A STOCKSFIELD chef is preparing to put his stamp on the menu at a Corbridge restaurant, bar and cocktail lounge.

Ray Hunter, who came second in last year’s North-East Chef of the Year competition, has been appointed head chef at The Duck House on Princes Street.

Having worked in the kitchens at well-known Tynedale eateries, including the Angel of Corbridge, the Barrasford Arms and the Feathers Inn, Ray is experienced in creating dishes with a modern twist from classic ingredients.

“I’m into British flavours and the focus at The Duck House will be on doing everything properly, from scratch, with fresh ingredients,” said the 31-year-old.

“I took up the post three weeks ago and we’re even making our own bread and butter now.”

The Duck House director Jack Lapping is hoping the back to basics approach will be a hit with customers in the Tyne Valley.

“With the explosive hospitality and restaurant scene down the road in Newcastle, it is only right that Corbridge steps up to the plate and delivers high quality cooking, celebrating quality local produce while offering friendly service and warm hospitality to match,” Jack said.

Since its opening in early 2015, the business has grown from a café and lounge into a popular restaurant and bar.

Originally from South Shields, Ray settled in Tynedale almost a decade ago and wowed judges at the North-East Chef of the Year competition after he was selected as one of eight of the region’s best chefs from hundreds of entries to compete in the final, held at Newcastle Racecourse.

His three-course offering included a lemon sole and mussels starter, pork tenderloin and scallops main, followed by a ginger sponge and rhubarb dessert.

Jack added: “Ray’s passion, knowledge and enthusiasm will undoubtedly be a huge contribution to future successes of The Duck House.”

For more information and opening times, visit www.duckhousecorbridge.co.uk