Built in the 1760s, this riverside inn is named after a 19th-century British Army officer and is popular with locals and local celebrities. In a converted stone barn, the restaurant overlooks the river where otters can often be spotted. The real ales are all sourced locally: Cullercoats Shuggy Boat Blonde and Great North East Rivet Catcher are but two. Local ingredients are the foundation of the dishes here, which include cod with boulangère potatoes, and lamb shank braised in red wine on mash. In summer, the patio area is covered by a marquee.