Latest News - News From 2016 / 2015 / 2014

Cocktails Hogs Head Inn Alnwick

Get the cocktails inn

March 2016

Visitors to The Hog’s Head Inn may find themselves a little shaken or stirred by the new cocktails on offer at the bar.

The inn has listened to customer requests and introduced a fabulous list of sophisticated and classic cocktails and mocktails to tempt the taste buds.

The Hog’s Head Inn general manager, Gary Turner, said: “Cocktails have been growing in popularity in recent years and we’ve been receiving more and more requests from customers to introduce them at The Hog’s Head.

“We’ve listened to what people want and now have a superb cocktail list to choose from. And you can be sure of getting the perfect drink every time because all of our bar staff have undergone specialist training with a professional mixolologist to make sure they know the secrets of great cocktail preparation.”

The seven alcoholic cocktails on the menu cover a range of different spirits and flavours, whether you are looking for a sharp, refreshing drink or something sweet and dark.

They are: Haig Club, a mix of Haig Club single grain, apple soda and ginger bitters; Smirnoff Apple Bite, made from Smirnoff vodka, lemonade and apple juice; Smirnoff Sea Breeze, made from Smirnoff vodka, cranberry juice and grapefruit juice; Amaretto Cooler, Disaronno Amaretto mixed with orange juice and cranberry juice; Smirnoff Melonball, a mix of Smirnoff vodka, Midori melon liqueur and lemonade; Dark & Stormy made from Captain Morgan Original, ginger beer and lime juice; and Gordon’s Ginger Fizz, made from Gordon’s gin, ginger beer and bitters.

For those who aren’t drinking, there is also a choice of two mocktails – Sweet Sunrise, made from orange juice, pineapple juice and grenadine; and Cream Cola made from vanilla, cherry and Pepsi.

Both the cocktails and mocktails come in a choice of large or small servings.

Gary said: “The Hog’s Head Inn’s bar is a great place for a celebration and the addition of the cocktail list to our huge variety of wines, spirits, real ales and lagers, ciders and soft drinks, means you will be spoiled for choice.

“We spent a lot of time working on what we hope is the perfect cocktail list and we’d love to hear which ones are people’s favourites.”

Acoustic music Alnwick Hogs Head Inn

Acoustic talent strikes the right chord at the Hog’s Head

February 2016

Talented local musicians looking for a venue to showcase their talents are being given the opportunity to shine at our new acoustic night.

The acoustic evening will be a Saturday night staple offering  great musical accompaniment to your evening out.

Although we run special entertainment events throughout the year, such as our massively popular Christmas evenings which attracted North East comedy and music legend the late Brendan Healy, this is our first regular music spot.

The Hog’s Head general manager, Gary Turner, said: “Live music always adds to the atmosphere on a night out and we have a great venue here with our large bar and dining area.

“Our first acoustic evening went down brilliantly and in the weeks ahead, we’ll be booking some of the best local talent to perform at The Hog’s Head Inn.

“But this is also a fantastic opportunity to support great local musicians who are just starting out in live performance. If you think you’ve got what it takes to entertain us at the Hog’s Head, we’d love to hear from you.”

The Saturday acoustic nights will feature a mix of music styles, from instrumentalists to singers and small bands. The new venture is all about creating a great ambience at The Hog's Head Inn, where customers can relax and enjoy their drink or meal with some great music.

Gary said: “We’re hoping people who come in for a drink or a meal with us will stay to enjoy the music and extra vibe it adds to the great atmosphere at The Hog’s Head.”

The Hog’s Head Inn is open seven days a week, serving food from breakfast time until 9pm every evening.

Anyone interested in performing at the Saturday acoustic evenings can contact Gary on 01665 606576 or email

Sunday Carvery Yorkshire Puddings Hogs Head Inn Alnwick

Chefs rise to occasion for National Yorkshire Pudding Day

February 2016

The Hog’s Head Inn is renowned for the size and quality of its Sunday carvery and towering Yorkshire Puddings. And our chefs are going all out to top their usual creations with a competition to mark this year’s British Yorkshire Pudding Day.

The essential addition to the traditional Sunday roast only got its own designated day in 2008 but this year on Sunday February 7, The Hog’s Head Inn will be celebrating the occasion in style – and diners at the inn’s popular carvery will be able to tuck into the results.

The inn’s brigade of chefs will be battling it out to cook up the biggest Yorkie and they’re planning to take the challenge very seriously.

Head chef Chris Taylor said: “We’ll be measuring our Yorkshire Puddings so there can be absolutely no doubt about who has risen to the occasion and baked the biggest one on the day.

“Being able to cook a golden, crisp Yorkshire Pudding is a skill that should be in every chef’s repertoire and although size isn’t everything, it is a key component of the best Yorkshire Puds.”

Yorkshire Puddings were originally made in big tins and were served before the main meal, in an effort to fill up hungry families and reduce the amount of meat that was needed. Today, the tall individual portions served up with a roast dinner are the norm.

But just like the method of presenting them, there are no hard and fast rules when it comes to creating the perfect Yorkshire Pudding. Individual chefs have their own recipes – often closely guarded – that they have tried and tested over the years and members of the Hog’s Head Inn team are no exception.

General manager, Gary Turner, said: “As you can imagine, chefs can be very competitive and there is already a lot of buzz in the kitchens over who is going to make the biggest Yorkshire Pudding.

“Our Yorkies are well known locally as an integral part of our fantastic Sunday carvery that’s served every week and all our chefs are aiming to be crowned as Yorkshire Pudding king of The Hog’s Head Inn.

“British Yorkshire Pudding Day is a great way to celebrate what is such as an important part of our food heritage and we’re looking forward to seeing just how big our chefs’ Yorkies will be on the day.”

Diners will be able to enjoy some of the extra special Yorkshires with their carvery meals this Sunday and pictures of the chefs’ creations will be shared on our Facebook page and Twitter feed

 The Hog’s Head Inn’s head chef Chris Taylor shares his top tips to make sure your Yorkshire Puddings rise to the occasion…

  1.  Use equal amounts of whisked egg, plain flour and milk. Chris suggests using a coffee cup of each, which will make around 10 small puddings.
  2. Whisk the eggs before adding to a bowl
  3. Whisk the milk with a hand whisk or an electric whisk. Whisking the eggs and milk separately puts added air into ingredients.
  4. Mix the eggs and milk together.
  5. Sift the flour, adding it in parts.
  6. Using vegetable oil heat before pouring in the batter.
  7. Bake at 200 degrees for 20 minutes – the cooking time will vary depending on the size of your puddings. 
Breakfast accommodation hotel inn Northumberland

We go whole hog to celebrate Breakfast Week

January 2016

We're going the whole hog with breakfasts to celebrate the most important meal of the day.

As part of National Breakfast Week (January 24 - 30), we've launched a Northumberland breakfast fit for a king - The Hog's Head Inn's full hot AND cold breakfast for only £7.95. 

Hot options are available too, at just £5.95 including bacon, sausage, egg, hash browns, tomato, mushrooms, beans and toast.

Or if you prefer, opt for our cold breakfast for only £3.95 including your choice of cereal, fresh fruit, croissants, yoghurts, fruit juice and toast.

Hog's Head Inn general manager Gary Turner said: "Breakfast is known as being the most important meal of the day. Not only are you breaking your overnight 'fast' but a hearty breakfast fuels you up for the day ahead. 

"We've used National Breakfast Week to champion breakfast time and the array of breakfast choices available to people staying with us - and to non residents - to shake up their wake up. 

"We've also extended our breakfast serving time to 11.00am, so whether you or calling in for a morning breakfast with friends, colleagues or family, you can enjoy our breakfasts for longer, here at The Hog's Head Inn."