The Dining Room at Seaham Hall has unveiled a refurbishment alongside a new seasonal menu.

Perched high above the rugged North Sea, The Dining Room at Seaham Hall boasts access to quality local ingredients and fresh seafood from the surrounding region.

Executive Chef Damian Broom has crafted a menu that celebrates the best of the North East, with dishes including locally sourced ingredients from hand-picked suppliers; nearby honey farms and sustainable seafood providers.

With a focus on communal dining, the menu offers a variety of small and large sharing plates. Highlights include Organic Burrata with basil pesto, Centanari olive oil, and grilled focaccia; Wild Prawns Pil Pil and Chargrilled Cumbrian Texel Lamb Cutlets with salsa verde and Amalfi lemon.

Meanwhile, the design of the contemporary dining space blends old-world elegance with modern sophistication. Its newly refurbished interior features glittering 14-carat gold-plated chandeliers and Georgian windows.