Eating & shopping

Treat yourself and visit our popular Tea Rooms and Shop © National Trust

Treat yourself and visit our popular Tea Rooms and Shop

Call into the Visitor Centre

The Visitor Centre, in the old stable block overlooking Tumbleton Lake, is open from 10am and is where you'll find our licensed tea-rooms and shop. The tea-rooms use locally grown and seasonal produce and are open for morning coffee, light snacks and afternoon tea.

Take a look around our shop and pick out the perfect gift, from handmade soaps to locally made jewellery - or treat yourself to some Northumbrian food and wine.

Shop 'til you drop

Take a browse around our unique shop

Take a browse around our unique shop

Why not pop into our shop and treat yourself to some fabulous gifts, books, homeware, gardenware, local food and crafts?

With new stock flying it's way onto the shelves and exciting offers to take advantage of, our shop is the perfect place to pick up a treat for yourself or a gift. Every penny you spend in our shop helps us look after our special place for ever.

Car park shop

Call into the car park shop

Forgotten something? You can now call into the car park shop in the main car park where you will find gifts, snacks, ice cream, toys and guidebooks. The team will also be happy to help you with becoming a National Trust member and give you information to help you get the best out of your visit.

What's in Season

Beautiful sun riped tomatoes are at their best this time of year © National Trust/Marina Rule

Beautiful sun riped tomatoes are at their best this time of year

The months of August & September begin to offer a huge range of vegetables ideal for all cooking styles. As the gardens and veg plots bloom, we really are spoilt for choice at this time of year. Here at Cragside we are excited for the beginning of English tomatoes as they pair up beautifully with Rocket, which is at its best at this time of year. The Rocket's harsh, peppery taste compliments the sweetness of any sun ripened tomato and has an excellent summery Mediterranean feel, making them an ideal salad base, pizza topping, pasta sauce or a simple toastie made with Ciabatta and some good quality mozzarella cheese.

Check out our Recipe which is an Italian style dish using the very best of English summer produce.

Not to be missed:

Lamb, Rabbit, Wood Pigeon, Grouse, Crab, Dover Sole, Grey Mullet, Haddock, Herring, Mackerel, Plaice, Pollack, Prawns, Salmon, Sea Bass, Squid, Broad beans, Broccoli, Chillies, Courgettes, Cucumber, Fennel, French beans, Garlic, Jersey Royal Potatoes, Lettuce & Salad leaves, Mangetout, onions, Pak choi, Peas, Radishes, Rocket, Runner Beans, Spinach, Tomatoes, Watercress, Raspberries, Bilberries, Blueberries, Gooseberries, Basil, Coriander, Parsley, tarragon, Thyme, Rosemary.

 

Lee's Top Tip

Some handy hints and tips from Lee, the Food and Beverage Manager © National Trust/Marina Rule

Some handy hints and tips from Lee, the Food and Beverage Manager

Here at Cragside we are passionate about cooking quickly and cleanly, so we thought we would share some of our top tips:  

  • To peel a full bulb of garlic quick and clean, take two bowls (cereal bowl size is good) place the bulb in one of the bowls and use the other bowl as a lid (upside-down). Holding the two bowls tightly together, shake vigorously as if you were shaking a cocktail! After 30 seconds each clove will be separate and peeled.
  • To prepare an avocado, cut in half, remove the stone by hitting with the heel of a large knife and twisting it out. Slice the avocado flesh directly in the skin using the tip of a knife. You can then scoop the slices out of the skin with a spoon, safer and cleaner than trying to deal with a slippy avocado half on your chopping board.
  • When cracking eggs into a bowl, more often than not small pieces of egg shell drop in too! Use an empty half eggshell to retrieve the small pieces, they act like egg shell magnets.

Get out foraging

Bilberries are at their most ripe when they turn dark blue © Sophie Badrick

Bilberries are at their most ripe when they turn dark blue

These months see the start of the Bilberry season. We are lucky enough to be surrounded by bilberry plants here in Northumberland. They can be eaten raw or cooked and can be used in place of blueberries in most recipes. We like to use them in the following recipes:

  • Granola and muesli
  • Apple & Bilberry pies
  • Bilberry Muffins
  • Bilberry Ripple Ice Cream
  • Jam
  • Bilberry Vodka or Gin

Ensure that you know exactly what you are picking as some plants are poisonous and can cause harm. 

Jill's blog

Check out Jill's blog for updates and recipies from the Cragside kitchens © Jill Barnes

Check out Jill's blog for updates and recipies from the Cragside kitchens

Check out the Cragside Tea Rooms blog written by our fantastic chef Jill for news, events, recipes and a sneak peek into a busy and productive National Trust kitchen! 

 

Bacon and sun-dried tomato risotto

Our gardeners grow tomatoes in Stourhead's walled garden © Stephen Robson

Make the most of fresh, summer produce with this Mediterranean inspired risotto.

Delicious bilberry muffins

Our gardeners grow tomatoes in Stourhead's walled garden © Stephen Robson

Head out and forage for fresh bilberries to make these delightful muffins.  

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