Ad Gefrin Anglo-Saxon Museum and Distillery in Wooler, Northumberland, is delighted to announce the next evolution of its dining experience with the arrival of Bēodern, which will commence evening dining on 21st March 2025 with a new a la carte menu — a fitting celebration of Ad Gefrin’s second anniversary.
Taking its name from the Old English term for ‘Dining Hall’, Bēodern (pronounced Bay-od-urn), represents the next step in Ad Gefrin’s endeavours to embody the warmth of Northumbrian hospitality; building upon the success and popularity of the Ad Gefrin Bistro, evolving in response to customer demand and the invaluable insights gained over two successful years.
Bēodern brings a new dimension to Ad Gefrin’s culinary offering, bringing together a refined yet welcoming dining experience with a deep-rooted connection to the region’s rich history and abundance of outstanding local produce. Inspired by the great feasts of the Anglo-Saxon royal court at Gefrin — where people gathered in grand timber halls to share food, drink, and hospitality — Bēodern carries this legacy into the present day.
Just as the royal court of Northumbria welcomed guests from across the world, Bēodern offers a space where guests can come together and celebrate ‘moments that matter’ through exceptional food and drink. Dinner will now be served from Thursday to Saturday, alongside lunch offered seven days a week, with Sunday Lunch remaining a firm highlight. Bēodern invites guests to experience this unique fusion of past and present.
At the helm is Head Chef Olivier Borja, a seasoned professional with over 30 years of experience in fine dining. Olivier has created an exciting new dinner menu that champions the seasons and the finest local ingredients. His career includes time in numerous Michelin-starred restaurants across France, including 3* Lucas-Carton and 2* Hôtel du Crillon, as well as an early career highlight cooking for the French President at the Palais de l’Elysée. His international career spans senior roles in both France and Mexico, including Executive Chef positions at Brasserie Lipp and Intercontinental Hotel, Mexico City. Olivier joins Ad Gefrin from a long-term tenure as Executive Chef at Roxburghe Hotel & Golf Course, bringing a meticulous approach to flavour, presentation, and sourcing the finest produce.
Diners can look forward to dishes such as Homemade Game Terrine with Fig Chutney, Pickled Beetroot with Sourdough Bread and Mackerel Escabeche with Saffron Mayonnaise, Sourdough Bread and Compressed Cucumber to start. Mains feature Duck Breast with Fondant Potatoes, Pickled Blackberries, Celeriac and Apple Purée and Bacon Crumble-Coated Cod with Aubergine, Preserved Tomato, Garlic and Fresh Herb Mayonnaise. Desserts include Madagascan Vanilla and Tácnbora Whisky Crème Brûlée and a Seasonal Fruit Crumble with Tácnbora Whisky Crème Anglaise.
A commitment to supporting Northumberland’s farmers and artisans lies at the heart of Bēodern. Sourcing the finest ingredients, Ad Gefrin proudly collaborates with a selection of local suppliers such as Particularly Good Potatoes from Turvelaws Farm, known for their exceptional quality and deep-rooted farming heritage, Bread and Roses, an artisan bakery in Alnwick specialising in naturally leavened sourdough breads, and Doddington Dairy, a family-run Northumberland dairy farm for over 50 years, renowned for their award-winning cheeses and traditionally crafted ice creams. These carefully selected partners embody the same dedication to craftsmanship and authenticity that defines Bēodern ’s culinary ethos.
The drinks offering at Bēodern is equally rooted in quality and local craftsmanship. Ad Gefrin’s own spirits—Tácnbora Blended Whisky, Thirlings Gin, and Flyte Whisky Cream—take centre stage, available as the perfect pour, woven through the menu and showcased in creative cocktails. The drinks list also features exceptional local suppliers, including Marlish Water, Alnwick Brewery, and Cheviot Brewery, ensuring a true taste of Northumbria in every sip.
Eileen Ferguson, Co-Founder of Ad Gefrin, commented: “From the very beginning, our vision for Ad Gefrin has been to create a place where people can come together, celebrate, and share moments that matter. The success of our Bistro over the past two years has shown us the appetite for something more, something that truly reflects the abundance and richness of our region. With Bēodern, we are delighted to take the next step in our journey, offering a space that is both welcoming and refined, where guests can savour the best of Northumbrian produce, crafted with care and creativity.”
Bēodern will officially commence evening dining on 21st March 2025. Reservations are now open.
