Taste Magazine #4

A Time to Celebrate

Artisan chocolatiers Davenport’s Chocolates are turning eight years old

Reviews

Taking a look at some of the North East’s top places to eat

Recipes

Something a little more warming this month, Duck with spiced plum sauce

What’s on

Find out about local food and drink events

Competition

WIN a Sunday Lunch for 4 People including a bottle of wine.

Thanks to Eagles Restaurant @ Ravensworth Golf Club

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Welcome to our latest edition!

A dedicated food and drink magazine for business in the North East, helping you make the choice for your next meal out or place to visit and what to eat.

We have some great reviews from our dedicated contributor, local food critic Katie Vincent reviewing Solano’s, 97 & Social, River Bar and Viva Brazil. Read her reviews on pages 06, 10, 22 and 30.

Also a fantastic recipe from David Tate Masterchef 2014 semi-finalist page 26.

Why not give it a try and Tweet us your pics?

Don’t forget to mention us, when using any advertisers.

We’d also like to take this opportunity to thank our readers, contributors and advertisers for all your continued support!

We look forward to welcoming you in the next issue.

Want to find out more about our magazine? Contact us below or tweet us @magazinetaste.

Contact us

E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 www.taste-magazine.co.uk Taste Magazine is Created by Taste Creative. All content is copyright ©2015 Taste Creative. All rights reserved. All artwork remains the property of Taste Creative and cannot be copied or reproduced without the editors consent.

While every effort is made to ensure accuracy, no responsibility can be accepted for illustrations, photography, artwork or advertising materials or the services provided by the advertising companies. All information is correct at time of going to print.

06 97 & Social

Taking up residence on the ‘Jesmond Strip’ Osborne Road, we check out newcomer 97 & Social

10 Solano’s

Solano’s is the latest member of the Newcastle foodie scene.

12 A time to celebrate!

Artisan chocolatiers Davenport’s Chocolates are turning eight years old

16 The Gin Bar

Re-engineering Newcastle’s cocktail scene

18 Chef Q&A

Introducing you to the region’s top Chefs

22 Viva Brazil

Bringing a little bit of South American sparkle to the Newcastle dining scene

26 Recipe Duck with spiced plum sauce 30 River Bar

We check out River Bar, situated on the banks of the River Wear in Fatfield.

32 COMPETITION!

WIN a Sunday Lunch for 4 People including a bottle of wine.

38 What’s on

Find out about local food and drink events in the local area.

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GRAB A FISTFUL OF Zapatista is Newcastle’s first dedicated Mexican Inspired Burrito Bar with two intriguing locations for you to enjoy.

Ridley Place (next door to Dawson & Sanderson) near the busy shopping and student district just off Northumberland Street and our newest homage to fistfuls of Mexican flavours and street art to match! three story Grainger Street (opposite Slaters Men’s Wear and Newcastle’s famous walking man) just around the corner from Central station.

Our burritos, tacos, fajitas, nachos, quesadillas and chilli have been years in the making with great dedication in perfecting recipes and sourcing the finest ingredients. We strive to provide amazing quality food, hand made before your eyes to your exact requirements in no time at all.

You can then chose to sit down and eat with us, grab a soda or your favourite tipple including Corona, San Miguel, Bulmers, Desperados, Sangria, Wine, Margaritas or the finest rain forest alliance certified coffee of your choice or simply takeaway and eat on the move.

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97 & SOCIAL Taking up residence on the well famed ‘Jesmond Strip’ on Osborne Road, newcomer 97 & Social takes over the old Bar Berlise spot and heads up an impressive line-up in the area from the Cairn Group.

After a whopping £500,000 investment, 97 & Social is an opulent affair. From the wood panelling and wing back chairs to the large booths ideal for accommodating groups or parties willing to share, the social element of the venture certainly has been catered for. For those fair weather days, the outside space has been retained and re-used to offer both outside drinking and dining. The Bar Berlise canopies have escaped the renovation and remain in place.

On a lazy summer Saturday afternoon, we visited the Jesmond eatery to sample their wares. With refreshing cocktails in hand, ensconced in our booth, we set about deciding what to eat! With the menu split in to sharing platters and small plates, most appetites are catered for. Under the careful guidance of our server, we opted for a couple of small dishes to mix and match and share between us – this would prove to be a problem when it comes to one particular dish as you are about to find out!

Between us we split the Soft Taco (£4.90), Beef Burger (£5.50), Chips (£2.90) and Calamari Chips (£5.50). The menu has subsequently changed since our visit and the burger is now served with chips.

Served on a large and crisp wrap with fresh zingy pickles and salad, the beef was an absolute delight.

Whilst not being overly appetising to the eye, the blackened crisp beef had a deep smoky flavour Written by Katie Vincent

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which was offset perfectly by the light honey goats cheese mousse. Volunteering to share this was a big mistake and I have had many cravings to high tail it back to 97 & Social just for this taco!

A generous serving but can be complimented by another small plate for a more filling meal.

The bite size burger slider was juicy and charred.

The richness of the Applewood smoked cheese was a good counter balance to the sweet brioche bun. A true 2 bite burger, it is great to see that it now comes served with chips (£8.50) as we ordered separately. The twice cooked chips were served with a coarse grain and mustard mayo which was a nice unusual addition to dip in to however the chips were very far from twice cooked and looked rather anaemic.

The calamari chips were a great little moreish snack to nibble on . The roasted garlic mayonnaise packed a punch against the lightly battered strips of squid. The garlic salt was a nice little touch for that added punch of garlic.

With another couple of cocktails under our belt, Elderflower Spritz (£5.40) and Afternoon Delight (£5.95), we called it a day and started on the 10 minute walk back to West Jesmond Metro, both full up and impressed with our first visit to 97 & Social.

www.97social.co.uk

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SEASONAL FRUITS ARE THE PERFECT BLEND FOR LOCAL RESTAURANT A Newcastle restaurant is showcasing some of this season’s most delicious fruits with a specially crafted seven-course menu available for one night only. artisan, located in The Biscuit Factory – the UK’s largest arts, craft and design gallery – hosts its Fruits of the Forest Seasonal Showcase on Wednesday, 7 October 2015.

Inspired by the abundance of produce available throughout the autumn months from our woodlands and hedgerows, head chef and North East Chef of the Year winner, Andrew Wilkinson, has created a menu bursting with intense, earthy flavours, featuring ingredients such as pear, chestnut, cauliflower, pistachio and blackberries.

Dishes on the Fruits of the Forest inspired menu include Duck and Pheasant Rillettes with onion jam and celeriac; Autumn Squash Salad with goats curd; and Buttermilk Panna Cotta with wild bilberries.

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The à la carte restaurant, which boasts a 25-foot glass wall showcasing the latest collections of contemporary sculpture on display in the adjoining gallery, hosts its Seasonal Showcase event the first Wednesday of every month.

The showcases feature a six or seven-course tasting menu and celebrate an ingredient, a type of cooking or time of year. So far, artisan’s culinary journey has featured everything from wild foraging and superfoods to a greenhouse harvest and British classics.

The Fruits of the Forest Seasonal Showcase is priced at £38.50 per person, with an optional flight of wine at £25 per person.

Places must be booked in advance.

The final Seasonal Showcase of 2015 takes place in November and will feature a tasting menu celebrating bonfire night.

For more information, visit www.artisannewcastle.com

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SOLANO’S Tucked away on Amen Corner, Solano’s is the latest member of the Newcastle foodie scene.

Tasty and unexpectedly light, this is a great warm up for the other dishes.

Bringing a little taste of South America to the North East, the venture is the first Peruvian restaurant outside of London and takes its name from the famous Peruvian NUFC footballer Nolberto Solano. Whilst good old Nobby is not actually involved, the 3 joint owners (Chris Levee, Alfonso Yanez and Linda Deacon) gave a nod to the footballer after investing £100,000 in to the restaurant prior to launch.

Ceviche de Pescado (£9.95) was a light, summery bite of South America. The fish was beautifully fresh and only complimented by the citrus, onion and coriander dressing. With a hint of chilli to give it a little kick, this main dish is served with sweet potatoes and dried Peruvian corn.

Opening its doors just in time for the Fathers Day rush, we were invited along to the launch evening to meet the team and enjoy a Pisco Sour cocktail while devouring traditional dishes.

At £7.25 the Pisco Sour is both a Peruvian classic and Solano’s signature cocktail. Mixing the Pisco spirit with Angostura Bitter, citrus juice, egg white, sugar and before topping with cinnamon, the cocktail makes you think you could be lying on a beach somewhere warm and tropical. A great drink to compliment all the extremely fresh and light flavours of the food.

Causa Limena de pollo Atun o vegetales (£5.75) is an unusual combination of mashed potato seasoned with lime juice and chilli before being topped with chicken and vegetables.

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Written by Katie Vincent

Using fresh cooked mussels, Choritos a la Chalaca (£5.95) was another light and fresh dish.

The mussels were cooked and served with diced red onions, fresh tomatoes, sweet corn, chilli, coriander and lime juice. The sampler just wasn’t enough, we cant wait to try this again!

All the dishes on offer contain ingredients we know and are familiar with but combine them in a new and exciting way that most people wouldn’t think to try which highlights the uniqueness of the Peruvian cuisine. The use of the lemon and lime juice kept the dishes light and fresh, perfect for summer dining.

We are looking forward to going back and trying more of the menu as there is just too many tasty treats to try.

www.solanospc.co.uk

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A TIME TO CELEBRATE Artisan chocolatiers Davenport’s Chocolates are turning eight years old – and they’re looking good on it Before the Christmas orders rush in, Head Chocolatier Jane Williams, husband Michael and their team down tools to 12

celebrate another milestone in their growing artisan business, which delivered its first orders in September 2007.

Bridget Hamilton has been with Davenport’s since 2012, where her love of chocolate and marketing has proved a winning combination. “I came in over one summer whilst I was at University – supposedly for six weeks. I folded lots of boxes and probably ate more chocolates than I packed.

Three years later and I’m still here! I’ve progressed to the marketing department now, using my degree to help with our branding and social media campaigns. I would say I still deplete the chocolate stock quite considerably, though.”

Over her tenure Bridget has had a chance to witness some of Davenport’s biggest achievements to date. “Our focus is always on small artisan producers, but over my time here at Davenport’s we have had to make a couple of exceptions. For instance we are stocked in the Fenwick flagship store, a luxury department brand with 11 shops across the country. It’s a big deal to supply to this branch because Fenwick opened on our very own high street in Newcastle in 1882.

The high-end supermarket chain Booths is also on our books – they stock our mulled wine truffles and our tubes of candied gingers, which is lovely to see on the shelves.” The team has also exported chocolates to China and Jane is currently in talks with manufacturers in Dubai, where British artisan chocolate is very popular.

Former dry stone waller Graham was drafted in to help with renovations and has since been fully trained as a chocolatier – his steady hand has clearly been put to good use.

It’s obvious that some of the best artisan businesses come from humble beginnings, and the team are determined to remember that. “It’s not that we fold our boxes by hand because we can’t afford a machine. That’s less true now that it ever has been. Our milk and cream arrives from a local dairy every Friday, and we drop the sprinkles on our truffles ourselves, and that’s how we’ll always do it.”

“Our milk and cream arrives from a local dairy every Friday, and we drop the sprinkles on our truffles ourselves, and that’s how we’ll always do it” Bridget Hamilton, Marketing Coordinator

Bridget also remembers the excitement of the new factory. “It was amazing to see us move into the Pelaw premises. It’s become quite a local talking point – ‘Eee pet, did you know there’s chocolate factory just behind the train station?’”.

In a project that is truly bespoke, Michael led virtually every element of the building’s redesign from ceiling to floor. The production area is meticulously laid out to accommodate even the busiest of order boards, with tools and packaging in easy reach of the factory’s 25-foot enrobing belt.

Share a slice of Davenport’s birthday celebrations with 20% off any online orders this month using code DBDAY8 at the checkout. www.davenportschocolates.co.uk

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THE GIN BAR Re-engineering Newcastle’s cocktail scene

Newcastle’s cocktail scene will be re-engineered when The GIN Bar opens its doors in late summer 2015.

Set in the surroundings of the newly-developed Stephenson Quarter, behind Central Station in Newcastle’s city centre, The GIN Bar will specialise in gin-based Martinis and customers will be able to engineer their own Martini from an impressive menu with around 23,000 different combinations. The bar will also offer a variety of craft beers and carefully selected, boutique wines.

added our own twist with retro bar equipment, newspaper-style, disposable menus and elegant glassware along with refillable cocktail hip flasks.”

The GIN Bar will have a classic feel that gives a nod to the industrial heritage which its location is renowned for.

Crowne Plaza Newcastle Food and Beverage Manager Paul Walker said: “When deciding on the general ethos of The GIN bar we wanted something that would be attractive to both our business guests who need a casual yet elegant space to relax after a busy day; as well as local people who would visit the bar for something unique and different.

Talented mixologist, Gary French, 34, has been appointed Bar Manager and will bring over 15 years of experience in the drinks industry to the destination bar.

Gary said: “I’m excited to be working with such a great team and look forward to our opening in late summer. We will be focusing on offering the best customer experience, helping our guests to discover and invent their perfect Martini from a choice of around 30 gins and an extensive list of vermouths, garnishes and cocktail production methods. Simply put, we will offer drinks that are perfectly balanced to individual taste. From the invention of drinks to the design of our menus, the theme acknowledges the impressive industrial history that Newcastle, and particularly the Stephenson Quarter, is famous for. And we’ve 16

Bar Manager at The GIN Bar, Gary French.

The GIN Bar will follow the contemporary and stylish designs of the adjoining Crowne Plaza® Newcastle – Stephenson Quarter hotel which will also open its doors in late summer.

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Chef Q&A

day business, any issues and following days business. Back to the kitchen to make staff food, probably Pasta, then get ready for service Early Bird Menu (5.30pm - 6.45pm) Dinner Menu (7pm - 10pm) After service do orders for next day then home sweet home!

Q. W hen you aren’t working, where are your favourite places to eat?

In the first of a new series, we are introducing you to the region’s top Chefs, getting to know the men and women behind the perfectly plated dishes.

Jamie Walsh Head Chef Jamie Walsh leads the culinary team at Gateshead’s 1 AA Rosette restaurant at Eslington Villa. Not only was Jamie a Gordon Ramsey Scholarship finalist he is also the 2011 winner of the North East Chef of the Year.

Making a brew the first priority of the day, Jamie is a man after our own heart.

Q. H ow did you discover your love of food and when did you realise you wanted to become a Chef?

Q. W hat food trends are you loving and hating at the minute?

A. F ood has to resemble what it is. A Duck breast has to look like a Duck breast, not just the textures of it. I like to learn something new every day so I am always looking for new produce, using new methods and all new tastes. I’m not a fan of small portions but I love all food in general!

Q. W hat advice would you give someone who wants to become a Chef?

A. Y ou will work long hours and the work is very difficult job but the satisfaction at the end of each day is amazing.

Q. C an you give us any sneaky hints as to what is to come in the future from the Eslington Villa kitchen?

A. A t the age of 14 I started watching Ready Steady Cook each day, and started to cook with my Mum.

A. W e are looking forward to the special events we are holding in the hotel and the different weddings we have coming up throughout the rest of the year.

Q. W ho influences you most in the culinary world and why?

And finally the question we all want to know the answer to –

A. G ordon Ramsey has always influenced me and we also have a similar personality. Not only did Paul Amer also influence me, he taught me how to deal with people in a calm way.

Q. S tranded on a Desert Island, you can only prepare and eat 1 dish for the rest of your life - what would it be?

Q. H ow does a typical day in the Eslington Villa kitchen go?

A. F irst things first a cuppa! After prep, Lunch service is 12 – 2 followed by a Head of Department meeting to discuss rest of the 18

A. I prefer to eat in pizza & pasta places that have a relaxed atmosphere and are informal.

A. S almon goes well with a lot of other ingredients and flavours. Technically Salmon can be used with a lot of different ingredients so you would make plenty of meals over the long period of time.

You can find out more about Eslington Villa at www.eslingtonvilla.co.uk

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VIVA BRAZIL Bringing a little bit of South American sparkle to the Newcastle dining scene, Viva Brazil has burst forth in a haze of samba music and sequinned leotards with it’s new churrascaria restaurant!

In their new basement dining room on Grey Street, the small Viva Brazil chain has encapsulated elements of Brazil with their street art wall decor as well as their choice of drinks, to keep things authentic.

And that is before we even get to the food.

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lunch time deals and a fresh seafood option, there is bound to be something for everyone.

With plenty of dining tables to share, we attended their bold & colourful launch evening to sample tasty morsels of Brazilian food as well as the main attraction the churrascaria.

Being treated to an array of traditional canapés, which whilst being very tasty and an interesting reflection on the cuisine of the country, it didn’t really portray the experience we would have as customers as they do not feature on the menu. Thankfully there was a chance to begin tasting the meat and fruit dishes on offer.

With 15 barbecue dishes on offer as well as abundant fresh salad and hot food station,

All the meats remained juicy and tender through the cooking process with the added flavours

“Viva Brazil is a welcome addition and a must-visit location for foodies and hungry souls alike.

being subtle but present. The parmesan pork (Pescoco de Porco) had a delicious crust which complemented the succulent meat, the smoked gammon (Presunto Defumado ) retained its smokey taste and the garlic rump (Picanha com Alho) was outstanding.

For the brave amongst us we were also served chicken hearts (Corasa de Frango).

The highlight for me was the garlic rump and the sticky caramelised pineapple with cinnamon (Abacaxi).

Unlike its predecessor, EscobarĂ­s, I felt the calibre of the meat and the cooking process

was more prevalent with less focus on the gluttonous side of all you can eat. People will go just for the quantity, we all know that, but being served quality food is a rarity!

With it’s ultra cool industrial styling, USB charging points next to tables, colourful graffiti and decorative crucifixes dotted around, Viva Brazil is a welcome addition and a must - visit location for foodies and hungry souls alike.

Written by Katie Vincent

www.vivabrazilrestaurants.com/newcastle.asp 23

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recipe

Duck with spiced plum sauce Something a little more warming this month, as we move into the slightly colder days and slightly darker nights.

There’s no denying that this is a little more complicated and time-consuming than some of my previous recipes, however, I promise that it‘s worth it. The little bit of spice just comes through the plum sauce, and if you want to feel it a bit more, add a star anise in with the plums too. You might have seen creamed cabbage from me before, but it goes so well with this dish, I couldn’t resist!

Recipe by David Tate

Masterchef 2014 semi-finalist

Ingredients (serves 2)

2 duck breasts 2 large potatoes 1/2 celeriac 1/2 savoy cabbage Double cream 3 rashers smoked bacon (or pancetta would work) Handful of fresh thyme 500ml chicken stock 300ml milk Bay leaf 4 ripe plums 50ml red wine vinegar 3-4tbsp dark brown sugar Five spice powder Salt, white pepper, black pepper Olive oil

I’d love to hear your feedback if you make this dish, so let me know @davidjamestate on Twitter, or visit my blog, NE9 Food.

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Method: 1. For the fondant potato, peel the potatoes

and cut out rounds, making rough ‘hockey puck’ shapes, then fry lightly on both sides to colour. Once that’s done, place into a pan with the chicken stock and a good few sprigs of thyme. The stock should come up about half way up the potato. If you are happy to throw the calories out of the window for the weekend, then you can also tip in about 100g of butter with the stock, to give the potatoes a luxuriously buttery finish.

Place into a preheated oven at around 180C for 25-30mins, checking regularly and turning until it is cooked through.

2. Next, get the celeriac on. Peel and cut into

small chunks, and then place into a pan with the milk, a pinch of salt and ground white pepper. Place onto a medium/high heat and cook for around 20mins until the celeriac is tender. Drain, making sure you reserve the liquid, and then blend, using as much of the liquid as you need to make a nice, smooth purée. Check and adjust the seasoning and then keep warm in a pan until you need it.

3. For the plum sauce, remove the stones

from the plums and put in a pan with the sugar, vinegar and five spice. Cook over a medium heat until the plums have broken down (15-20mins), then blend and return to the pan. At this point, it’s important to taste. Because plums can differ with their tartness, you may need to add more vinegar or sugar, and you may also want to adjust the spicing. When I did it, I ended up adding more sugar and more five spice, just to get it where it needed to be.

4. Cut the bacon into small strips, and then

in a frying pan or sauté pan, fry in a little olive oil until nice and crispy. Take the bacon out and put to one side, and then in the same pan, just put a ladleful of water or stock (I used some of the stock from the fondant potato) and add the cabbage. With no lid on the pan, fry/steam the cabbage for 4-5mins until just tender.

Don’t cook it for too long otherwise it will start to go mushy and lose its fresh taste.

Once cooked, add the bacon back in, then add around 50mls of double cream, just enough to bring it together. You don’t want the cabbage flooded in cream, just almost bound together using the cream.

Taste and season with salt and some freshly ground black pepper, which goes brilliantly with the cabbage.

5. For the duck, gently score the skin with

a sharp knife, then season with some salt and place skin side down into a cold pan, then place onto a medium/high heat. It’s important that the duck goes into a cold pan, as it allows the excess fat to render out slowly, leaving a crisp skin without any chewy fat underneath. Fry for 5-6mins until the skin is a light brown, then turn and quickly fry for a minute on the underside, just to get a small amount of colour. Flip back onto the skin side and place the pan in the oven for around 8-10mins for a nice, pink duck breast.

Once it comes out of the oven, it needs to rest like any good piece of meat, so take it out of the pan, cover with tinfoil and allow to rest for 5-10mins if you can.

5. Plate it up any old way you like, I tried

to make it look nice so I could show you good people! The key thing to remember about this recipe is to not overcook the duck, and to check the plum sauce and adjust the various seasoning as necessary.

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CAL’S OWN Regional appreciation is nothing new for pizza restaurant Cal’s Own. In just under three years’ time, the Heaton-based restaurant has won over both customers and foodies who believe that in the North East, this is as good as pizza gets! Based on the vibrant Chillingham Road, the restaurant has been the darling of the local food blogging community.

Scran on the Tyne, winner of the NEBloggerAwards ‘Best Food Blog’ says it is “without doubt the best pizza in our great region”.

The prolific food blog, PatchyGrowth, sees Cal’s Own’s pizza as “by some distance the best in town”, while the North East’s most scrupulous and widely read food critic, The Journal Secret Diner, named Cal’s Own “The best pizza in the North East, and possibly beyond”. And beyond indeed!

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This summer has finally seen Cal’s Own receive the national recognition it deserves. Based on both industry research and customer reviews, Cal’s Own made it into TripAdvisor’s “Top 20 Pizzas in the UK”, as the only North-East pizzeria to do so.

Hungry yet? Come review it yourself.

207 Chilingham Road, Heaton, Newcastle upon Tyne, NE6 5LJ

www.calsown.co.uk

R U 5 OU N 01 Y E 2 TR W M BER E N EM PT SE

The North East’s Most Exclusive Award Winning Restaurant

Proud to be English Curry Awards Finalist 2015

Let us tantalise your tastebuds and refresh your passion with our award winning cuisine.

For any enquiries or to make a booking call

0191 488 8505 OR EAT IN AY TAKEAW MENU BLE. AVAILA

Email: info@jashnrestaurant.com www.jashnrestaurant.com

Swalwell, Whickham Bank, Tyne & Wear NE16 3BP Open Monday to Saturday 5.30pm to 11.00pm and Sunday 5.30pm to 10.30pm

RIVER BAR Written by Katie Vincent

Sitting gazing out of the windows of the River Bar, sipping a cocktail from a jam jar and tucking in to barbecued meat, you’d be excused for thinking you were sitting in backwater USA. On the banks of the River Wear in Fatfield, the hottest place to be in Washington is bringing a laid back American smoke-house vibe to the North East.

Part of the Cairn Group colossus, the River Bar shares an impressive line up alongside Sohe, 97 & Social and Fiume, the Italian eatery that sits neatly above the Washington bar.

On an early June Sunday afternoon, we made our way down to the River Bar expecting it to be quiet from that post Sunday Roast pre Sunday beers lull. The bar was actually pleasantly full, lots of socialising and chatter greeted us as we took out seats at a 4ft beer barrel table. Ensconced in our quiet corner, we set about examining the menu.

The drinks menu is an assault on the senses as there is an abundance of boozy treats for you to choose but fear not non-drinkers, the bar tenders will gladly mix you up something to whet your whistle san alcohol. During our visit, we managed to quaff a Boilermaker (Blue Moon Beer, Orange slice and a shot of Bourbon) and a Smoked Gingerbread Manhattan (Woodford Reserve, Martini Rosso and gingerbread syrup along with bottled wood smoke) as well as a Coke decorated with flowers - the bar tenders have a sense of fun!

With all the usual smoke-house staples gracing the menu, we worked our way through a healthy portion of Chilli Cheese Fries (£4.95) that certainly didn’t scrimp on the chilli or cheese front. As gooey and as messy as you’d expect, this classic diner dish did lack a bit of a kick to the chilli, nothing a dash of the River Bar branded Houston Hot Sauce couldn’t fix for us spice fiends.

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CONVERSION FESTIVAL

The Houston Hot Sauce Wings (8 for £4.95) were an equally messy affair. Cutlery was abandoned in favour of fingers and a large napkin! The smoked, glazed wings were served with a top up of hot sauce and a nifty brush to mop extra heat on to the meat as well as a blue cheese dip. Delightfully messy and finger lickin good was the overall verdict!

Bucking the current gourmet hot dog trend, we opted to sample the burgers. The River Bar Burger (£9.95) is a whopping double 100% Aberdeen Angus and is lightly smoked Hickory and Maple before being topped with pulled pork, cheese, bacon and onion rings. As if that huge burger isn’t enough, it is accompanied by sweet potato fries and a house slaw. The patty was seasoned well and in proportion to the rest of the bun making this a satisfying choice for the hungry soul. The Smoked Burger (£6.95) is a stout single Aberdeen Angus patty elevated by the smoky bacon and the smoked cheese. It was perfectly fitting for the location and the restaurant theme.

We felt very Wild West sampling these delights!

We managed to squash in a desert between us.

The Toffee Waffle Crunch (£4.95) was quite possibly the most moreish dessert we have ever had.

The perfect end to a very pleasurable visit.

We were very impressed by both the quality of the food, the enthusiastic staff and the mixed crowd of customers. It is the perfect place to spend a lazy Saturday afternoon with friends, good company and good food. www.riverbarwashington.co.uk

Conversion Festival celebrates culture and rugby in Newcastle from 3rd - 11th October.

A conversion is the rugby term for a successful kick at goal after a try. With nine days of events, sports fans will have plenty of chances to engage with the city’s artistic culture as well as a unique sporting experience.

Taking influence from the rich cultures of our visiting nations, musicians, street theatre and performances will create a special atmosphere in the city centre around the tournament period at locations including St. James’ Park, Grey’s Monument and the Fanzone.

Eat! North East Food Heroes Market from 12pm Over 30 street food traders and producers will take to the streets around the big screen at Grey’s Monument with the ultimate foodie market to keep rugby fans and locals well fed throughout its nine day run.

Featuring a wealth of local producers including Brocksbushes, Heavenly Manna and Well Hung & Tender, unique treats from North Chocolates, TeaShed and Vallum Bakery, plus festival favourites from Zapatista, Lakeland Steaks and Scream for Pizza, this is just a flavour of what you can expect to find.

Find out more about Eat! Market and Eat! Fringe this October at ConversionFestival.com 31

COMPETITION! ENTER FOR A CHANCE TO WIN

Sunday Lunch for 4 People including a bottle of wine.

Thanks to Eagles Restaurant at Ravensworth Golf Club ANSWER THIS QUESTION..

IN WHAT YEAR DID RAVENSWORTH GOLF CLUB FORM?

A) 1857 B) 1906 C) 1956

Congratulations to Last Month’s winner Paula Merrs!

To enter simply email us the answer to

info@taste-magazine.co.uk Terms & Conditions: All Entries must be over 16 years old, Only one entry per a person. Don’t forget to supply us with your full name and contact details. All entries must be in by 31st October 2015

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Traditional Country Pub Restaurant

The Shepherd & Shepherdess Inn Shepherd and Shepherdess Pub in Beamish, County Durham. The Shepherd is a traditional country pub proudly serving quality home-cooked locally sourced food, cask ales and fine wines by our highly skilled, friendly team.

Christmas Menu now taking bookings 30th November to 31st December 2015 excluding Sundays & Christmas Day

2 Courses £11.95 3 Courses £13.95

Traditional

Sunday Lunch Available from 11.30am

2 Dine 4

£9.99

Monday to Friday* 11.30am till 6.00pm

View our

menu online

Beamish, Stanley, County Durham DH9 0RS

Telephone: 0191 370 0349 www.shepherdbeamish.co.uk 33

FOOD HALL REDEVELOPMENT PLANS HEAT UP AT FENWICK A Mediterranean-inspired wine bar and restaurant, Fuego, is set to open in Fenwick this September as part of the Newcastle store’s major Food Hall redevelopment.

Fuego Bar and Restaurant is centred on a wood stone oven, a striking focal point that will create a real ambience within the dining space.

The menu for the 70-cover restaurant has also been influenced by the Food Hall’s inherent focus on charcuterie, cheese and delicatessen as well as the popularity of its wine selection.

The concept and menu have been created by Fenwick Executive Chef Kelly Richardson supported by prominent

North East restauranteur Terry Laybourne of the 21 Hospitality Group, who has acted as consultant on the project.

Kelly’s wealth of culinary experience includes Girasol, a Michelin star restaurant in Moraira, Spain and Bodega de Tapas, a London Time Out top 50 bar in Camden.

The design for Fuego, developed by London based consultancy CADA Design, will have a contemporary look and feel with hints of olive green throughout.

Rhys McKinnell, Head of Food and Catering at Fenwick Newcastle, said: “We’re excited about the talented team we have on board for Fuego and can’t wait to reveal the restaurant and menu to our customers.

“Guests will also find an extensive drinks menu with a choice of 20 wines by the glass, specialist craft beers from European artisan brewers and chic aperitifs, such as an Aperol Spritz or a Hugo.

“Fuego marks the first phase of our plans to deliver an exceptional dining and retail experience in the heart of Newcastle.”

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THE MARQUIS DOES THE DOUBLE The Marquis of Granby in Sunniside, Gateshead has been awarded the 2015 TRIPADVISOR CERTIFICATE OF EXCELLENCE as well as a 5 Star rating from the Food Standard Agency.

Recognised as a top performing Pub & Restaurant as reviewed by travellers on the World’s largest travel site, the Marquis of Granby today announced that it has received a TripAdvisor® Certificate of Excellence Award. Now in its fifth year, the award celebrates excellence in hospitality and is given only to establishments that consistently achieve great reviews on TripAdvisor.

Certificate of Excellence winners include accommodations, eateries and attractions located all over the world that have continually delivered a superior customer experience.

“Winning the TripAdvisor Certificate of Excellence is a true source of pride for the entire team at The Marquis of Granby and we’d like to thank all of our past guests who took the time to complete a review on TripAdvisor,” said owner David Bennison “There is no greater seal of approval than being recognised by our 36

customers. With the TripAdvisor Certificate of Excellence based on customer reviews, the accolade is a remarkable vote of confidence to our business and our continued commitment to excellence. Like any other hospitality business we still receive some negative comments but thankfully the general consensus is very positive” David and his team took over the business a year ago and inherited a 3 Star rating from the Food Standards Agency. However following a recent inspection they received the highest score giving the business a 5 Star rating. David said “I must congratulate my kitchen staff for their efforts, paying special attention to cleanliness, food rotation and temperature controls etc.

I purposely created an open kitchen so customers can see the food being prepared and to demonstrate that we have nothing to hide”.

Further improvements are planned which will include an extensive beer garden and outdoor dining area which will be partially covered with outdoor heating, music and lighting.

www.marquisofgranby.net

Mobile Catering for Parties & Events Great food & service at Affordable prices having a party but don’t want to spend valuable time preparing food and doing the washing up afterwards?

Let us do the hard work for you, if you have the space we come along to your event with one of our staffed mobile catering trailers or mobile catering units, if space is an issue we can use a mobile catering marquee or other mobile catering equipment.

All food is freshly prepared Call Ian on: 0744 975 7682

Birthday ~ Wedding ~ Christening ~ Funeral ~ Anniversary ~ Party

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WHAT’S ON...

A small selection of local events worth taking a look at in the coming months.

Up Coming Events...

Tynemouth Farmer’s Market

17-18th Sept 2015 Ouseburn Delta Festival

Tynemouth Station. Every third Saturday of the month! Postcode: NE30 4RE

Newcastle Quayside Sunday Market Newcastle Quayside. Every Sunday

Hexham Farmer’s Market Hexham Market Place. Every second & fourth Saturday of the Month 9am - 1.30pm Postcode: NE46 1XQ

Chester-le-Street Farmers Market Chester-le-St Market Place. 1st Tuesday of the month from 9am - 3pm

Gibside Market Gibside Chapel, Rowland’s Gill. First & third Saturday in the month, 10am - 2pm Postcode: NE16 6BG

Newcastle Farmer’s Market Top of the Grainger Market. 1st Friday of each month, 9.30am - 2.30pm. Postcode: NE1 7RU

Jesmond Food Market The Armstrong Bridge. 3rd Saturday of the Month, 10am - 3pm. Postcode: NE2 1HB

Consett Market Main Street, Consett, Every Thursday, Friday, Saturday

19th Sept 2015 Food Glorious Food Oriental Museum, Durham 25th Sept 2015 The North East Oyster Festival @Science Central 26th Sept 2015 Tynemouth Whisky Festival 26th - 27th Sept 2015 Whickham Food, Drink & Craft Festival 2nd Oct 2015 Newcastle OktoberFest & Funfair 9th - 10th October 2015 Oktoberfest - Ravensworth Golf Club 19th - 21st November 2015 Gin Festival - Newcastle 5th - 6th December 2015 Gateshead Winter Food & Craft Fair Gateshead Rugby Club

Do you have an event coming up?

Let us know and we’ll feature it! email: info@taste-magazine.co.uk

WIN TODAY!!!

SOCIAL MEMBERSHIP @ RAVENSWORTH GOLF CLUB How many yards is the 9th Hole @ Ravensworth Golf Club?

(CLUE! FIND THE ANSWER ON THE CLUB WEBSITE)

To enter simply email us the answer to winner will be chosen at random. October 31st 2015 38

info@taste-magazine.co.uk (WORTH £20)

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