GRACING one of Durham’s most historic streets, number 34 Old Elvet was until relatively recently little more than an elegant town house accommodating university students.

Following a £2m refurbishment, it has now been transformed into the Fallen Angel Hotel, pitched at bringing a new and unique dimension to luxurious overnight stays and dining to the city.

The ambitious transformation project is the brainchild of local businessman John Marshall, the founder of the Durham Pine Company, who as a young man in the city was a keen patron of the popular and well-known Angel pub.

Hence the name of his new venture – the Fallen Angel. This stunning new hotel offers views of both the cathedral and the river, and boasts a treasure trove of ten luxurious themed rooms, some complete with their own outdoor hot tubs.

Its quirky themed rooms – from a New York apartment and Edwardian express to a sumptuous boudoir or a sci-fi room where you gain entrance to the en suite bathroom through a Tardis door, have already received national recognition.

But would the food in the hotel’s restaurant reach the same standards as its accommodation, I wondered.

And it was with some anticipation that I telephoned to reserve a table last Saturday evening – only to find it was fully booked and instead had to opt for Sunday lunch.

After a pleasant walk through the city, my guest, Trevor, and I headed along Old Elvet and, on reaching the door of The Fallen Angel, it swished open automatically and we stepped in to the elegant reception-cum-lounge.

Welcomed warmly by the staff, we were led along a hallway past a glass floor cover through which you can look down to the bottom of an old well.

On to the dining room, which is pleasant, though is due soon for some extra refinements.

With a piano playing gently in the background, we were seated at a table overlooking the windows which provided a view down to further accommodation and the gardens which are lawned and graced by the presence of a pristine Rolls Royce.

From a small but interesting menu, I chose oriental preserved duck breast with a crisp beanshoot salad and a plum sauce dressing for a starter. It arrived beautifully presented and proved a pleasant and subtle blend of flavours.

Trevor selected a fan of sweet honeydew melon with a raspberry sorbet, which was, he said, a flavoursome and refreshing start to the meal.

For a main course, I chose oven baked leg of Durham lamb with fresh rosemary, leek dumpling and pan gravy.

The lamb was tender and the dumpling was delicious, again prettily served.

Trevor chose roast beef, Yorkshire pudding and pan gravy, which was also beautifully cooked.

The main courses were served with a selection of vegetables from delectable roast potatoes and rich creamed potatoes to broccoli, baby carrots and mashed swede – all tasty and perfectly cooked.

For pudding, I had a heavenly coffee-infused crème brulee with shortbread dipping biscuits and a fruit compote while Trevor chose a selection of local cheeses – both were excellent.

The restaurant is also open for Edwardian express lunches from Monday to Saturday, evening dining and afternoon tea from 3pm to 6pm each day providing a tempting menu of sandwiches with fillings from crayfish and marie rose dressing and egg mayonnaise and watercress to Scottish smoked salmon and cream cheese and the quintessentially English cucumber sandwiches – all accompanied with freshly baked cheese and fruit scones with seasonal berry compote and clotted cream and chocolate surprise.

It all sounded very tempting and on the basis of the very enjoyable lunch we had, I will certainly go back form some afternoon indulgence.

The bill for our three courses, two drinks and two large freshly made coffees was £44.

A guided tour of the hotel by general manager Ben Hunt was fascinating and rounded off a very enjoyable Sunday lunch.