Rib Room at Ramside Hall

Every so often, an opportunity comes along that is impossible to resist. When I got the chance to review The Rib Room at Ramside Hall, I grasped at it. On their website they state,

‘We’re rightly proud of the reputation that the Rib Room has as one of the finest dining venues in the North East. At the AA award-winning Rib Room Steakhouse and Grill, steaks are the house speciality, where we serve the finest Durham beef, matured for up to 32 days, to produce a succulent and tender steak.’

No matter how you have it, who doesn’t adore steak? I couldn’t think of anywhere else I’d rather be when we arrived that Tuesday evening. On entering the alluring, sophisticated structure, it was impossible not to be embraced by its regal style. Dangling from the elegant, grand ceiling were several lamps emitting a subtle radiance around the room while chilled music played to complete the calm ambience… We were ready for the Rib Room and the Rib Room was ready for us.

Lucinda, one of our waitresses on the night, took our drinks orders assertively. Unknown to me, The Rib Room has an extensive wine list offering more than 50 handpicked wines. Therefore I went for a large glass of Conde de Valdemar Tempranillo. Fruity and easy to drink, it was a stunning smooth red wine.

With many options available as starters (including sharing platters) we decided to go with Pork Belly Ribs with fennel and corn slaw & barbecue sauce as well as Hereford Beef Carpaccio with watercress jelly and horseradish. My colleague’s ribs were amazing; the fat-laced barbecued-glazed meat on the glossy, lubricious rack was moist and tender. He thoroughly enjoyed the sweetcorn slaw too. My carpaccio was slight, delicate and cured with a hint of smokiness – it combined excellently with the horseradish.

As excited could be, our next course was the one we’d been waiting for. Even though The Rib Room offers lobster and halibut, they are renowned for their steaks so without any hesitation, we both opted for the 8oz Fillet served with roasted field mushroom, tomato & watercress, hand cut chips and peppercorn sauce. On arrival, you know when you’re sat down in public but you get uncontrollably excited and you start to twitch and find it hard not to waddle on your seat… Maybe you don’t but that’s what happened to me. The plumb, rare steak resting like the king of the plate was a wonderful sight – I was tempted to bow it looked so royal. Cooked to perfection, the steak was up there with the best steaks I’ve ever had. My colleague agreed. I was drooling. Stephen stop it. Stephen stop it! We devoured our mains with very little conversation. We were absorbed in what The Rib Room had provided for us. The thing is there was ‘no room in our ribs’ for dessert. Although I say that, I actually opted for dessert to takeaway. I had to. All The Rib Room’s desserts are homemade and of course, they were excelling. So, for takeaway, I brought home Chocolate Apple Mousse with Chocolate Soil all wrapped in a beautifully presented box. I’ve been spoilt recently with desserts – this dessert was no exception. Soft, creamy and indulgent; it was right up my alley.


What a night! Ramside Hall’s Rib Room is a special, opulent experience in one of the finest settings I’ve had the pleasure to dine in. Without doubt I’ll be returning… Maybe I’ll include a spa day in Ramside Hall whilst I’m at it.

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