Paul O'Hara
Anna Addison

Top chef revamps 5* Rockliffe Hall?s Clubhouse

The Clubhouse at Rockliffe Hall in Hurworth, near Darlington, has re-launched its menu in time for the spring months with the help of its new head chef who is highly regarded across the North East for working with some of the UK’s most high profile chefs.

Paul O’Hara joined Rockliffe Hall in February 2012 working across all three of the 5* resort’s restaurants- The Orangery, The Brasserie and The Clubhouse.

Before joining Rockliffe Hall, Paul worked with big names such as Rick Stein, Raymond Blanc, Paul Heathcote, Brian Turner and Paul Rankin.

More recently, Paul became well-known for working with celebrated North East chef, Terry Laybourne, at all three of his restaurants and also running The Bridge Inn in Whorlton Village near Barnard Castle, voted by Michelin inspectors as the best in County Durham.

Paul has revamped The Clubhouse menu to include dishes such as ½ a lobster with mayonnaise, salad and chips; simply grilled halibut with mushy peas, hand cut chips and tartar sauce; spring vegetable risotto; chicken liver salad; and confit duck, alongside popular dishes such as steaks, burgers, beer battered fish and chips and grilled local sausages with buttery mash and ale and onion gravy.

Snacks and nibbles include homemade pork crackling, handmade pork pie, black pudding sausage roll, oysters and ¼ pint of fresh-shelled prawns.

The Clubhouse is one of the region’s most popular restaurants offering informal dining with views over Rockliffe Hall’s championship golf course. To launch the new menu, diners can enjoy two courses for £18.50 and three courses for £21.50 everyday between 12 and 9pm.

The Clubhouse is also highly-regarded for its Sunday lunches served between 12 and 4pm.

Paul O’Hara said: “Our aim in The Clubhouse is to provide traditional British favourites alongside some newer dishes all using the best of our local produce. The new menu has been carefully put together in response to customers’ demands and to offer a real variety of fish, meat and vegetarian dishes as well as light snacks and nibbles.”

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