Taste Magazine Issue #9 by Taste Magazine

Reviews

Taking a look at some of the top places to eat, including Zaap Thai, The City Tavern, Rossopomodoro, and more!

Chef Q&A

We interview Ronald Robson, Head Chef at The Merchants Tavern, Newcastle

Recipes

We have recipes from Riverford Organic Farms and Chef David Tate

Whatâ&#x20AC;&#x2122;s on

Find out about local food & drink events

Competitions

WIN great prizes from The Merchants Tavern, River Beat, Thaikhun and The Kings Lodge Inn!

gatesheadnewcastle

issue 09 taste-magazine.co.uk 1

Twenty years old this year, McKenna’s is the family run bar and restaurant at Newcastle’s Northern Stage theatre.

More than simply pre-show meals, McKenna’s offers breakfast, lunch, dinner, snacks, drinks, coffee and our famous Tapas dishes in a relaxed and friendly atmosphere. We believe firmly in serving quality dishes from locally sourced ingredients – we have a personal relationship with every one of our suppliers, and we never buy produce from anyone we don’t know by name. On the bar, we celebrate the very best of local and international drinks in our huge

selection of beers, gins, wines and weekly changing cocktails. We are also a popular venue for weddings, drink receptions, private dining, meetings and any kind of a party. A true hidden gem, we are right in the heart of Newcastle (two minutes from Haymarket) but with a secluded and relaxed atmosphere, with views of the historic Newcastle University campus and a large lawn which is perfect for basking in the sun.

0191 242 7242 www.mckennasatnorthernstage.co.uk mckennas@northernstage.co.uk McKennas at Northern Stage Barras Bridge, Newcaslte NE1 7RH McKennasCafeBar

McKennasCafeBar

Welcome to Taste Magazine, a dedicated food and drink publication 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 excellent reviews in this issue, four amazing competitions to enter. Plus fantastic recipes for you to try. Why not give them a go and tweet us your finished pics? We’d love to hear your feedback! Don’t forget to mention us, when using any advertisers! Want to find out more about our magazine? Contact us below or tweet us @magazinetaste. Thanks to our contributors, Katie Vincent, Emma Phillips, Victoria Renshaw, David Tate and Riverford.

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 ©2016 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.

Chef Q&A

Crescent Fifty One

Recipe

Taste top 5

Recipe

Le Raaj

Spotlight On -

The City Tavern

The Three Horseshoes

Rossopomodoro

Recipe

What’s On & Taste Fun

We interview Ronald Robson, Head Chef at The Merchants Tavern. pg18

Whether you are a bar owner, restaurant owner, homeowner (or all three!), check out C51. Spicy Minestrone Soup! A great winter warm up soup!

We take a look at some of the best Slow cookers around. North African Spiced Beef and Root Vegetable Stew thanks to Riverford!

Victoria Renshaw reviews Le Raaj at Chester-Le-Street. Cannyfood (Emma Phillips) takes a look at Newcastle’s Grainger Market. Katie Vincent visits the recently revamped City Tavern.

The Three Horseshoes has bounced back and is ready to put itself on the gastro pub map of the North East. Katie visits the all new restaurant in John Lewis – Rossopomodoro. Mincemeat recipe from Chef David Tate.

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

Competitions!

We have x4 competitions in this issue, on pages, 23, 33, 36 & 40 3

Chef

Daniel Watkins my main inspiration definitely comes from the seasons and the producers.

Q&A

Q. H ow does a typical day in the Merchants Tavern kitchen go?

Introducing you to the region’s top Chefs, getting to know the men and women behind the perfectly plated dishes.

RONALD ROBSON We catch up with Ronald Robson, Head Chef at The Merchants Tavern, St Peter’s Wharf, Newcastle.

Q. H ow did you discover your love of food and when did you realise you wanted to become a Chef? A. M y love of food really began at a young age with my Granddad George. He is a brilliant man and by far his Ham soup was and still is the most delicious Ham soup I’ve ever experienced, and to this day no matter how hard I try I still cant quite replicate it - I get the feeling he’s holding a few tricks back. Whenever I get the chance and visit family in Aberdeen the first place I stop is my Granddad’s for a bowl of his soup. Q. W ho influences you most in the culinary world and why? A. I feel influenced by many great chefs from around the world from the likes of Joel Robuchon, Sergio Herman, Tom Aikens, 4

A. I t’s a common misconception that a chef’s day is spent entirely cooking. The day starts at around 9am. Marc The chef begins his morning working the dough for bread that has been proving overnight while the other chefs begin work on sorting through the fresh food deliveries which have already begun to arrive. All the produce is checked thoroughly to ensure the quality and quantity is correct. Each chef then starts work in their section preparing elements for each dish on the menu. This process is referred to as ‘mise en place’ and is a French term used by professional chefs to refer to the preparation of dishes and ingredients before service commences. As it approaches noon the chefs start preparing. A succession of lunchtime orders are bought into the kitchen by the staff and the meals are swiftly delivered to the table by the front of house team and it turns out to be a pretty steady lunchtime. Being a Friday means there’s potentially a busy night ahead too. With a fresh delivery from the isle of Skye All sections must be well prepared and ready for that first “Check on”. The booking sheet often only tells half the story, there’s no predicting how many people will spontaneously call in for a bite to eat. The chefs have to be ready for walk-ins and bookings alike, especially on a busy service. “Being a chef gives great scope for creativity. With each season, we create a new menu based on local seasonal produce as well as ingredients available from further afield. We also compile new menus regularly for our special events

“The biggest boost for me and my team though is people coming back time and time again to eat our food. There is no greater compliment for a chef.” Q. W hen you aren’t working, where are your favourite places to eat? A. I love the Chinese dumplings at Nan Bei in the Grainger Market. Q. W hat food trends are you loving and hating at the minute? A. L oving the more traditional approach to cookery to which I believe will continue to grow, foraging, organic, locally sourced produce, pickling and fermenting. I also love that there is a growing Provenance of meat for example the sensational quality coming out of Scotland. Not Really Hating but kind of feel the whole BBQ thing has been done and dusted. Q. W hat advice would you give someone who wants to become a Chef?

A. ” You need to immerse yourself totally in the world of food” The best way to become a chef is by total immersion. You need to immerse yourself totally in the world of food Read everything you can and save money to go out to eat. There is no substitute for eating and trying different dishes and cuisines.” Q. C an you give us any sneaky hints as to what is to come in the future from the Merchants Tavern? A. A lot of Slow cooking, plenty of foraged goodies and lots of game in the coming months. And finally the question we all want to know the answer to – Q. S tranded on a Desert Island, you can only prepare and eat one dish for the rest of your life - what would it be? A. Old fashioned trifle! @merchantstav

@MerchantsTav 5

Offering a unique range of industrial furniture and homeware, Crescent Fifty One craft one of a kind pieces that can instantly transform the look and feel of any commercial or residential space. An independent designer-maker partnership launched in 2015 by craftsman, Kevin Cannon and designer, Carrie Clark; C51 has quickly made a name for itself in the North East.

Items are available to purchase via the C51 website, with many limited edition pieces regularly added - but more often than not, their furniture is made to order, creating beautifully bespoke designs by consultation. They make everything by hand using materials sourced locally in the North East. Crescent Fifty One are currently working on an exclusive range for The Lilliandaph Store soon to open in Saltburn. â&#x20AC;&#x153;Our products are handmade, making each one different to the next. Our metal work is designed to look worn and welds are often exposed. Wood is carefully selected for its unusual characteristics and is purposefully aged and distressed. Finished with the highest quality products to best enhance irregularities and preserve the rustic look.â&#x20AC;? - Kevin Cannon Whether you are a bar owner, restaurant owner, homeowner (or all three!), check out the C51 website or send your ideas their way. Made by hand. Made in the North East. Made to be different. crescentfiftyone.co.uk info@crescentfiftyone.co.uk crescentfiftyone

crescentfiftyone

crescentfif tyone.co.uk info@crescentfif tyone.co.uk

Get to know us better 7

recipe

Spicy Minestrone Soup This is a great winter warm up soup! It has a little spice, not too much! This is an easy to make, spicy minestrone soup recipe for you to try.

Ingredients Serves 4

Method

• 1 med chopped onion • 2 cloves garlic, minced • 2 tbs. olive oil • 2 stalks celery, chopped • 2 pints of water • 1 can small tomato paste • 1 can stewed tomatoes • 1 can small kidney beans / chickpeas • Various fresh veggies including carrots, zucchini, green beans, potatoes, peas, cabbage, and turnip • 1/2 cup pasta, (spirals bows, shells) • 2/3 tsp. basil • 2/3 tsp. oregano • 2/3 tsp. rosemary • 2/3 tsp. paprika • Tabasco • Salt & pepper • Lemon juice

1. U sing a large pot, sauté the celery in the olive oil.

2. Add the carrot pieces and the onion and sauté until they are soft.

3. Wash and cut all vegetables in bite size pieces, add them to the pot.

4. Add water and stewed tomatoes salt pepper and herbs.

5. Simmer for 30-45 min. 6. Add tomato paste and a bit f water if the soup seems too thick.

7. Add the pasta and cook until pasta is soft. Season to taste with salt and pepper and lemon juice and Tabasco.

8. Serve with a lovely warm crusty bread. If you have parmesan cheese, you can sprinkle a bit on top as you serve.

A friendly welcome with home cooked food and real ales, fine wines in a warm, cosy atmosphere.

Why not visit us early, for a Traditional

Week Night Special

Traditional British

Cooked Breakfast

TWO DINE FOR £9.99

Sunday Lunch

Available Daily from 9am - 11.30am

Available Mon - Fri 11.30am - 6.00pm

Available From 11.30am

*excludes bank holiday Monday’s

Book Now for our Christmas Menu From 28th November - 31st December (Excluding Sundays & Christmas Day)

2 Course £11.95

3 Course £13.95

Beamish, Stanley, County Durham DH9 0RS

Tel: 0191 370 0349 www.shepherdbeamish.co.uk 9

Sonnet43 + Italian Farmhouse Written by Katie Vincent

If there’s one thing that can make my Husband happy is the promise of real ale. When I told him I was whisking him away to an ale tasting session at Sonnet43, you can just imagine his little happy face. As Sonnet43 is a Durham brewery, we thought it was only fitting to hop on over and try out what they had to offer. The brewery is located in Coxhoe which is a mere five minutes from the A1 and is adjoined with an Italian Farmhouse. The award winning beers can be found in pubs across Durham and the North East so you’ll not have to look far if you want to try one. We weren’t planning on eating out but when we saw the Sunday lunches coming out, we instantly changed our minds. Having previously been the Clarence Villa Pub, none of the old interior has remained. The bar is all rough wood and casual tables while the restaurant is super chic, light and airy. Certainly not something you’d expect to find hidden in the back rooms of a pub. With quite a lot of ale to soak up, that the delicious complimentary bread and tapenades couldn’t quite reach, he took full advantage of the 666 offer. A choice of six starters, six pizzas and six pastas for £6.66. A bargain right? Potato skins followed by a four seasons pizza was basic and simple but well cooked. Whilst not the best pizza either of us have had, the hand stretched base was light and crispy and there wasn’t a 10

shortage on toppings. An absolute steal for the price – no doubt about it. Not just cheap but tasty too. Having drooled over the Sunday lunches and the smell of the gravy, I ordered from the two course £9.95 menu. Calamari to start with a beef roast dinner. The squid was lightly dusted in a spicy coating which was delicious and lighter than the expected batter. The beef was tender and certainly plenty of it. A side dish of fresh crisp vegetables accompanied the plate and it was a belly buster portion. The gravy was amazing, you can’t beat proper thick homemade gravy! We were thoroughly impressed with our impromptu visit for food and drink. It’s a great place to relax for a late Sunday lunch. @ItalianFarmhouseCoxhoe

@ItalianFarmCox

FREE funded places for 2, 3 & 4yrs or £9.80 per session Opening times: Monday - Friday (term time only) 3 Sessions available | 9am-12pm £9.80 | 12pm-3pm £9.80 | 9am-3pm £19.60 www.blaydonyouthandcommunitycentre.co.uk

0191 414 5206 / 0191 414 7849 11

Gentleman’s Afternoon Tea, The Vermont Hotel, Newcastle Written by Katie Vincent I love an unusual take on an Afternoon Tea and The Vermont Hotel have thrown their hat in to the ring with their newest offering. The Gentleman’s Afternoon Tea (£19.95) focuses more on the savoury side of the event and as I don’t have a sweet tooth, let me tell you, I bloody loved it. Sitting at the same price point as the traditional Afternoon Tea at The Vermont, you get a much more for your hard earned cash with the “male” version. Taking a table in the quiet hotel lobby (Redwood bar, lobby + restaurant seating is available), we chatted over our pots of tea, ready for the main event. The Gentleman’s Afternoon Tea contains a Vermont signature burger, served up with hot crispy, salty fries, a seasoned scotch egg, a fresh ploughman’s pork pie and a wedge of cheese. The savoury side is served with two home made relishes too. A trio of cakes pleases even the smallest of sweet tooth and to round the whole thing off, the Afternoon Tea is served with a pint of ale! The savoury side was perfectly executed and the flavours were well thought out. Nothing was overpowering and nothing lingered to spoil the taste of the trio of sweet treats. For all you ladies out there who can’t rope their 12

fellas in to taking Afternoon Tea with them, you need to show them this. It’s mouthwatering and it was absolutely delicious. I took my Mam along to sample the delights with me and we shared a normal Afternoon Tea and the Gentleman’s Afternoon Tea between us and we both left stuffed. The regular looked quite feeble by comparison to the Gentleman’s and it certainly got a whole lot of admiring glances as it was wheeled to our table. As I am not an ale drinker, I was able to substitute for another drink and a pot of Earl Grey. I am not going to say that this Afternoon Tea is only for blokes out there, it’s not. It’s a really good selection of small bites and gives excellent value for money when you consider a pint alone would be £4 and then a full size burger nearer to £10. Both the traditional, Gentleman’s and Champagne Afternoon Tea can be taken daily between 1pm – 5pm. @vermont.newcastle

@TheVermontHotel

Served on a bed of roasted red peppers with balsamic reduction..............£5.95

King Prawns

A little piece of Italy Pollo on your plate!

Cooked in garlic or chilli sauce.........................................................£7.45

Mussels French

Cooked on white wine and creamy sauce............................................£5.95

Mussels Tomato and Chilli Tomato, Chilli...............................................................................£5.95

Red peppers, garlic, chilli, oregano, tomato.......................................£11.95

Pollo Crema

Onion, mushroom, red peppers, cream..............................................£11.95

Pollo Diana

Mushroom, French mustard, demiglace, touch of cream.......................£11.95

Pollo Pepe

Demiglace, black pepper, English mustard, touch of cream...................£11.95

Bread

Garlic Bread..........................................................................£2.95 Garlic Bread with Cheese..................................................£3.45 Garlic Bread with Tomato................................................£3.45 Garlic Bread with Cheese and Tomato.........................£3.95

Pollo Funghi

Mushroom and cream sauce............................................................£11.95

Pollo Milanese

Chicken in breadcrumb..................................................................£11.95

Carne

Pasta

Bistecca

Penne Alfredo

Chicken, onion, mushroom, tomato, touch of cream.............................£7.95

Penne Amatriciona

Bacon, onion, tomato, touch of cream................................................£6.95

Penne Arrabbiata Tomato, chilli, garlic.......................................................................£5.95 Tagliatelle Bolognese.........................................................£6.95 Spaghetti Carbonara Bacon, cream, touch of black pepper..................................................£7.45 Penne Pomodoro.................................................................£6.95 Tagliatelle Ortdona Mixed vegetables...........................................................................£6.95 Lasagne...................................................................................£7.45

La Vera Italia

Deluxe Pasta

Happy Hour

Tagliatelle Mare Monti

Kings prawns, mushroom, tomato....................................................£11.95

Spaghetti Pescatora

12:00pm to 6:45pm

Shell fish in a tomato and garlic sauce..............................................£11.95

Ravioli

Pollo Picante

Ricotta and spinach........................................................................£8.95

Risotto Frutti Di Mare Everyday Mixed seafood.............................................................................£11.95 Risotto Gamberetti Tiger prawn and asparagus.............................................................£11.95

£5.95

Three Course Special

Sirloin steak served plain or with a sauce from the selection below........£13.95

Filetto

Fillet steak served plain or with a sauce from the selection below..........£18.95

A traditional family ownedExtra each SAUCE SELECTION...........................................£1.50 • Peppercorn sauce • Pizzaiola sauce • Diana sauce • Dolcelotte sauce Italian restaurant in Sunniside, serving homemade Italian food Il Pesce made with authentic ingredients! Fish Soup

Mixed seafood and shell fish..........................................................£15.95

King Prawns

Laid-back eatery with wooden floors and neutral decor

Tomato or chilli sauce...................................................................£16.95

Seabass Grill.......................................................................£14.95 Seabass Foil Seabass fillet, shell fish, cherry tomato.................................................£16.95 Salmon Fillet Pan fried fillet of salmon served with a saffron sauce.............................£12.95

A little piece of Italy on your plate! Salads and Sides

Chips........................................................................................£2.25 Mixed Green Salad..............................................................£2.95 Chopped and Seasoned Potatoes...................................£2.95 Mash........................................................................................£2.95 Mixed Vegetables................................................................£3.25

13 Sun Street, Sunniside, Newcastle NE16 5LR Telephone: 0191 447 7330

Choose any starter, pasta or pizza, and finish with a coffee or ice cream Coffee or Ice Cream

We’re Soon to be Serving

TRADITIONAL SUNDAY LUNCH / SERVED BETWEEN 12.00 & 5.00PM Open 7 days a week. starting Oct 16th 2016

Get ready for a taste of Thailand on the Tyne! Zaap is opening in Newcastle!

• Zaap Thai Street Food restaurant coming to Newcastle. • 3rd Zaap restaurant to open in UK – first in North East! • Opening August 17th 2016

Newcastle should prepare for the Thai street food revolution heading their way this summer as Zaap Thai restaurant prepares to roll into the Toon! Thai street food specialists Zaap are set to open their doors to Newcastle on Wednesday 17th August, bringing a new, vibrant and delicious Thai dining experience to the city. This will be only the third city in the UK to get the Zaap treatment and the very first in the North East. The 140 seat, 3500 Sq ft Newcastle restaurant will be located next to The Gate on Newgate Street. Zaap is all about celebrating the fastpaced, colourful and delicious experience 14

that is Thai Street Food - from spicy, zesty snacks to warming noodles, soups and curries. Zaap is dedicated to recreating the sights, sound and tastes of a Bangkok street market, and that commitment to their city of inspiration means that customers can immerse themselves in a truly authentic Thai environment. Their signature dishes are created according to specific Thai provinces of origin and are freshly cooked and prepared in the traditional way to bring a true taste of Thailand to the Tyne.

and Thai Iced Teas, whilst the dessert menu features interesting dishes to round off your visit to Thailand, such as Khow Niew Ma Muang (Sticky mango rice) and Chow Guay (Chinese black jelly with shaved ice). Say “Sawadika” to Zaap Newcastle!

As well as gorgeous and authentic food, customers can expect neon lights, colourful tuk tuks, Thai street signs and traditional costume – all the bustle of Bangkok! The food offering includes ‘Dim Zum’ and ‘Krub Krib’ (small dishes perfect for nibbles, starters or to share); fresh (and fiery) Thai salads; ‘Tarm Sung’ (main dishes including stir fries, curries and more); Noodles and Soups. Signature dishes include Pad Thai and Tom Yum. This is fresh, authentic and exciting food for individuals that love, and live, to eat! Drinks include fresh fruit juices, Bubble Tea

/ZaapNewcastle

@ZaapNewcastle

SLOW COOKERS 1)

We take a look at some of the best Slow cookers around. We don’t know whether it’s the time-saving aspect, economical credentials or the fact that they require minimal effort that makes us love them so much! Make delicious meals easily with one of these Taste Top 5 slow cookers!

3) 5)

WELCOME TO THE ROARING 1920s A WORLD OF COOL JAZZ, SLICK GANGSTERS AND HARD LIQUOR

Good stock, good company and good times await.

www.prohibitionbar.co.uk TO AVOID DISAPPOINTMENT PLEASE CHECK OUR WEBSITE ‘WHAT’S ON’ PAGE BEFORE PLANNING A VISIT.

Prohibition Cabaret Bar, Arch 3 Brandling Street, Gateshead Quays, NE9 2BA www.prohibitionbar.co.uk | lowdown@prohibitionbar.co.uk 17

North African Spiced Beef and Root Vegetable Stew Ras el hanout is a complex North African spice mix. If you canâ&#x20AC;&#x2122;t get hold of it, mix a large pinch each of cumin, coriander, cinnamon, ginger, turmeric, cardamom, chilli or cayenne and black pepper. Cinnamon sticks can vary in strength, so taste at intervals and remove when the flavour reaches your liking. Serve this stew with couscous or bread to soak up the juices.

recipe

Ingredients Serves 4 • 3 tbsp olive, sunflower or vegetable oil •4 50g beef braising steak, cut into 4 similar-sized pieces • 1 large onion, sliced • 2 garlic cloves, crushed or finely chopped

•2 cm piece of fresh ginger, peeled and grated (or add 1 rounded tsp dried ginger to the ras el hanout) • 1 rounded tbsp ras el hanout (or see above for alt) •8 00g mixed root veg (e.g. parsnips, carrots, celeriac and swede), peeled and chopped into large chunks • 1 large glass of red wine (optional; you can use more stock instead) • 400ml •1

beef stock

cinnamon stick

• 1 x 400g can chickpeas, drained • 100g pitted prunes • Handful of chopped parsley and/or coriander • Seeds from 1 pomegranate (optional) • Salt and black pepper

Method 1. H eat a tablespoon of the oil in a heavybased pot or casserole and fry the beef over a medium–high heat, turning it over so it browns on both sides. Remove to a plate. 2. A dd the remaining oil to the pot, turn the heat right down and add the onion. Fry gently, stirring often, for 10 minutes to soften without colouring. Add the garlic, ginger and ras el hanout and cook, stirring, for a couple more minutes. 3. R eturn the beef and add the vegetables and wine (if using). Bring to a simmer and bubble for a couple of minutes.

Variations Replace the beef with diced lamb shoulder or lamb leg steaks. In this case, add a half teaspoon of turmeric and/or a pinch of saffron along with the ras el hanout and substitute dried apricots for the prunes.

4. T hen add the stock and cinnamon stick, cover and simmer gently for an hour. Stir in the chickpeas and prunes, re-cover the pot and simmer for a further 15 minutes, until the meat is totally tender. 5. S prinkle over the herbs and pomegranate seeds if using.

Recipe by www.riverford.co.uk/recipes

Check out Riverford’s new recipe channel on Youtube!

photo credit: Le Raaj

Le Raaj Written by Victoria Renshaw

A sensational atmosphere for an unforgettable dining experience. When we arrived at the Le Raaj Indian Restaurant on the outskirts of ChesterLe-Street, we were pleasantly greeted by a member of staff who offered us the chance to either sit with a drink and browse the menu in the bar area or be taken directly to our table. We chose to sit in the small light and airy bar next

photo credit: Le Raaj

to the relaxing water feature. It was evident from sitting in the bar area that the restaurant is very popular with both takeaway and in-house diners, which is always a good sign. A certificate on display in the bar caught our eye; a culinary Indian cuisine course has been successfully completed recently by the head chef, showing the desire for constant improvement at Le Raaj. The menu offers a vast range of tempting dishes to suit all tastes. After much deliberation we placed our orders and were taken to our table in the main restaurant which was a clean and pleasantly decorated former Chapel with a high vaulted ceiling. After the obligatory poppadums and pickles, we both opted for seafood for our starters. I went for the King Prawn Suka (ÂŁ5.50), two king prawns in a sweet honey marinated sauce served up with a light puree on the side. This was delicious and being served on a hot plate did not go unnoticed, keeping the dish warm until the last mouthful.

A sensational atmosphere for an unforgettable dining experience.

photo credit: Le Raaj

My husband choose the Fish Momo, two filo pastry rolls filled with stir fried fish, onion, pepper, herbs and spices. The ingredients were blended perfectly to give a light and refreshing starter, with the hint of chilli giving it a little kick. The attentive waiter kindly offered us a small break before our next course which we took to rest our taste buds and compliment the dishes to one another. For main course I opted for the Duck Imlidar Misti Hansh (£10.95) another fantastic choice. I wanted to try something different from the more traditional curries and this did not disappoint. The rich duck breast surrounded in a sweet mild cream sauce was the perfect dish alongside the meaty Keema rice (£3.40). My husband chose Balti special garlic chicken tikka (£12.95). He said, “This was cooked to perfection.” The dish was well spiced, without being too hot (so the taste of all the ingredients came through) allowing the depth of flavours to catch the taste buds. A generous portion of chicken tikka with the addition of a Peshwari Naan(£2.75) made his dish thoroughly enjoyable.

The lunch time menu is a great way to sample the culinary expertise that the Le Raaj has to offer. With the dark nights drawing in and you simply don’t want to leave the house after 6pm or if you struggle with child care and you wanted a tasty meal whilst the kids are at school, then this is the option for you. The 3 course lunch time special is only £8.95 which will also appeal to the budget conscious. How could you not be tempted? Le Raaj has a sister restaurant in Sedgefield which was newly opened in February after a huge refurbishment. This venue will certainly be high on my list of places to eat in the near future, after such a lovely meal at the Chester-Le-Street Restaurant.

photo credit: Le Raaj

@LeRaajIndian

@LeRaajIndian 21

Spotlight On -

Newcastle’s Grainger Market Written by Emma Phillips @cannyfood

With so many fantastic businesses housed within Newcastle’s historic Grainger Market, it seems unfair to single only a few out for praise. A great place to visit for any gourmand to pick up fresh produce and unusual ingredients, as well as picking up a quick bite to eat from some of the hot food outlets inside, you could while away many an hour here on the hunt for a bargain. With such fierce competition, we’ve chosen a few you may not have realised call the Grainger Market their home.

Almonds and Raisins

The Pudding Parlour

Fez Food

Selling a vast array of vitamin and mineral products, as well as stocking some great items for vegetarians and vegans, Almonds and Raisins have been in the market for many years. It should be the go-to destination for those following a healthy eating diet to pick up essentials, although we’re known to buy our dairy-free chocolate from this store!

A recent addition to the market’s food scene, The Pudding Parlour serve up decadent desserts and treats to take away. Their hot waffles are one of our favourite treats to pick up when visiting Newcastle now and available with a range of toppings, including the delicious Cookies and Cream.

With delicious fresh food on offer that also caters for a wide range of dietary requirements, Fez Food is a fantastic place to visit for a lunch with a difference. They even serve up an afternoon tea! With homemade mezze, Turkish coffee and juices, it is a feast for the senses.

COMPETITION!

ENTER FOR A CHANCE TO WIN

A GOURMET TAPAS AND A CURRY WITH A BOTTLE OF WINE FOR TWO ANSWER THIS QUESTION...

WHICH BANK OF THE TYNE IS RIVER BEAT SITUATED? A) North B) South C) West Congratulations to Last Month’s winner Rose Taylor!

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 1st Novemeber 2016

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Osaki at the Lotus Lounge We catch up with Toby Marshall-Robertson, the man behind Osaki at the Lotus Lounge. When did you realise you wanted to become a Chef and why? I was brought up to cook alongside my Mum, when I was very young. She would always be making cakes and biscuits where I could cut out shapes! This seemed just like fun rather than work. Who is your biggest influence and why? My Grandpa was Head chef in a small Hotel, so has always inspired me to try new ideas. As he lives in Spain now, he uses the varied herbs and spices of Andalusia, to create flavours that I found delicious. When I was 10 years old, I had my own recipe for lentil and chorizo soup, that was a real winner with my parents and their friends. As I was growing up and working in a kitchen, one main influence was my head chef when I was at Seaham Hall, Andrew Laurie. He taught me how to cook using French techniques but 26

with an Asian twist, for example, confit duck and slow cooked belly pork. What made you start your business venture at Osaki? I took a brave step a couple of years ago and started a business selling Asian street food from a bright orange gazebo. Lots of my customers asked where I was based and did I have a restaurant? On holiday, with my family we had a chat about if I did have a restaurant what would it be called and what would the brand look like? I then started to design an idea and even came up with a menu. I did lots of drawings, just for the fun of it and then also did some costings, just in case my idea would pan out. Then an opportunity came along a few months after this and I thought, why not give it a go! What is the relationship between you and the lotus lounge? I have worked for the owners of The Lotus Lounge for many years and have always had the

utmost respect for them. To be able to keep working alongside experienced, knowledgeable people, was a real comfort to me and to be honest was the main reason that I felt I could go ahead on my own business. I would like to a say a massive thank you to Howard and Vicky Eggleston, for the opportunity. Can you describe a typical day in Osaki? Ha! This may sound like a complaint but the work involved in a new business is huge. I have many meetings, and try to bring people to the restaurant so that I can still be there. While I am thinking and designing new menus, I am ordering stock for the next day, making sure that the staff are sure about the ‘prep’ that is needed and that the kitchen is running smoothly and efficiently. I always encourage them to think creatively about how to ensure there is zero waste, as this can add to the kitchen costs. I am really lucky, in that my staff are also good friends and we are a young, fun team. Why should a typical client choose to eat with you over anywhere else? I genuinely believe that our food is delicious and because all the dishes are cooked from scratch and cooked to order, they provide value for money. Some restaurants buy their food in and heat the dishes up, rather than prepare them on site. I can taste the difference, when I eat out and so I am guessing that the customers can as well. We are not a chain so with us, customers do get a personal friendly service. When they spend money with us they are supporting a young local lad in business,who is reinvesting the money to constantly improve on the customer experience. The money is not going to a CEO sitting in the Bahamas with a cocktail! We are looking to keep our menu fresh and exciting, so there is always something for everyone and the

venue is shortly due to be refurbished, which is very exciting. When you aren’t working, where are your favourite places to eat? I love street food! We have some incredibly talented people making their mark on the street scene. I love to try new places which have a good reputation for food. I don’t like to go to places where they simply buy in their product. ‘Aveika’ is a favourite eating place of mine, on the Newcastle Quayside. This is Japanese inspired restaurant, with a passion for authentic food. I really don’t like mass produced, ‘brought in’ products that some restaurants resort to, in order to minimise the costs. I am a great advocate for freshly produced, locally sourced ingredients, where possible. Can you give us any sneaky hints as to what is to come in the future from you? Well, I always have lots of ideas! I see my Mum’s eyebrows raise when I talk about the future! If Osaki continues to grow then I may, in a few years design something a bit more urban, in a different town, which would be aimed at a more casual dining experience. I think this would go down well with students!

@osakiatyarm

www.lotus-lounge.co.uk 27

Written by Katie Vincent

The City Tavern in Newcastle has had many names and many identities over the years but it is currently enjoying the best yet to date. With a recent investment and revamp, the stalwart on the Newcastle pub scene is back with a bang. The pub has had a tidy facelift inside with exposed brickworks, rich colours, tartan and quirky art work. There’s glass and light displays dotted around that would give The Botanist and Pleased to Meet you a run for their money in the Instagram-worthy cool stakes.

The terrace on the first floor is a great addition with its cosy blankets and most importantly – a drink hatch with direct access to the bar! On a sunny Sunday morning, it was a pleasure to sit and watch the world go by from the upstairs dining area with a freshly brewed coffee waiting on our breakfast. The all new breakfast menu served daily from 10am has five dishes with centre round fresh Duck eggs. There’s nothing better than a fresh, vibrant duck egg so it is good to see a kitchen focusing on an often overlooked ingredient. There’s no greasy hash browns or luke warm beans on the menu and that’s A-OK by us and the other diners who have headed in for breakfast. A creature of habit, I opted for the Eggs Florentine (£6.95) which came piping hot and looking pretty damned perfect. There’s that mighty fine moment when you break in to a poached egg and wait for the yolk to ooze out, I wasn’t disappointed! I didn’t even meet any odd looks when I asked for hot sauce to douse my eggs in. If you haven’t tried Tabasco on eggs, you are missing out!

Those vibrant, bold duck eggs were the star of the show. Just look at the colour of that yolk.

The husband can’t be parted from meat so he chose the fried duck eggs and bacon (£5.95) served on toasted sourdough. Two sunny side up eggs sat atop of thickly cut crisp bacon. A small side of rocket and the obligatory ketchup was served on the side. Again, those vibrant, bold duck eggs were the star of the show. Just look at the colour of that yolk. With the all new breakfast menu sitting alongside the existing dining menu, its dedicated Vegetarian and Vegan offerings as well as their doggy approved pet menu, the City Tavern is really carving a niche for itself as an unassuming hidden gem.

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A Tale of Two Teas Written by Emma Phillips @cannyfood

As an afternoon tea aficionado, I’m not one to shy away from the opportunity to partake in this grand English tradition. Many restaurants, cafés and even bars have got in on the act and serve them, but this begs the question: is it worth dishing out the dosh to get good quality? I tried out two on offer in Newcastle’s city centre with vastly different price tags to test this theory out.

Violets Cafe Having opened at the start of June, Violets has already built up a reputation in the city’s food scene. The afternoon tea is a feast for the eyes and the tummy, with a variety of options available. At £25 per person for the full experience, which includes sweet and savoury options served with tea of coffee, it ranks as one of the most expensive on offer in the North East. With a Prosecco version available for an additional £5, we pushed the boat out and opted for this on our visit. It certainly didn’t disappoint! From the Lemon & Thyme Mini Loaves to the homemade Pork & Onion Seed Sausage Roll and the freshly baked scones, everything was beautifully presented and delicious. If you have a special occasion coming up, you will score some brownie points with a visit to Violets.

Photo supplied by Violets Cafe

Cafe Royal Coming in at a mere £13.75 per person, Cafe Royal’s afternoon tea is a purse-friendly offering. With its location in the heart of the city, the cafe is always full of shoppers taking a break from their retail therapy. We were able to sit upstairs while enjoying our tea, which made for a quieter affair. Pleasantly surprised by the standard of treats on offer, Cafe Royal proves you don’t have to spend a lot of money for a refined afternoon tea experience. With attentive staff and tasty handmade patisserie on offer, we will definitely return again to indulge in this delightful repast. 30

Photo supplied by Cafe Royal

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Around the world with the Botanist’s New World Wines BEST known for its cocktails, The Botanist bar and restaurant in Monument Mall, operated by The New World Trading Company (NWTC) has extended its wine offering with a focus on new world styles from across the globe. Following the recent launches of reworked food and drink menus, The Botanist’s wine list has grown to a total of 33, including 18 tastes from the new world, eight ‘Old World Favourites’ and seven sparkling products. Produced outside the traditional winegrowing areas of Europe and the Middle East, and typically more fruity and full-bodied, the New World wine selection sees additions from Argentina, Australia, Chile, New Zealand, South Africa and the United States. Consisting of eight red, eight white and two rosé, these New World bottles offer a unique balance of tasting notes, aromas and textures to suit every palate. 32

Not forgetting the respected classics that hold status in the wine world with years of craftsmanship and protection, the Old World Favourites list is made up of four reds, three whites and one rosé. NWTC brand head bartender Arron Smallman said: “We worked closely with wine connoisseur Chris Cooper to carefully compile the new list which has been a huge success since launching so far. “Our Malbec is always a popular choice, pairing particularly well with the Steak and Stout Pie from the ‘Home Comforts’ section of our menu and you can’t beat a rich red with a succulent steak, so our Flattened Rump is always a winning combination. “If you’ve a soft spot for a Riesling, both the Torrontes from Argentina and Brazilian Pinot Grigio go great with fish and foods that have ‘green’ flavours, like hints of lime. I’d especially suggest matching the sweet, sappy

wine with the Salmon Fillet, served alongside minted peas, crushed potatoes and tartare sauce or the Malaysian Curry.” The list also gives diners the option to pick from three varieties of Sauvignon Blanc from Marlborough or Martinborough, New Zealand or Chile, while Pinot Noir, Rioja and Chianti

feature in the reds – as well as the highly-rated French Châteauneuf-du-Pape. For more information, call 0191 261 6307, email newcastlebdm@thebotanist.uk.com or visit The Botanist at Monument Mall, Newcastle NE1 5AU.

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The Three Horseshoes, Washington, Sunderland Written by Katie Vincent

After a huge renovation, the stalwart boozer that has been tucked away hidden beside the Nissan Factory has bounced back and is ready to put itself on the gastro pub map of the North East. With well-appointed rooms above the bar the open plan dining area and bar is light and airy. A pleasant change to what it was. Keeping it local, they stock both Sonnet43 beers and Poetic License gin. As there is no hostess station and the restaurant is table service, my top tip is to head for the bar to snag a table so that they know someone new has arrived. We visited during the Euro’s on the night the England match was on and the 2 bar staff were stretched to full capacity between beers and bait. It has been a bit like this on the couple of visits I have since made. Not letting an extra few punters put us off being fed, we settled in to peruse the menu. The menu is quite fluid as it doesn’t have a regimented ‘starters and mains’ section but rather small plates to graze on and then more substantial meals. In lieu of individual 34

starters, we opted for 3 of the small plates to share. Priced at 3 for £10 or 5 for £15, I would like to see a price point for an individual serving but between us, 3 was more than sufficient. The 5 dishes would make a really nice lunch selection. We chose the feta salad with olives and peppers, mini Cumberland sausages with honey and coarse grain mustard glaze and potato skins with garlic mayo. The skins were pretty much as expected, while the creamy feta cut well with the salty olives and sweet peppers. The sausages were moreish. Looking back I think we both wish we had just picked 3 portions of those. The honey and mustard glaze was sweet and sticky with a gentle kick from the mustard. We fought over these and couldn’t get enough. A small plate selection would be good for one of those afternoon catch ups where you don’t want a full lunch, but you want something. Perfect to share and nibble. With everywhere seeming to offer hanging kebabs now since they landed on the scene

via Botanist, I had to give the Three Horse Shoes’ offering a go. The Chilli + Garlic Beef kebab (£9.95) was reasonably priced and more generous than the original hanging kebabs that I’ve had to date, it made a decent Monday night light dinner. The beef was a little on the tough side but the chilli and garlic marinade was spot on. The vegetables were nicely charred from the grill which added a smoky tang to their sweetness, of course offset by the marinade. I won’t pretend - the best bit is that garlic butter dripping down in to the chips below! They are served with chips or salad but an option for both would be nice to make the meal more substantial. My dining companion was swayed by the beer battered fish with double dipped chips (£9.95) which came with the usual trimmings – mushy peas and tartar sauce. With their absolute obsession with well-cooked brown chips, they were over the moon with their meal when it was presented. The huge side of fish didn’t go amiss either. The batter was light and crisp whilst keeping the fish moist. The dish was demolished with speed and got the double thumbs up.

We had just enough room for a dessert and both opted for Churros. They didn’t actually last long enough to be photographed to be honest! 1 with the thick and gooey chocolate dipping sauce and 1 with the salted caramel sauce. The churros were a little too doughy in the middle for me, but they were crisp on the outside and suitably covered in cinnamon sugar. A nice alternative to the ‘usual’ pub puddings and hit the spot perfectly. As the pub is linked up with Sonnet43, there is ale recommendations for some of the more popular dishes that pair well with the offering from the Durham brewery. I like this, even though I’m not an ale drinker myself! As it is summer and the inevitable summer holidays, there is outdoor seating, a dedicated kids menu and even a play area outside for the little ones. Definitely a big improvement on how the pub used to be! @ThreeHorseshoesHotel

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Rossopomodoro Newcastle Written by Katie Vincent

If you are of a certain age from Newcastle, you’ll remember the circular restaurant hovering above the centre of Eldon Square and then it’s subsequent move to a mezzanine terrace in the same spot. I am sadly old enough to remember the move to the terrace which is now the location of the all new restaurant in John Lewis – Rossopomodoro. With 10 restaurants around the UK, the newest in the family is an open, light and airy offering. The tables are a little way too tightly packed for a busy Saturday service as people clamour to get the prime people watching spots but Very moreish, as we I think we both visited towards agreed it was an the end of absolute winner. the day, we had our pick of the tables. 38

Taking up a cavalier portion of the dining space is a theatre kitchen station which produces the pizzas so you can curiously watch your food being cooked. There is also a full service kitchen tucked away behind the scenes as well as a stylised café bar counter which reminds me of trendy espresso bars in Rome. With two hungry foodies to serve, we took recommendations for starters and both opted for Calzoncino (£5.95). A fried calzone pizza stuffed with ricotta, pesto and smoked mozzarella. Who wouldn’t like that? The cheese oozed perfectly from the middle and the lightly fried dough gave a different texture to the molten mess. A filling starter that would serve well as a light lunch packed full of Italian flavour. Very moreish, I think we both agreed it was an absolute winner. I could just eat another one now in fact! With my dining partner being a Vegetarian, our server again recommended a dish to try. The Rigatone (£11.95) is the chain’s bestselling veggie pasta dish and came piled high with pasta shells and aubergine.

The pasta sat on top of a sheet of melted cheese. This was a little unwieldy to cut but perseverance paid off for a hit of salty melted cheesy goodness. Can you tell that we both like cheese? I opted for a white pizza which is served without a tomato base. The Venture (£13.45) was light and crispy and stacked high with cheese, rocket and fresh prosciutto. It is a great alternative to your usual tomato base and as this dish can be made gluten free, it is good to see an option for those with dietary requirements. The pizza was deceptively filling and I ended up taking half home! In an attempt fill ourselves up to the gills, we ordered a side of Patatina (£3.95) – potato wedges with truffle mayo and a side of Friarielli (£5.45) which is Neopolitan broccoli pan friend with chilli and garlic. We only managed half the wedges as it was a mammoth portion of chunky chips but the broccoli was delicious. Swimming in a bit too much oil but it was fiery from the chilli and actually quite a good side to go with a white pizza as it added something moist to the meal.

With half the pizza and half the wedges boxed up to take away, we decided it would be rude not to try an Italian classic while dining in an Italian restaurant. As the kitchen closes 1hr before the restaurant closes (kitchen closes at 7pm) we were limited to cold desserts which suited us fine – the Tiramisu is a chilled delight! A reasonably good version of the Italian staple, it was presented well and had that trade mark zip of coffee and lashings of creamy goodness. It was a good way to round off a meal. With prices sitting on par with Pizza Express but well above one of the other many Italian eateries in the city, it meets market demand and the location in one of the shopping centres biggest and busiest shops is only a good thing! If you pay Rossopomodoro a visit, I definitely recommend the Calzoncino!

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@RossopomodoroUK 39

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The Earl of Pitt Street Written by David Tate

For months I’d been hearing great things about The Earl of Pitt street, so on a beautiful Saturday lunchtime we decided to go and try it for ourselves and see what all the fuss was about. On this occasion, we means me, my fiancée and our daughter, who’s not long turned one. Located on Pitt Street (obviously), just a short walk from St James’ Park behind Science Central (or the old brewery site as many of us will still know it), the restaurant isn’t exactly in a hotspot for footfall, which for me increased the anticipation, as it was clear that people were going a little out of their way to go there. There is a lot of building work going on around the site at the moment, and it may be that it’s in a 42

position to profit in the future. As you go in downstairs, you walk into the pub, with the restaurant upstairs, but we were greeted with a smile and shown upstairs to our seats. It was a pretty quiet day, with only a couple of other bodies in, but it isn’t the biggest place in the world and so it just felt nice and comfortable. I had called ahead to book and so they had a highchair all ready for us at the table, and they quickly took our drinks order and left us with the menus. The food all looked fantastic, and although I think I would have liked just a couple more main dishes to choose from, I couldn’t fault the choice between meat, seafood and vegetarian dishes to choose from. In the end, we plumped for starting with the Shaanxi style lamb and the grilled halloumi with spiced beans and hummus. The gently spiced beans were complemented perfectly by the creamy hummus and warm, salty halloumi, served with some toast to mop it all up. I could have eaten just a huge plate

of it for my main if I’m honest! If you’re not familiar with Shaanxi style lamb, it’s become quite popular recently – minced lamb served with lettuce cups and accompaniments, on this occasion fried garlic. I can’t complain about the taste at all, however the lamb still had quite a bit of the cooking juices and the lettuce cups had obviously been washed (great) but not spun or dried, resulting in the whole thing just ending up a bit wet. I have had this dish elsewhere recently, and the meat was almost dry fried and served with chilli and peanuts in little gem lettuce cups, and so I was a little disappointed with what was served up. For mains we chose the wild mushroom gnocchi and the sea bass and seafood tagliatelle. Both dishes were fantastic. The huge gnocchi were cooked to perfection, with the earthy wild mushroom sauce underlined with the black truffle and parmesan on top. The sea bass was cooked perfectly and placed on top of a bed of tagliatelle with prawns and mussels, all covered in a tomato sauce with that metallic tang of saffron just coming through but not overpowering the whole dish. Seeing as we took all that time to go, we thought it would be rude to leave without trying desserts, and so we ordered the chocolate tart and the sticky toffee pudding. Surely you can tell everything you need to know about any restaurant by the quality of the sticky toffee pudding?? On this occasion it arrived smothered in a rich salted caramel sauce with vanilla ice cream. The portion was huge but it was so moreish that it disappeared double quick. The chocolate tart was dark and bitter, but not too bitter - it got that balance right that’s so hard to achieve. So overall, I have to say that I can see why people have been visiting in their droves,

and I will definitely be back to try more of the menu. Nothing incredibly fancy, just good food, good prices and good staff. Just as a footnote, I mentioned that we visited with our daughter in tow. We’ve never shied away from going to any restaurant with her, however old she was, and have had mixed experiences. I really cannot praise the staff at The Earl of Pitt Street enough on this front. Yes it wasn’t the busiest service, but as well as her food (I won’t bore you with the detail but it was freshly cooked and tasty) they all made a point of making a fuss of her, smiling, talking and just generally being great. Things like this make a huge difference to our (and all parents’) experience of restaurants, and it was genuinely heartwarming to see. Restaurants everywhere take note – it can be the simplest of things like a smile that make people want to come back.

Photography by Jackie Parsons

@Earl_PittStreet

@Earl_PittStreet 43

Mincemeat

recipe

Recipe by David Tate Masterchef 2014 semi-finalist

Whisper it quietly, but Christmas is just around the corner. Before you know it, it’ll be time to put up the tree and break out the mince pies. Now there are plenty of good quality supermarket mince pies available, and I’m sure every newspaper will let you know which ones they think are the best, but if you have time to whip up a batch of mincemeat yourself then you can treat yourself and your guests to not only fantastic, homemade mince pies, but a number of other recipes as well that have mincemeat at the heart – I’ll be showing you some of those recipes in the next edition. One of the great things about mincemeat is that it is so adaptable – dried fruits, citrus and even nuts can create new combinations of textures and flavours, all whilst maintaining that underlying, traditional mincemeat taste. The recipe below is an easy, basic recipe that you can tweak as you see fit – personally I would try to get some Clementine to replace the orange and give it a really festive feel, but you could try dried cranberries or maybe roughly chopped hazelnuts or Brazil nuts.

Mincemeat is best made in advance, so get into gear and make this now to give it time to marinate – in fact, make twice as much as you need and keep the rest in a sterilised airtight jar or container. It’ll keep until next Christmas and taste even better! Ingredients: 250g raisins 300g currants 300g sultanas 2 large bramley apples, cored and grated or finely chopped 150g butter 1tsp ground cinnamon 1tsp ground ginger 1tsp ground nutmeg 200g mixed peel Zest and juice of two large oranges 75mls brandy 75mls rum 200g muscovado sugar Method: 1) M ix the butter, sugar, orange zest and juice, mixed peel and the spices to a large pan and warm gently until the butter has melted and the sugar has dissolved into the mix. 2) Add the rest of the ingredients, except the brandy and rum, and cook on a gentle heat for around 10minutes until the apple is starting to soften. 3) Remove from the heat, and then stir in the brandy and rum. Mix thoroughly, cover and leave to cool. 4) Once cold, spoon into sterilised jars and set aside to wait for next months recipes! 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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