The General Havelock Inn

Built in around 1766, this riverside free house is named after a 19th-century British Army officer. The pub, with its restaurant in a converted stone barn overlooking the River Tyne, is a favourite with local showbusiness personalities. In summer, the patio area is covered by a marquee. The real ales are all sourced from a 15-mile radius: Mordue Workie Ticket, Geltsdale Cold Fell are but two. Owner/chef Gary Thompson makes everything by hand, including the bread and ice cream. Local ingredients are the foundation of his signature dishes, which include Cullen skink, duck with sugar snap pea salad, and bread-and-butter pudding. Look out for themed nights.