Make 2023 the year of indulgent experiences. Spa, Stay and Dine.
With a new year comes the desire to experience new things, see new sights and find new and more meaningful ways to fill our down time.
Make time for ourselves
Setting our 2023 goals can look different for each and every one of us and unrealistic expectations of ourselves make it easy to lose our way. Our goal for 2023 – a new year, a better you. Serenity Spa is here to make you feel better about yourself – through mind, body and soul. 2023 is the year we begin our educational speaker workshop, with our first centring around ‘How to make changes for the mind and body’. Join us on February 2nd 2023, as we delve in to the positive effect hypnotherapy can have when finding the power to make the changes you want. As a partnership with our resident Qualified Hypnotherapist and well being expert Sylvia and Behaviour Change & Intuitive Eating Coach, Ian Bickle, the event will show how you can making healthy living simple.
Exclusively for the start of 2023, we are offering a mid-week spa package – a way to soothe the soul, by taking time out to enjoy ultimate relaxation. Our packages offer mid-week value, coupled with the perfect spa experience. Enjoy time in our spa, a delicious meal in our Ozone restaurant, and if you choose Evening Spa – a to help you destress and unwind.
Serenity Spa offers a place to relax, away from the world – a place to feel better, about you – Make a mid-week moment for you when you book a Twilight Spa package.
See new sights
2023 is a year for expanding our horizons, by seeing new sights, visiting new places or delving in to history. January the 2nd marks the anniversary of the marriage of Lord Byron to Anne Isabella Milbanke (Annabella), some 208 years ago in 1815. Lord Byron, the legendary Romantic Poet – who’s personal affairs and legacy were reflected heavily in his work. His daughter, Ada Lovelace, the namesake of one of Seaham Halls most stunning suites, went on to become a pioneer of computer science and mathematics .
And this is just one small piece of the past which makes up our rich heritage, within our Georgian walls. But you don’t need to stay indoors. Seaham and the surrounding Durham heritage coast offer an abundance of places to explore and sights to see. Something else you will find in abundance nearby to Seaham Hall, is sea glass. Stroll the beaches nearby and you’ll be guaranteed to come across different shapes, colours and sizes. Man made glass, which has been smoothed and shaped by the sea over many years before being washed up on the shore. From 1850 until 1921, Seaham was home to The Londonderry Bottleworks – the largest of the era. The bottleworks dumped large amounts of glass directly in to the North Sea, leaving our shores glistening.
Whether you are looking to explore the local area, or immerse yourself in the history of our home – Let Seaham Hall be the start of your journey.
Try new experiences
If 2023 is the year you search for something new, our 5-course tasting menu is exactly that, with dishes often changing daily …
What is a tasting menu?
A tasting menu is a collection of several dishes in smaller portions, served in a single sitting.
What is our tasting menu?
Our tasting menu, is 5 dishes which have been sourced with intent to create something delicious.
The launch of the 5-course tasting menu to The Dining Room, brings a new way of dining to Seaham Hall, and it’s something chef, Damian Broom and his team are championing – working closely with regional suppliers to bring you the best we can offer, and reducing our carbon foot print in the process. Waste is minimal - the bioproducts from courses are reimagined in to new dishes, allowing us to really get the most from our ingredients. We’re proud to share that, since the introduction of the 5-course menu, we have reduced our food waste by 30%.
Implementing new ways of working, make waste, taste.
- Unused, end pieces of sourdough are turned in to the likes of marmite, brown bread ice cream and our unique caramelised bread sauce.
- Cheese trim and rinds are made in to cheese custard, served as a pre menu snack.
- Mushroom jus or fermented mushroom broth, comes from our mushroom peelings or trims.
- When cooking with duck, we use the whole of the bird – The breast forms the main dish, legs become a secondary piece and wing meat becomes filling for ravioli. No part goes to waste, the bones of the bird make stocks, fat is roasted and rendered and becomes duck fat brioche or can be used to age meat in. The offal is also incorporated in to our menu, in a dish or as a snack serving.
- Sourdough beignets, crackers and waffles all come from the bioproduct of removing the mother sourdough.
Our suppliers are a large part of the ethos behind the direction of The Dining Room, and where possible we take time out to visit them, work along side them and buy in to what they do.