Restaurant review - The Parkmore Hotel, Eaglescliffe, Stockton-on-Tees

PUBLISHED: 15:08 07 July 2011 | UPDATED: 19:40 20 February 2013

Restaurant review - The Parkmore Hotel, Eaglescliffe, Stockton-on-Tees

Restaurant review - The Parkmore Hotel, Eaglescliffe, Stockton-on-Tees

It might have been a quiet day at The Parkmore Hotel in Eaglescliffe, Stockton-on-Tees, but the food's certainly something to shout about Words by Sue Campbell, pictures by Andrew Smith

It was a quiet day in the restaurant at The Parkmore Hotel when we turned up one Wednesday lunchtime. In fact, we were the only party dining that day.

Apparently, if we had wanted company we should have come on a Tuesday or a Friday when they have their Young at Heart menu. Its very busy then, said our charming waitress Sharon. Lots of bookings.
Still, we were there to eat, and at least we had Sharons undivided and efficient attention.

We sat at a window seat in the bright and cool looking restaurant, and its worth mentioning the really stylish cutlery and crockery.

We ordered our meal and a glass each of wine - a crisp Rio Rosa 2010 Sauvignon blanc for my lunch partner, and a smooth Broken Shackle Rose 2010 for me - from a comprehensive list.

Im a sucker for baked Camembert, so chose it as my starter from an eclectic mix of six. It came boxed, with the edges of the waxed paper neatly turned down, and with basil crostinis and watercress salad, and very nice too. Baked until it was soft and runny, the creamy taste of the cheese was complemented by the crisp salad.

My lunch partner had chosen pan fried (is there any other way to fry?) Yorkshire chicken breast with beetroot, apple and cashew nut salad. He confessed never to have had pigeon before, but declared it really excellent.

On to the mains and there were six to choose from again. I love venison and have had it served in many different ways. I always think the trick is to cook it just enough - too much and it becomes chewy.

The just pink Loin of Yorkshire Black Mountain Estate venison wrapped in pancetta didnt disappoint. There was almost too much of it, but it cut beautifully and melted in the mouth. The buttered baby leeks might have been just a trifle overcooked for me, but the roasted sweet potatoes were a great accompaniment.

More tastes fromYorkshire in my partners Yorkshire Chicken Breast, which came with an unusual crispy lemon and thyme risotto and a wild mushroom mousse.

Its another test of a good chef to see how chicken is cooked. Weve all had that disappointment when you cut into a piece of chicken to find it dry and tasteless inside. Not so here. My partner loved the risotto and the chicken was plump and moist. Full marks.

We shared a dessert. The Pear and Amaretto Crumble tart came with vanilla custard and was quickly polished off, the flavours mingling perfectly, bringing a great lunch experience to an end.

We also managed a chat with Head Chef, Fergus Robertson, who has been at the Parkmore for two and half years, having worked as far afield as Australia, France, Scotland and Bali.

He said the restaurant was busy in the evenings with guests, but also with local people who just came in for a meal.

He said: I like to try different combinations of flavours and use as much British and local food as I can so the offer is different. And menus should always change with the seasons, so you get the best quality food at the right time of year.

After our experience at the Parkmore, he can be quietly
confident hes got it right.

The Young at Heart Menu is available on Tuesday and Friday, two courses for 9.50 and three for 12.50. We ate from the dinner menu, where the starters start from 5.25 and the mains from 11.50. Our food cost 50.1, plus wine.
The Parkmore is at 636 Yarm Road, Eaglescliffe, Stockton-on-Tees, Cleveland, telephone 01642 786815.
For the website please go to

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