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When arriving at the Pumphouse Restaurant in Durham, the entrance and bar area draws you in and welcomes you to a premier high-end dining experience.
Tastefully laid out in keeping with the architectural style of the building, the bar area is the perfect place to relax for a pre-dinner apperatif or simply just to take in the elegant surroundings.
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This unforced elegance is continued into the Pumphouse Restaurant, and combined with the natural stone wall, provides a dining environment , classic in style and contemporary in outlook.
Whilst the Pumphouse restaurant presents an excellent dining ambience it is the quality of the food that makes a discerning clientele keep coming back. The Pumphouse may well have served up fresh water for the city in a previous life, but is now given over to serving the finest dishes in a warm and welcoming atmosphere.
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The Pumphouse restaurant is committed, under the auspices of our Head Chef Tony Heath, to provide the best of locally sourced fresh produce with due regard to ethical food production practices.
Most of the produce comes from local suppliers, and for the more exotic or wild produce, sustainable sources in the North East and southern Scotland. Connections with Houghall Farm mean that we can locally source age old traditional breeds of pork such as Oxford Sandy & Black and Tamworth Saddlebacks, and also Charolais lamb, and seasonal fruit and vegetables.
Beef, from the County Durham hills, is supplied by Homer Hill Farm and fish is sourced from local ports, using only sustainable species and line caught fish.
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The commitment to the quality of produce is matched by the design and implementation of the menus, which are wide in scope and cooked to perfection.
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