Ardallan Kitchen

11/03/2026

We’ve noticed a few suspicious accounts commenting on our recent posts claiming to have “spare tickets” for our Mother’s Day Afternoon Tea because of a “change of plans”.

The names posting these comments do not match any of the bookings we have received, so we believe they are likely to be scams.

Just a quick reminder:

🎟️ Tickets are only available through our website
All bookings must be made directly at:
www.ardallankitchen.com/events

🚫 We do not authorise ticket resales
Please do not send money to anyone claiming to have spare tickets in Facebook comments or private messages.

🛡️ If you see one of these comments
Please ignore it. We remove them as soon as we spot them.

Thank you for helping us keep things safe for everyone.

You can return to our homepage by clicking here, or you can try searching for the content you are seeking by clicking here.

09/03/2026

🌸 Join us for Mother’s Day Afternoon Tea! 🌸
This Sunday, 15th March 2026

The last remaining tickets are now available for our special Mother's Day event at Ardallan Kitchen. 🥂

Sit down to a traditional three-tier celebration stand featuring:
🥪 A selection of delicate finger sandwiches
🥧 Savoury pastries
🍓 Freshly-baked scones with clotted cream & strawberry jam
🍰 A medley of sweet treats including mini cakes & cream meringues

Your tea is complemented by unlimited freshly brewed coffee or pots of tea. You are also more than welcome to bring your own bottle of something special to celebrate—we’ll happily provide the glasses! 🍾

⚠️ Availability Update:
🕒 3pm – 5pm Sitting: SOLD OUT ❌
🕛 12 Noon – 2pm Sitting: LAST REMAINING TICKETS 🎟️

Grab your tickets now via the link in our bio or visit:
🔗 www.ardallankitchen.com/events

27/08/2025

As a child, I remember my mother taking me to a café in Barnard Castle and the pure delight of my very first Knickerbocker Glory. The name alone was enough to make me grin, and I still remember the joy when my grandparents brought out their own sundae glasses and some long, vividly coloured spoons so we could make our own at home.

Our version here at Ardallan brings that same sense of fun, with a few house-made twists. We fill a tall sundae glass with crumbled homemade meringues and layers of our own berry compote, then add generous scoops of vanilla and strawberry ice cream. It's all topped with a tall swirl of whipped cream and a vanilla biscuit cigar for good measure.

Traditional. Playful. And properly delicious. 🍓🍨🍦

25/08/2025

From day one, I wanted the drinks at Ardallan to reflect the same care and attention we give to the food.

Everyone orders a drink — whether it’s coffee, tea or something cool and refreshing — so we decided to make our own soft drinks in-house, using natural ingredients and simple techniques. It means we can offer something a bit different, while cutting down on waste from bottles and cans.

We make our own syrups here in the kitchen and blend them with still or sparkling water, served over ice. On the menu you’ll find homemade cola, lemonade, ginger beer, St Clement’s Fizz and our summer favourites — peach and raspberry iced teas.

We do stock a few carefully chosen soft drinks, like San Pellegrino Limonata and Aranciata, but the heart of our offering is made right here at Ardallan. 🍑🍋🥤

23/08/2025

The August Bank Holiday weekend is just around the corner — the last long weekend before Christmas — and if you’re joining us for brunch this Saturday, the Ardallan Breakfast is well worth considering.

We introduced it earlier this year after many requests, and we’ve been genuinely bowled over by how popular it’s become.

Each version starts with a slice of our house sourdough, toasted and served with salted butter, alongside a bowl of smoky cassoulet beans, thyme-roasted mushrooms and your choice of eggs — scrambled, poached or fried.

Our meat version includes two Lincolnshire sausages from Charlotte’s Butchery and two Gateshead Floddies — a traditional local dish we’ve revived after discovering it in a regional recipe book earlier this year.

Our vegetarian version comes with two house Glamorgan sausages, made with cheese and leeks, and a sundried tomato and herb vegetarian Floddie.

Every component is either made in our kitchen or comes from a local supplier we know personally. It’s a breakfast that feels rooted in the North East, and one we’re proud to serve. 🍳🍞🌿

22/08/2025

Vegetarian or just not in the mood for meat? Our Sweet Potato Harissa Koftas are one of the most popular veggie dishes on our evening menu — and for good reason.

We roast sweet potatoes, scoop them out and mash them with red lentils, herbs and spices, then bake them into four golden koftas. They’re served on our house flatbreads with crisp iceberg lettuce, homemade mint and garlic sauce, fresh salsa, pink pickles and pomegranate seeds.

It’s a dish that’s full of flavour, completely plant-based and properly satisfying. Not a meat alternative — just a really good plate of food in its own right. 🌱🍠🌶️

21/08/2025

A little heads-up — we’ll be opening slightly later today, at 12 noon.

It’s GCSE Results Day, and I’ll be with my son Joe this morning as he opens that all-important envelope. After years of hard work, revision and late nights, it feels only right to be there with him for this moment.

26 years ago, I opened mine. I still remember standing in the school hall, opening the envelope alone before going back to join my friends. That envelope is still tucked inside my National Record of Achievement — the red marbled booklet we were all told to “guard for every interview you’ll ever have”. I carried it to one interview, where the interviewer looked bemused and never opened it. It never left the house again.

Back then, those results felt like everything. Now, years later, they hardly ever come up. I can’t remember the last time anyone asked me what I got — life moves on, and you’re measured by different things.

To everyone opening envelopes today — including my son — I applaud you. You left primary school in the strangest way possible during a global pandemic. Your first years at secondary school were marked with lockdowns, distance and disruption. Yet you’ve laughed, stumbled, endured and triumphed.

And to the parents, carers, teachers and loved ones who’ve supported them — this is your day too.

See you from midday 🌟

20/08/2025

Our Lamb Kofta dish has been one of the standouts on our summer evening menu.

Four juicy koftas made with seasoned lamb and fresh herbs, served on house made flatbreads with shredded iceberg, our own mint and garlic sauce, fresh salsa, pink pickles and pomegranate seeds. It’s generous, full of flavour, and has just the right amount of zing.

On the menu every Friday and Saturday evening from 5.30pm as part of Ardallan After Dark. 🌙

19/08/2025

When the sun’s shining, our courtyard has a way of making you forget you’re in Gateshead altogether. Hidden behind golden garden walls and shaded by our ornamental cherry tree, it’s a calm little spot for lunch, dinner, coffee or a soft drink in the sun. We’ve got a mix of café tables and a cosy outdoor sofa set, perfect for catching up or just taking a moment.

We don’t take bookings for the courtyard — the Great British weather is just too unpredictable. Even on bright days, we always need to keep indoor space available in case we need to move people inside.

If the sun is out and there’s a table free, you’re very welcome to take a seat. Outdoor spots are available on a first-come, first-served basis. 🌳☀️🍋

16/08/2025

If you’re dining with us in the evening, this is the dessert we always recommend saving space for.

Our hazelnut praline chocolate mousse is rich, smooth and made in-house with proper dark chocolate. Just before serving, we top it with a golden crumble of toasted hazelnut praline for sweetness and crunch.

It’s indulgent but not too heavy — the kind of pudding that rounds off a good meal without overdoing it. 🍫🌰✨

15/08/2025

Like our St Clements, another favourite on the soft drinks list is our Ardallan Lemonade.

Made in-house with plenty of lemons for a proper zing, it’s a taste of summer even on the most overcast of days. We make the syrup ourselves, then blend it with either still filtered water or sparkling, depending on your mood — served cold over ice.

Bright, sharp and all natural. A refreshing choice all year round. 🍋💧✨