Now called Knights Brasserie, the restaurant has been refocused to ‘steer away from fine dining’ and offer a greater selection of ‘relaxed dining options’.
The menu, overseen by Lumley Castle’s executive head chef Craig Sherrington, includes roasted and braised venison with galette, faggot, celeriac, and savoy cabbage; Peterlee Hake with mussels, xo, soft herbs, and squid ink pasta; and pumpkin and pine nut risotto.
“Craig’s menu is bold, innovative and striking,” says general manager Gordon Cartwright.
“Having spent literally hundreds of hours with dozens of tastings, we have put together a menu that the majority of our guests will have not seen before, perhaps anywhere. Yet at the same time they will find instant familiarity and comfort in dishes that communicate just how serious Craig and his team are in providing a really memorable experience.”
The restaurant relaunch also coincides with the reopening of the hotel’s historic Library Bar, which has also received a renovation.
Built in 1388, Lumley Castle was first opened as a hotel back in 1976, and has been the seat of the Earl of Scarborough for over 700 years.