- News From 2017 / 2016

Rock on at The Kingslodge Inn

October 2017

Eagle eyed people out and about the North East should look out for a beautifully painted rock featuring The Kingslodge Inn.

The rock, painted by talented artist Ashleigh Louise Legg of Fingerprint Art, is one of seven, each depicting The Kingslodge Inn and its six sister inns: The Bamburgh Castle Inn at Seahouses, The Hog’s Head Inn at Alnwick, The Commissioners Quay Inn at Blyth, The Lindisfarne Inn near Holy Island, The Seaton Lane Inn at Seaton and The King’s Head Inn at Newton under Roseberry. 

Each painted rock has a message asking the rock to be returned to the inn where they can claim a prize. People can share the rocks they find on social media before they are hidden again for people to discover.

Operations director Sean Donkin said: “We’ve been inspired by the rock painting craze of Tyneside Rocks, Durham Rocks and Northumberland Rocks that is sweeping the region, which sees people painting rocks and hiding them for others to find.

“We thought it was a lovely idea and a great way to get people out and about enjoying the coast and countryside around our inns and away from mobile phones or computer screens but there is still the connection to social media which children – and adults enjoy.

“Ashleigh, a talented local artist, has painted our inns – which are all distinctive in landmark locations like The Kingslodge Inn in Durham's leafy Flass Vale. 

“We hope people have a lovely time searching for our rocks. And if you’re not lucky enough to find one yourself, why not try your hand at painting one of our inns for other people to discover, too?”

The Kingslodge Inn cleans up with clutch of foodie awards

October 2017

The proof of the pudding is in the eating. And customers at The Kingslodge Inn have voted the Durham inn as being best of the best for food. 

The Kingslodge Inn on Waddington Street, Flass Vale has scooped a clutch of the titles in The Inn Collection Group’s inaugural Best of the Best Awards. 

Introduced for customers to vote for their favourite pub with categories for the best food, drink and accommodation and the staff behind their favourite venues – the awards attracted over 2000 votes, with the group’s Durham city inn coming top in four categories. 

Food lovers at The Kingslodge Inn voted the Flass Vale inn top in dining categories including best chef’s special, best vegetarian meal and best seafood dish, while the inn also shone in the best housekeeping team award.

 General manager Leanne Jeffrey said: “We are thrilled to have done so well in the awards. The proof of the pudding is in the eating and the fact that these awards are voted for by our customers makes them even more special. 

“We are proud to have won the prestigious food categories against very strong competition. It is such a compliment to have that accolade from our customers. I would like to thank everyone who voted for us – and to the team here at The Kingslodge Inn for the fantastic work they do.”

The Inn Collection Group’s operations director Sean Donkin said: “Congratulations must go to The Kingslodge Inn for their outstanding performance across the Food and Housekeeping sectors.

We were absolutely delighted by the response to our first ever Best of the Best Awards. Our customers cast their vote by the thousand and The Kingslodge Inn should feel rightly proud. It is exceptionally rewarding for the people behind our inns to get such recognition. It affirms the hard work and effort they put in to making sure our customers enjoy the best possible experience when they come through our doors.”

 

 

The Kingslodge Inn supports RNLI Fish Supper campaign

The Kingslodge Inn goes hook, line and sinker to support RNLI Fish Supper campaign

October 2017

The Kingslodge Inn is going hook, line and sinker to support the Royal National Lifeboat Institution’s Fish Supper fundraising campaign.

Promising ‘trout of this world’ fish dishes on Friday nights throughout October, the Waddington Street pub in Flass Vale is giving a £1 donation (50p children’s meals) from every RNLI Fish special to the charity which saves lives at sea.

The Kingslodge Inn general manager Leanne Jeffrey said: “The RNLI do an incredible job of saving lives and protecting people on the water, whether at sea or on waterways like the River Weir. So what better way could there be to support a fantastic charity like the RNLI than enjoying one of our local beer-battered fish and homemade chip meals, knowing that by doing so you are helping a very worthy cause.

“We’re proud to support the RNLI so that they can continue to save even more lives at sea.”

The nationwide RNLI Fish Supper event honours lifeboat crew members who miss meal times and special occasions with loved ones to save lives at sea. 

The money raised from The Kingslodge Inn fish suppers will be used to buy equipment and pay for training for RNLI volunteers.

The RNLI’s fish-themed annual fundraiser aims to raise awareness of crew who drop everything ­– even weddings, birthdays and births – to venture into often dangerous waters to rescue people who have found themselves in difficulty.

Last year, RNLI lifeboat crews across the UK and Ireland rescued 8,643 people and saved 431 lives. It costs over £485,000 per day to run the RNLI, and the charity relies on donations from the public to continue its lifesaving service.

The RNLI operates 238 lifeboat stations in the UK and Ireland and has more than 240 lifeguard units on beaches around the UK. The RNLI is independent of Coastguard and government and depends on voluntary donations and legacies to maintain its rescue service. Since the RNLI was founded in 1824 its lifeboat crews and lifeguards have saved over 142,200 lives.

Robin Palmer, RNLI volunteer crew member said: “As a volunteer crew member, my pager can beep at any time. Whether I’m at work, asleep in bed or about to tuck into my dinner – I’ll stop what I’m doing and go straight to the lifeboat station, ready to save lives.

“Events such as Fish Fridays hosted by The Kingslodge Inn are a great way for people to get together, enjoy a fantastic meal and raise vital funds for our lifesaving charity.”

The Kingslodge Inn's sister inns are also taking part in the campaign. The Seaton Lane Inn at Seaton, County Durham and The King's Head Inn in Newton under Roseberry, North Yorks will be serving up  RNLI Fish Suppers. While in Northumberland, The Lindisfarne Inn at Beal, The Bamburgh Castle Inn at Seahouses, The Hog’s Head Inn at Alnwick and The Commissioners Quay Inn at Blyth are the 'plaices' to be to support the campaign. 

For more information about the RNLI’s Fish Supper campaign visit RNLI.org/FishSupper

Win a stay at The Kingslodge Inn Durham

Win an Inn Club stay at The Kingslodge Inn

August 2017

Fans of The Kingslodge Inn are in with a chance of winning a fantastic stay at this Durham city haven, with the launch of The Inn Collection Group’s Inn Club.

 Inn Club members get access to exclusive special offers at The Kingslodge Inn and our sister Inn Collection Group pub deals, travel ideas and insider location secrets as well as being entered into a draw to win a three-night dinner, bed & breakfast stay for two at the inn of their choice.

The Inn Collection Group’s Sean Donkin said: “Whether you’re travelling for pleasure or for work, being a part of our new Inn Club brings you cracking new special offers and deals as well as insider insights from travel gurus with their ear to the ground about what's happenning around our award-winning inns. 

“If you’re a fan of gems like the Northumberland coast, Roseberry Topping and unique attractions like Durham Cathedral then all it takes are two ticks of your time to make a couple of clicks to be part of the inn crowd – and also to be in with a chance of winning a fantastic stay at The Kingslodge Inn – or one of our sister award winning inns." 

Join the Inn Club and be in with a chance of winning a stay at The Kingslodge Inn by clicking here

Christmas parties party in Durham city Kingslodge Inn Waddington Street festive entertainment Christmas Day Lunch in Durham

Be the Early Robin that Catches the Worm - Book now for Christmas

July 2017

With summertime upon us sun cream, shorts and sandals are still uppermost in people’s minds.

But here at The Kingslodge Inn the festive season is already upon us as our thoughts turn to Santa hats, party nights and turkey dinners.

If it seems a tad early to be talking about Christmas, think again.

Before you know it, December will have arrived, and if you haven’t got ahead of the game you could easily find yourself left out in the cold with nowhere to go for your office party, family get together or New Year’s Eve bash.

With the fantastic line-up of festive events on offer this year at The Kingslodge Inn, however, you’ll want to make sure you’re the early Robin that catches the worm.

General Manager Leanne Jeffrey says: “It may still be summer, but now is the ideal time to be thinking about the festive season to avoid the disappointment of losing out on the party or event you were dreaming of.

“We put a lot of thought into our festive offering and ensuring it has the added sparkle you, your friends, family and work colleagues deserve at what is a special time of the year.

"We have discounted room rates subject to availability and choice if you're looking to stay over at one of our festive events, so book in quick while there still is room at the Inn! Just give us a call for our best rates. 

“Putting off booking could mean you sadly miss out on the cracking Christmas you are looking forward to, and instead end up being a Scrooge when everyone around you is getting into the festive spirit.

“We know our fabulous array of festive packages and party nights are going to be popular, so don’t delay and pop by, give us a call, or drop us an email to christmas@inncollectiongroup.com, to see what we can do for you and ensure you Have Yourself a Merry Little Christmas rather than a Silent Night.

“After all…it tis the season to be jolly!”

Highlights include:

1-24 December: Cracking Christmas Fayre Menu. Feast on two festive courses for £15.95 per person or three courses for £19.95 each. Perfect for celebrating with friends, families and work colleagues. Must be booked in advance and is available every day excluding Sundays and Christmas Party Nights.

1-16 December: Christmas Party Nights, 7pm-midnight, £29.95 per person. Get inn the festive spirit with a delicious meal, superb selection of drinks, an allocated table for the evening, and fabulous live entertainment on the following dates.

Friday 1 December: The Shakes – Floor-filling anthems from The Beatles to Prince, and Tom Jones to The Killers.

Friday 8 December: Zen – recreating some of the best hits of the 1980s with a little bit of the 70s just as you remember them.

Friday 15 December: Soul Central – Powerful, top notch soulful vocals and saxophone tones, bluesy keys, funky drumming and grooving bass and guitar, Soul Central boasts a repertoire stretching fron the 1950s to the present day.

2, 9 and 23 December: Breakfast with Santa, 10am-12pm. Enjoy breakfast with some very special guests from the North Pole. Each child will receive a gift from Santa and one of his Elves – as long as they have been well behaved, of course! Adults £10; Children, £5.

25 December: Christmas Day Lunch. Relax in style on the big day and let The Kingslodge Inn take the strain. A delicious three course Christmas meal awaits at £49.95 per person (under 12s £24.95).

31 December: New Year’s Eve, 7pm-1am, £29.95 per person (under 12s £14.95). Welcome in 2018 at The Kingslodge Inn with mouth-watering food, a superb selection of drinks, and live entertainment from The Dust Town Dogs, who are sure to get you up on the dance floor with their mix of rock, pop, disco and punk.

 

 

 

The Kingslodge Inn visit is just the job for Hedley College students 

June 2017

A group of disabled young people have had their job-seeking prospects boosted thanks to Durham city pub, The Kingslodge Inn. 

Students from Hedley’s College, part of The Percy Hedley Foundation, were given an insider insight into the hospitality industry during a behind the scenes visit to the Flass Vale pub with rooms.  

The access-all-areas tour gave the 18-25-year-olds - who have multiple learning disabilities, including cerebral palsy and autism - a chance to see how each section of The Kingslodge Inn operates, from housekeeping to check in and from front-of-house to the kitchen and to learn about the range of skills needed to work in the industry.

 The students enjoyed hands-on interaction, taste testing new dishes with sous chef Ashley Turner and rolling up their sleeves to help prepare rooms with the housekeeping team during the visit organised by The Kingslodge Inn’s general manager, Leanne Jeffrey.

Leanne invited the students to The Kingslodge Inn, part of multi-award winning leisure operators The Inn Collection Group, after learning about the college’s work to help disabled young people boost their job prospects across the region. 

Leanne said: “I absolutely believe in helping young people who are keen and enthusiastic better their chances of entering into the workplace.

“I’m sure we can all remember a time when someone went out of their way to help us along our career journey and I felt it was important to do my bit to help such bright and motivated young people who refuse to be held back by their personal barriers.

“I was really struck by how confident and enthusiastic the students were. They would be an absolute asset in the workplace and we are looking at ways to work further with Percy Hedley to offer work experience and apprenticeships to students from the college.

“The hospitality industry is a particularly good area for disabled people as there are so many different paths you can go down, from housekeeping, to working in the kitchen, waiting, bar work, reception duties, and front of house. 

Dionne Smith is Employment Project Officer at The Percy Hedley Foundation. She works to help employers become more disability confident and organise work placements, visits and workshops to break down any barriers for students and employers. 

She said: “Leanne was really keen to get the students involved. We thought we would start with the visit and then look at the possibility of placements that can be specially tailored for our students. 

“The students were all really keen to find out what roles there were in the pub and its rooms and how they could get involved. 

“All the students approached the visit positively and responded really well. I hope going forward we can build closer ties with The Kingslodge Inn and The Inn Collection Group. It’s a fantastic opportunity for everyone to develop a deeper relation and help bridge the gap for young people with additional needs to go from full-time education into employment.” 

For Curtis Curry, 20, who has Achondroplasia, a form of Dwarfism of the spine, The Kingslodge Inn visit was a course highlight and confirmed he wants to pursue a career in the hospitality sector.

He said: “I loved how big the kitchen was and I like making the food and getting to look round the bedrooms and seeing how big they were. I loved having a turn pushing the trolley and getting the bed linen. I want to get a job here!”

The Kingslodge Inn at Durham is supporting The RNLI

The Kingslodge Inn has a jammy way of raising money for The RNLI

May 2017

The Kingslodge Inn has introduced a jammy way to raise funds for The RNLI.  

The Kingslodge Inn has become a ‘Betty’s Jar’ pick up and drop off point, where customers can pick up small recycled jars called Betty’s 5p pots to fill with loose change and return these to the inn to be emptied, helping towards the cause.

Leanne Jeffrey, general manager at The Kingslodge Inn said: “The RNLI is an excellent charity and we are proud to be able to support them with the Betty’s jars campaign. We’re recycling and relabeling our own jam jars for the cause so they become mini-collection pots that are helping to save lives.”

Sean Donkin, operations director at The Inn Collection Group which owns The Kingslodge Inn said: “We are delighted to be supporting The RNLI which does a superb and courageous job to save lives at sea. We hope to be able to help raise funds that will provide vital kit for their crew men and women.” 

The RNLI’s community fundraising manager for the North East Gill King said: Our crews rely on lifesaving kit, like their yellow wellies, lifejackets and helmets, when they go out in all weathers to save lives at sea. We are thrilled that The Kingslodge Inn is helping to raise money for the RNLI and thank them for their support.”

Top of the Pops - Treat your Dad this Father's Day at The Kingslodge Inn

May 2017

We've already celebrated Mother's Day and the countdown to the day for Dads everywhere is on. 

Father’s Day takes place on the third Sunday of June and this year it's on Sunday June 18.

If you're stumped what to get your Dad this Father’s Day we’ve just the answer with a winning combo of great food, fine real ales and some much-appreciated Dad-time at The Kingslodge Inn for the main man in your life.

General manager Leanne Jeffrey said: "We’re sure Dads everywhere would love being treated to spend some well-deserved Dad-time, lovely food and being able to sit back, relax with the perfect pint!

“Whether you want to treat your Dad to a special meal together, or take some time out with a break away, The Kingslodge Inn is just the place to come.”

Spring into The Kingslodge Inn’s New Menu

March 2017

Head chef Chris Bond is celebrating the first anniversary of The Kingslodge Inn with the launch of new seasonal British-inspired menus.

The Kingslodge Inn opened its doors in spring 2016 and quickly established itself as a popular Durham dining out spot.

Since then diners have been treated to both classic pub fare and Mediterranean-influenced cuisine at the Waddington Street inn on Flass Vale.

Now Chris has looked closer to home for inspiration with lunch and dinner menus that also indulge his passion for high-quality British produce.

Both the lunch and evening offerings include the classic pub favourite, steak and ale pie, as well as The Kingslodge burger made with prime British-sourced beef and served with red onion, marmalade, bacon, cheese, citrus slaw, and chips.

Chris says the new spring menus reflect his culinary philosophy: simple food done well.

“We are very relaxed here at The Kingslodge Inn, we’re not pretentious. I wanted the new menus to echo that. It’s about simple, well-made dishes that are put together without cutting any corners or compromising on flavour or technique.

“Provenance is key for me. As the public has become better educated about food, so they too have become more concerned about where their food is coming from.

“But when I say provenance, I believe that feta cheese should come from Greece, and our pork should be coming from Durham, as the county is renowned for it.”

Crispy local pork belly and chorizo can be tucked into as a sandwich on the lunch menu, while it also has its place as a main at dinner with cabbage, apple and vegetable mash and prosciutto chips.

Fish is another highlight at both lunch and dinner, with smoked trout and prawn linguine making an appearance as a main, and Thai fish cake and white bait starters.

Vegetarian options include wild mushroom rarebit, a Portobello mushroom burger with halloumi, citrus slaw and chips, and a delightful sautéed greens, broccoli, tomato and garlic stew with toasted almonds.

Children aren’t forgotten with a homemade flatbread pizza with mozzarella and tomato; fish and chips; buttered pasta; breaded chicken with new potatoes and garden peas; and cheeseburger.

Prices range from £4.95-£7.25 for the starters on both the lunch and dinner menus. Lunch mains start at £7.25 for the flatbread pizza up to £22.95 for the petite filet steak. Dinner mains are from £9.95 to £29.95 for the filet mignon.

All the dishes on the children’s menu are priced at £5.95.

Chris says: “It’s a modern British menu. We have the classics with the petite and mignon filets, the traditional pub dishes with the steak and ale pie and fish and chips, and the contemporary with the likes of gnocchi Florentine with chicken and chorizo, and the homemade flatbread pizza with a choice of fresh and modern toppings.”

His favourite dish? “All of them! I’m proud of every single one.”

 

 

Milbut Durham University Womens Rugby kit sponsors The Kingslodge Inn England Rugby Six Nations Durham

Support-inn Women's Rugby in Durham

March

As rugby fever grips with fans on tenterhooks wondering if England can clinch the Six Nations Grand Slam, The Kingslodge Inn has been proudly supporting The Durham University colleges Van Mildert and Josephine Butler’s Women’s Rugby Football Club, Combined Milbut as their shirt sponsor.

 The Kingslodge Inn’s lions and logo graced the distinctive black, red and gold team shirts of the Combined Milbut players who have finished second in Durham University's Intra-University Premiership comprising of teams from all 16 of the University's colleges.

General manager of The Kingslodge Inn, Leanne Jeffrey said: “We would like to congratulate all the players, coaches and supporters of Milbut for a great league result. We jumped at the chance to become the shirt sponsors of Milbut and to be able to support such a great team of sportswomen and their connections. They have had a phenomenal season which is testament to their hard work training and some gutsy performances on the pitch. Well done ladies! We look forward to welcoming you into The Kingslodge Inn for some well deserved celebratory drinks soon!” 

Claudia MacDonald, corporate and social secretary of Combined Milbut said: “We have absolutely loved having The Kingslodge Inn as our sponsor, the additional investment in the team has allowed us to increase our professionalism, and improve our facilities for training. 

“Milbut only lost one game and completed the season in second place in the league and were winners of the Floodlit Cup.  

Five of our first-years, who had previously never played rugby before, have also progressed through to University level, an achievement we are very proud of.

“We hope that Milbut will continue to provide a stepping stone into higher level rugby, and an environment within which players can be introduced to the fantastic game of rugby, and given the right support to develop as a player. 

“We cannot thank The Kingslodge enough for their support of our team and hope this will continue next season."

British Pie Week The Kingslodge Inn Abbeyfield

Granny Knows Best - The Kingslodge Inn and Abbeyfield celebrate British Pie Week

February

Grandma is said to always know best, and The Kingslodge Inn is setting out to prove the adage with the launch of a competition to track down the perfect pie.

The Kingslodge Inn in County Durham has teamed up with older people’s charity, The Abbeyfield Society, to hunt out the most traditional and imaginative recipes in celebration of British Pie Week taking place between March 6-12.

Grandparents, older people and Abbeyfield residents are being asked to play their part in the quest to search out the tastiest time-honoured and home-grown pie recipes.

From formulations unique to the North East to sweet and savoury classics, it is hoped the over-65s will get behind what promises to be a delicious celebration of culinary know-how and British food heritage, that’s also set to raise funds for the national Abbeyfield charity.

The star recipe as judged by The Kingslodge Inn's expert team of chefs, will not only be championed as a British Pie Week special on both the inns’ home-cooked menus, but see money raised from sales going direct to Abbeyfield to help support its work to ease loneliness in older people.

The victor will win a three-course meal for two at either The Kingslodge Inn in historic Durham City.

The competition is part of a wider Granny Knows Best campaign being rolled out nationally by Abbeyfield, honouring the older generations’ culinary expertise and excellence.

The Kingslodge Inn general manager, Leanne Jeffrey, said: “When it comes to pies, it really is true that granny knows best. We’re hoping people will get in touch with us with recipes that will take diners back to the flavours and textures they remember from childhood.

“We’re looking for recipes for pies made the traditional way, using traditional techniques and ingredients – whether they’re sweet or savoury – and with that extra dollop of love that goes into a recipe that’s been passed down and eaten by generations.

“We’re looking forward to linking up with Abbeyfield for the project and we’re excited to see what our senior cooks come up with to share with diners.”

This will be the second time The Kingslodge Inn has joined forces to support Abbeyfield, after throwing  a free three-course festive meal to over 80 older people living alone, as part of the charity’s Companionship at Christmas campaign to bring food and friendship to isolated older people.

Abbeyfield’s divisional director for the north Teresa Parker said: “This is a fantastic chance to revive once-loved pie recipes, celebrate all that’s good about North East food and drink, bring people together, and get Abbeyfield residents and older members of our communities cooking and hopefully having lots of fun with family and friends.

 “Pies are as quintessentially British as fish and chips and roast beef and Yorkshire pudding, and we want to celebrate everything that is good about the sort of old-fashioned, homely cooking that has brought families together for generations.

“Even better, this competition won’t just raise awareness about our proud culinary heritage, but much needed funds for Abbeyfield so we can continue to ensure that people’s golden years are among the happiest of their lives.” 

Teresa added: “We’re delighted with the support we’re receiving from The Kingslodge Inn, and their recognition of the input older people have in society. Projects like this help to get older people out into the community, which enriches their lives. It also reminds them that they are wanted and needed, and still have an important role to play.

“We’re looking forward to practising the recipes in our kitchens here at Abbeyfield before they are submitted – and of course feasting on the results.”

If you are aged 65 and over you can submit your pie recipe in person to The Kingslodge Inn on Waddington Street, Durham or by email to enquiries@kingslodgeinn.co.uk or by post, addressed to Leanne Jeffreys, The Kingslodge Inn, Waddington Street, Flass Vale, Durham City, DH1 4BG.

The closing date for entries is Thursday March 2.

 

The Kingslodge Inn enjoys great attendance at first-ever Durham Business Club breakfast

January

The Kingslodge Inn played host to its first-ever Durham Business Group networking event.

Around 90 businesses signed up to attend the inn's networking breakfast with Durham Business Group, a local networking and business support group which aims to support businesses to collaborate, share knowledge and forge relationships.

Held on January 25, as a homage to Burns Night, the networking breakfast had a Scottish twist, with Durham Business Group board member Graham Soult of cannyinsights.com addressing the haggis. 

Leanne Jeffrey, general manager of The Kingslodge Inn, said: "We were absolutely delighted to have such a fantastic turnout of local business people to our first-ever Durham Business Club networking breakfast.

"Durham has an incredible business pedigree and it was fantastic to have such a wide array of businesses at The Kingslodge Inn and to host a networking event that was so enthusiastically received by the members. To have such a diverse range of businesses networking, sharing information and swapping local knowledge was rewarding to be a part of.

"It was a great opportunity to showcase The Kingslodge Inn, our food and bedrooms and the facilities we offer here in Durham for business customers as well as leisure visitors. 

"We would like to thank everyone for coming along to the event and hope to welcome local businesses and indeed Durham Business Club again in the future.

 

 

 

 

The Kingslodge Inn's 'Try Gin-uary' is the perfect tonic to 'Dry January'

January

If the thought of Dry January leaves you cold, award-winning The Kingslodge Inn has the perfect tonic with their Try ‘Ginuary’ local craft gin showcase. 

The Kingslodge Inn is capturing the spirit of the gin renaissance with by turning the spotlight on pioneering local gin distillers throughout January, to bring something different to their customers’ gin and tonic. 

The inn will feature gins distilled nearby to encourage customers to put a different gin in their glass throughout January.

Already well-known for the choice and quality of the local and craft ales The Kingslodge Inn serves, it is now giving spirit lovers and gin newbies the opportunity to sample some of the best gins in the North and to work their way through a hand picked selection of lesser-known gin varieties.  

David Walker of The Inn Collection Group which owns The Kingslodge Inn said: “We’re trying to make January a little less blue by trying something that’s more of a tonic, with a small collection of local craft gins that we’ve tasted and loved. What’s more, they’re all distilled in locations close to our inns. 

“Gin is so quintessentially British, and with so many different taste variations now available, the possibilities for flavours from gin seem endless, we’re keen to showcase some directly from our little region of the world.  

“People are trying different garnishes too – ice and a slice of lemon no longer cuts the mustard and there are plenty of premium mixers upping their game to support the in-gin boom.”

Walter Riddell of Hepple Gin said: “We are thrilled that Hepple has been included in The Kingslodge Inn's Ginuary line up. We make our gin rather differently, using young green juniper sourced from the hills around Hepple near Rothbury in Northumberland. 

“We use two separate distillation systems and a high-pressure extraction system to bring a crisp freshness not found in any conventionally made gin. Because of the complexity of our distillery process and our exacting harvesting regime, we only make a small quantity of Hepple, our only product.”

The Kingslodge Inn's Try Ginuary will be showcasing: 

  • Durham Gin -  a small batch gin distilled in a 400 litre copper pot still called Lily, using traditional methods. Only a couple of hundred bottles are made from each batch and are labelled by hand. 
  • Hepple Gin – north Northumberland produced gin that’s vacuum distilled at lower temperatures to capture more flavour, including the young green juniper gathered from the Hepple Estate. 
  • Masons Yorkshire Gin – distilled slowly and traditionally in two 200-litre stills called Steve and Lefty, the first gin to be distilled in Yorkshire contains juniper and citrus flavours. 
  • Poetic License – flavoured with juniper and cardamom spice, lemon, lime and eucalyptus, this is a fresh scented gin that also contains a host of secret botanicals. 

Tasters will be able to try the different garnishes and serving suggestions recommended by the distillers to bring out the best in their gins.

Dave said: “We’re initially offering the craft gins on a limited basis during January but if they prove popular, we’ll be looking to put them behind the bar full time.