County Durham restaurants in Harden’s Best UK Guide 2026

The guide, in its 35th year, is based on diner feedback rather than inspectors’ assessments.

Two North East restaurants also ranked in the national Top 100, while North East-wide, a total of 49 venues made the prestigious guide.

The eight County Durham restaurants to make the guide for 2026 are:

The Bay Horse, Hurworth

A 15th-century coaching inn turned celebrated gastropub, The Bay Horse blends historic charm – hand-pulled ales in dimpled glasses, copper-panned sides, open fire – with refined modern cooking.

It offers seasonal British dishes given a twist, cosy interiors over two floors, and a walled garden for outdoor dining in summer.

The Bay Horse, Hurworth. (Image: TRIPADVISOR)

Faru, Durham

Located in central Durham, Faru serves a tasting-menu-only experience from an open kitchen, focusing on seasonal, British-rooted ingredients.

The interior is pared-back and contemporary with occasional antique touches like stained glass; dishes feature bold flavours such as Sichuan pepper or duck jus – earning praise for creativity and execution.

Faru. (Image: SARAH CALDECOTT)

Coarse, Durham

Coarse offers a fixed six-course tasting menu in Durham city centre, emphasising local and seasonal British produce.

With vegetarian options and periodic menu refreshes, it aims to make tasting menus “more affordable, accessible and fun.”

Coarse. (Image: The Northern Echo)

Isla, Durham

The sister restaurant to Coarse, Isla, serves brunch and sharing plates in a relaxed, informal setting.

Reviewers highlight imaginative flavour combinations, warm service and good value – especially for small-plate dining or casual brunches.

Isla. (Image: TRIPADVISOR)

The Rose & Crown, Romaldkirk

This 18th-century inn sits in a picturesque Teesdale village at the foot of the North Pennines. With oak-panelled rooms, stone-flagged floors and open fireplaces, it delivers traditional Dales-country charm.

The kitchen uses locally-sourced produce to craft seasonal dishes that walk the line between pub classics and refined country dining.

The Rose and Crown, Romaldkirk

FIIK, Durham

The menus at FIIK change every three to five weeks, along with one-off specials, such as designer menus at New Years, Valentine’s Day, or Valhalla Day.

After opening in December 2024, the team said they have already dreamed up two years’ worth of menus.

FIIK. (Image: FIIK)

Holi and Bhang at Farnley Tower

Holi and Bhang in Durham serves authentic Indian flavours reimagined with modern European presentation.

Led by chefs Dalbeer and Mahesh, the restaurant offers inventive dishes with an intimate 35-seat dining room and outdoor patio. Guests are able to relax over curated wines, cocktails and beers.

Holi and Bhang. (Image: GOOGLE)

TERRA by James Close, Rockliffe Hall

In January, Rockliffe Hall had its first planning application approved for a purpose-built pavilion that will house a flagship restaurant of award-winning quality to be led by the resort’s culinary director, James Close, former chef-patron of the two-Michelin-star Raby Hunt.

Rockliffe Hall.

Commenting on the resilience shown by the culinary industry this year, Harden’s co-founder and editor Peter Harden said: “It’s understandable that over the last 12 months the hospitality industry has been toiling away under a cloud of gloomsterism.

“Hit by food inflation, rising wages, relentless rent increases and soaring utilities – some long-term operators say that 2025 is the toughest year they can recall.”

Despite the challenges, Mr Harden commended the perseverance of the culinary sector, stating: “What is challenging for suppliers can be good for consumers. Customer expectations are so high now, restaurants have to work ever-harder to cut through.”