ACKLAM HALL ENTERS ITS NEXT CHAPTER WITH THE LAUNCH OF NEW BRASSERIE
One of Teesside’s most recognisable hospitality venues is entering a new chapter this August as Acklam Hall unveils its newly evolved Brasserie, bringing a lighter and more refined all-day dining experience to the historic Grade I-listed Hall.
Opening to the public on Sunday 30 August, Acklam Hall Brasserie will mark the next stage in the evolution of the venue following six years of Tomahawk Steakhouse operating from the Hall.
The change will see Acklam Hall return to its own identity at the heart of the dining experience, with a new Brasserie concept designed to complement the way guests are increasingly using the Hall - from breakfast meetings and morning coffee through to lunch, afternoon catch-ups, drinks and dinner.
Rather than representing a dramatic rebrand or change of direction for Acklam Hall, the team describes the
development as the Hall “growing into itself” - building upon its heritage while making better use of the building throughout the day and creating a more versatile destination for dining, business, weddings, events and celebrations.
At the heart of the new Brasserie will be a completely refreshed food offering led by Head Chef Dan Wood, who has a longstanding connection with the group as the original Head Chef at Tomahawk PoFo and played an integral role in bringing the venue to life.
After six years of Tomahawk Steakhouse at Acklam Hall, Wood believes the time is right for the restaurant to evolve alongside the changing way guests are using the venue.
“Tomahawk has been part of Acklam Hall since 2020, and it has been a really important part of the journey here, but it feels like the right time for a refresh and to bring something lighter and more versatile to the Hall,” said Wood.
“We see people using Acklam Hall very differently throughout the day now. We have guests coming for breakfast and coffee, businesses meeting here during the day, people having lunch with clients and then, of course, guests joining us for dinner and celebrations in the evening. We wanted to create a menu that works naturally across all of those occasions.
“People who love coming here for a great steak absolutely don’t need to worry - those favourites aren’t disappearing.
But alongside them we’ve been able to introduce some lighter, more refined dishes and give the menu much more breadth.
“We want the food to feel sophisticated and stylish, but still relaxed and accessible. Ultimately, it needs to be somewhere you could happily eat several times a week rather than saving it for one particular type of occasion.”
The new menu reflects that approach.
Long-standing steak favourites remain firmly on the grill, including ribeye, fillet and marinated flat iron, alongside garlic and herb marinated chicken.
But the wider Brasserie menu introduces a more varied collection of dishes including King Scallops Saint Jacques with smoked bacon and herb crumb; twice-baked mature cheese soufflé with baby spinach and Parmesan cream; trio of lamb with fondant potato, peas, broad beans and asparagus; halibut with brown shrimp butter, baby leeks and smoked bacon; lobster and crab linguine; and local lobster served with garlic butter or Thermidor sauce.
The new approach extends throughout the day.
With the earlier opening time of 8.00am, breakfast will become an important part of the Acklam Hall offering, with guests able to choose from familiar favourites alongside more contemporary dishes.
The menu ranges from a Full English and Eggs Benedict to Cinnamon French Toast with vanilla clo]ed cream and blueberry compote, smashed avocado on sourdough with poached eggs, feta and hot honey, Croque Madame, and homemade granola with yoghurt and fruit compôte. Sunday dining will remain an important part of the week too, with traditional roast beef, chicken and pork loin with crackling, as well as a three-roast sharing board, served with herb and pork stuffing, beef dripping roast potatoes, swede crush, Yorkshire pudding, sticky red cabbage, seasonal vegetables, roasted parsnips and carrots, plus bottomless 24-hour red wine gravy.
Guests wanting something different will also be able to choose from the grill and wider Brasserie menu.
Desserts continue the more refined Brasserie feel, with dishes including dark chocolate fondant with yoghurt sorbet and gold leaf, Paris-Brest with raspberry and sorrel sorbet, summer berry Eton Mess with strawberry and yuzu ice cream, and classic vanilla crème brûlée.
But the transformation taking place at Acklam Hall goes beyond food.
The week ahead of opening will see the entire Acklam Hall team undertake a dedicated programme of training across guest welcome, service standards, events and meetings, table service and specialist wine knowledge.
The intention is not simply to raise expectations, but to ensure everyone - from those taking their first steps into hospitality to experienced members of the team - has the knowledge and confidence to deliver a consistent Acklam Hall experience.
The Brasserie itself will become the social heart of a much broader Acklam Hall proposition.
Alongside its established weddings, celebrations, private dining and events business, the Hall is developing its corporate offering to encourage greater use of its spaces throughout the working week.
Plans include greater promotion of meetings and conferences for exclusive use, corporate dining, serviced and virtual
offices and business events, alongside dedicated opportunities for freelancers, entrepreneurs and professionals to work, meet and entertain clients within the Hall.
This autumn will also see further details revealed about The 1683 Club at Acklam Hall, a new invitation-only business and private members club designed to create a home for relationships and connections within Teesside’s business community.
The wider evolution will be reflected through a refined new Acklam Hall website and visual identity, bringing every element of the venue together beneath the Acklam Hall master brand.
For the team, however, the philosophy behind the changes is deliberately simple.
Hospitality is an art form, and the way people do business has evolved - Acklam Hall is proud to play a part in that evolution.
The new Acklam Hall Brasserie opens to the public on Sunday 30 August, following a Friends & Family service on Saturday 29 August.
