The Vallum Farm food hub in Northumberland’s Tyne Valley has launched a new entertaining space.
The Chef’s Room, which can seat between 30 and 50, has been designed to work for private lunches and dinners, corporate meetings, training days, networking events, product launches and more intimate wedding celebrations.
It means the foodie destination on Hadrian’s Wall is now able to serve up a range of dining options from its restaurant to the tea room, ice cream parlour and a delicatessen and patisserie.
Owner Vicky Moffitt says: “We wanted a space which would adapt to people’s needs. So if you want canapés at a drinks do, they will be served direct from the kitchen, or a corporate meeting can adjourn to the restaurant, or our ice creams can be served for tea, or a family lunch can be extended to a walk around our lake.
“The space had to be functional and yet inspiring, so quality design was key.”
To achieve this, Vicky and husband Peter Moffitt commissioned interior designer Michael Taylor, who has previously worked with a number of other restaurateurs and businesses in the region, including Terry Laybourne of 21 Hospitality Group.
Michael comments: “It’s impossible not to be inspired at Vallum, whether it be the setting, the history, the food, or indeed arguably its greatest asset, the people.
“I hope in Chef’s Room we’ve created a true sense of place, yet also somewhere to make your own.”
Vicky adds: “It was great at the launch to see the space filled with friends, colleagues and guests from industry and business. The room lived up to all our hopes, and we look forward to working with our guests to create special events and memorable experiences.”
For further information, call Vallum Restaurant and Chef’s Room on 1434 672 406 or visit www.vallumfarm.co.uk