The George Runciman Restaurant is open daily to hotel guests and non-residents and Paul is rightly proud of the a la carte menu which offers beautifully cooked, contemporary English dishes. The restaurant also serves up an exceptional Sunday lunch.
This intimate yet spacious restaurant is an idyllic location for dining with opulent furnishings, exquisite tableware and towering masonry fireplace, which makes a stunning centrepiece.
And Paul has the same passion for locally-sourced ingredients for the hotel's menus.

He said: "Wherever possible, we use local suppliers for our meat, fish, fruit and vegetables and as these are delivered daily without the need of freezing for transport, our guests are assured of fresh, tasty and high quality ingredients in every dish we serve.

"We change our menu with the seasons, ensuring the we achieve the finest and freshest items for our dining guests.

"It is also of great benefit to the local economy, our guests, and to retain the tradition in north Northumberland that services, products and dining ingredients are purchased locally."

Paul started his career at the Gosforth Park Hotel in 1989, then spent two years in the Lake District, followed by four years in Jersey and a stint in London.

On returning to the North East, Paul took a head chef's position at Linden Hall Hotel where he worked for the next 10 years achieving two rosettes for the restaurant, before arriving as head chef at Doxford Hall.

Paul and his team are now looking to achieve awards for the George Runciman Restaurant.