The Commercial Hotel, in Barnard Castle, is now serving bar meals after Andrea Clarke joined the team, bringing with her 30 years’ experience in the food industry.
The 49-year-old, who is from the town, trained as a pastry chef at college in Darlington when she was 19.
During her career she has worked at a number of high-end venues including St Andrew’s Old Course golf resort and Gleneagles five-star luxury hotel and golf resort, in Scotland.
She has also owned her own restaurant Jambo in Windermere as well as her own hotel, Lymehurst, in Grange-over-Sands.
After selling up in September last year, Ms Clarke made the return to Teesdale where she initially began working at The Morritt Arms. Having then gone on to become the breakfast chef at The Commercial Hotel, she is now keen to help develop its menu.
She said: “When you have been your own boss your mindset changes completely.
“It is not just a job anymore. At the end of the day we want to put the pub on the map. I don’t think it has the best profile and I think it deserves better. I just want to really make it work. I think it is a great little place with an awesome team.”
Landlord Mike Cairns, 62, runs the pub with business partner Mike Crisp. As a former butcher in the town with almost 50 years’ experience,
Mr Cairns decided to take on the new venture in 2014.
He said: “We have been regulars in here for a long time and we saw an opportunity to take it on. We wanted to try to run it how we would expect it to be run for customers. Our vision was to make it a nice pub atmosphere. We are getting there.”
The new menu has been created by Ms Clarke and includes homemade pies and specialist desserts.
Mr Cairns said: “I try to source the meat from the best places that I have dealt with in the past. I look for quality.
“Food has been done here in the past but it was a while back. Different people have tried doing it. The brewery, Admiral Taverns, recently did the kitchen up to the proper standards. We think this is our next avenue. To make money in this game you have to do everything.”
Up to 30 guests can be seated in the dining area. There is also a function room which is available for private parties including corporate meetings. Guests can also book to stay the night.
Ms Clarke added: “People can expect good quality food.
“With a butcher in the background, the meat is as good as you get but if you have a sweet tooth you better come here too. We are going to make it the place to eat.”
Food is served from noon to 2.30pm, Monday to Wednesday, evenings 5pm to 7pm, and weekends noon to 3pm.
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