Beef really cuts the mustard for the Rat

Jan 31 2009 by Dan Warburton, The Journal

THE owners of a Northumberland pub have won a place on an exclusive list of fine dining halls.

Karen Errington and Phil Mason have been in control of The Rat Inn, in Anick, near Hexham, Northumberland, for little more than a year.

But in that time, the culinary couple have turned the business into a haunt for those seeking delicious food.

And now their efforts have been recognised after they made the Michelin Red Guide.

Last night Karen, who works both in and out of the kitchen, said the secret was fresh food – and an addictive rib of beef.

She said: “It’s very impressive because it’s one of the highest regarded guides in the industry.

“We specialise in locally sourced fresh food and everything is cooked to order. The customers really love it.

“One of our signature dishes is the rib of beef which we serve for two people. We tried to take it off the menu but people were ringing up and requesting it.”

Karen and Phil, who live in the pub, ran the Green Room restaurant at Hexham station until last summer with a focus on using local produce.

But the couple’s ultimate goal was a pub of their own, where they could develop their undoubted culinary talents. And now they have won a coveted place on one of the world’s most impressive restaurant and pub guides.

The Michelin Red Guide is a series of annual guide books published by Michelin for over a dozen countries.

It is the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars.

And after making the cut on to the coveted pages of the list, Karen and Phil are now looking to bolster their business by recruiting a new commis chef.

Phil said: “This is the first time the Rat Inn has been included in the guide and we are pleased to have been given this recognition so soon.

“It’s been an enjoyable first year for us and this news is a great way for us to start 2009.”

Derek Bulmer, editor of the 2009 guide, said: “There is no doubt 2009 will bring challenging times. I’m hopeful the hospitality industry will prove resilient, that customers continue to support their local pub or restaurant and that dining out will remain part of our lives.”

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