At Seaham Hall’s The Dining Room, where the North Sea crashes beyond the Georgian windows and chandeliers glint with 14-carat gold, Executive Chef Damian Broom is quietly redefining the fine dining scene in the North East.
A champion of ethical sourcing, sustainability and seasonality, Damian’s ethos is rooted in precision, integrity and zero waste. “If someone has taken the time and effort to rear or grow something, we owe it to them to use every part of it,” he says. It’s this philosophy that drives the ever-evolving menu at The Dining Room, which can shift daily based on produce from regional suppliers and what’s at its best seasonally.
Damian is known to be in communication first thing in the morning with everyone from the best fishmongers to greengrocers in the region, ensuring that everything going into the dishes at The Dining Room is of the highest standard of excellence.
Despite the technical rigour and precision of his food, there’s a quiet humility to his style. The Amalfi Tart for instance, one of Damian’s current favourite dishes, isseemingly simple yet crafted with expert precision. “It’s clean and refined, letting the quality of the ingredients and flavours shine through, and that’s exactly what we aim to do at The Dining Room.”
The Dining Room offers the perfect backdrop for such a dish, elegant yet unfussy, with a sleek design that allows the food to take centre stage. Diners can expect beautifully balanced plates that combine classic techniques with modern flavour pairings, served in a relaxed setting where Georgian architecture meets contemporary flair.
Damian’s Amalfi lemon tart encapsulates the ethos of the kitchen, rooted in tradition and elevated with fresh, seasonal ingredients. Here, he shares the recipe for his favourite dish.
Damian Broom’s Amalfi Lemon Tart
Ingredients
For the pastry base:
For the filling:
Method
Sift the flour onto a clean worktop. Scatter the sugar and sea salt evenly over it. Add the cold, diced butter and, using your fingertips, rub everything together until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg and gently knead until the dough comes together.
Wrap and rest the dough in the fridge for at least one hour. When ready to use, remove from the fridge 30 minutes ahead. Roll to 3mm thick and line a tart case. Prick the base all over with a fork and blind bake at 180°C for 20 minutes. Finally, brush with egg wash and return to the oven for a further 5 minutes.
Preheat the oven to 110°C. In a saucepan, combine the lemon juice, zest and sugar. Bring to a gentle boil. Meanwhile, beat the eggs in a mixing bowl. Slowly pour the hot lemon mixture over the eggs, whisking constantly as you pour.
In a separate pan, bring the cream to a boil and whisk this into the lemon-egg mixture. Strain the entire filling through a fine sieve to remove any zest or froth.
Carefully pour the filling onto the base and place the tart in the oven. Bake for about 1 hour, or until the centre has a slight wobble when gently shaken. Remove and allow to cool for at least 2 hours before serving.
The Dining Room is open Wednesday to Sundays from 6:30pm – 9pm.
To find out more visit: https://seaham-hall.co.uk/dining/the-dining-room/
ENDS
Media Contact: For more information, contact Rosie Wells at O Agency on 0191 2325690 or email [email protected]
Notes to Editors
Seaham Hall is a luxury five-star Georgian country house hotel and spa located in County Durham which is celebrated for its rich history. Originally built in 1791, the estate gained literary fame when poet Lord Byron married Anne Isabella Milbanke in 1815.
Today, Seaham Hall offers an award-winning Serenity Spa, a variety of fine dining restaurants showcasing the very best of local produce, and a collection of luxurious rooms with stunning coastal views. Located near the picturesque Seaham Beach, Seaham Hall stands as a premier destination for romantic escapes and luxurious wellness retreats.
@seahamhall
