Acklam Hall serves up Brasserie launch

A historic Teesside hospitality venue is entering a new chapter with the launch of an all-day dining concept designed to broaden its appeal to diners, businesses and visitors.

Grade I-listed Acklam Hall in Middlesbrough will open its new Brasserie on Sunday, August 30, marking the next stage in the venue’s development following six years of Tomahawk Steakhouse operating from the Hall.

The change will bring Acklam Hall’s own identity back to the heart of its food and drink offering, with a lighter and more refined Brasserie concept catering for everything from breakfast meetings and morning coffee to lunches, afternoon catch-ups, drinks and evening dining.

Rather than a wholesale change of direction, the team says the development reflects the Hall “growing into itself”, building on its heritage while making greater use of the building throughout the day.

At the centre of the new concept is a refreshed menu led by head chef Dan Wood, who has a longstanding relationship with the group after serving as the original head chef at Tomahawk Potto.

Steak will remain an important part of the offering, with ribeye, fillet and marinated flat iron among the dishes staying on the grill.

However, the wider menu will introduce dishes including King Scallops Saint Jacques, twice-baked mature cheese soufflé, trio of lamb, halibut with brown shrimp butter and lobster and crab linguine, alongside locally sourced lobster.

Earlier opening from 8am will also establish breakfast as a larger part of Acklam Hall’s offer.

Guests will be able to choose from traditional favourites including a Full English and Eggs Benedict alongside cinnamon French toast, smashed avocado on sourdough, Croque Madame and homemade granola.

Sunday lunches will continue, with roast beef, chicken and pork loin among the choices, as well as a three-roast sharing board and alternatives from the Brasserie and grill menus.

The changes extend beyond the kitchen, with the entire Acklam Hall team undertaking training covering guest welcome, service standards, meetings and events, table service and specialist wine knowledge ahead of the opening.

Dan said: “Tomahawk has been part of Acklam Hall since 2020 and it has been a really important part of the journey here, but it feels like the right time for a refresh and to bring something lighter and more versatile to the Hall.

“We see people using Acklam Hall very differently throughout the day now.

“We have guests coming for breakfast and coffee, businesses meeting here during the day, people having lunch with clients and then, of course, guests joining us for dinner and celebrations in the evening.

“We wanted to create a menu that works naturally across all of those occasions.

“People who love coming here for a great steak absolutely don’t need to worry – those favourites aren’t disappearing.

“But alongside them we’ve been able to introduce some lighter, more refined dishes and give the menu much more breadth.

“We want the food to feel sophisticated and stylish, but still relaxed and accessible.

“Ultimately, it needs to be somewhere you could happily eat several times a week rather than saving it for one particular type of occasion.”

The Brasserie will also sit at the centre of a wider push to increase use of the historic venue throughout the working week.

Alongside its established weddings, private dining, celebrations and events business, Acklam Hall is developing its corporate offer with meetings and conferences, corporate dining, serviced and virtual offices and business events.

Further opportunities are being developed for freelancers, entrepreneurs and professionals to work, meet and entertain clients at the Hall.

This autumn will also see further details unveiled for The 1683 Club at Acklam Hall, an invitation-only business and private members’ club aimed at creating a meeting place for Teesside’s business community.

The wider evolution will be supported by a refreshed website and visual identity bringing the different elements of the venue together under the Acklam Hall brand.

The team says the changes reflect both evolving expectations around hospitality and changes in how people work and conduct business, while retaining the character of the historic venue.

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