Taste Magazine #6

Reviews

Taking a look at some of the North East’s top places to eat, including, Blackfriars, Flat White Kitchen, Fuego and many more!

Chef Q&A

We interview Flat White Kitchen’s head chef Shaun Hurrell

Recipes

“The Proper Apple Pie” and Chef David Tate shows us how to make Asian Broth with Five Spice Steak!

What’s on

Find out about local food and drink events

Competitions

WIN a Afternoon Tea for 2 at The Bank Low Fell, A case of Canny Milk, and a Meal for 2 at Jashn Restaurant Whickham!

gatesheadnewcastle

issue 06 taste-magazine.co.uk 1

AY AW E. KE BL TA ILA OR AVA IN T NU EA ME

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Open Monday to Saturday 5.30pm to 11.00pm and Sunday 5.30pm to 10.30pm

04 New Restaurant Offers

pg18

Jesmond Dene House, is offering more for less, yet still of the same high quality.

Happy New Year!

Taste Magazine is 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 Flat White Kitchen, Jolly Fisherman and Fuego. Read her reviews on pages 06, 10 and 24.

Also a fantastic recipe from David Tate Masterchef 2014 semi-finalist page 08.

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

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

We’d love to hear your feedback!

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 ©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.

06 Flat White Kitchen

Flat White Kitchen makes Saddler Street its new home.

08 Recipe One

Chef David Tate shows us how to create Asian noodle broth with chilli sauce!

10 Jolly Fisherman

Katie checks out Jolly Fisherman.

16 Recipe Two

We show you how to create ‘The Proper Apple Pie’

18 Chef Q&A

We interview Flat White Kitchen’s head chef Shaun Hurrell

24 Fuego @ Fenwicks

Katie reviews the all new Fuego at Fenwicks Food Hall

28 Blackfriars

Blackfriars puts a new twist on romance at Anti-Valentines Dinner

33 COMPETITION

WIN Afternoon tea for 2 at The Bank Low Fell.

33 COMPETITION WIN a case of Canny Milk in the flavour of your choice

34 Taste of Luxury

artisan launches its new programme with an indulgent six-course tasting menu

38 What’s on & taste fun! (new!)

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

3

New Year, New Restaurant offers at Jesmond Dene House The Restaurant at Jesmond Dene House, Newcastle, is offering more for less, yet still of the same high quality.

From this month the menus, at the city’s only independently owned boutique hotel, are simpler; dining times extended; and some tempting offers have been introduced - threecourse evening meals from £23.50, for example. The skilful cooking, however, remains the same.

People lead busier lives and want easy, but still satisfying, eating-out choices. The Restaurant’s more relaxed and flexible dining options are designed to meet this demand. There’s an early evening menu (5pm to 7pm) from just £19.50 for two courses. And Sunday Lunch - a choice of three roasts plus vegetarian and fish options - is now served until 7pm.

The lunch and dinner menus focus on simple dishes done well; nothing tricksy, just honest flavours, and plenty of attention to detail - panfried sea bass with curried potatoes, for example, 4

or belly pork and black pudding fritter. There’s still a Tasting Menu for ‘treats’ and for ‘foodies’, where the chefs can display their creativity.

“We want our food to be affordable and accessible,” explains Executive Head Chef Michael Penaluna. “We’re not interested in showpiece cooking, but we are interested in producing top-quality dishes out of ordinary, good-quality ingredients - if you like, showing off how great a simple dish, such as ham knuckle terrine or grilled plaice, or even cauliflower cheese, can taste.”

The Restaurant also wants people to get away from the idea of feeling they must book a table.

“Although booking is always advisable,” says Michael, “our restaurant staff will always do their best to squeeze you in.”

www.jesmonddenehouse.co.uk

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FLAT WHITE KITCHEN Written by Katie Vincent

With a stellar reputation in its back pocket, the gang behind Flat White in Durham have expanded onwards and upwards. With Shaun Hurrell at the helm, Flat White Kitchen makes Saddler Street its new home.

Bustled between Bills and opposite Pizza Express, the simple white exterior and homely yellow glow from the front window draws punters in and gives them a big friendly hug.

The building has kept a firm chunk of the architectural history, with small seating annexes spread over 3 floors (all of the stairs!). Its all exposed bricks, stripped floors and scrubbed wood mismatched tables. The decor doesn’t feel contrived, it just feels like the place has always been there. If you have a trip to the bathroom, you’ll be amused by the good old Crapper hardware!

With a very simple but well thought out menu, we rolled up early one grim Saturday morning to put their newly curated breakfasts to the test. Armed with caffeine, we were ready to dig in.

Taking advantage of the current clew of Avocado on Toast dishes doing the rounds, much to my pleasure, the Avocado with Feta, Chilli and 6

Coriander (£6.95) was a fresh and filling breakfast choice. The salty feta cut through the creamy avocado but it definitely could have done with more chilli. Personal preference of course, I think everything needs more chilli!

A dish perfect for a hearty appetite, the Salt Beef Hash with Salsa Verde and Poached Eggs (£9.95) was hidden under a mound of watercress for that all important healthy kick!

After doing a bit of lawn mowing to get to the good stuff, we were rewarded with huge chunks of beef that melt in the mouth, golden hunks of potato and the perfectly cooked poached eggs.

The Salsa Verde was subtle but welcome addition to the dish. Maybe a bit on the pricey side for breakfast but for a brunch or breakfast to tide you over until tea time, this is the one for you!

Our first foray in to the world of Shaun Hurrellís new world left us full until tea time.

Sadly we had no room for the mouthwatering cakes in the display counter downstairs.

f Flat White Kitchen

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recipe

Asian noodle broth with chilli sauce and five-spice steak Recipe by David Tate Masterchef 2014 semi-finalist

This month, I’ve adapted an old Jamie Oliver recipe, but with a few changes to make it a quick midweek supper - you can do this from start to finish in under half an hour easily! This meal is a real mix of flavours - you need to get the balance right between the sour, the salty and the spice for it to be just right.

The real stars of the dish for me are three things - ginger, lime and five spice. Ginger adds a fiery background heat, lime adds the sourness needed to balance the soy sauce, and five spice brings the dish together, from the broth to the steak. Remember the chilli sauce! It’s a little addition but adds a real punch! The recipe makes a little more than you need but you’ll want to keep some!

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Ingredients Broth 2 spring onions 1 chilli 1 inch piece of fresh ginger 1 large garlic clove 1 tsp five spice 1 1/2 tsp cornflour 500mls chicken stock Egg noodles Light soy sauce to taste Juice of half a lime Chilli sauce 1 small red onion 1 red chilli 1 tbsp light soy sauce Juice of 1 1/2 limes 1 inch piece of fresh ginger 2 cloves garlic Steak 300g rump steak Five spice Sea salt Black pepper Olive oil Fresh coriander

Method 1. F inely slice the spring onions and

put into a large saucepan over a medium heat with a splash of olive oil. Fry for 2 minutes and then finely grate in the garlic and ginger, as well as the finely sliced chilli. Fry for 2-3 minutes - you are only trying to bring out the aromatics here, not to brown anything off, so keep it moving and don’t be tempted to turn the heat up high.

2. A fter 2-3 minutes, add the five spice

and the cornflour, mix it in and then add the stock. Bring it to the boil and add in the egg noodles. When you buy these from the supermarket they come in little bundles - you’ll need one bundle per person, or three between two if you’re hungry!

Add a lid and allow to simmer away for 3-4 minutes.

3. W hile the broth simmers away, put a

frying pan onto a high heat and add a splash of oil. Sprinkle five spice, salt and black pepper onto each side of the steak, and when the pan is searingly hot, drop the steak in. Fry it to your liking - for a nice, medium rare steak, you’ll need around 3 minutes per side, and you can adjust either way depending on how you like it served.

Put the pan back onto the heat and pour in the chilli sauce - it will bubble and reduce down straight away. Cook it down for 3-4 minutes to take the raw edge off the onions and garlic. It will become a little thicker, like a thick sauce or paste.

6. R emove the lid from the stock and

add the lime juice and soy to taste.

I normally add the lime and around a tablespoon of soy, and then taste and adjust as needed. You want a good balance in there, an initial sharpness that then mellows with a slightly salty tang.

7. It’s time to serve - split the broth

between two big bowls, and top with slices of the steak, the chilli sauce and coriander to serve. Enjoy!

4. W hile the steak is cooking, use a

mini food processor or blender to blitz up the ingredients for the chilli sauce. It will look a bit like a pink sludge, but don’t let that put you off, that’s how it is meant to look!

5. T ake the steak out onto a plate and

allow it to rest - it should rest for about the same amount of time it cooked.

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.

9

JOLLY FISHERMAN Written by Katie Vincent

Tucked away in the coastal village of Craster, the Jolly Fisherman draws customers from far and wide. A favourite spot with walkers and visitors to Dunstanburgh, the posh pub ticks all the right boxes.

Fighting howling gales and torrential rain, arriving at bang on 12pm, we were lucky enough to bag the last spot right in front of the pub. Given the grim New Years weather, we opted for a seat in the bar by the cosy roaring fire, something which would prove to be a hot commodity with all the drenched walkers.

Lunch service is a cut down menu of light bites and sandwiches with the focus on fresh fish and seafood, something which Craster has and probably always will be known for.

Ordering at the bar, the service was rapid and soon we were presented with our piping hot treats.

The North Sea Prawn Marie Rose Sandwich (£6.25) was packed with juicy prawns and served with a side salad and crisps. It was impossible not to order a portion of the infamous chips to go with it. Perfectly brown, crisp and on the chunky side, they were the perfect partner to the sandwich.

A top notch partnership for a filling lunch.

The Smoked Haddock & Smoked Salmon fish cakes (£9.50) arrived like 2 golden torpedoes.

Served with a portion of fries, a side salad and 10

home made tartar sauce, the fish cakes seriously did not scrimp on the actual fish content. All held together by the crisp crumb, it was elevated away from the realms of fish cakes and chips you’d get from a chip shop. Throughout our visit the fish cakes were flying out of that kitchen like hot cakes along with the seafood platters.

In more clement weather, the seating in the dining area over looking the huge picture windows would be beautiful. There is a small balcony terrace and extra seating outside.

We can not wait to return in more sunnier times to try the evening menu and more of the local fine fayre. @TheJollyCraster

www.thejollyfishermancraster.co.uk

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FOOD TRENDS OF

Health trends of 2015 gone and the health trends predicted to hit health clubs, restaurants and even your own home for 2016.

In 2015 we saw the rise of Coconut Oil, Spinach, Kale, Sweet potatoes, as well as the trend of juicing everything in your fridge recipes. The green veg drinks and soups proved popular with weight loss seekers, while Aloe Vera drinks had a strong but controversial following and surge towards the end of 2015.

What do the health food trends of 2016 have in-store for us in regards to healthy eating?

We predict beetroot juice and coconut water will become popularly promoted to improve natural energy levels.

Camel Milk which is suitable for lactose intolerant 14

individuals will have some exposure. Camel Milk holds many important minerals and vitamins such as: iron, vitamins B, D and C, calcium, protein and zinc, thus will prove a popular alternative to milk.

Seaweed considered the most nutritional vegetable in the world, which allows the body to efficiently digest fat, high in fibre has all the minerals and is the spark needed to fire up your digestive system.

These foods are to name a few, there will be many more foods and drinks which will appear throughout 2016.

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recipe

‘THE PROPER’ APPLE PIE For those who want an old-fashioned, perfect tasting apple pie with a flaky crust, this is the recipe for you. Using fresh apples, and a homemade pie crust recipe; this is the apple pie.

Ingredients: Serves 8 For the filling 1kg Bramley apples 140g Golden caster sugar 1/2 tsp Cinnamon 3 tbsp Flour For the pastry 225g Butter, room temperature.

50g Golden caster sugar, plus extra.

2 Eggs.

350g Plain flour, Softly whipped cream, to serve.

Method: 1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet.

Put paper towels on top and set aside while you make and chill the pastry.

2. For the pastry, beat the butter and sugar in 16

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a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later).

Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

3. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

4. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.)

Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

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Chef Q&A

Following on from this months review of Flat White Kitchen, it is Shaun Hurrell’s turn to be grilled for our Chefs Q&A.

SHAUN HURRELL Whether you know him as the powerhouse behind Durham’s growing Flat White empire or the genius behind Barrio Comida, Shaun is a stalwart on the North East food scene with an infectious passion. With his nods to other local eateries, we can only urge you to check out both Flat White’s and Hurrell’s pop up Mexican – Barrio Comido which specialises in handmade Tacos and Charcoal Al Pastor.

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

A. I grew up in California and started working in a fruit and veg market when I was 15 where I met a lot of local chefs. We had a great working relationship with local farmers and growers and seeing the whole chain from grower to chef was inspiring and made me want to work with these chefs.

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

A. A ndy Ricker and Fergus Henderson. Andy is a real powerhouse on the American food scene. His food has great style and he has fully committed himself to authenticity. I worked for Fergus in London for a few years and he has been a great inspiration. He created his own path against what the rest of the food world was doing at the time which was sometimes met with criticism but he remained true to his ethos. It made him into a living legend. The way he treats his staff and inspires them is a lesson more chefs and owners should take on board.

Q. H ow does a typical day in the Flat White kitchen go?

A. W e start at Flat White Kitchen at 7:30, put away all the orders and check off the invoices.

We then make up our pancake mixes, quiches and salads for our counter display while we setup the kitchen. Service starts at 9am and is a pretty full on all day until last orders at 4pm. We have a chef prepping full time to keep on top of everything and their last jobs will be blind baking the quiche cases for the following morning before cleaning down the kitchen. Finally we check the clean down lists, daily checks and file the invoices.

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

A. I love the Broad Chare in Newcastle as well as all of Terry's places. His fish bar run by my good mate Chris Eagle is a fantastic addition to the dining scene in Newcastle.

Cals Own Pizza was always great and I'm looking forward to the new one in Jesmond.

Cookhouse in Ouseburn is lovely for a coffee and a light lunch as is Riley's Fish Shack in Tynemouth. I'm also a fan of the Chinatown Express for a pretty authentic Chinese lunch.

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

A. I 'm very excited about real Mexican food finally starting to take off in the UK as it’s something I grew up with and love. I try not to "Hate" on anything trend wise - I guess I'm not keen

18

on large chains and I would love to see more small independent restaurants in Newcastle serving some more "niche" and authentic food instead of catering to the masses.

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

A. B est advice I have is fully commit yourself.

No chef is ever going to achieve anything unless they give it their all. That doesn't just mean working 100 hours a week but more about making educated choices on where you work, reading a lot about food, chefs and restaurateurs in your free time and engrossing yourself in food culture.

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

A. W e've only been open a few months but we are currently working on cross training staff and improving our food offering at the original Flat White. We will be starting to do daily specials next month to give the chefs a chance to be creative and give our regulars some exciting new dishes to try.

And finally the question we all want to know the answer to – Q. Stranded on a Desert Island, you can only prepare and eat 1 dish for the rest of your life - what would it be?

A. Tacos, their possibilities are endless.

We couldn’t agree more – Taco’s for life here at Taste!

f Flat White Kitchen

@FlatWhiteDurham

19

2ND FEBRUARY 2016

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ENTREPRENEURIAL COUPLE DISH UP INVESTMENT IN THE NORTH EAST FOOD SCENE A North Tyneside entrepreneurial couple have served up significant expansion plans for 2016 after investing in excess of £100,000 in the North East’s food scene over the past 12 months.

Chris and Katie Stuart, from Holyfield, have launched their second business venture within a year, after initially taking over the West Monkseaton fish and chip shop, Monk Fisheries. Following the success of their new venture and backed by a £25,000 investment, Chris and Katie have added a second business to their foodie empire as they re-launched Deli 13 recently.

The re-opening of the deli, which is located next door to Monk Fisheries, secured three jobs and with expansion on the cards has the potential to create more job opportunities for the region.

Already known for its fresh food made with locally sourced ingredients, over the next 12 months the couple aims to add a larger dine-in area at the deli, creating a hub for the local community, and will launch an outside catering arm and food delivery service.

Chris Stuart, co-owner of Monk Fisheries and Deli 13, said: “Both businesses have a really great reputation with the local community and we want to continue to build on this.

Our main values are based heavily on esteemed customer service and attention to detail – something so often sacrificed in a quick-service environment.

“With Monk Fisheries’ success booming, when Deli 13 came up for sale next door we grabbed the chance to purchase it as well.

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We have a really exciting 12 months ahead of us as we move forward with plans to continue developing our businesses.”

After taking over Monk Fisheries in autumn 2014 for £75,000, Chris and Katie invested a further £6,000 in refurbishing the shop and securing the franchise licence to become the region’s first Stone Willy’s pizzeria.

In addition to offering the unrivalled traditional fish and chips, which Monk Fisheries is renowned for, the popular takeaway has added Stone Willy’s gourmet hot wraps and stone-baked pizzas to its extensive menu, a move which has seen the business go from strength-to-strength.

Further to the couple’s passion for supplying high quality, fresh food-on-the-go, Chris and Katie are very family orientated and have instilled their strong family values across both ventures, with three generations heavily involved in the everyday running of the businesses.

Chris said: “We are extremely proud to be a family-run business. Katie’s father, Keith has a wealth of 35 years’ business experience which helped massively in the initial start-up phases and our two sons, Cameron and Tom, can often be found working alongside us when they aren’t at university.”

Monk Fisheries is located on 9 Seatonville Road in West Monkseaton, for further information call 0191 251 7268, while Deli 13 is situated next door at 13 Seatonville Road and can be contacted on 07725 910610.

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FUEGO | FENWICKS Written by Katie Vincent

The all new glitzy glam Fenwicks Food Hall is a right posh affair. Boasting 3 restaurants, a cafe, a wine bar and a coffee bar, the new look layout is a playground for foodies so after spending a hell of a lot more than I intended to in there, we made our way to Fuego. An Italian focusing on pizzas and small plates.

Stepping in to the contemporary space, you are offered a choice of split level seating, from the bar, to a dining area and the oh so Instagram-able marble high tables.

Scrubbed floors, exposed bricks and burnished metal tables made you part of the identity of Fuego, rather than sitting in the corner of a department store. The staff were impeccably helpful and personably which made the dining experience that so much nicer.

The menu is split simply in to sections from nibbles to charcuterie and cheeses to salads and small plates. The pizzas are the main attraction, the star on the play bill. All the dishes were very reasonably priced.

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Our waitress explained we could order a starter and main or go for the small plate casual option and order a few dishes each as and when.

Opting for everything to arrive at once, my lovely dining companion and I went for a pizza each and some nibbles. While filling, the pizza’s weren’t on the large size and I think an evening meal, an extra plate of tastiness was definitely called for.

The San Daniele Pizza (£11) was crisp and light and topped with proscuitto, rocket and parmesan shavings. None of the toppings had been scrimped on, the ham was certainly abundant. Rocket was a bit unwieldy when picking a slice up, definitely a knife and fork job.

The Ricotta Pizza (£10) looked very plain and simple but the effortless combination of the fresh tomato base and the crisp ultra thin base worked well with the rich and creamy cheese.

A lighter alternative to the usual layering of mozzarella.

As a tasty little addition, we split a portion of Padron Peppers (£2), a generous serving and

perfect for sharing or grazing on over wine.

Bit vinegary and needed extra salt but still very tasty. The Calamari with Chilli and Aioli (£5) light crisp batter perfectly covered the slender squid and the fresh chillies really give it a kick up the backside which gets the thumbs up from me.

The dish was rather cold when it arrived but as it was a nibble, it wasn’t that big of a deal.

As my companion had never had Churroís before, an order of Churroís and Chocolate Sauce (£5) was ordered to complete our visit.

The crispy doughnut sticks and the gooey hot chocolate sauce? I don’t think words can describe how well received this was!

Overall it was a thoroughly enjoyable visit, with attentive staff and great food at a reasonable price.

I am so pleased more non high end restaurants will offer you water for the table without the pressure of buying a £4 bottle.

Sometimes a girl just wants a glass of cold tap water and not be made to feel like a tramp for not buying a drink.

There are also no dedicated toilet facilities for the Food Hall restaurants which is a MAJOR pain to have to trek up or downstairs and across the shop floor if you need to go. I can see this being a pain on a Saturday afternoon!

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CAN YOU KEEP A SECRET? Clandestine Cake Club is waiting to meet you.

Meeting in secret venues around Gosforth and Jesmond on a regular basis, each member bakes a cake to share, with a different theme set for each meeting.

Group leader Amy Watkins said: "We're a friendly group of amateur bakers, all meeting for the love of cake.

"Our group is free to join and new members are always welcome. As we're predominantly female, we'd especially like to welcome some male bakers.

"So whether you'd like to try something new or meet some new friends, we'd love to meet you."

To find out more, please visit www.clandestinecakeclub.co.uk/groups/ gosforth-and-jesmond/

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27

BLACKFRIARS PUTS A NEW TWIST ON ROMANCE AT ANTIVALENTINES DINNER A Newcastle restaurant is cooking up a non-traditional Valentines celebration this February, to herald the first in its series of romance-themed events throughout the month.

Blackfriars Restaurant and Banquet Hall is hosting its inaugural Anti-Valentines Chocolate Dinner on Saturday, February 13, for groups of friends, couples and individuals who would like to experience something different to a stereotypical candle-lit table for two.

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At the Anti-Valentines Chocolate Dinner, guests will sit down with others at communal tables, to enjoy fizz on arrival, a four course chocolate-themed gourmet dinner, tea and coffee.

Tickets are £49 per person and can be booked online at http://www. blackfriarsrestaurant.co.uk/events Blackfriars is also taking bookings for Valentine’s Day on Sunday, February 14, for those couples who would like to celebrate together in a traditional fashion with lunch or an evening meal.

Continuing the theme of romance, Blackfriars’ annual Wedding Fayre will take place on Sunday, February 21 from 12pm – 3pm.

Admission is free, and couples will be treated to complimentary refreshments while they view the medieval Banquet Hall, meet top local florists, cake designers and photographers, and check availability for their big day.

To confirm attendance, contact Lee McKinnell, wedding coordinator at Blackfriars, on info@blackfriarsrestaurant. co.uk or call 0191 261 5945.

The Wedding Fayre will be closely followed by a particularly romantic date – termed Maiden’s Monday at Blackfriars - on February 29. Tradition has it that ladies may propose marriage on this day in a leap year, and to celebrate, Blackfriars’ staff will be offering a complimentary bottle of bubbly to any fair maiden who gets down on their knee to propose during their meal.

Lastly, throughout February, couples can enjoy a 3 course lunch and a glass of fizz for just £20 per person from Monday to Saturday, excluding Valentine’s Day.

Andy Hook, owner of Blackfriars, said: “This year we decided to expand on our usual Valentine’s Day offering by launching some quirky events to warm up a cold February.

“At our Anti-Valentines Dinner, the emphasis is

on enjoying some fabulous convivial food while doing what Geordies do best – chatting with thy spouse and thy neighbour! If you’re not keen on being surrounded by gushing lovebirds on tables for two, then it’s the perfect alternative.”

“We’ve also introduced Maiden’s Monday as a fun way to mark the leap year – and it would be wonderful to see a lady propose at Blackfriars.”

Blackfriars dates back to 1239 and is one of the oldest restaurants in the UK. Its 50-seat Banquet Hall was built to entertain guests and nobles to Newcastle, and it was the celebrated venue used by King Edward III to receive royal Scot, Edward Balliol, in 1334.

For more information about Blackfriars Restaurant, email info@blackfriarsrestaurant.co.uk or call 0191 261 5945.

f Blackfriars Restaurant @blackfriarsrest

Blackfriars Restaurant, Friars Street, Newcastle, NE1 4XN. 29

“...OF ALL THE JOINTS IN ALL THE TOWNS AND YOU WALK INTO MINE?”

It’s taken just over 10 years for Mitch ‘Babyface’ Mitchell to realise his dream of building, owning and running his own bar ...and here it is...

PROHIBITION CABARET BAR “I grew up in Gateshead so have roots here. With iconic venues and landmark art and design on my doorstep I can’t think of a more up and coming location. It’s really changing, for the better. I love the neighbourhood and community I’ve joined. The welcome and support has been tremendous so far.”

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I’d have to keep my selection short and sweet making sure I covered all bases whilst keeping the prices right. My spirits selection tends to follow the same suit. I’ve a good range of whiskies and bourbons, vodkas, rums and gins.

Nothing too expensive and all great stock. I’ve had a great response to the menu so far, which means the world to me, I’m really pleased, and I’m glad I took the time to get it right.”

Mitch’s passion for all things Art Deco and vintage is clear to see, the bar pays serious homage to the 20’s, 30’s and 40’s.

With a compact but sufficient selection of teas and coffees, a full range of traditional soft drinks from Bundaberg’s Root and Ginger Beers to Fentiman’s Dandelion & Burdock or Victorian Lemonade, plus tasty snacks in the form of nuts, crisps, Ploughman’s Packs (a must try!) and olives, the menu covers it all.

“I’m not one to do things by halves. I needed to get everything right, from the music to the decor.

I wanted to create a space that transports my guests back to the 20’s. You’re in a side-street cabaret club built into a working railway arch, it’s such an authentic location. It just feels so right... and when the trains go over above the bar and there’s a jazz band on stage, well, it doesn’t get more authentic than that!”

Regular weekly events include Tango Classes on Wednesdays from 7.30-8.30pm, pub quiz also on Wednesdays from 8.30pm, Cabaret most Friday evenings from 8pm and regular Sunday Sessions featuring live music or DJ’s throughout the afternoon. Plus, new monthly Hound Club, a dedicated afternoon social for dogs and their pals. Check the website or the Facebook page for further information.

With an emphasis on the Prohibition era of 1920’s America the bar creates a unique space that provides a beautiful purpose built stage fit for all manor of acts: “I built the bar to provide a home for and to showcase the best performers the region (and beyond) has to offer.

“Beer wise, I’m a bottle bar predominantly, with a good range of stouts, porters, IPA’s, ruby’s, ales and lagers. With such little storage space I knew

Open Wed-Sat 5pm-11pm and Sun 2pm-10pm.

Available to hire on Mon, Tues and Sat. See website for further information.

Prohibition Cabaret Bar, Arch 3, Brandling Street, Gateshead, NE8 2BA W: prohibitionbar.co.uk E: lowdown@prohibitionbar.co.uk F: facebook.com/prohibitioncabaretbar

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artisan’s Seasonal Showcases take place the first Wednesday of every month.

LOCAL RESTAURANT SERVES UP A TASTE OF LUXURY A Newcastle restaurant launches its new programme of monthly showcases with an indulgent six-course tasting menu next month. artisan, located in The Biscuit Factory – the UK’s largest arts, craft and design gallery – hosts its Decadent Dinner Seasonal Showcase on Wednesday, 3 February 2016; perfectly timed for diners seeking an early Valentine’s meal.

The menu - crafted by the restaurant’s award-winning Head Chef, Andrew Wilkinson - features a selection of this region’s finest ingredients and exquisite flavour combinations.

Some of the dishes on the menu include: Ballotine Foie Gras with Rhubarb and Brioche; Carpaccio of Scallops and Sea Bream with Blood Orange and Fennel; and 34

Dark Chocolate with Sea Salt Caramel and Pecan Brittle Ice Cream.

The à la carte restaurant, which is listed in this year’s Good Food Guide and boasts a 25-foot glass wall showcasing 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. In the coming months, diners can expect menus inspired by British woodlands, the sea, new season shoots and an allotment harvest.

The Decadent Dinner Seasonal Showcase is priced at £49.50 per person, with an optional flight of wine at £25 per person.

Places must be booked in advance.

For more information, visit www.artisannewcastle.com. @artisan_NE

artisan, The Biscuit Factory, Stoddart Street, Newcastle NE2 1AN.

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Health benefits of

01 Get healthier, whiter teeth!

06 Boosts your immune system

02 Reduce cholesterol

07 Good source of vitamins

Biting and chewing an apple stimulates the production of saliva in your mouth, lowering the levels of bacteria and reducing tooth decay.

The soluble fibre in apples binds with fats in the intestine, which translates into lower cholesterol.

03 Control insulin

Helps control insulin levels by releasing sugar slowly into the bloodstream.

04 Beat diarrhoea and constipation

Fibre found in apples can either pull water out of your colon keeping things moving along when you’re constipated, or absorb excess water from your stool to slow your bowels.

05 A healthy snack

An apple has approximately 50-80 calories and has no fat or sodium!

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An antioxidant called quercetin is found in red apples. Studies have found that quercetin can help boost and fortify your immune system.

Apples are packed with vitamins, C, A, E, and K. Apples are a rich source of vitamin B too. They contain most of water soluble forms of vitamin B (vitamin B1, B2, B3, B5 and B9).

08 Good source of fibre

Fibre reduces intestinal disorders, including diverticulitis, hemorrhoids and even some types of cancer.

09 Reduce a stroke

Apples are high in potassium, which helps control blood pressure, reducing the risk of stroke.

10 Strengths bones

Boron is found in apples, helps strengthen bones and prevents fractures.

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37

WHAT’S ON...

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

Tynemouth Farmer’s Market

Up Coming Events...

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

HALF TERM HOG ROAST Gibside 12/02/2016

Newcastle Quayside Sunday Market

CHINESE NEW YEAR 2016 Newcastle upon Tyne 14/02/2016 11am - 4pm

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

HEALTH & WELL-BEING FAIR The Vault 20/02/2016 HEXHAM EASTER SHOPPING FAIR Hexham 01/04/2016 – 02/04/2016 GATESHEAD BEER & MUSIC FESTIVAL Gateshead Rugby club 29/04/2016 - 01/05/2016 DOBBIES SUMMER FAYRE Dobbies Ponteland 01/07/2016 – 03/07/2016 SUMMERTYNE AMERICANA FESTIVAL Gateshead 22/07/2016 - 24/07/2016 FABULOUS FEASTS Bowes Museum 01/08/2016 - 02/08/2016 NORTH SEA TALL SHIPS REGATTA 2016 Blyth 26/08/2016 - 29/08/2016

Do you have an event coming up?

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

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