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Audela

Northumberland, Berwick-upon-Tweed - Modern British - Restaurant - £££

Berwick's finest on good form

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

The beguilingly kooky design style at Berwick's finest does justice to the abstract concept invoked by the French name, which means 'beyond'. Being poised on the border between nations, Craig Pearson's kitchen sources from both sides of the line, so expect Northumberland cheese, sharpened with leek, to go into a starter soufflé, while loin and braised haunch of Borders venison turns up for main course with pearl barley, beetroot and pickled walnuts. Dishes are presented in the modern fashion, their ingredients tumbled about amid swipes and swooshes, but there is a clear understanding of flavour and nothing ends up being jarring. Start with a serving of Berwick crab with pickled carrot in a sea-buckthorn dressing, plus a Lindisfarne oyster for good measure, and then head to cod with potato terrine in seaweed sauce if you're feeling nautical, or a veggie main of shallot tart with caramelised cauliflower and goat's cheese in hazelnut butter if you're otherwise inclined. The desse...

The beguilingly kooky design style at Berwick's finest does justice to the abstract concept invoked by the French name, which means 'beyond'. Being poised on the border between nations, Craig Pearson's kitchen sources from both sides of the line, so expect Northumberland cheese, sharpened with leek, to go into a starter soufflé, while loin and braised haunch of Borders venison turns up for main course with pearl barley, beetroot and pickled walnuts.

Dishes are presented in the modern fashion, their ingredients tumbled about amid swipes and swooshes, but there is a clear understanding of flavour and nothing ends up being jarring. Start with a serving of Berwick crab with pickled carrot in a sea-buckthorn dressing, plus a Lindisfarne oyster for good measure, and then head to cod with potato terrine in seaweed sauce if you're feeling nautical, or a veggie main of shallot tart with caramelised cauliflower and goat's cheese in hazelnut butter if you're otherwise inclined.

The dessert alternatives might be chilled rice pudding with poached rhubarb or – at the opposite end of the temperature range – hot chocolate fondant with gingerbread ice cream. Sunday lunchers regaled with roast beef and Yorkshire pudding come away satisfied customers in every sense. A brisk list of classic international wines encompasses a few by the glass. 

 

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VENUE DETAILS

64-66 Bridge Street
Berwick-upon-Tweed
Northumberland
TD15 1AQGB

01289 308827

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OTHER INFORMATION

Wheelchair access, Deposit required

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