"The key to good food is good fresh ingredients cooked well – and you can’t get better than direct from a local organic farm."

Paul McKinnon, head chef and patron at the George and Dragon, spent eight years understudying Tyneside’s best-known chef Terry Laybourne at his Michelin star restaurant in Newcastle – 21 Queen Street.

Paul said: “Terry Laybourne was a total inspiration to me. It’s all about cooking with love and putting some passion into your food, whether it’s a scone or a stew."

Paul then moved on to be senior chef for Terry in the corporate catering unit at Newcastle United St James’ Park Stadium. His catering career has also seen him work at Royal Ascot, Silverstone, the Henley Regatta and Lord’s and more recently as head chef at Café Live on Newcastle’s Quayside.

Now, Paul McKinnon is running his own five-chef team at the George and Dragon. He said: “This is a dream come true for me – running a restaurant where everything on the menu involves local produce.”

Charles Lowther, who set up the restaurant, said: “We wanted to find a chef who shared the same philosophy who will use the ingredients from the Estate and present them simply and honestly.”