The C2C Guide - the definitive resource centre for the Sea to Sea cycle route

Beamish
& Stanley

tourist information
centre
0191 3702533 Beamish
Whitehaven to Stanley 118 miles
Stanley to Sunderland 16 miles

places of interest

Beamish Open Air Museum - Winner of both British and European Museum of the Year awards, much of the County Durham's industrial heritage is preserved at Beamish, the North of England Open Air Museum. The C2C route handily passes just a few metres from the entrance to Beamish.
Causey Arch - Built in 1725 and standing at 80 feet above a wooded gorge near Stanley, Causey Arch is the oldest surviving railway bridge in the world. The arch is the main feature of the picnic area and has displays explaining the early wagonways
The Tanfield Railway - Originally opened in 1725 this is a three mile steam passenger railway between Sunniside and East Tanfield near Stanley. The collection comprises over forty locomotives, carriages and a vintage workshop set in Britain

accommodation
Please try to book accommodation in advance and give as much notice as possible if you have to cancel the booking so the room can be re-let otherwise your deposit may be forfeited. Also if you are going to be late arriving at your accommodation it is always a good idea to ring and let the proprietor know so they can keep your room open for you.

Remember to double check all details with the establishment as this guide cannot be held responsible for any inaccuracies or omissions nor for any loss arising as a result.

When booking accommodation please mention the C2C Guide website.

Beamish Mary Inn

Ian Hope, No Place, Beamish, Co Durham, DH9 0QH

Telephone .... 0191 370 0237

Mobile .... 07946 730048

Email : ianmhope@hotmail.com

Rooms .... 1D, 3T, 1Tpl (4 en-suite and one with a private bathroom)

B&B .... £25 - £30

Meals .... Lunch £10 for 2. Dinner under a tenner.

Distance from route .... 500m (behind Beamish museum)

Traditional inn serving six different real ales and now under new ownership after a couple of years in the doldrums. Ian has plenty and experience and lots of enthusiasm and there is a big emphasis now on good, unfussy food. Myra skins the rabbits that go into the pies and you can get well fed for a fiver at lunch time. Ian has gutted and revamped the place.