Yes…at last! I finally made it to Vallum Farm in Northumberland, after a planned visit was foiled by me leaving my back pack in one of the visitor centres along Hadrian’s Wall. A one hour around trip to retrieve it meant Ron and I, sadly, ran out of time.
Vallum Farm Tearoom and Restaurant had been on my radar for a while due to all the good reports I’d heard, oh and did I mention I LOVE Christmas too! so you can imagine how thrilled I was to be invited along to preview their new Festive Fridays Menu in the surroundings of the fabulous new Chefs Room.
Although known by many as Vallum Farm, the impressive facilities on offer have grown so much over the last 12 years that the venue is now known simply as Vallum – The Foodie Gateway to Hadrian’s Wall. Owners Peter and Vicky Moffitt bring you a welcoming, award winning Tea Room and first floor Restaurant with expansive countryside views, a Patisserie & Deli, an Ice Cream Parlour and a of course the Chefs Room, our venue to experience the delights of the Festive Fridays Menu…and my goodness, what a delight it was!
I was one of a group of bloggers invited along and on my arrival, I was met with a friendly welcome by Nick Smith, Vallum’s Restaurant and Events manager, before being escorted into the wonderful setting of the Chefs Room and what a perfect setting it was! The room is beautifully rustic and befitting of the Christmas fayre to be sampled, it was decorated in a cosy, festive style.
As I took the opportunity to take some photographs my fellow bloggers started to arrive and it was evident from the broad smiles, oohs and ahhs, that they were as impressed with the Chef’s Room as me.
We were asked if we’d like to try one of the two new cocktails created to compliment the Festive Friday’s menu: Blackberry Bramble – a blend of gin, Chambord, blackberry juice and ginger ale with a blackberry and mint garnish; and Winter Crumble – a blend of martini bianco, apple juice, ginger ale and Mama Buci honey. Being a Martini Bianco fan I opted for the latter and I found it refreshingly tasty, so much so, that I’ve since bought some ginger ale to recreate my own!
Nick then joined us to give an overview of the Restaurant and Chefs Room. Here, the ethos is to provide visitors with exceptional heart-warming dishes using only the finest ingredients from their own site including seasonal produce from the kitchen garden, or sourced from local artisans. For example, their fresh eggs come from Ian, just up the road from Vallum. The Chefs Room aims to provide an informal, relaxed atmosphere, with many dishes served on sharing boards. The room is available for casual dining and can also be hired for events, special occasions and weddings. The head chef and team are also happy to create a bespoke menu for your event.
I was enjoying a lovely chat with the other guests when, what can be only be described as a procession of tasty treats began to appear from the kitchen, all beautifully presented on rustic wooden platters. This was the taster board from the menu which included shots of Vallum Kitchen garden celeriac soup; House smoked salmon blini’s; Ingoe scotch egg with black pudding and plum ketchup and crispy rabbit rillette with Anne’s apple chutney. I can honestly say I enjoyed each bite sized morsel of loveliness, with the scotch eggs being as far from the shop bought type that you could imagine…absolutely melt in the mouth yummy! and the celeriac soup far exceeded my taste expectations. I know for sure that Ron would have loved the rabbit rillettes which were oh so moreish.
During our tasting we were joined by Vicky who was happy to answer any questions about the menu. Her enthusiasm and passion for delivering great food and a fantastic experience for visitors is evident and it was a pleasure listening to her explaining how Vallum has developed, local suppliers, the kitchen garden and plans for the future including making their own ice cream (once Rose the cow is joined by her soon to be born calf in December). She also explained about Vallum’s latest collaboration with Mama Buci honey, a project, endorsed by ambassador Bear Grylls, which helps to improve the quality of life of communities in Zambia through beekeeping. To find out more about this inspirational project, click in the link above. The honey is available to purchase in the Deli.
Just as we were all exchanging nods of agreement with each tasty mouthful the kitchen doors opened again and the tables were filled with the main offering of Braised Beef, mashed potato and horseradish dumplings. At this point we all sat down and it all began to feel even more like a big family Christmas dinner. A harvest of fresh from the kitchen garden vegetables accompanied our meal and included carrots and kale.
Even though braised beef isn’t always my first choice, I can honestly say this was melt in your mouth tasty as was the gravy and probably the best I’ve had the pleasure of tasting in a long time. The vegetables were ever so tasty too, which reflected the fact they are home grown. At this point I was starting to feel full when even more festive fayre was bestowed upon us in the form of platters filled with turkey, ham, pigs in blankets (mini sausages wrapped in bacon), stuffing, bread sauce and roast potatoes. Well, as I said, I was just ‘starting’ to feel full, so I managed to find room for one of my all-time favourites, roast potatoes, which I’m delighted to say didn’t disappoint and I managed to enjoy a little try of the other moreish morsels.
There are also vegetarian and vegan dishes on the menu and of those, I sampled the delicious homemade sunflower loaf and roast potatoes.
Now came the only time I was disappointed in the whole day – disappointed as I had to leave early (pre-arranged grandkids school run) and miss the rest of this wonderful Vallum experience!
As Vallum had so far provided me with a wonderful array of irresistible dishes, of which I had enjoyed everything, I, and my waistline, was starting to think it was probably just as well that I wasn’t going to be around for dessert! (a moment on the lips…as the saying goes) But oh no, Vallum’s wonderful hospitality was not going to see me leave empty handed and within minutes I was offered a ‘doggy bag’ (well, box) containing Christmas Pudding and Brandy Sauce (another favourite), Chocolate Delice and Poached pear with Stem Ginger Ice Cream!! so you can guess what I had for my supper. Well, I had to share it with Ron, but that just meant double thumbs up for the Festive Fridays desserts too!
I can honestly say I thoroughly enjoyed my visit to Vallum and although I didn’t get to stay and meet Rose the dairy cow (who is expecting a calf in December) or view the event Marquee, it means I have another reason apart from the fabulous food, to return soon. The quality of food, great hospitality and friendliness of the team at Vallum make for a great combination. They delivered an exceptional experience that I feel makes them deserving of the tagline ‘the foodie gateway to Hadrian’s Wall’
Vallum’s position on the Military Road, East Wallhouses means it is well placed not only for visitors to Hadrian’s Wall but those visiting Northumberland National Park, the Metro Centre, travelling through Northumberland or just seeking a venue that serves fantastic food.
The Festive Friday Menu is available in the Restaurant and Chefs Room during December on 2nd, 9th, 16th and 23rd 6pm – 9pm. I’d advise booking early to avoid disappointment. You can also enjoy Sunday Lunch in the restaurant between 12pm – 4pm.
I travelled to Vallum by car and from Sunderland. My journey at midday took only 35 minutes and just slightly longer on my return mid-afternoon, not far to experience food at its home produced best.
Have you visited Vallum? I’d love to hear about it.
Thanks for reading and bye for now.
*My meal and drinks were complimentary in exchange for an honest review.