Tony Binks, head chef Richard Muncaster and trainee chefs Euan Patterson and Adam Binks share the modern kitchen at the Barrasford Arms.

Specialising in traditional English food cooked with a French twist, they source ingredients locally when in season and work closely with EBLX, for Quality Standard Beef and Lamb.

Tony’s mentor, international cuisinier Albert Roux, is an occasional visitor here.

Tony’s signature beef dish, Braised Beef Rump in Newcastle Brown Ale is one of the most popular dishes on the menu, and others include Chilli Beetroot Risotto, Double Cooked Cheese Soufflé and Pan Fried Sea Bass on Saffron mash.

The pub has three dining rooms on the ground floor, including a private dining room for parties of eight.

The bar is the place to meet the locals and enjoy the crack around the fire and there are hand-pulled beers as well as a varied and inexpensive wine list.