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Oldfields Restaurant Review

Originally built as the headquarters of the Durham Gas Company in 1881, Oldfields is split into two distinct parts. On the first floor is the magnificent oak-panelled boardroom with its stained-glass windows and 17ft-high moulded plaster ceiling, which makes the perfect venue for formal occasions. Downstairs is a more informal eating area complete with an imposing bar and casual seating.

Ingredients sourced within a 15-mile radius of the restaurant are highlighted on the daily-changing menu: confit or rare-breed pork with black pudding and apple sauce, Northumberland lamb on sweet potato and haricot purée, Kearsley bread-and-butter pudding with Beckleberry's ice cream, for example.

Other options might include juniper-infused duck salad, followed by venison on broad bean mash with pancetta jus and pan-fried fillet of salmon on wilted pak choi with mango salsa, plus desserts such as Champagne and blackcurrant water ice or baked lemon tart.

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