Farlam Hall

Hotel review

In six acres of grounds, and with no neighbouring buildings to spoil the views, this country house feels deeply rural – yet it’s only five minutes from the main road between Newcastle and Carlisle. Largely early Victorian, it has been carefully modernised – polished floorboards, smart grey sofas, pale-striped wallpapers, bold artworks - to create a 21^st-century style but with the comforts of a traditional country house. Sitting rooms invite with fires, table lamps glow and birdlife can be watched through the deep sash windows.

But the big attraction – restful comfort aside – is the food. Chef-patron Hrishikesh Desai (formerly of the Lake District’s luxury Gilpin Hotel) gained a Michelin star in 2024, soon after taking over. His tasting menu dinner offers precisely balanced dishes but often with a spicy twist: courgette tempura with marigold chutney, local venison in kebab spices, torched mackerel in turnip custard. A more classic bistro menu is offered on certain days.

Bedrooms, one in a separate building, are modern country house with calm, uncluttered spaces, sleek but solid furnishings, a few antiques, and accents of colour against neutral walls and carpets. Bathrooms are dazzlingly bright. (There are six self-catering cottages, too.) Calm and restful spaces, they’re just the ticket to recover after a day exploring Hadrian’s Wall or a blustery walk on the North Pennines.

Helen Pickles Review published: 2024-02-26