The Dining Room at Seaham Hall offers an unparalleled fine dining experience, seamlessly blending seasonal menus with regionally sourced ingredients. Renowned for its indulgent dishes crafted from the freshest, ethically sourced produce, many ingredients are foraged directly from the estate. This commitment to quality is complemented by a stunning location high above the North Sea, where diners can enjoy views framed by Georgian windows and the warm glow of 14-carat gold-plated chandeliers. The stylish yet relaxed setting of The Dining Room provides the perfect backdrop to savour quintessential British flavours, making it an unforgettable fine dining destination in the North East for both locals and visitors.

In a recent conversation with Chef Broom, we had the privilege of delving into the inspiration behind the evolution of our menu. "It’s not really a ‘new’ menu," Chef Broom shared, "it's changed from a set format to a choice format, using the same cookery methods and ingredients, essentially the style of the food is the same." This thoughtful adaptation reflects Chef Broom's dedication to preserving the essence of The Dining Room's culinary identity while offering our guests a more personalised dining experience.

At Seaham Hall, sustainability isn't just a buzzword; it's a way of life. Chef Broom's passion for locally sourced ingredients is palpable as he describes the abundance of flavours harvested from our very own gardens and the surrounding areas. "We use wild garlic, 3 corner leeks, sea buckthorn berries, wild raspberries and gooseberries, elderflowers, dog roses, rosehips, jack by the hedge, lavender," he enthuses, showcasing the rich tapestry of flavours that adorn our plates. "All our menus are based around what is in season," he adds, emphasising the importance of utilising the best quality, taste, and price of seasonal produce.

But the commitment to sustainability extends beyond mere ingredients. Chef Broom's dedication to ethical sourcing is evident in the partnerships with suppliers who share our ethos. "Meats are from single farms using heritage breed cattle and have the best quality of life," Chef Broom explains. "Also, the fact that our menu changes most days so we can utilise what is the very best quality on that day rather than it being fixed and having to buy ingredients that aren’t at their best."

This dedication to freshness and quality is exemplified in the sourcing practices. "Our meats come from Taste Tradition in Yorkshire, while our dairy comes from Acorn Dairy in Darlington," Chef Broom elaborates, emphasising the exemplary practices of Acorn Dairy. He expands on their commitment to sustainability, detailing their onsite production of power using wind turbines, their cultivation of feed for the cows, and even the addition of cider vinegar and seaweed to the silage to reduce methane production. "I love their ethos and their products," Chef Broom adds warmly. “Our fish is from day boat fish caught either in the North Sea or the Shetlands, our shellfish comes from the Shetlands and is ethically sourced."

When asked about the approach to sustainability in his culinary practices, Chef Broom graciously shared insights into his ethos, emphasising a comprehensive "nose-to-tail" philosophy. "In that, I mean every part of the animal, vegetable and fruit [gets used]", Chef Broom showcases their innovative practices, such as creating a vegan celeriac 'jus' from the skins of salt-baked celeriac. He continues, "Carrot tops make a version of salsa verde - we have the approach that if someone has taken the time and effort to grow or rear something, we need to utilise as close to 100% of that product as possible." Chef Broom highlights their commitment to sustainability, noting that their fish arrives whole, allowing them to use every part of it. "We buy whole lambs, majority parts of beef on the bone, whole ducks, chicken and venison, and follow the same ethos of using and utilising every part of the animal," he adds, showcasing Seaham Hall's dedication to minimising waste and maximising sustainability in their culinary endeavours.

Innovative culinary techniques are the hallmark of this fine dining restaurant’s menu, yet Chef Broom's approach is refreshingly pragmatic. "The type of food we do is a mix of classic and modern techniques, classic and modern flavour combinations to produce the tastiest and well-balanced dishes we can," he shares. "We’re more about the food being super tasty and well-balanced in taste and texture."

Chef Damian Broom's dedication to sustainability and culinary excellence is evident in every aspect of The Dining Room, and it’s clear why it’s one of the best fine dining restaurants in the North East. Every dish reflects our commitment to quality and sustainability, and as Chef Broom aptly puts it, "I couldn’t choose a favourite [dish] as the menu changes so often, I only put dishes on the menu that I would love to eat!"

The Dining Room is currently open Wednesday to Sunday from 6.30pm until 9pm.