Time flies when you’re having fun, and neither The Man nor I could believe that we were on the final night of our North-East England odyssey! The Inn Collection Group’s ‘Lindisfarne Inn’ was to be our last home-from-home and is, in fact, the nearest mainland pub to Holy Island, located at the very end of the Holy Island Road. Holy Island Road may be modern and tarmacked and have a railway crossing at Beal, but its route roughly follows that of the ancient Pilgrims’ Way, trodden for many centuries. Having parked the jalopy in one of the plentiful spots, we headed inside and were swiftly checked in and shown to our room.
Decorated in Creams, moody Blues and Greys, the ambience was one of calm and restfulness – perfect for us after yet another full-pelt day! The huge bed was decked in pristine white linens, matching the neatly folded, fluffy towels in the bathroom.
A large shower and vanity had been stocked with Sea Kelp toiletries from the Scottish Fine Soaps Company, though a really nice touch would have been the provision of a Shower Cap and Q-Tips, too. As well as a round table and pair of chairs, there was a desk and chair for working at; perhaps it was as well that the hostess tray was fully stocked with refreshments and snacks, as it was going to be well used.
Many of the 21 rooms at The Lindisfarne Inn are dog-friendly, which is handy for those who like to wander with canine company. The Lindisfarne Inn offers secure storage for bikes and boot-cleaning stations, even offering packed lunches for avid walkers who request them. If a sit-down meal is more your thing, you can tuck into one of the satisfying, home-cooked meals which are a mainstay of this pub’s dining experience. The emphasis is on local Northumbrian produce, using in-season ingredients for the best flavours. Real-Ale aficionados and those wanting to sample Lindisfarne Mead will certainly be happy campers here; I really enjoyed the Malbec on offer as a wine fan, leaving His Nibs to sup a pint of Alpacalypse IPA. I would recommend booking a table in the restaurant to eat; as well as hotel guests, it is popular with other visitors leaving Holy Island in need of refuelling.
We had reserved our table at the time our room was booked, so we freshened up and walked the whole 25–30 metres to the restaurant. Never have I been so glad to not have far to go; after the steps of Durham Cathedral, walking around Bamburgh Castle, Bamburgh village and the Beach, and then up to Lindisfarne Castle, the Priory and around the island, my little legs (and I say that literally, given that my inseam is only 28”!) were not hot to trot anymore!
With full tummies, we headed back to our room, keen to get some slumber. Thankfully, the bed proved to be as comfy as it had first appeared, and we woke up nice and refreshed.
Our journey on this day was to be the long one home, so we were glad to see that the breakfasts were a combination of self-serve cold items and cooked-fresh-to-order hot ones. To kick off, I went to grab some glasses of orange juice and hot drinks; His Nibs filled up bowls with Natural Yoghurt, adding fruit to his and mixed fruits, seeds and nuts to mine.
One of the team was constantly going around the dining area, so she swiftly cleared our bowls away and then came to take our hot food order. Predictably, The Man had the Full English (£10.50, go large for £3 extra) and I chose the Eggs Florentine (£9). Same as the previous evening at dinner, the breakfasts were piping hot and plentiful and, with no preamble at all, we tucked straight in.
All week, His Nibs hadn’t had a fried egg, so he’d ordered one on this occasion; it was spot on with a non-frazzled white and the richest-tasting, runny yolk you could want. Sausage and Bacon were soon getting dunked into its sunny tone, and The Man said they were both butcher quality. The grilled Tomato was beautifully sweet and softened, and the whole Mushroom was deliciously earthy. It was I, originally, who was partial to a spot of Black Pudding, and His Nibs has come around to its charms, relishing this particular slice as he scooped up his Baked Beans with it. A golden-outered, crisp Hash Brown adds a great final touch to a breakfast plate, and Chef had done a sterling job here.
I had thought about having Eggs Royale (with Smoked Salmon, £10.50) before changing my mind and going with the lighter Eggs Florentine and its clean Spinach element. Chef had toasted the Muffin halves so that they stayed crisp while I was eating, even when the egg yolks spilled out over them. The steamed Spinach had wilted perfectly to soften it but retain some crunch, and the Hollandaise was super-silky in the mouth. I couldn’t fault the flavours or anything about this dish, but what really made it for me was the absence of sogginess on the muffin. Honestly, I can’t overstate how much of a difference this makes, and Chef had knocked it out of the ballpark here – props to you! Hot Wings happily awarded here.
The average standard room rate is £85–£115, depending on the season and whether you book direct or via a booking site. Breakfast is included when you book direct with The Lindisfarne Inn. Pets are very welcome and are charged at £15 per pet, per night.
There are a couple of ways to book a room at The Lindisfarne Inn: visit www.inncollectiongroup.com, click on ‘our inns’, then select The Lindisfarne Inn, then hit the ‘book a room’ tab. Alternatively, you can call their central booking number on 0191 580 3610 or ring the Inn direct on 01289 381223.
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