The story
Isla in Durham serves Modern British cooking with a relaxed focus on shared plates. The kitchen swaps rigid tasting formats for approachable dishes that prioritize flavour over formality. This shift earned recognition in the 2026 Good Food Guide, which noted how the team trades precision plating for genuine warmth. Guests now encounter a roster built around weekend brunch and midweek gatherings rather than fixed courses.
The dining space occupies a converted terraced house where exposed brick meets soft furnishings. A large central hearth anchors the room and keeps the atmosphere grounded throughout colder months. Staff members move through this layout with a quiet attentiveness that matches the building’s residential scale. The result feels less like a commercial venue and more like a well run private home.
Morning visitors often order the slow-cooked ham hock served alongside fresh roti and sharp gherkin ketchup. Saturday service brings a towering crumpet layered with spicy sausage, nduja, melted cheese and a runny fried egg. This flexible approach to British cooking extends to afternoon sharing plates featuring courgette bhajis dressed in rose harissa houmous. Even the vegetarian options carry distinct character, such as roasted cauliflower paired with curry sauce and lime pickle gel.
A concise wine list focuses on easy drinking bottles that complement the day’s menu without demanding expertise. Evening diners typically finish with a piña colada meringue or a chocolate tart enriched with miso caramel and popcorn ice cream. Those seeking lighter options can simply request a flat white and a counter cake while watching the kitchen operate. Every element stays practical yet deliberate.
Recognition
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