- News From 2017 / 2016

The Kingslodge Inn visit is just the job for Hedley College students 

June 2017

A group of disabled young people have had their job-seeking prospects boosted thanks to Durham city pub, The Kingslodge Inn. 

Students from Hedley’s College, part of The Percy Hedley Foundation, were given an insider insight into the hospitality industry during a behind the scenes visit to the Flass Vale pub with rooms.  

The access-all-areas tour gave the 18-25-year-olds - who have multiple learning disabilities, including cerebral palsy and autism - a chance to see how each section of The Kingslodge Inn operates, from housekeeping to check in and from front-of-house to the kitchen and to learn about the range of skills needed to work in the industry.

 The students enjoyed hands-on interaction, taste testing new dishes with sous chef Ashley Turner and rolling up their sleeves to help prepare rooms with the housekeeping team during the visit organised by The Kingslodge Inn’s general manager, Leanne Jeffrey.

Leanne invited the students to The Kingslodge Inn, part of multi-award winning leisure operators The Inn Collection Group, after learning about the college’s work to help disabled young people boost their job prospects across the region. 

Leanne said: “I absolutely believe in helping young people who are keen and enthusiastic better their chances of entering into the workplace.

“I’m sure we can all remember a time when someone went out of their way to help us along our career journey and I felt it was important to do my bit to help such bright and motivated young people who refuse to be held back by their personal barriers.

“I was really struck by how confident and enthusiastic the students were. They would be an absolute asset in the workplace and we are looking at ways to work further with Percy Hedley to offer work experience and apprenticeships to students from the college.

“The hospitality industry is a particularly good area for disabled people as there are so many different paths you can go down, from housekeeping, to working in the kitchen, waiting, bar work, reception duties, and front of house. 

Dionne Smith is Employment Project Officer at The Percy Hedley Foundation. She works to help employers become more disability confident and organise work placements, visits and workshops to break down any barriers for students and employers. 

She said: “Leanne was really keen to get the students involved. We thought we would start with the visit and then look at the possibility of placements that can be specially tailored for our students. 

“The students were all really keen to find out what roles there were in the pub and its rooms and how they could get involved. 

“All the students approached the visit positively and responded really well. I hope going forward we can build closer ties with The Kingslodge Inn and The Inn Collection Group. It’s a fantastic opportunity for everyone to develop a deeper relation and help bridge the gap for young people with additional needs to go from full-time education into employment.” 

For Curtis Curry, 20, who has Achondroplasia, a form of Dwarfism of the spine, The Kingslodge Inn visit was a course highlight and confirmed he wants to pursue a career in the hospitality sector.

He said: “I loved how big the kitchen was and I like making the food and getting to look round the bedrooms and seeing how big they were. I loved having a turn pushing the trolley and getting the bed linen. I want to get a job here!”

The Kingslodge Inn at Durham is supporting The RNLI

The Kingslodge Inn has a jammy way of raising money for The RNLI

May 2017

The Kingslodge Inn has introduced a jammy way to raise funds for The RNLI.  

The Kingslodge Inn has become a ‘Betty’s Jar’ pick up and drop off point, where customers can pick up small recycled jars called Betty’s 5p pots to fill with loose change and return these to the inn to be emptied, helping towards the cause.

Leanne Jeffrey, general manager at The Kingslodge Inn said: “The RNLI is an excellent charity and we are proud to be able to support them with the Betty’s jars campaign. We’re recycling and relabeling our own jam jars for the cause so they become mini-collection pots that are helping to save lives.”

Sean Donkin, operations director at The Inn Collection Group which owns The Kingslodge Inn said: “We are delighted to be supporting The RNLI which does a superb and courageous job to save lives at sea. We hope to be able to help raise funds that will provide vital kit for their crew men and women.” 

The RNLI’s community fundraising manager for the North East Gill King said: Our crews rely on lifesaving kit, like their yellow wellies, lifejackets and helmets, when they go out in all weathers to save lives at sea. We are thrilled that The Kingslodge Inn is helping to raise money for the RNLI and thank them for their support.”

Top of the Pops - Treat your Dad this Father's Day at The Kingslodge Inn

May 2017

We've already celebrated Mother's Day and the countdown to the day for Dads everywhere is on. 

Father’s Day takes place on the third Sunday of June and this year it's on Sunday June 18.

If you're stumped what to get your Dad this Father’s Day we’ve just the answer with a winning combo of great food, fine real ales and some much-appreciated Dad-time at The Kingslodge Inn for the main man in your life.

General manager Leanne Jeffrey said: "We’re sure Dads everywhere would love being treated to spend some well-deserved Dad-time, lovely food and being able to sit back, relax with the perfect pint!

“Whether you want to treat your Dad to a special meal together, or take some time out with a break away, The Kingslodge Inn is just the place to come.”

Spring into The Kingslodge Inn’s New Menu

March 2017

Head chef Chris Bond is celebrating the first anniversary of The Kingslodge Inn with the launch of new seasonal British-inspired menus.

The Kingslodge Inn opened its doors in spring 2016 and quickly established itself as a popular Durham dining out spot.

Since then diners have been treated to both classic pub fare and Mediterranean-influenced cuisine at the Waddington Street inn on Flass Vale.

Now Chris has looked closer to home for inspiration with lunch and dinner menus that also indulge his passion for high-quality British produce.

Both the lunch and evening offerings include the classic pub favourite, steak and ale pie, as well as The Kingslodge burger made with prime British-sourced beef and served with red onion, marmalade, bacon, cheese, citrus slaw, and chips.

Chris says the new spring menus reflect his culinary philosophy: simple food done well.

“We are very relaxed here at The Kingslodge Inn, we’re not pretentious. I wanted the new menus to echo that. It’s about simple, well-made dishes that are put together without cutting any corners or compromising on flavour or technique.

“Provenance is key for me. As the public has become better educated about food, so they too have become more concerned about where their food is coming from.

“But when I say provenance, I believe that feta cheese should come from Greece, and our pork should be coming from Durham, as the county is renowned for it.”

Crispy local pork belly and chorizo can be tucked into as a sandwich on the lunch menu, while it also has its place as a main at dinner with cabbage, apple and vegetable mash and prosciutto chips.

Fish is another highlight at both lunch and dinner, with smoked trout and prawn linguine making an appearance as a main, and Thai fish cake and white bait starters.

Vegetarian options include wild mushroom rarebit, a Portobello mushroom burger with halloumi, citrus slaw and chips, and a delightful sautéed greens, broccoli, tomato and garlic stew with toasted almonds.

Children aren’t forgotten with a homemade flatbread pizza with mozzarella and tomato; fish and chips; buttered pasta; breaded chicken with new potatoes and garden peas; and cheeseburger.

Prices range from £4.95-£7.25 for the starters on both the lunch and dinner menus. Lunch mains start at £7.25 for the flatbread pizza up to £22.95 for the petite filet steak. Dinner mains are from £9.95 to £29.95 for the filet mignon.

All the dishes on the children’s menu are priced at £5.95.

Chris says: “It’s a modern British menu. We have the classics with the petite and mignon filets, the traditional pub dishes with the steak and ale pie and fish and chips, and the contemporary with the likes of gnocchi Florentine with chicken and chorizo, and the homemade flatbread pizza with a choice of fresh and modern toppings.”

His favourite dish? “All of them! I’m proud of every single one.”