The Tempus earns Michelin Guide selection

A Northumberland hotel has secured a place in the Michelin Guide 2026, adding to a growing list of tourism and hospitality accolades.

The Tempus, which opened in 2023, has been included in the Michelin Guide Selection 2026 following recognition for its guest experience and hospitality offering.

Located within The Doxford Group’s private 550-acre country estate near the Northumberland coast, the hotel offers accommodation and dining with a focus on local produce and regional suppliers.

The recognition comes after The Tempus was named VisitEngland Small Hotel of the Year 2026 and Small Hotel of the Year at the North East Tourism Awards.

It has also been shortlisted for Small Hotel of the Year 2027 by Experience North East England.

Richard Parker, general manager at The Tempus, said: “It’s a fantastic achievement for everyone at The Tempus and a real reflection of the passion and commitment of our team. 

“Since joining the team, I’ve been incredibly impressed by the standards and attention to detail across every part of the guest experience. 

“To be recognised by the MICHELIN Guide is something we can all be incredibly proud of, and we’re excited to continue building on this.” 

Central to the hotel’s dining offer is a focus on seasonal Northumberland produce, with group head chef Cheryl Radwell overseeing the culinary direction across The Doxford Group.

With more than 20 years’ experience in hospitality, Cheryl and her team work with regional suppliers to develop menus reflecting the seasons and produce available across the county.

The approach supports the wider Taste of Northumberland offering while helping showcase local food and drink to visitors.

Richard Shell, chief executive and owner of The Doxford Group, added: “This is a huge achievement for the whole team. 

“The Tempus only opened its doors in 2023 and, since then, we’ve gone on to achieve national recognition, most recently being named VisitEngland Small Hotel of the Year 2026 and now being selected in the MICHELIN Guide 2026. 

“It’s a fantastic reflection of what the team has built in such a short time, and I’m incredibly proud of what we are creating.” 

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