Oct 30 2015

Take a bite of Northumberland Produce

The UK’s National Parks are well known for their breathtaking scenery but, increasingly, visitors to National Parks are coming to sample the delicious produce farmed, grown and brewed in these beautiful landscapes.

Northumberland National Park is no exception! To support the launch of today’s Taste National Parks campaign we’ve put together a list of just some of the fantastic food and drink suppliers in Northumberland National Park. Why not see, taste, try, and buy the marvellous range of products Northumberland National Park has to offer? 

Hepple GinHepple
Walter Riddell, at Hepple Whitefield, has developed a new business producing Moorland Spirit gin. The gin is made using botanicals – including rare junipers that grow on his estate,

Walter and his partners – including food writer Valentine Warner and award- winning mixologist Nick Strangeway – have created Hepple Gin, which launched this month. The gin can be traced right back to the landscape of the National Park, and the business will also help secure the future of the junipers growing in the Simonside Hill Special Area of Conservation (SAC).

Northern Wilds – Tarset

Both Linus Morton and Louise Hepworth are passionate about environmental issues and sustainable living. Working from their converted  4X4 military truck, powered by bio diesel and fitted out with a kitchen and wood fired rayburn,  they lead foraging trips in Northumberland, cooking up what they find.

Northern Wilds was support by thanks to Leader grant funding and featured on Robson Green’s Tales from Northumberland programme. For Linus and Louise, Northern Wilds represents the culmination of years of work exploring the natural produce the Northumberland landscape has to offer.


Tarset Valley Marmalade – Hesleyside

Charlotte Lloyd has been making her famous Tarset Valley Marmalade for twenty years and has built up a loyal following. Made from Spanish Seville oranges, lemons, sugar and black treacle, the secret ingredient is the pure spring water from the hills of the North Tyne Valley in the Northumberland National Park.

The marmalade is hand-made in Charlotte’s farmhouse kitchen from these simple ingredients. Nothing artificial or chemical is added. The favourite marmalade of explorer Ranulph Fiennes, it has won the Daily Mail Taste Test against well-known names such as Frank Cooper, Marks & Spencer and the Duchess of Devonshire.

Kielder Organic Meats – Dunterley Farm

Kielder Organic Meats provide the very best organic beef, organic pork, organic lamb and organic mutton, certified organic by the Soil Association.  The meat is sourced from organic farms located at Falstone, right under the dam wall of Kielder Water, and at Dunterley Farm, near Bellingham.

All of their meat is butchered on site at their Farm by their Master Butcher and is distributed throughout the UK. Kielder Organic Meats also operate a popular catering wing and are regular visitors to Farming Shows around the county. Owners Colin and Michelle are great believers in letting their customers see how all the food is produced and always happy to let people have a trip around the farm

Coquetdale Brewery – Rothbury

Coquetdale Brewery was launched in 2010 by Rothbury-based father and daughter Owen and Caroline Jackson. Their aim was to revive a centuries-old tradition of brewing in the valley and the range now boasts three brews – Thrum, Snitter Bitter and Simonside Blonde. The brewery use local ingredients and are very popular in pubs in Upper Northumberland and further afield.

Low Tipilt Farm – Greenhead

Jill and David Carr started farming in November 2007 and moved to Low Tipalt Farm in May 2012 with 21 Dexter cows and 120 Lleyn ewes. They sell their locally butchered meat throughout the north east.

Working closely with Natural England through the Higher Level Stewardship, Jill and David help to protect the natural environment and improve the important sites on the farm, providing nesting areas for waders and other ground nesting birds.


Ingram Valley Farm – Ingram

Set within the Cheviot foothills of the Northumberland National Park,  Ingram Farm has been in the Wilson family for several generations. The farm contains some of the most extensive and spectacular pre-historic archaeological remains in the country as well as stunning views of the Ingram Valley and beyond. It is in these breathtaking surroundings that Ross and his family rear their award-winning lamb. The sheep grazing helps to conserve the archaeology and maintains habitats for wildlife including curlews; the emblem of Northumberland National Park.

Fresh from the fields and the hills, the free range lifestyle and healthy diet of grasses, clover, heather and wild herbs gives the lambs a naturally delicious sweet taste combined with succulent texture. All of their lambs are all born and reared on the farm, ensuring full traceability from farm to plate.