Everyone at the Feathers works exceptionally hard to make sure each individual guest is looked after and has the best possible time.
Chef and Owner : Rhian Cradock
Head Chef: Thomas Stanbury
Front of House: Helen Cradock
Helen originally from Liverpool, met Rhian when they worked together at a restaurant near Penny lane. Helen studied psychology and clinical neurophysiology working at Great Ormond Street Hospital before moving with Rhian to the Feathers. Helen is a full time Mum to two children and can be seen occasionally front of house.
What people have said about Rhian:
If you only eat in one place in Northumberland make it here Jamie Oliver Magazine
…this is a place that takes its food seriously
Michelin Eating out in pubs Guide 2015
A cherished hub for the community
The Good Food Guide 2015
Top class food using the best local produce
The Good Pub Guide 2015
Local hero and foodie crusader Rhian Cradock has injected some real oomp into this 200-year-old drovers’ inn…
The Good Food Guide 2012
Making use of wonderful fresh fish and seafood, local game and fine lamb and beef, our Northumbria Dining Pub 2011 is the Feathers at Hedley on the Hill
Good Pub Guide 2011
Bookshelves crammed with cookbooks suggest that this is a place which takes its food seriously.
Michelin Eating Out in Pubs 2011.
Helen and Rhian have worked hard to develop The Feather’s reputation as a destination for good food, yet this pub keeps its old- fashioned pubby feel
Alastair Sawday’s Special Places 2011.
Rhian’s achievements include:
- The Good Pub Guide Northumbria dining pub of the year 2008, 2009, 2010, 2011, 2012, 2013, 2015, 2016, 2017, 2018, 2019, 2020.
- Michelin Eating out in Pubs Inspectors favourite award from 2007-2020
- The Good Food Guide Best Local Restaurant North East of the year 2010
- Ethical Restaurant Award runner up Observer Food Monthly Awards 2015
- Great British Pub of the Year 2011
- Great British Gastropub of the year 2011
- Food Champion of the Year 2010 The Publican Food & Drink Awards.
- UKTV Food Hero for the North East 2007 & 2008.
- RSPCA Independant Pubs Award winner 2011
- RSPCA Award Pub/ Restaurant 2010
- RSPCA good business award for innovation 2009
- Rhian has worked with the RSPCA contributing to a cookery book.
- Rhian appeared on television series ( five episodes) Market Kitchen, invited as their expert in Northumbrian food.
- Rhian has provided demonstrations and talks for various charities and other local food promoting organisations.
- Rhian is a member of the BII.
Native to the North East, Rhian, has always had a passion for food. Growing up within a large close-knit family, with a keen desire for cooking, to nurture and nourish those who gather around their table.
Rhian’s earliest job at the age of 15 doing work experience for Terry Leyborne at the then Michelin starred 21 Queens street in Newcastle. It was here that Rhian’s ambitions started. Leaving here he worked from the age of 16 for the Di Giogio Family (DeGusto Group) at Don Vito’s and Paradiso. He went on to Liverpool University to read Archaeology. Whilst financing his studies and gaining even more kitchen experience he worked at Pod restaurant going on to become head chef writing and developing many new and exciting recipes for the very successful business, winners of the Princes Trust Award. Rhian’s achievements at POD were nationally recognised when the restaurant gained its first entry into the Harden’s Top UK Restaurants guide.
Rhian moved to London and has worked with some of the best Michelin starred Chefs in the country, notably, Richard Corrigan, Bruce Poole and Billy Ried. This has given him a unique knowledge of many styles of food at the highest possible level. Rhian has also worked with the chefs at the critically acclaimed Bentley’s Seafood restaurant Piccadilly and at Chez Bruce, voted Best Restaurant in the UK, Observer Food Awards 2005 & 2006.
Rhian’s main culinary influence is regional British food with a classical French influence. This could loosely be described as “Modern British”. However this term is totally meaningless without recourse to the strong traditional and historical aspects of Rhian’s cooking, something most “modern British restaurants” ignore. These elements are things that Rhian is keen to showcase at The Feathers.