TWO of Hexham’s best known businesses have entered into a new partnership.

The Beaumont Hotel has enlisted the help of Hexham and Northern Marts to source locally-produced beef and lamb for its restaurant.

Owners Magda and Roger Davy, along with head chef Daniel Lansley, contacted Hexham Mart auctioneer Chris Armstrong after an number of customers expressed an interest in where the food came from and a desire to see local produce on the menu.

Daniel said: “We wanted to use the best local produce available to us, with a leaning towards traditional native breeds, that are renowned for their eating quality.”

After discussing with Chris, Roger and Daniel decided that the worldwide reputation of Angus beef and the local heritage of Blackface lamb were the ideal choices for the restaurant.

Chris said: “Northumbrian livestock farmers are some of the best in the country, perhaps the world, but unfortunately, due to the way in which red meat products are mass-processed, the provenance is often lost.

“We have teamed up with Simpson’s butchers in County Durham, who are able to slaughter and age the beef and lamb.

“This means that the cuts appearing on the menu, have been taken from animals that have been bred, reared, finished, sourced, slaughtered and aged, all within as close proximity to the hotel, the Tyne Valley and the county as is practically possible.

“It’s a win-win situation. In fact, it’s more like a win-win-win-win if you really think about it.”

The locally-sourced beef and lamb is currently being aged for use at the hotel.

It will appear on the menu by the end of March.