The story
Audela brings Modern British cooking to Berwick-Upon-Tweed, drawing ingredients from both sides of the Tweed. Chef Craig Pearson leads the kitchen in a building that once housed WM Cowe and Sons, producers of the Berwick cockle sweet. Sarah Pearson oversees operations after settling in the town fifteen years ago. The restaurant borrows its name from the Audela, the last boat launched at the local shipyard in 1979 before sailing on Caribbean luxury charters.
This Modern British kitchen balances flavors across the border, ensuring every plate remains harmonious despite the playful presentation. The menu shifts with the seasons, highlighting Northumberland cheese sharpened with leek in a starter soufflé. Main courses feature loin and braised haunch of Borders venison paired with pearl barley, beetroot, and pickled walnuts. Seafood selections offer Berwick crab with pickled carrot and sea-buckthorn dressing, or cod served alongside a potato terrine and seaweed sauce.
The interior embraces a distinct design aesthetic that reflects the name's translation to beyond. Dessert menus alternate between a chilled rice pudding with poached rhubarb and a hot chocolate fondant with gingerbread ice cream. The beverage program offers a selection of classic international wines, including pours available by the glass.
Recognition
Ambience
Location
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