Taste Magazine #5

Reviews

Taking a look at some of the North East’s top places to eat, including, Byron Hamburgers, Slaley Hall, Harvest Cateen and many more!

Chef Q&A

We interview River Beat’s head chef Andrew Drape

Recipes

“The Ultimate Chicken Dinner” Chef David Tate shows us how to create the perfect chicken dinner!

What’s on

Find out about local food and drink events

Competitions

WIN a Sunday lunch for 2 people at The Bank Low Fell. Also WIN a Davey Brown hand-painted Bobby Robson canvas!

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issue 05 taste-magazine.co.uk

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Contact us E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 www.taste-magazine.co.uk Offer ends 31st December 2015

pg35

05 The Bank Low Fell

pg22

It’s back to the future at The Bank Low Fell, and its better than ever!

Welcome to our Christmas issue!

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 Afternoon Tea at Slayley Hall, Bryon Hamburgers, Fusion at Ramside Hall and Harvest Canteen. Read her reviews on pages 08, 14, 20 and 32.

Also a fantastic recipe from David Tate Masterchef 2014 semi-finalist page 35.

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

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

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

Wishing you all a Merry Christmas and a Happy New Year!

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

Contact us

E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 www.taste-magazine.co.uk Taste Magazine is Created by Taste Creative. All content is copyright ©2015 Taste Creative. All rights reserved. All artwork remains the property of Taste Creative and cannot be copied or reproduced without the editors consent. While every effort is made to ensure accuracy, no responsibility can be accepted for illustrations, photography, artwork or advertising materials or the services provided by the advertising companies. All information is correct at time of going to print.

08 Harvest Canteen

Ouseburn Coffee Company (OCC) have an added string to their bow!

09 COMPETITION!

WIN a Sunday Lunch for 2 People Thanks to The Bank Low Fell.

14 Fusion at Ramside Hall

Katie checks out the menu at Fusion.

20 Bryon Hamburgers

Newcastle’s newest hip and trendy ‘London’ based Bryon Hamburgers.

22 Fenwick Food Hall

Fenwick Food Hall redevelopment reveals a world-class dining and retail experience.

26 Frankie & Tony’s

We interview the food veterans of Ridley Place.

32 Slayley Hall

Katie reviews Afternoon Tea at Slaley Hall.

35 The Ultimate Chicken Dinner Chef David Tate shows us how to create the perfect chicken dinner!

Bottle Shop Bar and Kitchen 40 The We check out Newcastle’s newest bar a rare treat for craft beer fans

42 Chef Q&A

We interview River Beat’s head chef Andrew Drape.

46 What’s on

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

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It’s back to the future at The Bank Restaurant & Bar in Low Fell!

Kevin, who also owns the grade II listed building on Durham Road in the heart of Low Fell, sold the business in 2014 and was deeply disappointed to see it cease trading by the end of the year.

Shortly after the closure, Adam Lewis, one of the original management team approached Kevin, and together, with support from other original staff members, they’ve brought The Bank back to the Fell and it’s better than ever!

The building which dates back to the 1840s and used to house Lloyds Bank has undergone an extensive refurbishment and now brings a stylish food and drinks destination to Low Fell, with an emphasis on good food in great surroundings at honest prices.

Lee Walker has also re-joined the team as Head Chef, cooking up superb quality dishes from locally sourced ingredients in The Bank Restaurant. Together, with excellent service from Adam and his team, the restaurant is steadily rising up the TripAdvisor rankings with a consistent string of 5 Star customer ratings.

The new menu offers customers a varied selection of dishes to suit all tastes and steak is a prominent feature, sourced from farmers across Northumberland, Durham and Cumbria.

Meanwhile The Bank Bar promises customers a collection of great wines and the best beers from the UK and Europe, along with local craft ales and a cracking cocktail menu.

Alan Brown, Kevin’s nephew, has also returned to look after the marketing and finance side of the business allowing Adam as General Manager to concentrate on welcoming customers and ensuring they have the best experience possible.

Kevin and the team are looking forward to welcoming customers old and new to the new-look Bank. They are passionate in their aim to create a thriving, warm and welcoming venue in the heart of the Fell located in a building that is steeped in local heritage.

So whether you fancy a drink with friends, a bite to eat after work or a leisurely meal in fantastic surroundings head to The Bank!

Please visit the website www.thebanklowfell.co.uk for information including opening hours, latest menus, reservations and restaurant hire for private functions, special offers and full details on The Bank customer loyalty card, which gives customers points to spend on future purchases so you can treat yourself to a tasty lunch or a cheeky cocktail or two on the house.

To make a reservation please call: 0191 487 9038 516 Durham Road • Low Fell • Gateshead • NE9 6HU

CELEBRATE CHRISTMAS WITH US

NEW YEARS’ EVE DINNER IN OUR RESTAURANT

THE BANK CHRISTMAS PARTY MENU 2 COURSE LUNCH £25.00

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FOR MORE INFORMATION PLEASE VISIT OUR WEBSITE OR CALL US TODAY!

T: 0191 487 9038 www.thebanklowfell.co.uk

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£55 PER HEAD (5 COURSES) NEW YEARS’ EVE IN THE BAR

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Locally sourced produce served throughout the day North East craft ales • Fine wines from around the world Great beers • Fabulous cocktails Book now for a Christmas night to remember Visit our website for details of our customer loyalty scheme 516 Durham Road • Low Fell • Gateshead • NE9 6HU www.thebanklowfell.co.uk • @TheBankLowFell

HARVEST CANTEEN

Written by Katie Vincent

In a leafy terrace in Jesmond, the ever so stylish Harvest Canteen sits resplendently amongst high end shops and hair salons. As you pass, or in my case park, the wafting aroma of fresh coffee hits you so you know you are in store for something interesting.

We arrived mid morning on a Sunday and managed to snag one of the last tables in the place in amongst the oh so hip and trendy parents and hungover students. The scrubbed wooden floors, mismatched furniture and stark white walls is just so very on trend. Maybe a bit cliché but it works incredibly well for the OCC brand and Harvest Canteen. Nothing unnecessarily fancy – just high quality. When you do what you do well, you don’t need gimmicks do you?

With a Mint Tea and Orange Juice to start us off, we perused the small but perfectly formed menu on offer, with brunch on our mind the choices were spot on.

Being a creature of habit, I went for the avocado and feta on toast and my dining companion went for the ham and cheese croissant.

Image taken from website

The Coffee brewing moguls Ouseburn Coffee Company (OCC) not only have the Newcastle coffee crown, they have an added string to their bow – The Harvest Canteen.

We waited a very long time for our order and a couple of other diners chased their order but as the set up for the food prep is alongside the main counter and not in a dedicated kitchen, they understandably run a little slow. They were inundated with orders for poached eggs as they just kept on coming out – on and on. I guess it’s a sign we need a 2nd visit!

Presented simply, the focus of the food is pure, wholesome and clean. Alongside the fresh orange, the avocado on toast set me up for the whole day.

After about 45 minutes, the place emptied out considerably and by this time it was around 12. It’s worth keeping this in mind if you want to have a speedier service or more room to yourself. www.ouseburncoffee.co.uk @OuseburnCoffee

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recipe

APPLE ROSES

pixabay.com

Apple roses are so easy to make, taste amazing and have a gorgeous presentation, making any Christmas table look great!

Here’s how to make them:

4. In a bowl mix your favourite fruit preserves

Ingredients: to make 6 roses:

5. Next place the apple slices long ways

4 apples, halved and cored (leave the skin on) Juice from 1/2 lemon 3 Tbsp. fruit preserves (we use apricot) 2 Tbsp. water ( need more for apple soak) 1 sheet of puff pastry Cinnamon

(apricot) with a couple tablespoons of water.

Then spoon out the preserves in the centre of the strip of puff pastry. halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.

Method: 1. Preheat Oven to 190°C 2. Put apple slices in microwave safe bowl. Fill

bowl with water and juice from half a lemon.

Cover the apple slices with enough water.

Microwave for 3 minutes. This softens the apple slices and makes them more pliable for rolling up.

3. Grab a sheet of puff pastry. Flour your board

and roll out the puff pastry enough to make 6 strips at 3 inches wide.

6. Roll up the puff pastry and place in a

greased muffin tin.

7. Bake for 35-45 minutes.

8. Take out of oven and let cool for 5 minutes.

These make such a beautiful dessert for any occasion, quick and easy.

A Taste favourite!

A traditional family owned Italian restaurant in Sunniside, serving homemade Italian food made with authentic ingredients!

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FUSION AT RAMSIDE HALL Written by Katie Vincent

I am more than happy to rave about the Rib Room at Ramside Hall. Impeccable service and an even higher calibre of food. With the launch of the new and oh so swish Ramside Spa, the Fusion restaurant was introduced to the hotel site.

Would I like it just as much? I hoped so.

Taking pride of place in the very recently opened new Spa building, Fusion lies beyond the spa bar and a more relaxed dining area. With views of the hydrotherapy pool, the restaurant has a dark glam ambience. Dark woods, muted paint tones and an abundance of twinkly fairy lights make it the perfect way to end a magical day in the spa – or in my case an evening business meeting.

The menu has a great selection of starters and mains with sides that are perfect to graze on with staple Asian dishes being catered. As the chatter flowed, we munched our way through Shrimp & Prawn Crackers with a spicy dip (£3.25) from the Asian Tapas selection. A great portion to share between 3 hungry ladies!

With a dietary requirement catered for, we ordered two 6 piece Dim Sum baskets (£9.50 each) which arrived laden with a trio of dipping sauces which perfectly complimented the prawn and pork dumplingy goodness. Up to this point the service had been a little slow but very pleasant but the waitress couldn’t remember which dish had the special request and “thought” she got it right.

Not a good sign for any one with allergies etc.

Luckily it turned out ok!

The Duck Spring Roll (£7.50) was wedged full of it’s tasty duck filling which made the 2 piece portion a great introduction to the skills of the Fusion kitchen.

Between the three of us, we ordered 2 mains and a huge hefty side dish which hit the spot on all fronts.

The Red Thai Curry with Chicken (£12) was punchy and had a kick to it. Packed with meat and veg, the curry was a huge serving that came with steamed rice which makes a change.

You usually have to order separately. The ratio of rice to curry was off and I really could have done with a spoon to get the rest of the food out of the bowl.

Speaking of which, the bowl was a lovely heavy stone serving dish but the grating sound of a fork on a stone bowl was like nails down a blackboard. On hindsight I could have asked for a spoon but hey ho.

The King Prawn Teriyaki Don (£14.50) again arrived in an abundant portion with juicy prawns and firm crisp vegetables. A spoon also wouldn’t have gone a miss for this dish too!

The Tempura Vegetable (£3.25) side dish was a huge serving of well cooked veg with a crisp light batter that wasn’t at all greasy. With a bowl of sweet chilli to dip the veg in, it was definitely a very delicious and very generous side dish!

Service had gradually become slower throughout our 2hr visit and it took a while to order coffees and soft drinks which again caused the waiter much confusion and even more confusion when we asked for the bill.

Despite this, we thoroughly enjoyed our visit and the slow service did allow for more chatter. I am actually looking forward to my next visit as there are more tasty treats on the menu I wanted to try and I loved the online table booking service!

Hopefully the teething troubles with the wait staff will have been ironed out.

www.ramsidespa.co.uk @RamsideSpa

#COOKERYSOS COMES TO THE RESCUE OF CARERS EVERYWHERE. Imagine if, in one hour, your life was turned upside down and you had to learn to cook from scratch, and it has to be healthy, and easy to do, and quick because caring takes up your time. You get home, the door shuts and you’re alone... what do you do? John decided that, rather mope, whine and moan - he would turn his experience into something that can help other carers and those facing tough diagnoses so their lives would be a little less bleak.

“During 2007 my wife Bev (Mrs J as she is known on Twitter), was diagnosed with Secondary Progressive Multiple Sclerosis. Quickly the condition got a hold and it became apparent that Bev’s cooking days were coming to an end. I had always enjoyed her cooking, we ate everything from fresh food and her meals were simply tasty and beautiful. We had 2 short weeks of frozen meals that I would put in the oven. That was enough; the time had come for Bev to now teach me to cook. I used to get Bev to sit on a chair in the kitchen and teach me every weekend. The meals I cooked were then frozen and were ready for me to cook off when I came home from the office. Within months, Bev told me I was on my own and I had mastered the basics. What a feeling that was! Now fast forward to this book and I feel it’s remarkable what I have achieved.“ #CookerySOS began as a hashtag on social media as John encouraged everyone to join in

with his learning journey - you see, before Mrs J’s diagnosis, John had never had to cook. So John learnt to cook with an Ice Cold beer in one hand (he says to keep him sane... hmm), and started a journey which has led to him teaching cookery classes to young carers, an Adult Carer of the Year award, and now #CookerySOS the cookbook!

“Never in my wildest dreams did I ever think I would be able to cook, never mind write a cook book. Once I was taught I had the light bulb moment, to try and help others. Hours upon hours have been spent in the kitchen tweaking the recipes. Working full time the food needed to be simple and quick but with plenty of flavour.

Thanks to everyone’s encouragement and support, I can now cook meals from around the world.

We don’t need takeaways, instead I use the local fishmonger and butcher. I hope you all enjoy #CookerySOS and remember, Keep it Simple.” John Joyce #CookerySOS is full of simple, tasty recipes for both quick meals and more extravagant dinner parties!

Recipes range from tasty curries through to Mexican, vegetarian and more traditional dishes. The cookbook is raising funds for Blackpool Carers Trust and the MS Society UK, to help others that find themselves in the same situation as John and Bev. It is published by Kissed Off Publications (store.kissedoff.co.uk) and can be purchased through their online store.

GATESHEAD WINTER FOOD AND CRAFT FAIR (5TH & 6TH DECEMBER) As you may know, the team behind the successful “Gateshead Beer & Music Festival” are currently planning their first winter food and craft fair. Planning is coming along very nicely with a full programme of entertainment for the Saturday and more in the pipeline for Sunday this includes traditional Christmas carols, brass band and acoustic music, face painting etc also they have just had confirmed characters from Frozen!! They are also planning some children’s activities where they can make cards, Christmas decorations etc.

They have over 40 confirmed stallholders with a wide variety of products. They are looking to have 60+.

They will also be supporting three charities over the weekend. Save the Children will be having a stall selling their delicious jams and marmalades and we will be a collection point for both the Gateshead Food Bank and the Salvation Army toy appeal.

“We’re all really excited about the event and like the beer festival we hope it will become an annual event and bring a wide community together to celebrate local products and services”.

The event will be held in both the rugby club hall and a heated marquee so wherever you are placed it should be comfortable for both stall holders and visitors. There will be plenty of space and seating areas for visitors.

f Gateshead Winter Food & Craft Fair 2015

COMPETITION!

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A HAND-PAINTED 12”x 12” BOBBY ROBSON CANVAS! COURTESY OF DAVEY BROWN ART www.daveybrownart.com ANSWER THIS QUESTION..

To enter simply email us the answer to

WHAT YEAR WAS THE SIR BOBBY ROBSON FOUNDATION LAUNCHED? A) 2008 B) 2007 C) 2009

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

All entries must be in by 31st December 2015.

BYRON HAMBURGERS Written by Katie Vincent

One thing that has always bothered me until very recently was the North East dining scene. Yes we do independent and awesome and we do it VERY well, but for the longest of time, hip and trendy ‘London’ based brands and chains wouldn’t set foot up North. This has changed and it has changed for the better.

Byron Hamburgers was born in 2007 after founder Tom Byng wanted to recreate the simple and juicy burgers he had devoured whilst living in America. Did he succeed?

I certainly think he did.

The large stair case dominated the centre dining room but it does thankfully provide 3 floors of burger munching seating.

The rich green ceramic tiles made the whole place feel so cosy and snug.

Byron has landed on Grey Street in a prime location right next to the Monument.

For a lot of people, they might not know that the previous incarnation of the building was both an H&M and a Waterstones. My memory stops there but it was nice to see that the layout inside hadn’t been altered – well except the addition of a kitchen and bar of course!

During the launch, the chaps from Camden Brewery have been in house doing tastings but we settled for some ownbranded Byron Lager and a Coke while we had the hard task of picking a burger!

A classic Byron Burger will set you back £9.50 and a side of thick and gooey Mac ‘n’ Cheese is £3.95.

Taking a tip from a Twitter follower, we tried the Le Smokey Burger (£9.95) and accompanied it with the infamous Courgette Fries (£3.50). The fries were light and crispy with a crunch of the batter before getting to the softer courgette. I’d definitely order them again!

Both burgers were indeed

juicy and flavourful, living up to Byngs’s vision. The pattys are served medium as standard with a smidge of pink but I thought I’d put the grill chefs skills to the test and asked for a well done patty. Our server counter offered and suggested I tried it medium well instead – no pink but still just as juicy and packed full of the charred flavour. It really was cooked perfectly for me so hats off to the informed staff!

I’d suggest booking in advance and scoring one of the booths in the window so you can taunt the people walking passed with your comfy seat and lush food.

We mused whether there was room in town for the likes of Fat Hippo AND Byron but as both excellent restaurants offer something different at a different market – there really is room for both burger giants.

www.byronhamburgers.com @byronhamburgers

FENWICK FOOD HALL Fenwick Food Hall redevelopment reveals a world-class dining and retail experience.

FOLLOWING a multi-million pound investment, the grand redevelopment of the Food Hall at Fenwick Newcastle is now complete and open to customers.

Work began this summer to transform the Food Hall in a full redesign, introducing new eateries, brands and products.

The project, two years in the planning, followed a wide-ranging consultation with customers to discover what they wanted to find in a modern Food Hall.

The development now offers exciting dining experiences alongside a retail offering that showcases the very best regional and international produce.

New restaurant spaces include Fuego, a Mediterranean-inspired wine bar and restaurant, and bakery-patisserie-café

Mason + Rye, centred on fine patisserie, artisan baking and Viennoiserie to either eat in or take away.

The dining experience also features two new ventures from prominent North East restauranteur Terry Laybourne – casual seafood bar and fishmonger Saltwater Fish Company and South East Asian street food restaurant Ko Sai, the latter led by Thai-born award-winning head chef Parichat Somsri-Kirby.

The refreshed delicatessen department features an array of renowned brands from across the world paired with the very best local produce, including a number of products which are exclusive to Fenwick in the region.

Indian cuisine lovers can visit Rafi’s Spicebox concession for bespoke curry packs made to order and health food addicts can choose from fresh juices, organic and non-processed food at The Naked Deli outlet.

The revamped confectionery department now features specialist chocolatiers from around the world and from closer to home, visitors will discover artisan roasters Ouseburn Coffee Company.

The new look Fenwick Wine Room, adjacent to the Wine Bar, features an innovative Enomatic wine dispensing system, the first one in the region.

Rhys McKinnell, Head of Food and Catering at Fenwick Newcastle, said: “It’s been a busy few months with the redevelopment work but we’re delighted to now be welcoming the first customers into our brand new Food Hall.

“Our vision was to create an exceptional dining and retail experience in the heart of Newcastle and we feel we’ve achieved just that.

We’re looking forward to hearing our customers’ thoughts on the new space as we begin the countdown to Christmas.”

The project was developed by Londonbased agency CADA Design, which has delivered a warm and contemporary space encompassing a series of unique destinations for shopping and dining.

Stand out features include Fuego’s striking wood stone oven, the theatre kitchen at Mason + Rye plus the impressive floor to ceiling drinks display in the Wine Room.

Terry Laybourne of the 21 Hospitality Group has acted as consultant on the Food Hall project, working alongside Fenwick Executive Chef Kelly Richardson on the various concepts.

WHEN IT COMES TO FOOD, FRANKIE & TONY’S ARE THE VETERANS OF RIDLEY PLACE This month we got the chance to catch up with local business owner Frank Spence, who is celebrating 12 years in business as Frankie & Tony’s sandwich bar in Ridley Place, Newcastle. Showing that Frankie & Tony’s really know how to fill a sandwich.

Ridley Place, is the up and coming place for local eateries in Newcastle, with a range of sandwich, pizza and other takeaway places, This is a popular place to eat in Newcastle, when you visit this place the Frankie & Tony’s queue is regularly out the door .

Tell us a little bit about yourself?

I’m 46, Geordie. I trained as a Structural Draughtsman, working on the other side of the Atlantic for 17 years, Maine(New England), Texas and Mexico. Whilst working in the USA I was influenced and inspired to start my own business. I spent 4 years saving up and also doing night classes at college to gain new qualifications which would enable the new start up...Opening up November 3rd 2003.

What has made Frankie & Tony’s a success?

The main reason we have remained at the top is because we’ve never been greedy. We always sell top quality food at a fair price. I always say that I serve a sandwich the way I would make one for myself.

What kind of sandwiches do you offer?

We offer 7 different types of bread rolls White Knots, Wholemeal Knots, Granary Bombs, Ciabatta, Poppy Knot, Sun dried Tomato, White Cheese Bomb.

Everything is freshly made to order with only quality fillings, fresh salad with various chutneys/sauces etc.

What is Frankie Friday?

Every Friday we have our “Frankie Friday” which involves a “WillyWonka” style game. We hide “Golden Tickets” in our sandwich bags and if you’re lucky enough to find one you win a free lunch worth £5. It’s a bit of a laugh which adds interest to our shop.

Which sandwich is your best seller?

One of our best sellers which we devised is our “Swiss New Yorker” which comprises of Shaved Pastrami/Bavarian Smoked Cheese/Wholegrain Mustard/Lettuce and Red Salad Onions-you can also opt for sliced pickles(gherkins) too!

Do you offer anything apart from sandwiches?

Alongside a wide and varied sandwich menu we also sell Salad boxes, Paninis, Fresh Soup and Jacket Potatoes. We also offer a comprehensive breakfast menu from 8am-10.30am which includes free coffee with any breakfast roll. We offer daily treats, my homemade Triple Choc Brownies these always sell out 1st!! Millionaire Shortbread, Carrot Cake, Belgian Choc Rocky Roads, Millionaire Flapjacks and Sticky Toffee Sponge Cake!

Has the shop changed much over the years?

We have just undergone a full shop refurbishment.

New floors, fridge, worktops etc. It is important that the shop always looks bright and clean when people walk in.

Who makes up your team?

I’ve had the majority of my staff for years now. We work closely with a “Family style” atmosphere. My niece Cheryl started as a Saturday girl at 14-she is now my full time Supervisor. My mam also works here (runs things on a Saturday) and also my cousin and my two sons Morgan and Thomas. My wife Michelle also mucks in when needed. Natalie, Ashleigh, Debbie, Dionne, James and recently Ellen make up the rest of our team. We all work well together and create a happy friendly atmosphere.

N FI D U S N O

Enjoying 12 years as Newcastle’s favourite sandwich bar!

Serving fresh & exciting food, where bread is only the beginning!!”

0191 222 1133 Lunchtime order (for collection), preferably before

19 Ridley Place, Newcastle upon Tyne NE1 8JN

Mon - Fri: 8am - 3pm Sat: 8.30am - 3pm

“Frankie Friday”

Watch out for your Golden Ticket every Friday.

The lucky winners who find a ticket in their bags get a “Free Lunch” worth £5.00.

Awarded Five Stars For Food & Hygiene Management

QUORUM BUSINESS PARK IS THE FIRM FAVOURITE WHEN IT COMES TO CHRISTMAS MARKETS The Christmas Market held at Quorum Business Park, situated near Newcastle, is the highlight of the parks events calendar and it expands every year.

Laura Barber, Events Manager, prides herself on booking locally sourced, organic, handmade produce, stating that ‘Food and produce play a vital role in the Christmas Market. It is a major factor when booking the stalls. It is so important to be able to offer lots of choice to our tenants and their employees but at reasonable prices.

The market has a footfall of over 1,000 which is set to rise this year’.

The market always has a number of stalls selling street food, world cuisine and sweet treats.

As you approach the market you are bowled over with the sight and smells of Christmas.

As you come in you are welcomed with a glass of mulled wine (alcoholic and non-alcoholic) and a mince pie.

Once into the main hub of the market prepare to be amazed at the diverse range of stalls, mostly

produced based from handmade chocolates to handmade sausages and pies to specialist teas to homemade cheesecakes to order for Christmas: catering for everyone’s tastes and price range.

Quorum events manager Laura Barber said: “last year was our most successful market to date – we couldn't believe the crowds! People were out in force making the most of the different festive foods on offer, whilst generally enjoying the festive cheer. Hopefully we succeeded in getting everyone geared up for the Christmas and this year is going to bigger and better’. @QuorumHub

f Quorum Business Park

www.quorumbusiness.co.uk

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!

EN ers urs h M rg T R Bu n to TE 10 o IN for £ m M W 2 - 6p c. m in 2p 1 w

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MAINS: All served with oven roasted vegetables and all of the trimmings

Roast Turkey with Chestnut Stuffing Golden Clove Glazed Ham with Cider Sauce Homemade Cranberry & Chestnut Roast (v)

DESSERTS: Toffee Apple Fudge Cake (v) Chocolate Orange Melt-in-the-Middle Pudding (v) Xmas Pudding & Brandy Sauce

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FREE ROOM HIRE WITH ALL BUFFET ORDERS The Central • Half Moon Lane • Gateshead • NE8 2AN 0191 478 2543 • central@theheadofsteam.co.uk

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SWALWELL CURRY CHEF WINS NATIONAL AWARD Chef from Swalwell, Gateshead, was voted one of the best curry chefs in the UK at the 2015 Curry Chef of the Year Awards at the Lancaster Hotel, London.

Golap Miah, who is Head Chef at the Jashn Restaurant, Whickham Bank, Swalwell, Gateshead.

Tyne & Wear NE16 3BP, was one of 40 chefs to receive official recognition for their contribution to an industry worth more than £4.2billion a year.

Chef Golap said: “To win this title is the greatest vote of confidence I could wish for, not just for myself but for my team who work so hard to make things happen at the Jashn Restaurant.

“The award will inspire us to keep improving and I’d also like to thank all our customers for their help putting us on the map.”

The UK may have a soft spot for old favourites like bangers and mash and fish and chips but the British appetite for curry remains unrivalled.

The Curry Life Chef Awards and Gala Dinner celebrated our ‘official’ national dish ‘Chicken Tikka Masala’ giving visitors the chance to find out more about an industry serving 2.5 million customers a week.

This year awards ceremony recognised the best 40 curry chefs in the UK and special

recognition for a restaurant serving exemplary Indian cuisine.

Guest of honour at the Awards Ceremony, Lord Karan Bilimoria, Founder Chairman of Cobra Beer, said: “There is no doubt that curry is the nation’s favourite food and behind the great tastes of curry, are great craftsmen. Those chefs have been awarded by Curry Life, deserves to be congratulated for their hard work and achievements.”

MP Keith Vaz, who is the Chair of the Home Affairs Select Committee, applauded the curry chefs for producing the best quality curries in Great Britain.

He also paid tribute to the organisers, Curry Life, for their tireless promotion of the curry industry over a decade and setting up the benchmark to promote the best talented chefs.

Syed Belal Ahmed, Editor of Curry Life Magazine, said: “It was a fantastic evening and a great way to recognise and celebrate the skills and talents of our Curry Industry. Events like this, illustrates the strength of our love as a nation for Curry.

I would like to congratulate much deserving winners of this year’s Curry Life Chef Awards.”

SLALEY HALL Written by Katie Vincent

On a wet and rainy Saturday afternoon, we whisked ourselves off for a decadent afternoon of cakes, tea and several Gin & Tonics in the luxurious confines of Slaley Hall for one of their excellent G&Tea afternoon teas (£21.35pp). Who could resist?

I was a little hesitant as our previous visit had resulted in less than stellar customer service but with an open mind, on we trekked.

Taking our seats in the grand Dukes Grill, I needn’t have worried as our server for the day was an exemplary model of customer service. With a huge range of my favourite Newby Teas to get us started, we brewed our teas whilst supping on our G&Ts. A girl could get used to this you know?

As with most afternoon teas, we started with the savoury – a selection of ham, salmon and egg sandwiches on sliced bread – delicate and as dainty as you’d expect, the bread was a little claggy but there’s nothing a good cup of tea can’t fix.

The scones were freshly made and generous in size, slathered in clotted cream and strawberry jam they went down a treat.

The piece de resisténce is always the cakes on the 3rd and final tier. Thoroughly decadent and

seriously rich, the chocolate brownie slice was an utter wedge of luxury. It was so thick and gooey you could feel it sticking to your bones.

Throughout our whole visit, which was around 75 minutes, we were well looked after by our attentive and very professional servers.

Not once was our water glass empty nor the water in our teapot merely tepid. An excellent return visit so far but I was however quite put off by the chipped plates and cups and the cake presentation was a little sloppy but that’s by the by I guess as the service made up for it.

Next time I visit, I want to try Hadrian’s Brasserie as the food looks delicious!

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recipe

The Ultimate Chicken Dinner Roast chicken is one of those foods that seems to come with a side order of comfort.

Whatever time of year, it’s one of those meals that warms the soul, but never more so than as winter approaches and the nights begin to draw in.

Everybody has their version of the classic roast chicken dinner, and this one is mine.

To be honest, the key lies in the simplicity. Nothing too fancy or out of the ordinary, just good cooking. With good ingredients, you don’t need anything else.

By David Tate

Masterchef 2014 semi-finalist

Ingredients (serves 4) 1.5kg whole chicken A large handful of fresh herbs (I used sage, rosemary, thyme and oregano) 1 lemon 100g soft butter 4 large carrots 4 large parsnips 800g white potatoes 3 large leeks 25g butter 25g plain flour

500mls milk 100g cheese (I used a mature cheddar) 120g plain flour 120mls milk 3 large eggs Large glass white wine 2 tbsp. plain flour 1 litre chicken stock Duck fat (or vegetable oil) Salt and pepper

The perfect roast chicken: 1. Preheat your oven to 190c (170c fan or

gas mark 5).

2. Finely chop your herbs and mash into the

soft butter with the zest of half a lemon and a pinch of salt and pepper.

3. Prepare your chicken by using your hands

to gently prise the skin away from the meat on the breasts, being careful not to make any holes in the skin. You can start at either end of the chicken, and slide your fingers between the skin and the flesh, gently working until it comes away. It might seem fiddly, but the hardest part is getting started - after that it comes away quite easily.

4. Once you’ve created the gap, start to push

the butter under the skin of the chicken, spreading it so you get a nice even layer across the two breasts. With any leftover butter, liberally spread over the rest of the bird - especially the thighs.

5. Place the chicken into the oven for an hour

and 20mins. That should be about perfect, but test it with a skewer in the thickest part of the thigh and be sure that the juices run completely clear. I’ve said it before, but I’m a huge fan of meat thermometers - if you have one, use it to check that same part of the chicken has reached 165F (74C).

The perfect roast potatoes (& veg) 1. Peel your potatoes and cut them in

half - not too small. Bring a large pan of salted water to the boil and drop the potatoes in.

2. While the potatoes are parboiling, peel

the carrots and cut each one into four lengthways. (When the time comes, you can cut the parsnips the same way - it means as the thick end is cooked just perfectly, the thin end is nice and crispy as the natural sugars caramelise.)

3. After the potatoes have been in for

10 minutes, drop the carrots in.

Quickly peel and cut the parsnips (don’t do this too early - parsnips will go brown quickly once peeled).

4. After the carrots have been in for 5

minutes, drop the parsnips in and cook for 5 more minutes before draining everything and laying it all out to steam dry. This is a really key step. Straight into hot oil and there will be too much moisture in them to roast properly.

Let them dry.

5. While they’re drying, pop a good layer

of duck fat into a large roasting tray.

That’s the second tip - make sure the tray is big enough so everything has its own space. If the veg is packed too closely together, it will steam instead of roasting, and you won’t get a good result. Use two trays if you need to.

6. Once the chicken is out, turn the oven

up high - 220c - and let the fat get hot.

Give it 10-15mins. Then tip the veg in and quickly toss the veg to coat then spread out across the tray and put back into the oven. Work as quickly as you can but be careful of the hot oil.

Roast them for 30-40mins until golden brown, tossing halfway through.

You’ll have roast potatoes with fluffy middles and beautiful, crispy outsides, along with perfectly roasted carrots and parsnips.

The perfect Yorkshire puddings.

Ok, so here is how to get perfect Yorkshire puddings, every time. They seem to fill people with dread, but they shouldn’t. A few little tips and you’ll be laughing.

1. Firstly, make the batter a little in advance and

leave it to rest. Even an hour is good. Mix the flour with the eggs into a thick batter, and then gradually add the milk. I’ve put a figure for the milk, but you need to use your cooking eye for this one. Add enough milk to make the mix ever so slightly thinner than double cream. It will thicken slightly as it rests, which will make it perfect.

2. Secondly, preheat the fat, whatever you use.

If you’ve got duck fat left, use that! If not, use vegetable oil. Olive oil isn’t ideal because it will smoke at a much lower temperature than the other two, but if it’s all you have, then use that. Let it get hot. Put a muffin tray into the oven at the same time the roast veg go in. I use a muffin tray because it gives you extra depth and seems to give that extra height. When you’re done tossing the veg, take the tray out and quickly pour the mix into each tray. It helps if you put it into a jug - you have much more control and can do it quicker, which is key and you want to preserve as much heat in the tray as you can. Fill each around 2/3 of the way up, then quickly get it back into the oven. Don’t put anything above it in the oven because they will rise, trust me!

3. Cook for around 20 minutes. You’ll have

Yorkshire puddings with a little bit of softness in the base and a crunchy, crispy top. Absolutely perfect.

The perfect leeks in cheese sauce

The perfect chicken gravy

1. These make a great accompaniment to

1. Once your chicken is cooked and

roast chicken. Slice three leeks down into rounds and wash (leeks often have a bit of mud in and around them - worth giving them a run under the tap). Sweat them down with a large knob of butter and a pinch of salt. I like adding some ground white pepper. Use a low heat, you want to soften them, not fry them.

It’ll take 10-15minutes.

2. Whilst they’re cooking, melt an oz of

butter in a pan, then add an oz of flour.

Use a wooden spoon to beat it together into a paste (called a roux), and then continue to cook out and beat for 2-3 minutes to remove the raw taste from the flour.

rested, you’ll have a tray covered in sticky chicken juices that will make a gravy better than anything you can buy.

Firstly you need to remove the fat that has come from the chicken. Remove the chicken and tilt the tray towards one corner.

2. Use a large spoon to carefully skim the

fat off - it will have naturally separated from the juices and come to the top. Get as much as you can, but don’t worry too much, you might not be able to get the last little bit and that isn’t the end of the world. Put the tray directly onto the hob and get the juices boiling.

3. Add the flour and mix into the juices, then

3. Start to add the milk a little at a time,

always beating to start with to bring it back to a paste. Once it starts to loosen, change to a whisk - it will make sure you don’t get any lumps. Once again, I’ve put a figure down, but you’re going to need to use your eye! Keep adding milk until you have a thick, custard-like consistency.

Once you have this, stop adding the milk and bubble for a few minutes, before adding the grated cheese.

4. Take it off the heat - the residual heat

will be enough to melt the cheese. Add the sweated leeks, then season to taste.

The creamy leeks complement the juicy chicken and the roasted veg perfectly.

You’ll make them every time.

cook out for a few minutes. Tip in the glass of wine and whisk it in. Cook this off for another few minutes to cook off the alcohol.

After this, slowly add the stock and boiling until you have a nice, thick gravy.

...and serve If you’re confident carving the chicken, then go ahead and carve nice, large slices (remove the wishbone to make it easier).

If you aren’t all that confident, then use a smaller knife to remove the whole breast from the carcass and then carve when off the bone. It works really well and can actually mean much less waste.

Make sure you then get all the brown meat from the legs and thighs. It’s got a deeper, richer flavour than the breast meat.

After that, it’s just time to get everyone to dig in! Once they’ve had this, they’ll be asking to come back every Sunday!

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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f

Newcastle’s newest bar brews up a rare treat for craft beer fans A new craft beer hotspot which stocks rare brands from across the globe has put down roots in Newcastle to fuel the city’s growing appetite for a different kind of drink.

The Bottle Shop Bar and Kitchen has opened on Waterloo Square near St James Boulevard in the city centre, offering a range of artisan, premium, handmade craft beers.

The bar, which is based in the former Electric East restaurant and has created six full time and four part time jobs, has launched in partnership with London-based craft beer company, The Bottle Shop, as the first of five bars which are planned to open in the North within the next five years.

The Bottle Shop Bar and Kitchen features 12 draft lines - 10 keg and two cask - more than 40 bottled beers and a selection of wines and spirits.

Craft beers from around the world – including Sweden’s Omnipollo brewery, and Green Flash from California, will be exclusively available at the Newcastle venue. Since opening, beers on tap have included Bristol’s Moor, Sussex’

Burning Sky, Denmark’s To Øl and Kernel.

Beer from local favourites Wylam Brewery is also served on tap – and there are plans to host beer and food matching events with the brewery in the coming months. Coffee is provided by local supplier Pink Lane Coffee.

In the kitchen, Matthew Stephenson has been appointed as the head chef, having previously worked at North East venues Pan Haggerty, Lola Jeans and Slaley Hall.

The food menu, which changes daily, features a selection of tapas dishes with recommended beer pairings, and bar snacks such as bacon and smoked cheese doughnuts with maple syrup have already proved to be a hit.

Hot roast sandwiches and pies are also on offer, as well as hearty three-course Sunday lunches with indulgent desserts such as pear and blackberry crumble, treacle tart, and chocolate and raspberry brownie.

Matthew, who was a butcher prior to training as a chef, sources local, seasonal produce, and hopes to introduce monthly

street food events in the outside space, in collaboration with local vendors.

Sunderland-based graffiti artist Frank Styles has painted new artwork for the industrial-style venue – including a quote from JRR Tolkien which provides an eye-catching focal point for the back wall of the bar.

Manager Jamie Oliver, who joins the bar from Lola Jeans, said: “Craft beer is becoming increasingly popular in the North East and we’re really proud to bring a high-end craft beer bar to the heart of Newcastle. We provide a unique experience in the sense that customers can choose from a huge range of beers that are simply not on offer anywhere else.

“The location is ideal for us, as even though we’re slightly off the beaten track, we have big plans to make the most of the flat outside space with a range of pop up food events and markets.

“There’s also a great balcony with space for 100 people that we’d like to use if there is demand for it. The area would be the ideal space to enjoy an al fresco beer in the warmer months.

We can’t wait to meet people who are as passionate about the craft beer world as we are – or who would like to discover more about it.

“We love talking about craft beer and we’re keen for our customers to tell us what they’d like us to offer. They may have discovered a new favourite brand or brewery and we’d love them to share their finds with us.

“We can’t wait to meet people who are as passionate about the craft beer world as we are – or who would like to discover more about it. We want to become known as the go-to place to enjoy quality beers in a relaxed environment with a great atmosphere.”

Find out more about The Bottle Shop Bar and Kitchen on Facebook and follow @BottleShopNE1 on Twitter.

Chef Q&A

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

ANDREW DRAPE Bursting on to the NewcastleGateshead dining scene, River Beat is headed by Andrew Drape.

After investing largely in to the Gateshead restaurant, he is bring a wealth of experience of Asian cuisine picked up from his travels and past stints at Barn Asia and Sohe.

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

A. I actually never really thought about becoming a chef until my early teens. Originally I wanted to be a sports teacher. The passion for cooking didn’t spark until September 1991 when I took a job at the Newcastle Falcons ‘formally Newcastle Gosforth’ rugby club when it first opened. I just used to live round the corner back then.

There were two really enthusiastic chefs that worked there and they kept asking me to help them out, albeit peeling and other unappealing jobs. But I liked it.

You get a funny buzz in the kitchen that keeps pulling you back in.

Chefs will know what I’m talking about.

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

A. N eil Perry is the Chef that influences me the most, but there are so many talented Chefs out there now. For me it’s the flavours and textures Neil uses. Food should look good but doesn’t need to faffy.

Q. H ow does a typical day in the River Beat kitchen go?

A. W ell the mornings always start calm. Music and coffee is first order of the day. Then we check our prep list. Deliveries start to come in so they’re put away or we start to prep them. Throughout the day this goes on. Then before service (when customers arrive) we start to set the kitchen ready to make life easier. I was always told, by a very talented Irish Chef, that you should never move far when your serving food as you’re not being productive enough ‘you should be able to spin on a sixpence’ was his phrase.

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

A. N obu was one of my favourite places but then I visited Japan a few years ago. It was actually on my honeymoon and we stumbled across a little restaurant called Giro Giro, which had a 5-month waiting list! Obviously we didn’t realise that at the time and just walked in. Amazingly they had a table spare. We didn’t realise how lucky we were until the people next to us asked how long we had to book in advance.

Best flavours and textures I’ve experienced.

I would definitely be prepared to wait 5 months to go back.

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

A. I don’t see why everything should be served in tin cups and bowls - that seems to be the thing at the minute.

Loving that simple foods seem to be on their way back. So when you get your plate of food you don’t have to pick half of it off your plate Q. W hat advice would you give someone who wants to become a Chef?

A. S tart with the right attitude you’ll never get anywhere with the wrong one. Work hard as it’s not an easy job, long hours but you will be rewarded in the long run.

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

A. A ha now that would be telling! You’ll have to visit our restaurant frequently to see it evolve. It’ll happen naturally of course.

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 1 dish for the rest of your life - what would it be?

A. L amb Massaman curry with Jasmine rice and a pile of roti breads to mop up the curry sauce. Although I’m also a sucker for a pastrami and dill pickle sandwich and a packet of salt and vinegar squares.

This is a hard call to make, you’ll have to pick for me. I’d be happy either way.

You can find out more about River Beat at

www.riverbeat.co.uk

source: www.bhg.com

How to Decorate your Christmas Tree The secret to a pretty Christmas tree is decorating in layers. Get more tips for Christmas tree decorating with these easy instructions from the experts.

During the Christmas season it’s wonderful to pass houses with majestic trees in the living room window. Putting decorations on a Christmas tree is a family tradition for many people.

Not sure how you want to decorate? Follow our three easy steps to decorate your tree.

Step 1: Christmas Tree Lights Tree lights typically come on green or white wire strands; choose the strand colour that matches your tree so the wire will be hidden.

Illuminating your Christmas tree from the inside out will give it the most dynamic look.

Start at the base and work your way up, wrapping lights around every major branch.

Four popular types of lights to choose from when decorating your Christmas tree.

Traditional incandescent lights, LED lights, Globe lights and Bubble lights Don’t skimp on lights. for every vertical foot of tree, you should use a strand of 100 lights.

Step 2: Christmas Tree Tinsel There are no firm rules when draping tinsel on your Christmas tree. Start at the top of the tree and slowly increase the amount of tinsel between each wave as you work your way down the branches.

To avoid a busy look on your tree, use a variety of tinsel from plain to fancy. Thin, beaded tinsel look best hung from branch to branch; thicker, ribbon tinsel look best wrapped loosely around the entire tree.

Tinsel can be replaced with beads if looking for a more modern Christmas tree.

Step 3: Hang Christmas Tree Ornaments Hang your Christmas tree ornaments. To showcase your favourites, place them in prime positions on the tree first. Next, hang your larger ornaments, spacing them evenly around the tree. Fill in around those ornaments with medium- and small-size ornaments. Be sure to hang some ornaments closer to the trunk to create depth and interest. Finish dressing the tree by adding specialty items, such as clip-on ornaments or icicles.

For that extra special seasonal treat, why not choose our handmade macarons all lovingly created with only the best natural ingredients.

Come visit us: Sat 28th & Sun 29th Nov Sat 5th & Sun 6th Dec Sat 12th & Sun 13th Dec Sat 19th Dec

Wentworth Leisure Centre, Hexham Xmas Fair.

Woodhorn Museum Xmas Fair.

North Shields Victorian Xmas Market.

Gibside Xmas Fair

www.leminimacaron.co.uk | info@leminimacaron.co.uk @leminimacaron f leminimacaron 0191 281 6409

f 6: ed box o ers’ ix m a r d Fo tmas Or any C‘ hrise received by MUST b ecember. mid D

WHAT’S ON...

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

Enchanted Parks 2015 at Saltwell Park 9 December - 13 December 7:30pm - 10:30pm Saltwell Park, Gateshead Tickets Available www.newcastlegateshead.com

Christmas Evenings at Beamish 4th - 18th December (various dates) 4.30pm-10pm Beamish will open its doors for four extra special evenings in the Edwardian Town and Pit Village and the chance to experience Georgian twelfth night celebrations at Pockerley Old Hall.

Durham Lumiere 12 November - 15 November Returning for the fourth time, Lumiere Durham will once again transform the historic city with an ambitious programme of light installations from international artists.

Coca-Cola Christmas Truck Join the most famous truck as it comes back to the North East at Gateshead ASDA store on Thursday 26th November from 12PM unitl 8pm.

Great chance to get up close and take a picture before it departs.

ASDA Gateshead, Gibside Way Metro Centre, Gateshead NE11 9YA

Christmas lights Switch on Newcastle Christmas light 19 November 05:30–06:30 Newcastle upon Tyne Gateshead Christmas Lights 19 November 16:00–18:30 Trinity Square Shopping, Gateshead intu Metrocentre Christmas Light 15 November 16:00 intu Metrocentre, Gateshead Hebburn Christmas Lights 23 November 16:00–17:00 Fountain Park, Hebburn South Shields Christmas Lights 21 November 15:30–17:00 King Street, South Shields Jarrow Christmas Lights 20 November 16:00–17:00 Town Centre, Jarrow Durham Christmas light 22 November 16:00 Market Place, Durham

Attending an event?

Tweet us @magazinetaste Information source: open facebook events, image source includes: www.newcastlegateshead.com

Do you have an event coming up?

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

Christmas Market

Markets

Christmas Market @ The Clay Shed / Hoults Yard

Tynemouth Farmer’s Market

4 December 5.00pm - midnight Hoults Yard, Walker Road, NE6 2HL Newcastle upon Tyne

Consett Food And Craft Xmas Market

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

Newcastle Quayside Sunday Market Newcastle Quayside. Every Sunday

22 November 12 noon - 4.00pm Consett Leisure Centre Medomsley Road, DH8 5HU Consett

Hexham Farmer’s Market

Come and find some amazing Xmas goodies and decorations. Food and craft. Over 50 stalls everyone different.

Postcode: NE46 1XQ

Get in the spirit for Christmas with Consett’s first Xmas Food and Craft Market.

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

Christmas Fair at Haven Point

Gibside Market

28 - 29 November Haven Point Pier Parade, South Shields

Gibside Chapel, Rowland’s Gill. First & third Saturday in the month, 10am - 2pm

Azure (Cramlington) Christmas Market 20 - 22 November 10.00pm - 4.00pm Azure Garden Centre Station Road, NE238BJ Cramlington

Dobbies Ponteland Santa, Reindeer arrival and Christmas Market 22 November 10.00pm - 4.00pm Dobbies Garden Centre NE20 9BT Newcastle upon Tyne

Team Valley Christmas Market 26 - 29 November 4.00pm Former Huwoods Factory site, Maingate, Team Valley, NE11 9NB Fabulous Christmas Market, over 150 different traders including artisan food and drink, crafts, gifts and so much more.

Santa Claus and his LIVE reindeer and lots of family entertainment.

Entrance charge: Adults £2.00, concessions £1.00 children FREE. Also FREE parking.

Christmas Fayre @ Wynyard Hall 19 - 22 November Wynyard Hall Billingham, Stockton-On-Tees Tickets Available www.wynyardhall.co.uk

Tweet us with your events and we’ll retweet to our followers!

Hexham Market Place. Every second & fourth Saturday of the Month 9am - 1.30pm

Chester-le-Street Farmers Market

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

North Shields Victorian Christmas Market 12 - 13 December 9.00am - 4.00pm Northumberland Park, North Shields for more information: www.victorianmarket.co.uk

Durham Christmas Festival 4 - 6 December 9am - 4pm