington, The

The Wellington started life as a local inn in the 1300s and centuries later it served as a pit stop for exhausted travellers heading up the Great North Road. Things haven't changed much and now the focus on keeping things quite straightforward with fresh food cooked in-house, minus the frills, and a good rapport with Chester Osborn, d'Arenburg's winemaker extraordinaire, ensures that food and wine pairings hit the spot.

Start with crispy duck dumplings with a soy ginger dip and plum compote, and Cajun spiced mini potato skins served with guacamole, sour cream and spicy tomato salsa. The signature fish pie of monkfish, prawns, pollock and smoked haddock cooked in white wine, tomato and tarragon sauce comes topped with a sliced potato and gruyere cheese crust and a serving of fresh green salad. Hearty eaters could plump for the honey and rosemary marinated lamb cutlets or 12 oz rib eye steak, but make sure you study the desserts blackboard before calling it a day.