Creative twist on old dish.

Linden Hall head chef Paul Blakey is passionate about drawing on his native North East for cookery inspiration, but occasionally that means offering diners an explanation.

Paul prides himself, not only on sourcing the best local produce to use in his dishes, but also likes to give visitors a real taste of the region's favourite foods.

"I like to put dishes like Panacalty or Pan Haggerty on the menu but sometimes we do get people asking what they are," he admits.

"But I make sure that all the staff are fully briefed so they can answer any questions!"

For the uninitiated, Panacalty is a traditional dish of bacon, onions and sliced potatoes while Pan Haggerty is also a delicious mix of potatoes, cheese, onions and butter.

Of course ( as you would expect from a chef of Paul's calibre (they are given a stylish and creative twist to form the perfect accompaniment to such dishes as succulent Northumbrian lamb.

Paul's enthusiasm is evident in every sentence he utters and it this dedication to his art which has helped put the Northumberland hotel on the culinary map.

He trained in a variety of locations around the UK, the Channel Islands, and the North East, and has worked in The Gosforth Park Hotel in Newcastle, Couperon de Rozel, Jersey, and The Wolfpack Hotel in the Lakes. But he is now settled at Linden Hall and lives close by in Bedlington with his wife, Deborah, and son Liam, eight.

For the past seven years, he has reigned supreme in the kitchen, the reason why the Dobson Restaurant has maintained its two AA rosettes for such a long period of time.

Paul, however, refused to take all the credit.

"Having a really strong brigade to support you is what you need to run a successful kitchen," he said.

"And that's what I have."

No day is the same for Paul who not only oversees the food for the Dobson Restaurant, but for the Linden Tree pub as well. He also looks after all the meals for conferences and for weddings at the hotel, keeping a watchful eye on every catering activity.

Paul is also responsible for ordering the supplies, looking out for what is best each season to find a way to put it on the menu.

"I'm a huge fan of seafood, and now its coming up to the oyster season, so they'll be featured."

Paul prides himself on the fact that Linden is a great place to eat.

"I want people to feel have a really good experience," he said.