Special Baby News

We are delighted to share some special baby news with you.

Our Receptionist Charlotte and husband Ben have welcomed their first child.

A beautiful baby girl named Jemima Annetta, born Saturday 12th October, weighing 7lb 8oz.

Both mum and baby are doing great and the team can’t wait to meet her!


Charity celebrates prestigious award with us

We were honoured to welcome the volunteers and supporters of a very special Northumberland charity last month.

Managers at Bell View, Belford, decided to treat volunteers and supporters after the charity was given the prestigious Queen’s Award in the summer for its care work with older people.

The award is the highest a voluntary group can receive in the UK and is equivalent to the MBE. Bell View was the only voluntary organisation in Northumberland to be given the award in 2019.

To mark the occasion, Bell View managers wanted to do something different by hosting a celebration at very special place to echo the significance of the award.

Paul Harrison, Centre Operations Manager, said: “We decided we needed to celebrate it in a special way with volunteers and supporters. One of our trustees had already been here for another event and recommended it. It looked a good place to celebrate our award. It’s close to where our volunteers and supporters live, so they didn’t have to travel too far.”

Bell View offers a range of health, well-being and social activities from its resource centre in Belford. It also provides day care and support to people in their own home, with 50 volunteers involved.

It was formed in 1998 when the community stepped in after the County Council decided to close Bell View residential care home and remove its services. Remarkably, Ellingham Hall’s owner, Aidan, was one of those who took an integral part in saving the centre by being on the first board of directors. He later stepped down in 2001.

The volunteers and supporters were treated to fine food and entertainment and Deputy Lieutenant of Northumberland, John Lovett, made a short speech to congratulate everyone for their achievement.

Mr Harrison added that he was delighted with Ellingham Hall and thought the venue was the perfect setting. He commented: “The food was fantastic. It was a lovely place to treat our volunteers and supporters. It was the right place to come because it is different to the type of place we would normally go, and the right size for us. We had a lovely and memorable time.”

Do you need a venue for your charity? We offer great value rates and tailor packages to suit your budget, ensuring you get what you need from our venue, without breaking the bank.

With delicious catering options starting from only £10 per person, space for up to 140 guests in the Hall as well as 8 acres of stunning grounds, we’ll help you to create a Charity event to remember! 

To discuss your requirements, contact our friendly team on 01665 568118 or email info@ellingham-hall.co.uk


Making the ‘Hall of Fame’

This past year has been one to remember thanks to the number of awards and nominations we’ve received.
It’s always amazing when our peers recommend or choose us for an award, especially when we’re up against some of the UK’s finest venues.

We’ve not only seen new awards from the wedding industry, but we’ve also enjoyed accolades for our corporate hospitality within a year from launch.

While we enjoy receiving those awards, there’s always something a little bit special when our guests regard us in such high esteem. And that’s what happened when we recently received a much-coveted Certificate of Excellence from Trip Advisor. It was an even bigger delight to be included in their ‘Hall of Fame’ for consistently receiving the certificate over the last 5 years.

As you may know, Trip Advisor is a community of people who are usually very forthright about their experiences in hospitality and catering!

Trip Advisor only awards top-rated businesses its Certificate of Excellence, annually to those that consistently receive ‘very good’ and ‘excellent’ reviews. To be awarded a certificate, venues must maintain reviews of at least 4 out of 5 stars, receive a minimum number of reviews and should be part of Trip Advisor for at least 12 months.

You know when a venue has been awarded the certificate when you see one of the famous green stickers displayed there.

Our General Manager, Anthony Hunter, said he was delighted with the achievement. He added: “To receive the Certificate of Excellence for the fifth year in a row, gives me the reassurance that our team are not only meeting but exceeding the expectations of our guests.

“We were delighted when we received the certificate in the post, and it gives us even more reason to celebrate about our high customer service standards.”


Meet our Award Winning Head Chef ‘Chris Allison’

Executive Head Chef Chris Allison is an integral part of the family here at Ellingham Hall, and celebrates his 9 year work anniversary next month . We caught up with him to chat about his interesting career, in between prepping and serving his usual high quality and delicious food.


When did you start your career as a chef?

I left school at 16 and trained as a baker at Carrick’s in Cowgate. I then went on to the Highlander in Belsay and then to train at college. My full training finished at the Gosforth Park Hotel.


What attracted you to baking?

I studied home economics for GCSE, and a baker came into school and it interested me because it’s a more of a science than general cooking. I got quite excited about baking at this point!


What did you bake?

I started on confectionery, such as apple turnovers, muffins and the like and then learned to bake all the other products.


What is your food philosophy?

The fresher the ingredients the better the product!


Who influences you?

It would be mainly chefs, such as Marco Pierre White, Pierre Koffman and Tom Kitchin.


What is your signature dish?

That would be braised shin of beef, roasted fillet of beef with fondant potatoes, buttered spinach and a béarnaise sauce. It’s a very popular choice with our wedding couples too.


What is your favourite meal at home?

We do a lot of barbecuing, even in the winter. I tend to go outside and cook whatever the weather. Lamb koftas are a favourite in our house.


Are there any stories about your career that stand out?

My home economics teacher telling me I wouldn’t make it as a chef! I also fondly remember winning two rosettes in my post at Newcastle.


Have you cooked for anyone famous?

I have cooked for the Queen at Alnwick Castle which was a real honour! I’ve also cooked for celebrity duo Ant and Dec, Lord Percy and at my last job I arranged a meal for a wedding party for the Princess of Jordan.


What’s your advice to anyone thinking of being a chef?

Don’t go to college first. It’s better to go somewhere to work to learn and go to college on day release and get your qualifications. You will be learning all about the business and you’ll also have a wider experience to help you get your first job.


Chef’s Dish of the Month – September

Seared Cajun Tuna Steak with soft boiled Eggs, grilled Tenderstem Broccoli, shaved Parmesan, Gherkins and Extra Virgin Olive Oil


Cook/Prep Time – 20 mins

Serves – 4 persons




4 x 6oz fresh Tuna steaks

1 x tablespoon Cajun mixed spice

8 x free range eggs

500g x Tenderstem broccoli

100g x shaved parmesan

4 x gherkins

50ml x extra virgin olive oil




  1. Place eggs in boiling water for 9 minutes
  2. Take out, set aside and leave to cool
  3. Heat a frying pan adding a splash of oil, dust the Tuna steaks with Cajun spice and place them in the pan
  4. Cook steaks for 1 minute then turn over and cook for a further minute
  5. Take Tuna out of the pan and set aside to rest
  6. Keep the frying pan on the heat and add the broccoli, tossing in pan until tender
  7. Place broccoli on a serving plate
  8. Place Tuna on top of broccoli, then add sliced gherkins, halved eggs, shaved parmesan and place around the dish
  9. Add a splash of olive oil and season with smoked sea salt and black pepper
Private Hire

Prom pupils entertained by our peacock!

Proms are a big part of life for school pupils these days. And a group of students and teachers from Berwick Academy enjoyed the unique setting of Ellingham Hall during their special event for leavers.

With a red-carpet welcome and mocktails for the group of 60 who made the short trip south, it really was a special occasion.

While you would expect students to enjoy the chance to “bust some moves” and let their hair down, no one quite expected that our resident peacock would be such a huge hit.

Head of Year Jess Angus wrote to us after a fantastic evening and said: “I do owe an apology to the resident peacock… I didn’t realise that a bird would fascinate the students as much as he did.”

The chapel was dressed in gold and black for the Prom and a Northumbrian hog roast fed the peckish pupils.

We had lots of fun welcoming the students. It was good to see them making the most of the fun photo booth, while others took the opportunity to chill in our reception rooms and out in the grounds.

Jess added: “Our Prom was amazing, and I honestly cannot thank your staff enough for the trust and professionalism you had with the students and myself.

“The students had the ‘run of the place’ and they really liked the ability to be able to go and sit somewhere quiet, wander around outside, chill on the roof terrace or have a good dance on the dance floor. I’ve always highly rated Ellingham Hall as a venue and it has exceeded any of the high expectations.”

We’re always happy to make a Prom something extra special! What else would you expect at Ellingham?

With great food options from only £15 per person, a seamless service and space for up to 140 students and staff, we’ll help make your prom, a night to remember! 

To request more information on our prom packages, please call the team on 01665 568118 or email info@ellingham-hall.co.uk


One Year since our Corporate Launch!

This September, we celebrated our first year since entering the corporate hospitality market. So we thought we’d chat to our Corporate Sales and Marketing Manager, Lynn Sanderson, who moved to Ellingham Hall last August to drive our move into the sector.


How long have you been in corporate hospitality?

I had worked in the hospitality industry for 7 years, from 2005 to 2012. I was a supplier to most venues in the North East, rather than working at a single venue. But I learned a lot about what goes on behind the scenes during that time.


What drew you to corporate hospitality?

To be honest, I fell into the sector by chance. I took a job with an events company and was tasked with providing a linen hire service to all hotels and venues within the region. I quickly developed excellent relationships with the venues and began supplying them with our full event services (not just linen). It is a very friendly and sociable industry, which I enjoyed, and it gave me great job satisfaction knowing that both my clients and the venues were impressed.


What is the first thing you’d advise anyone who is thinking of putting on a business event?

Planning is key! Allow enough time to properly plan the event and cover all bases. Also, factor in a contingency plan, as things don’t always run perfectly. You need to be clear on both the objectives of the event and what you want to get out of it.

There is also a need to have an event budget. This will help you to make certain decisions about the event and what you can afford to include

Finally, think about timings! This will help you determine a structure and who you may need to involve to help make the event a success. Put yourself in the shoes of your guests and imagine what their expectations would be if attending.


What made you decide to work for Ellingham Hall?

I worked with Ellingham Hall previously supplying event planning services for weddings and events. I developed very good relationships with the team and had a good knowledge of the venue. I had great memories and that, coupled with my love for the venue and great working relationship, encouraged me to go join Ellingham when I was offered the post. I had been out of the industry for 6 years, but during that time I had gained more transferrable skills, particularly in corporate sales development.


What is your favourite room at Ellingham?

This is a difficult one because I’ve seen significant improvements to the venue since returning last year. However, I think I would say the Chapel because this I feel is the biggest major change. Not only does the restored chapel still retain the major historic features, but it also now has a modern look and feel, which makes it more appealing to prospective clients. It is clever how the team made the best use of this space by adding a quirky mezzanine level, which leads out onto a rooftop terrace with stunning views. You could not access that area before the renovation and its added two extra spaces perfect for use for all occasions.


What do you like about working at Ellingham Hall?

It has to be the happy, relaxed working environment, which is key to getting the best out of people. The team constantly strives to improve the venue and the service levels offered. You can’t ask for more! You get a feeling that you’re a very important part of the team, no matter which position you have.


Chef’s Dish of the month – August

Plum Clafoutis and Clotted Cream

Cook Time – 20-30 mins

Serves – 8 persons



900g x British ripe plums

4 x free range eggs

1 x teaspoon of vanilla extract

2 x heaped tablespoons of plain flour

100g x whole milk

150g x double cream

50g x caster sugar

50g x flaked almonds

20g x clotted cream



  1. Pre heat oven to 160°C
  2. Grease the inside of the ramekins with butter then roll sugar around and coat well
  3. Cut each plum into 8 pieces and remove the stones
  4. Share the plum pieces out between all 8 ramekins or small pots
  5. Whisk eggs until fluffy, then add all the other ingredients and mix into a smooth batter
  6. Place ramekins onto a baking tray and fill them ¾ full with batter mixture
  7. Top with flaked almonds and place in an oven for 20-30 mins until they are cooked in the middle
  8. Take out of oven, cool then serve with clotted cream



LTG Award

Gobsmacked! Delighted! Amazed! That pretty much sums up how we felt when we were told that we’d been given another award.

This time, we’ve joined an elite club by picking up the top accolade by the Luxury Travel Guide.

We beat off competition from across the UK to be awarded Wedding Venue of the Year in the historic venue category.

It means we’ve joined some of the most recognised names in the wedding industry, which is a real feat for such a small venue.

Now we know we’ve won a lot of awards lately. And every single of one of them is as important as the last! Most of those we have entered have required feedback from our guests, so they mean the world to us because it shows us we’re doing the right thing.

We will never rest on our laurels, however. We’re always making sure we improve where necessary and do even better than we are doing in many cases.

Our clients’ feedback is always what we love to hear and is hugely important. But it is nice when industry peers tell us they love what we’re doing.

We would like to thank all our past guests and corporate clients for all their kind words and input that has helped us collect a string of awards this year.


Meet our new apprentice!

We recently welcomed an apprentice to our catering team thanks to an exciting new partnership with Northumberland College.

Our Head Chef, Chris, was instrumental in recruiting Andrew Edwards to his team. His 15-month apprenticeship programme means he will work as a Commis Chef and will shadow Chris, who has many years of experience working to the highest standards within the industry.

Chris said: “I am really keen to help young people in the local area to progress. It’s great to have a new member of the team to train up and by providing live, hands-on experience in the hospitality sector it gives a great foot in the door for those wanting to progress.”

Andrew will learn about all areas of the industry, including catering for a variety of events, menu design and how to work with local fresh produce, something Chris strongly advocates. Andrew will also attend college one day per week to supplement his learning.

Andrew is delighted and said: “I’m much more hands on when it comes to studying and learning, so an apprenticeship was by far the best path for me to take. The team here are being very supportive and I’m really enjoying it.” 

Andrew will also have the opportunity to participate in the North East Culinary Trade Association (NECTA) Awards, a competition for the Hospitality & Catering Industry, in which Northumberland College takes part annually. This year the college won seven gold, five silver, five bronze awards as well as two Merit Awards, winning the overall competitions and College Champions for 2019.

Alan Oliver, Hospitality and Catering Lecturer, said: “This is a brilliant opportunity for Andrew and we are thrilled to be working with Ellingham Hall.

“Ellingham Hall is a fantastic local business and it’s wonderful to give our students the chance to learn from talented professionals to gain top-quality experiences. I am looking forward to collaborating with Andrew throughout his exciting apprenticeship and to further develop our links with Ellingham Hall.”

Our General Manager Anthony said: “It is vital that employers provide opportunities like this to the next generation and we’re fully committed to give young people like Andrew a chance to prove themselves.”