Ben Wheately from East Stanley, has been appointed Head Chef at the Lambton Worm, Chester-Le-Street, which operates as a restaurant, boutique inn and brewery tap for Sonnet 43 Brew House.
Since graduating from Derwentside College, Consett in 2009 Ben has held long-term positions at the four star Slaley Hall, Hexham and renowned Black Horse restaurant, Beamish, as well as the luxury Borrowdale Gates Hotel, Keswick.
The ambitious 24-year-old, who specialises in menu development, is now making his mark on the Lambton Worm and will be introducing a new array of British dishes with a twist to further strengthen the venue’s popular food offering.
This includes starters such as pulled pork and apple croquettes, devilled baby squid, halloumi summer salad and a king prawn bruschetta, as well as desserts ranging from dark chocolate and orange mouse to warm churros.
A new selection of main courses, which are based on traditional and grill favourites, including slow-cooked blade of beef, roast supreme of salmon, steak and Sonnet 43 Ale pie, chilli and garlic beef hanging kebab and the signature Lambton Burger, will also be on offer from this month (May).
“I have always had an interest in menu development and keep up to date with all the latest recipes and ingredients by reading and experimenting at home,” said Ben.
“It’s fantastic to be putting my skills and passion to use in such an iconic venues as The Lambton Worm and I can’t wait to start serving the new menu to all our discerning diners.”
Food is currently served in the restaurant at The Lambton Worm from noon until 2.30pm and again from 5pm until 9pm Monday to Saturday. A number of dishes are also available outside these times in the adjoining bar.
Prices for restaurant dining start at around £4.95 for a starter, £8.95 for a main course and £3.95 for dessert,
For more information, or to book, visit www.thelambton.com or call 0191 3871162