Castle Eden Inn in Michelin Guide – for the third year

A RESTAURANT has been served some delicious news after being included in what has been dubbed the “food bible”.

The Castle Eden Inn, in Castle Eden, is celebrating after making it into the prestigious Michelin Guide for the third year.

Castle Eden Inn head chef Richard Greenup(right) with sous chef Toby Rostron-Maher.

Castle Eden Inn head chef Richard Greenup(right) with sous chef Toby Rostron-Maher.

The accolade – which features fine dining establishments all over the world – is being put down to the appointment of head chef Richard Greenup.

Richard, 33, who has 17 years experience, started at the eaterie in October and since then the Castle Eden Inn has transformed its offering.

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He said: “I’m just thrilled to be recognised by such a great establishment as the Michelin Guide.

Castle Eden Inn head chef Richard Greenup(right) with sous chef Toby Rostron-Maher.

Castle Eden Inn head chef Richard Greenup(right) with sous chef Toby Rostron-Maher.

“It’s a real privilege as a chef and as part of the team at the Castle Eden Inn I have worked for.

“It can be tough to come into an already established kitchen with such a good reputation, so I’m pleased to be acknowledged for what I have brought to the place.

“We have a great team and a great atmosphere and it’s a real achievement.”

Michelin Guide inspectors wrote: “A former coaching inn on what was once the main road to London: local gossip says that Dick Turpin was once tied up outside!

Castle Eden Inn head chef Richard Greenup.

Castle Eden Inn head chef Richard Greenup.

“The experienced owners offer a wide choice of dishes and the ‘monthly specials’ menu offers great value.”

Richard served his apprenticeship in 1997 at the Eden Arms in Rushyford, near Newton Aycliffe.

He has since worked all over England, including at the White Room at Seaham Hall, which had a Michelin star.

Richard, who lives in Durham City, says his signature dish is a main of ballotine of rabbit and his signature dessert is apple and rosemary souffle with a fig sorbet.

Castle Eden Inn head chef Richard Greenup.

Castle Eden Inn head chef Richard Greenup.

He says roast scallop with black pudding is “one of the better sellers” on the Castle Eden Inn menu.

Richard, who has a wife called Stephanie Wilson and is dad to Edward Greenup, two, is part of a team of four, including sous chef Toby Rostron-Maher, chef de partie/pastry chef Stephanie Kelly and commis chef Paul Forsyth.

He said: “It’s been fantastic and the first award we’ve been recognised for the whole team and our hard work over the past year.

“It’s important to move things forward and not stand still, the whole team is ecstatic.”

The eaterie runs innovative events like Thai, Chinese and Indian-inspired cuisine evenings as well as its customary offering off gourmet gastro food, and weekly favourites like ‘Seafood Fridays’.

The prestigious accolade, which is published in October, is a recognition of the high standard of food served at an establishment, alongside the service and atmosphere it is served in.

Since being taken over in 2009 the former coaching inn has been included three times in the Michelin Guide.

Manageress Jill Rostron–Maher said: “We’re beyond excited to be included, it’s a real achievement and a great accolade to the team.”

The Wellington restaurant at Wynyard Hall has also made it into the guide.