Our award winning restaurant is the heart of Eslington Villa and we have a real passion for producing outstanding food with an emphasis on the highest quality local and seasonal produce.
We believe in letting the food speak for itself and take a simple, classic approach to cooking, along with a few innovative and modern touches.
Whether for an intimate dinner for two, a family lunch, or a place to entertain clients, Eslington Villa is the perfect choice. Customers are free to stay as long as they like, relaxing over an aperitif and a look through the menus in the bar and lounge beforehand, enjoying a leisurely meal in our dining room or airy conservatory and finishing back in the comfort of the lounge for coffee and drinks.
Follow the links below to see our menus.
Private dining is something we do well here at Eslington Villa.
We have the perfect venue for up to 40 guests in our function room with private bar.
From the Kitchen
The kitchen team is led by Head Chef Jamie Walsh a former North East Chef of the Year Winner.
Earlier in his career, Jamie was also a finalist in the Gordon Ramsay Scholarship. Here Jamie provides an insight into his life as head chef and the role he enjoys so much at Eslington Villa.
Sum up your menu in one sentence
Modern British/French using seasonal/local produce
We focus on giving value for money while cooking to a 1 rosette standard
What’s your favourite dish on the current menu?
Gressingham Duck Breast, with spinach, dauphinoise potatoes and juniper berry sauce. I love the combination of the acidity of juniper berries with the sweetness of the duck.
Your favourite cuisine?
All cuisine interests me, food in general but heavily influenced by French cuisine with us being neighbours.
What are the future plans for the menu at Eslington Villa?
The restaurant has such a strong following that I feel a real responsibility to ensure we maintain our reputation by moving forward and constantly improving standards by listening to our customers, taking on board their feedback good and bad.
I am really looking forward to our wine dinners this year starting in March, we have added an additional night, so we will have four instead of three as these nights are so popular and sell out very quickly.
Pan Fried Trout
served on green beans with chorizo…
with Summer Berries…