Our Seagrave private dining room is now open and is available for parties of up to 12 guests.

We are the first pub in Darlington area to be entered in the Michelin Pub Guide 2010 »

 

 

The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
The Bay Horse, Hurworth, Darlington
Welcome to The Bay Horse, Hurworth

The Bay Horse is a dining pub & restaurant from Marcus Bennett & Jonathan Hall

Although The Bay Horse building dates back to the 1400's, an extensive refurbishment was completed in October 2008, with emphasis on the finer details of a real old English pub - dimpled pint glasses, side dishes served in copper pans, the open fire in the main bar and hand pulled local ales. All furnishings were carefully sourced from antique fayres around the country, including a late Victorian dining table which measures over 20ft in the private dining room.

As you would expect with the previous experience of its owners, the food served in The Bay Horse’s restaurant is exceptional. The restaurant menu is made up of classic English dishes with quality as its focus, with a variety of daily specials also available. Locally sourced produce is used wherever possible by the chefs to make the most of seasonal produce, and all bread is baked on site with a different selection every day.

 

The Bay Horse at Hurworth has been awarded 1 of 12 Michelin Bib Gourmand awards 2010!
Recipe of the Month - November

Ingredients

  • 2kg Belly pork
  • 1 1/2 litre chicken stock
  • 1 bulb of garlic chopped
  • 2 carrots chopped
  • 2 sprigs of thyme
  • 100g butter
  • Madeira
  • 100g black pudding cubed

Method

  1. Place the belly pork skin side down in a large baking tray and sprinkle with the vegetables and herbs. Pour over the stock and cover with foil.
  2. Slowly cook at 150 deg C for 5 hours. Remove from the oven and lift out of the stock.
  3. Remove all the bones and press between 2 baking sheets overnight in the fridge.
  4. Portion the belly pork into 6cm by 4cm pieces. Fry skin side down for 5 minutes then cook in the oven for 10 minutes at 190 deg C.
  5. Sieve the stock and reduce in a pan by half, whisk in 100g of butter and add a splash of Madeira before serving.
  6. Pan fry the black pudding in a hot frying pan.
  7. Serve the pork on a bed of spinach, with the black pudding arranged around the plate and pour over the Madiera jus.