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We serve a tasting menu created from ingredients sourced from the surrounding farms and gardens of Northumberland. Our menu is a mixture of small bites and larger dishes, all of which are cooked with Scandinavian precision and techniques.


Tasting menu – £165pp

With advance notice, we are happy to accommodate any allergies or dietary requirements. Likewise vegan, vegetarian and pescatarian menus can also be arranged.



The wines we pour alongside Alex’s menu are carefully chosen by our sommelier from wine makers who work with maximum respect for the environment and minimum intervention in the cellar. Their passion and rigorous, often biodynamic, work is key to expressing sense of place in the most natural way.


Our menu can also be complemented by either an alcoholic, non-alcoholic or mixed beverage pairing. 


Drinks Pairing – £100pp

Mixed drink Pairing - £75pp

Soft drink Pairing - £50pp

 Our Team

Alex Nietosvuori

Head Chef

Alex started his cooking career at 2 Michelin star Daniel Berlin Krog, not far from his home town in Southern Skåne. He learnt hard work and determination as well as a respect for using quality produce and the importance of using foraging as a resource. He went on to work for ex-Noma sous chefs, Sam Nutter and Victor Wågman, as head chef at their Copenhagen nose-to-tail restaurant, Bror. He spent time staging at numerous restaurants in Scandinavia including Frantzen in Stockholm, and Fäviken in Northern Sweden before moving to Oslo to continue his career at 3 Michelin star Maaemo. His love for Northumberland’s landscape and produce (and Ally!) made relocating to the North East an easy decision for him.


Ally Thompson

Restaurant Manager

Ally’s family come from just down the road so moving back to the North East really was coming Hjem for her. Since leaving the North East to travel the world back in 2008 Ally has managed restaurants in Australia, New Zealand, Copenhagen and London. The North East has been calling her back though and when the opportunity arose to take over the management of the Hadrian Hotel and open restaurant Hjem she jumped at the chance to showcase Northumbrian produce and Northern hospitality.

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