Reviews
Taking a look at some of the North East’s top places to eat, including, St Mary’s Inn, Bayberry Hollow, Carter & Fitch, Buddha Lounge and many more!
Chef Q&A
We interview two of the Region’s top Chefs
Recipes
We have recipes from Riverford Organic Farms, Chef David Tate, and Fitness Trainer David Souter!
What’s on
Find out about local food and drink events
Competitions
WIN a Three Course Meal for 2 at Prima Ristorante, Newcastle!
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We have some great reviews from our dedicated contributor, local food critic Katie Vincent reviewing Carter & Fitch, Bayberry Hollow and Buddha Lounge. Read her reviews on pages 08, 34 and 40. Also a fantastic recipes from David Tate Masterchef 2014 semi-finalist page 20, Riverford have supplied us with a lovely recipe to try this issue and Fitness Trainer David Souter, has some lifestyle Challenges and healthy recipes. Why not give them a try and Tweet us your finished pics?
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pg16 Katie reviews Carter & Fitch, new on the South of Tyne dining scene.
We interview Brandling Pub in Jesmond chef Lee Bell. We review an over night stay and evening meal at St Mary’s Inn!
Lemon Tart recipe from Chef David Tate.
We show you how to make simple macarons at home. Afternoon Tea review, at Jesmond Dene House Hotel.
Courgette & Halloumi Kebabs with Green Tahini Dressing, thanks to Riverford! Katie checks in to ‘the place to be seen’ at Tynemouth We interview Jesmond Dene House Chef Michael Penaluna. Fitness Trainer David Souter, shows us some lifestyle challenges and healthy breakfasts.
Enter to WIN a 3 course meal for 2 at Prima Ristorante! Find out about local food and drink events in the local area.
artisan’s Seasonal Showcases celebrate an ingredient, a type of cooking or time of year
Diners can expect a seasonal drink on arrival, followed by a serving of Pea and Ham Soup; Whitby Crab with Wild Garlic, Broad Beans and Hand Dived Scallop; Wye Valley Asparagus with Duck Egg and Soldiers; and Braised Neck of Shepherd’s Pie with Lettuce and Mint. The menu concludes with two sweet offerings Apple Crumble Fool and Yorkshire Rhubarb.
This April, an Ouseburn-based restaurant is celebrating the very best in British dining with its six-course tasting menu, complemented by a hand-picked selection of England’s finest wines. artisan, located in The Biscuit Factory – the UK’s largest arts, craft and design gallery – hosts its Best of British Seasonal Showcase on Wednesday, 6 April 2016. Devised by Head Chef and former North East Chef of the Year winner, Andrew Wilkinson, the menu features a selection of classic British recipes, made from the finest locally sourced ingredients and presented in artisan's signature style. The restaurant has also created a special accompanying English themed flight of wine, which includes Squerryes Sparkling Brut 2010 – a gold medal winner at the Sommelier Awards 2015. The wines will showcase complex fruity flavours such as peach, pear and tart apricot, with notes of honeyed pineapple and morello cherry.
The à la carte restaurant, which features in this year’s Good Food Guide and was shortlisted for Restaurant of the Year at the 2015 Living North Awards, hosts its Seasonal Showcase on the first Wednesday of every month. The six or seven-course tasting menu celebrates an ingredient, a type of cooking or time of year. In the coming months, diners can enjoy menus that take inspiration from the sea, the art of foraging and a plentiful allotment harvest. The Best of British Seasonal Showcase is priced at £39.50 per person. The flight of wine is optional and priced at £29.50 per person. The menu will be served throughout the evening and places must be booked in advance. For more information, visit www.artisannewcastle.com or @artisan_NE
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Written by Katie Vincent
Tucked away in the George Washington Hotel, Carter & Fitch is a new heavy hitter on the South of Tyne dining scene. Given the size of Washington and the captive audience of hotel guests, restaurants have always been lacking in the area. This is where the £500,000 investment in the dining venue starts to earn its keep. Arriving for dinner midweek, the atmosphere was relaxed and friendly, with most of the clients being business travellers. With a fair mix of animated colleagues chatting and solo diners reading a book while chowing down, we settled ourselves at a table in the bar area and dove straight in with the menu while soaking up the eclectic decor. A chic blend of statement lights and industrial exposed brick work sitting next to replica antique Moorish tiling and Oriental inspired fabric on the chairs. With a great cocktail list and small plates, I can really see this place being a hit on a Saturday afternoon for some catching up with friends. Combing Italian tapas – Cicchetti – with an all American grill house vibe, Carter & Fitch combine something for everyone. The handmade pizzas were flying out of the
dedicated oven on our visit and made us wish we had ordered one as they were wafer thin. Mmm! The Cicchetti came served on the small side and it was recommended we picked 2 each to try as our starter. Once we received the plate we wished we had, but once the main course landed, boy were we glad we only picked 1 each! The Albondigas (£3.50) came in their own dinky little earthenware dish, served stuffed with delicious meatballs, tomato sauce and topped with gooey melted cheese. Surprisingly filling, it hit the spot with a hungry diner! It would make a great main portion! The Prosciutto and Reggiano Parmegiano (£4.50) was a great little dish to whet the whistle.
A ginormous stack of well smoked BBQ meat smothered in bourbon BBQ sauce with extra on the side, oh stop, you’re too much. The sauce was addictive and if that wasn’t good enough, to accompany the dish you can pick any 2 sides from the menu. Blimey. With a blue cheese iceberg wedge and chilli beef poutine fries to contend with, this platter for 1 soon become a sharing platter with gusto.
Pretty self explanatory, the meat was served alongside the shavings of cheese and a small salad garnish. Had the salad been dressed, it would have been perfect. I can definitely see this going down VERY well as a bar snack, in the summer with an ice cold glass of wine in hand. A basic dish, executed as well as you’d expect. It’s simplicity was refreshing. On to the main event. The House Burger (£13.50) was absolutely stonking. Just the right size to tackle without cutting, the patty was juicy and went well with the crisp smoky bacon. Served with fries and a side salad, this dish would fill up even the biggest of appetites. With Bierrex providing our favourite brisket in the region, we thought it only right to try the Texas Style Pitmaster Brisket (£13.50) to compare. This is where we both go dreamy eyed and gooey. This was incredible.
Everything on the plate was perfectly done and this 1 dish alone will be the reason we return and have since recommended to anyone who will listen. Just writing about it now, we are both drooling. With no room left for a substantial pudding, we managed to force down our very favourite item to ever seen on a local menu – Beckleberries Sour Cherry and Amaretto sorbet. I’d eat this stuff for every meal if I could. It was a nice touch to see a local business supporting other local suppliers. We approve of this! Full to bursting, we waddled our way back to the car. Full up and incredibly surprised at what was on offer in Washington. It beats the most popular choices of Wetherspoons or a Carvery! @CarterandFitch | carterandfitch.co.uk
Chef Q&A
Introducing you to the region’s top Chefs, getting to know the men and women behind the perfectly plated dishes.
With an impressive and varied past, chef Lee Bell is heading up the kitchen at the revamped Brandling pub in Jesmond. Having previously worked at Two Fifths, The Engine Room and As You Like It, Lee will no doubt cook up a storm as he continues to champion the use of outstanding local produce.
Q. H ow did you discover your love of food and when did you realise you wanted to become a Chef? A. I was actually sitting around many years ago at a friend of mines watching Jamie Oliver’s Naked Chef, and at the time I was working in factories. The passion that he demonstrated inspired me to go back to college and re-train which eventually led me to
volunteering at Jamie’s Ministry of Food and developing an understanding how much attention to detail and enthusiasm is vital in this trade. This truly is where my love for this industry stemmed from. Q. W ho influences you most in the culinary world and why? A. P ierre Gagnaire - His combination of immaculate presentation and out of this world flavour profiling leaves you with, for want of a better word, perfection on a plate. Everything looks clean and precise, what’s not to love! Q. H ow does a typical day in the Brandling kitchen go? A. W e all start early with a double espresso and get into our groove with a nice bit of northern soul on the radio. There’s a great buzz around the place awaiting the deliveries as we use a lot of fresh produce so we can get into a hard prep before service begins. Its great fun to be around good, hard working individuals day in and day out and we’re lucky that everyone in the building gets on well. We have some real characters in the building which puts us in good spirits right throughout the day. At closing time we all have a solid clean down and sometimes a cheeky pint before heading home. Q. W hen you aren’t working, where are your favourite places to eat? A. I am always working! During my down time I like going down to the Bridge tavern, Osaka and the Angel view inn in Gateshead. In all honesty though, this is just a few of the amazing gems we have here in the north east. Q. W hat food trends are you loving and hating at the minute?
A. L oving:- I love the way people are constantly looking for new ingredients and looking for new ways to use them. Hating:- Pulled Chicken & Turkey instead of shredded duck, chicken etc… Q. W hat advice would you give someone who wants to become a Chef? A. B e prepared to work and put in long hours, be patient with yourself and others, strive to learn something new everyday, try not to move around too much and make sure you get a full education in college. While working in a kitchen, its sometimes and difficult lifestyle so make sure you are prepared to put in what you want out. And the most important thing, hold your passion for the culinary art to the highest mark!
Q. C an you give us any sneaky hints as to what is to come in the future from the Brandling kitchen? A. T he freshest ingredients money can buy with a skill set to match the ingredients. We’re bringing influences from the east and the west into the food - but you’ll have to come along and try the food for yourself. 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. P oached Halibut, Gerole mushrooms, fish liquor, beef dripping chips with a cup of Yorkshire tea.
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members of the Royal Family, MPs and footballers and originally joined Gisborough Hall in 2008.
Gisborough Hall’s head chef, Jason Moore, is hosting a special one-off ‘Chef’s Table’ event this month. Jason, who has cooked for many dignitaries and celebrities throughout his career, will be sharing his tips for sourcing and preparing the best local food at Malton Cookery School on March 18th. Guests will enjoy a champagne and canapés reception followed by dinner served by Jason at the chef’s table. Jason Moore, from Guisborough, returned to Gisborough Hall as head chef in 2014, having travelled around the UK and Europe working at a variety of locations and assisting with Yorkshire-based Provenance Inns’ gastro-pub openings around North Yorkshire. Jason has cooked for many VIPs including
He is also well known for his appearances at shows and exhibitions including the Harrogate Flower Show, York Festival of Food and Drink, the Great Yorkshire Show and the Scarborough Food Fair. Jason said: “My number one aim when preparing food in Chaloner’s Restaurant and the G Bar and Bistro at Gisborough Hall is to creatively use local and seasonal ingredients wherever possible. North East England and Yorkshire is my larder for my locally inspired menus. I always respect what is best from our local area and reflect our owner Lord Gisborough’s desire to source local ingredients and support local farmers. At this event in Malton I’ll be offering a true British style with modern tweaks and surprises.” Last year Gisborough Hall unveiled its new rooms and suites following a £400,000 investment, and is home to two AA Rosette restaurant ‘Chaloner’s’,
a Revival Zone spa, 71 bedrooms and ‘G’ Bar and Bistro, as well as a ballroom, conservatory and events’ spaces and its traditional drawing room and inner hall. Gisborough Hall dates back to 1857 and the grade II-listed country house was fully restored in 2002 following an investment of over £10 million by the Gisborough family, who privately own the hotel itself. The hotel is now also a Macdonald Associate hotel. The country hall now employs a team of 105 local people across the hotel, a number which has steadily increased in the last year thanks to the refurbishment as afternoon teas, corporate events and dinners and international tourism all continue to thrive. At the start of 2016, Gisborough Hall was named as one of the best hotels in the North East and North Yorkshire by guests, picking up ‘Top Rated Hotel’ status by Laterooms.com’s Simply the Guest Awards 2016. Other accolades for Gisborough Hall include a Welcome to Yorkshire White Rose
Awards 2015 finalist and a ‘Gold’ award holder in the Green Tourism Business Scheme. The event at Malton Cookery School is £65 per person and takes place at 7.30pm on Friday March 18th.
For details visit www.maltoncookeryschool.co.uk
Set in a quiet private estate near Stannington village, sits St Mary’s Inn, the former hospital/asylum building has been cleverly converted into a cosy pub and restaurant with rooms to stay over. Took over by the people behind the well-loved Jesmond Dene House Hotel, St Mary’s Inn is ‘a pub with tradition at its heart’ focusing on offering warm hospitality, a great menu driven by local produce and an excellent selection of local ales. On our arrival we were warmly welcomed with drinks at the bar whilst we checked in. The bar area itself is huge but divided into lots of little cosy snug rooms, each with a wood burning stove, giving it a warm intimate feeling. We liked the fact the whole pub area is dog and family friendly and even with it being slightly out-of-the-way, it feels more populated by friendly regulars than one-off visitors. We were then taken to our room named ‘The Catcleugh’.
The room itself was light, airy, with big windows and soft carpets and uncluttered. The bed is very high, but extremely comfortable once on it! We loved the high ceilings and the unique Aztec-style artwork above the bed, and well reclaimed vintage furniture. We checked out the bathroom, this actually being our favourite part of the room, it was very large and luxurious! Clean, fresh and simple, with luxury warmed towels and toiletries. Overall both of the rooms were incredibly spacious, warm and traditional. We spent a few hours back at the bar area, sampling the local ales including the custom-made St Mary’s Ale from Northumberland’s Wylam Brewery, which was lovely and refreshing and light.
Quick change upstairs and we heading down to the restaurant for our evening meal. Expecting typical pub lunch grub, we were very impressed with their well selected offerings of good food, consciously created with local ingredients, organic vegetables and freshly caught seafood. I went for starters, Prawn Cocktail Crisp Baby Gem Lettuce, Avocado, Marie Rose Sauce and Buttered Sourdough (ÂŁ7.50)
All I can say is wow, the added avocado give this is great twist, you also got a generous portion of prawns, normally I find you never get a lot. Chris chose the Smoked Haddock and Clam Chowder - Laphroaig Whisky and Bacon (ÂŁ6.00) very tasty and warming after a cold day outside. For mains, I had the Lentil and Vegetable
Curry Lime Pickle, Mango Chutney and Yoghurt, Rice and Flat bread (£11.50) and Chris chose the 10oz Rare Breed Pork and Herb Stuffed Sausage Creamy Mash Potato, Roast Baby Shallots and Pork Gravy (£10.75) The Veg Curry was spicy to say the least, thankfully I had the yoghurt to cool me down, the curry was very flavoursome and the accompaniments were delicious. The Sausage and mash was also a good choice, the sausage we so filling, along with the creamy mash, we were definitely starting to feel full! All washed down, with two glasses of wine (Terres De Azur, Sauvignon Blanc). Struggling on we had to choose desserts, Apple Crumble with Custard or Vanilla Ice Cream and Sticky Toffee Pudding with Vanilla Ice Cream. We were impressed with the presentation and the thought that went into the desserts. A lovely ending to a gorgeous filling, evening meal! After a great, uninterrupted nights sleep, in our quiet room, we woke for breakfast. The breakfast room was on the smaller side but well-equipped, with the fire already lit, it was warm and inviting. You could have a continental breakfast, which looked great but we both chose the Full English Breakfast, consisting of sausage, bacon, mushroom,tomato, beans, black pudding, fried bread and eggs (£9.00) with x2 pots of fresh tea. The breakfast was amazing, well cooked and not dripping in fat, it was light to eat and just what we needed for the drive home! Overall our stay at St Mary’s Inn, was superb, great hospitality, excellent local foods and country living. We would highly recommend an over night stay here, to anyone looking to get away to the Northumberland countryside.
St Mary’s Inn, St Mary’s Lane, St Mary’s Park, Morpeth, Northumberland, NE61 6BL 01670 293293 www.stmarysinn.co.uk
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recipe
Recipe by David Tate Masterchef 2014 semi-finalist
A good lemon tart is a beautiful thing. It needs to be both creamy and sharp, to cut against the short, crumbly pastry. It’s a fantastic dessert if you’ve got people around for Easter, light enough to finish off a big meal but more than enough to satisfy a sweet tooth!
Ingredients For the pastry 250g plain flour 75g icing sugar 180g cold unsalted butter 3 egg yolks For the filling Cherry jam Zest and juice of 4 lemons 150g caster sugar 150g unsalted butter 3 large eggs 4 large egg yolks
Method 1. F or the pastry, mix the flour and icing sugar into a bowl and then cut the cold butter into small cubes and add. Rub the butter into the flour to create a breadcrumb consistency. TOP TIP – you can use a food processor for this part, just pulsing the mix until it looks like fine breadcrumbs. TOP TIP – if you are rubbing the mix by hand, it helps to have cold hands! Warm hands will melt the butter and make it harder to rub into the flour.
2. O nce mixed, add two egg yolks and mix, bringing together with your hands until you have a ball of dough. Wrap in cling film and put in the fridge to rest for 30 minutes.
3. P reheat your oven to 150deg C (Fan). Remove from the fridge and roll out on a flour dusted surface until the dough is around the thickness of a pound coin. Carefully lift and then line a 9inch (23cm) tart tin with the dough, being as careful as you can not to split it. TOP TIP – shortcrust pastry like this can split very easily, but don’t worry too much, any cracks or tears can be easily patched up with any excess pastry and won’t show too much in the finished product! When pressing into the sides, use a rolled up ball of pastry rather than your hands, it should tear less.
4. B lind bake the tart for around 15-20mins until it is a light golden colour, then remove the baking beans and baking paper and bake for another 5mins until it is an even colour all over.
TOP TIP– to blind bake, cut a sheet of baking paper larger than the size of the tart and then crumple in your hands and run under some water. It becomes much more flexible this way and you can get it right into the corners of the tart to get an even bake. Line the pastry with it and then fill with ceramic baking beans if you have them, or like me, use rice! You can just tip it back into the packet afterwards (once it’s cool) and use it like normal.
the lemons, sugar and butter into a pan and warm gently until the butter is melted. Don’t boil the mix otherwise you could curdle the eggs when you add them.
7. W hile the mix is coming together, mix together the eggs and egg yolks. Once melted, pour in the egg mix and whisk over a medium heat constantly until the mix thickens.
8. P reheat your grill to a medium setting. Whisking all the time, pour the mix into the tart shell until it is full, and then place under the grill until you get black spots on top. The heat from the grill sets the lemon curd. And that’s it! You can put your own twist on this by using a different jam, or if you are feeling adventurous, put some lemon thyme into the pastry mix – the slightly savoury note really goes well with the sweetness of the filling!
5. O nce the tart comes out of the oven, use the last egg yolk to brush inside and seal, which will close up any tiny cracks. Whilst still warm, spread cherry jam all over the bottom to create an even layer.
6. F or the filling, add the zest and juice of
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.
recipe
Ingredients 100g ground almonds 125g caster sugar 100g icing sugar 75g egg whites Concentrated liquid food colouring
For the filling: 140g caster sugar Pinch of salt 150g unsalted butter 50g egg whites Few drops of vanilla extract You will also need: Large piping bag, fitted with 1cm plain piping tube Sugar thermometer Baking sheets, lined with non-stick liners
Method Sift together the ground almonds and icing sugar twice, to ensure they’re mixed well. our 2 tbsp water into a small pan and add 100g P caster sugar. Place the pan on a low heat and stir until the sugar dissolves, then use a damp pastry brush to wash down any sugar crystals around the sides of the pan. Boil the syrup rapidly until it reaches 121°C. When the syrup is at about 110°C, start whisking 45g egg whites until stiff, then whisk in the remaining sugar.
hen the syrup is at the right temperature, pour W it in a slow, steady stream over the egg whites, whisking continually until the mixture is thick. Add the food colouring and whisk in. ift the ground almonds and icing sugar over the S top and add the remaining egg white; gently fold in until all the ingredients are well mixed. Spoon the mixture into the piping bag and pipe rounds on to the lined baking sheets. Tap the baking sheets against the work surface to flatten the macarons slightly. Leave them for about 60 mins, until a skin forms. Set the oven to 150°C /Gas Mark 2. Bake the macarons for 12-15 mins, or until they just start to tinge in colour. Remove from the oven and leave them to cool.
To make the filling: Pour 3 tbsp water into a small pan and add 125g sugar and the salt. Boil to a syrup and pour over the whisked egg whites. Whisk the mixture for a few minutes, until it cools, then gradually whisk in the butter. Whisk in a few drops of vanilla extract to taste. Fill the piping bag with the buttercream and pipe a little of the mixture on to half the macarons, and top with the other halves, pressing them together.
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Tucked away just a couple of miles from Newcastle City Centre, is Jesmond Dene House Hotel, a 19th century boutique hotel set in idyllic gardens and surroundings. A stunning venue. We visited to try out the well rated Afternoon Tea. We were shown to a table inside, the venue was light and airy and we were taken to the conservatory. A lovely place to sit and relax on an afternoon with the sun beaming in. Torn between the Champagne Afternoon Tea or the Cocktail Afternoon Tea, we decided to go for the Champagne Afternoon Tea served with a glass of ‘Palmer & Co. Nectar Reserve Champagne’. The staff were very helpful in explaining the menu to us and what they recommend. We also chose from the Loose Leaf Tea Menu supplied By Ringtons, served in individual teapots, we chose the English Breakfast Tea. Our 3 tier presentation arrived, we started with the savoury bottom tier, this was filled with a range of finger sandwiches, Roast Salmon, Cucumber and Dill Crème Fraîche. Chicken, Rocket and Pesto Mayonnaise. Mature Cheddar,
Apple Pickle and Tomato and finally, Roast Ham and Piccalilli. The Salmon and Cucumber was our favourite, so tasty! Moving on to the second tier, my favourite section, Plain, Fruit and Cheese Scones with Clotted Cream and Home-made Jam! Amazing, the small, warm scones were perfect. With generous amounts of clotted cream and jam, these went down a treat. Getting full, we saved ourselves for the top tier, the Cakes and Pastries. Orange and Milk Chocolate Macaroons. Chocolate and Vanilla Marshmallow. Lemon Sponge and Cream Cheese Frosting. And the best Banoffee Cheesecake Sundae ever! I would have liked more of these... a tip, eat this first as the afternoon tea is quite large at Jesmond Dene House, we had to leave a bit of the top tier! For us, afternoon tea is a special treat and Jesmond Dene House is the perfect venue for it, combining a stunning setting with gorgeous locally sourced food and helpful, happy staff. A perfect treat for anyone!
www.jesmonddenehouse.co.uk 0191 212 6066
Visit our website for details of our customer loyalty scheme 516 Durham Road • Low Fell • Gateshead • NE9 6HU www.thebanklowfell.co.uk • @TheBankLowFell • 0191 487 9038
NEW MENUS NOW AVAILABLE
Please visit our website for our latest menus to make a reservation please call us on 0191 487 9038
2 FOR 1
ON COFFEE (Tuesday - Friday till 5pm)
Not to be used in conjunction with any other offer. Offer valid until 29th May 2016. Once voucher to be used per a customer. No photocopies
buy 2 glasses of house wine
Get the rest of the bottle FREE
Not to be used in conjunction with any other offer. Offer valid until 29th May 2016. Once voucher to be used per a customer. No photocopies
Online Booking Now Available Locally sourced produce served throughout the day North East craft ales • Fine wines from around the world Great beers • Fabulous cocktails
1) 2)
We take a look at some of the best soup makers around, as we all know there is nothing better than a bowl of delicious homemade soup when you’re hungry, to warm you up, in these cold wintry nights. We have singled these five as our Taste Top 5!
4) 5) 3)
1) Cuisinart SSB1U Soup Maker | Tesco £122.95 2) Morphy Richards Soup Maker, 48822 | Tesco £45.50 3) VonShef Jug Soup Maker | Amazon £39.99 4) Breville Soup Maker | Debenhams £60.00 5) Tefal BL841140 Easy Automatic | Lakeland £59.99
Situated in the historic Grainger Market, The French Oven make everything themselves!
THE FRENCH OVEN The best bakery in England & Wales 2014
BESPOKE MACARON SPECIALIST
WE MAKE BESPOKE MACARONS
for branded events, weddings, wedding towers & for favours in almost any colour & flavour. Only £1.10 to create your own. We are an Independent Artisan Bakery shop, we believe quality and freshness are most important. Therefore baking takes place all day and night to offer you the best products. Items are made individually and by hand. We do not use additives or preservatives & our loaves contain just 4 ingredients.
We also cater for Business, Private Functions, Weddings, Wholesale and more.
Join our club
We DELIVER Most orders delivered within 45 mins Minimum spend £8 | Delivery charge £2
Join us & receive offers, discounts, news and more. Its easy check out our website for details
Delivery postcodes: NE1, NE2, NE5, NE6
Unit 27, The Grainger Market, Newcastle NE1 5QF Tel: 07921 082953 e: info@frenchoven.co.uk www.frenchoven.co.uk
Opening times - Monday to Saturday 9am til 2pm
is responsible for overseeing The Brierley restaurant and all event catering at the hall aided by his team of skilled chefs.
Acklam Hall’s restaurant, The Brierley, has to day opened for business (Thursday 18th February 2016) on Teesside. ‘The Brierley’ is named after the architect Walter Brierley who designed the alterations to Acklam Hall, in Middlesbrough, in 1912 and serves homemade dishes from breakfast and lunch to afternoon tea and dinner. In addition, there is a fine dining option on a Friday and Saturday evening. The Brierley offers two dining experiencesThe Salon, which is open all day for breakfasts, lunches and evening meals as well as Sunday lunches, and the more formal Dining Room which offers a range of afternoon teas and a la carte fine dining. North East chef Adam Anderson has been appointed head chef at Acklam Hall and
Adam is a well-known face on the region’s culinary scene and has previously worked at a range of restaurants all over the North East including Wynyard Hall, Jesmond Dene House and Newcastle Football Club. Over the years Adam has worked under many established head chefs such as Steve Welch, John Connell, Alan O’Kane and David Williams. Adam’s a la carte menu in The Dining Room includes dishes such as: - smoked rabbit, truffle puree and black pudding pastel; maple cured pigeon with braised spelt and crispy quinoa; and warm chocolate pudding with textures of orange. The Brierley also offers breakfast and light lunches, sharing platters and evening meals all served within the relaxed atmosphere of The Salon. The Grade I listed building opens its doors following a complex, multi million pounds renovation which has taken over 18 months with dozens of its rooms and
features restored to their original grandeur. The re-development of the 17th Century building will create over 20 new jobs in Middlesbrough as well as opportunities for dozens of local suppliers. Adam Anderson said: “Managing the kitchen at The Brierley at Acklam Hall is such an amazing opportunity as it really is going to offer something very different- it’s full of surprises. It’s a great chance for me to show my creative skills as we are offering a real mix of fine dining and comfort food as well as afternoon teas and other treats. There’s a major challenge ahead and I am looking forward to unveiling my food and team in the coming weeks.” Martin Williams, from Acklam Hall Ltd, said: “We’ve spent many months seeking the right people to join our team at Acklam Hall as we’re offering something new and different in the area. Adam has exactly the right skills, ideas and experience to help the hall launch and grow in the coming year. Adam is highly regarded in his field so we are very much looking forward to seeing him flourish in his new role with his team.” The multi-million pounds redevelopment Adam AndersonHead Chef at A cklam Hall
of Acklam Hall has seen the complete restoration of the building, which dates back to the 1680s and was home to Teesside’s Hustler family for almost 250 years, before becoming a school in the 1930s. As well as The Brierley, Acklam Hall is home to four unique function suites for weddings and other special events, 18 serviced offices and a number of state-of-the-art conference and meeting room facilities. Other notable rooms within Acklam Hall include: - The Drawing Room with its spectacular ceiling and views of Middlesbrough’s famous ‘Avenue of Trees’, which will be available for larger celebrations of up to 120 guests such as wedding breakfasts and evening receptions, conferences and larger business events; The Parlour, which will be used for private dining and civil ceremonies; and The Boudoir, which will be used for smaller celebrations and functions.
www.thebrierley.co.uk
A great vegetarian option for a barbecue or a simple summery lunch. Stir lemon zest, toasted, flaked almonds or chopped pistachios through a bowl of couscous to serve alongside, or just griddle or roast some red peppers.
Recipe by www.riverford.co.uk/recipes
recipe Ingredients 3 large or 4 smaller courgettes, chopped into large bite-sized pieces 300g halloumi, cut into large cubes 2 green chillies, deseeded & finely chopped 4 tbsp sunflower or light olive oil For the dressing 2 tbsp light tahini 2 tbsp yoghurt 1 garlic clove, crushed 2 tbsp olive oil juice of 1/2 a lemon (more to taste) handful of coriander leaves, finely chopped handful of mint leaves, finely chopped salt & black pepper
Method If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.
1. To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream.
2. S tir in the chopped herbs. Season to taste with salt, pepper and more lemon juice.
3. T hread the courgettes and halloumi on Variations *T ry chunks of pepper or quartered mushrooms instead of, or as well as, the courgette. *D rizzle with a cucumber, mint and yoghurt sauce like tzatziki, instead of the tahini.
to the skewers. Mix the chillies with 4 tablespoons of oil. Brush a little of this over the kebabs.
4. H eat a griddle or non-stick frying pan (or use the barbecue). Fry the kebabs, brushing them with more chilli oil and turning them carefully every few minutes, until the courgettes and halloumi are golden brown.
5. S erve with the tahini dressing alongside to drizzle over the kebabs.
Written by Katie Vincent
Tynemouth has fast become a bustling Mecca for wine bars and chic eateries. A place to be and be seen. We made the visit to check out Buddha Lounge. An Asian restaurant tucked innocuously away next door to the famous Land of Green Ginger. Blink and you’ll miss the single doorway tucked away between Allards and Davanti’s. Walking in to the impressive space, you are met with beautifully lit trees and giant Buddha statues. And all of the stairs. Oh so many stairs! Do bear this in mind! The seating is split over several mezzanine levels which make the restaurant feel vast and never ending. Our table was across from the bar and if I can make one recommendation to you, ask for a different table! On an early Saturday tea time, the groups of diners gathering at the bar for drinks before their table is ready is somewhat off-putting when the staff are fighting their way through the already limited space with trays of food. You feel very hemmed in. The menu provides two options to dine - tapas style from their small plates section or with a more traditional starter + main. We opted for the latter and started the hard task of choosing
- everything sounded so good and looked delicious heading out of the kitchen! We started with Chilli Salt Squid (£6.50), Imperial Scallops (£8) and the Seafood Tom Yam Soup (£8). Plentiful portions, the squid was packing that all important spicy punch but the absolute winner was the Tom Yam soup. A perfectly spiced broth was packed full with seafood - mussels, prawns and squid. An incredibly filling, generous dish as a starter. The soup alone would make an excellent lunch dish! On to the main course! We opted for King Prawn Pad Thai (£12), Chicken Thai Red Curry (£13), Crispy Beef (£14) and Kung Po King Prawns (£14). The prawn dishes were spectacular with large juicy prawns, it made a couple of us quite jealous! Portions were good and the food was all delicious. We tried the sticky rice which was superb and the coconut rice was unusual - it looked more like a dessert, with the desiccated coconut sprinkled on top and topped with a cherry but it worked, it wasn’t as sickly and gelatinous as it sometimes can be. With no room for dessert from the limited menu, hot sakes helped wash the meal down. All in all a good visit to a beautifully presented restaurant.
f buddhaloungetynemouth
@buddhaloungetm
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Chef Q&A
Introducing you to the region’s top Chefs, getting to know the men and women behind the perfectly plated dishes.
There’s only a few names in the North East synonymous with fine dining and Jesmond Dene House is one. Heading up the dining empire at JDH and her more informal sister, St Mary’s Inn, is Michael Penaluna. Taking over the reins in 2011 after promotion from Sous Chef, Michael has worked tirelessly to keep those three AA Rosettes in place. Q. H ow did you discover your love of food and when did you realise you wanted to become a Chef? A. I just love the way food is so versatile when working with different ingredients to produce good dishes. I love how everything changes through time and how each day brings something new. With cooking it never
gets complacent. I never realised I wanted to be a chef, it just happened because I had a huge passion for food. Q. W ho influences you most in the culinary world and why? A. T here so many chefs that have inspired me, from the old school chefs that laid the platform from which most chef’s work from today, to upcoming chefs that are creating new things with the help of science and modern techniques and the chefs I’ve worked with in my career. Q. H ow does a typical day in the Jesmond Dene House kitchen go? A. I arrive in the kitchen early in the morning to be there for when deliveries turn up and to make sure we have the best produce for that day. I then check the menus for the day and meet with all the chefs to discuss their preparation and ensure they are ready for service. Once the chefs know what they are doing I then check our sister business St Mary’s Inn is OK, by a phone call to their chef. When I’m happy that everyone’s cool, I go to work on developing ideas and dishes for our menus which is now a big part of my job and something I really enjoy. Keeping two busy businesses fresh and current is exciting and allows the creative juices to flow . The kitchen is open all day and it never really stops. Each chef has their own responsibility whether its breakfast, afternoon teas, banqueting or fine dining dinner. Once we get to 6pm we call it the power hour. This is where we have one hour left to be set, organised and cleaned down ready to go into service. Once dinner service is done we clean down, do our orders and get ready for another day. Oh and have a beer!
Q. W hen you aren’t working, where are your favourite places to eat? A. I try to eat in many different styles of restaurants a possible, from good fish and chips to Michelin starred at the top of their game. I’m really big into gastro pubs at the moment and there are a lot of new places opening that are doing really good food and ales. Q. W hat food trends are you loving and hating at the minute? A. I ’m really enjoying doing all our own curing and smoking at the moment something I think is a good skill to have in the kitchen. What I find frustrating at the moment is that everyone’s a food critic on social media and can, without contacting restaurants first to express their feelings, try to damage a business over the internet. I’ve seen a lot of small guys go under due to this happening. Q. W hat advice would you give someone who wants to become a Chef? A. I f you are thinking of becoming a chef don’t regard it as a job you need to see it as a passion. You need to take the good with the bad and at first there will probably be more bad than good but stick at it and you will start to see the rewards. To be able to work with food from the seasons and different produce every day is something I love. You learn discipline, organisation, cleanliness and team work. With cooking you never stop learning and you’re always evolving with trends. Q. C an you give us any sneaky hints as to what is to come in the future from the Jesmond Dene House kitchen? A. M aybe we might reach the Premier League of food one day but until then
we just keep pushing ourselves to strive for excellency. 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. I f I was stranded on a desert island I’d be in the right place because I love nothing better than simply cooked seafood and shellfish. I also like a good Truffle Linguine!
f Jesmond-Dene-House
@jesmonddenehous
The Macaron is the hottest bake right now. The small and pretty meringue and almond-based confection is the musthave wedding favour, and undoubtedly, one of the prettiest cakes. They have a gorgeous range of colours and a light and soft texture. Macaron vs Macaroon A macaron (pronounced mack-a-ROHN) is a confection made up of two, flat, round almond-flour-based cookies sandwiching a filling like ganache or jam. The word originates back to the Italian roots,
for maccherone or macaroni. In France they are known only as Macarons. A macaron is often referred to as a macaroon. Both are accepted but to call them a macaroon is not correct. A macaroon (pronounced mack-a-ROON) is a mounded cookie made with shredded coconut and most of the time dipped in chocolate. A coconut-cake is also called a coconut macaroon. Two very different bakes, two very different flavours, appearances, and recipes—but with very similar names. At least now you know, we hope we have cleared this matter up.
Written by Katie Vincent
If I was to mention Tanfield to you, you’d think of the Railway first wouldn’t you? In that leafy part of County Durham, Tanfield Village sits just outside of Stanley and 5 minutes away from the railway museum. Bayberry Hollow is a hidden gem. Truly. Occupying an old village pub, the enterprise successfully combines a shabby chic retail space and a hearty home cooking café. The atmosphere inside the building is cosy and homely and snug and oh so very welcoming. As you make your way through the shop, you get the smell of the hand poured candles mixed with the delicious aroma of homemade soup, anticipation grows as you get closer! With a small but sufficient seating area split over formal dining tables and slouchy lounge chairs, there’s something for everyone served at Bayberry Hollow. Afternoon teas were flying out the door when we visited and rightly so, they looked delicious and hearty! Alongside home baked cakes and sweet treats, the café offers a light lunch menu such as soup, sandwiches and fresh quiche along with regular themed food evenings which are always popular. The homely vibe isn’t forced and it does genuinely feel like you are sitting in someone’s farmhouse kitchen. The only difference is if you see something you like, you can buy it!
The cute café does get very busy but the staff keep things moving along admirably and I have never had to wait long for a seat. If you are in the area, it is well worth a visit for a piece of cake and a cup of tea – Although the soup and freshly baked bread is always our favourite!
f
BayberryHollow | 01207 230580
WELCOME TO THE ROARING 1920s A WORLD OF COOL JAZZ, SLICK GANGSTERS AND HARD LIQUOR
LET US ENTERTAIN YOU OUR REGULAR EVENTS Wednesdays (Open 5pm - 11pm) 7-8.15pm Tango Lessons. 8.30-10.30pm Weekly Quiz: A Rather Questionable Evening with Miss Elle O’Buoys Thursdays(Open 5pm - 11pm) Also available for private hire Fridays (Open 5pm - 11pm) 8pm Performances from local variety acts of all persuasions. Not every week but most. Friday entertainment kindly sponsored by our friends at Tyneside Coffee Rooms, Newcastle.
Saturdays (Open 5pm - 11pm) Also Available for private hire Sundays: Lazy Sundays at their best. A bookcase full of books, table top games, vintage Tom & Jerry, good stock and good tunes.
Monthly Hound Club
For well behaved dogs of all breeds and sizes and their humans to enjoy a drink together and with their chums.
Check out our website and the Facebook page for up to date information.
GOOD STOCK, GOOD COMPANY AND GOOD TIMES AWAIT! ARCH 3 | BRANDLING STREET | GATESHEAD QUAYS | NE8 2BA www.prohibitionbar.co.uk | lowdown@prohibitionbar.co.uk
Written by Emma Phillips @cannyfood
Whether you’re a new parent or have other children taking a newborn or toddler out for food can be a daunting experience. When we discovered we were to be joined by another mouth to feed my fear was for the next decade we’d be confined to Wacky Warehouses and the like. It seems, however, the North East has moved on in the 14 years since our last child was born and has more to offer than soft play and chicken nuggets to parents looking to get out and about with the sprogs. We’ve compiled a list of our favourite childfriendly places to eat; some you may already have visited, others may be a revelation.
Breakfast, lunch or dinner, the Tyneside Bar Cafe is a must-visit for those who consider themselves 'foodies'. Also fully licensed, it's a great idea for a date night if you manage to get the kids looked after. We visited with our baby not long after she was born. Being new to breastfeeding means I'm quite apprehensive, but I found them very accommodating. The cinema also has a 'Bringing in Baby' Club, which is perfect for Mums (and Dads!) who don't want to miss out on big screen releases due to their new parent status.
Low Fell has many eateries which line Durham Road, but newbie The Nest is causing quite a stir. Providing many classes and workshops upstairs including Mummy Natal and Lingotots, the downstairs cafe is geared towards making smaller diners feel right at home. From the toy corner to the Mini Tapas on the menu, it is a great place to go to catch up with friends while the tots entertain themselves. Offering gluten free cakes and many vegetarian dishes, there is also an emphasis on providing healthy eating options that will even appeal to the kids. A big thumbs up from us!
Who needs Giants Den when you can take the jam eaters somewhere like Stay and Play? You can enjoy a beautiful Cream Tea or delicious Hot Chocolate while the kids let off steam in the ball pool. I'll admit I was sceptical about the concept of the Tearoom until I visited myself, and was pleasantly surprised by the quality of the cakes and the welcoming atmosphere. A real hidden gem.
A family run eatery, their breakfasts came to my attention thanks to the wonders of Instagram. It's the all important babychanging facilities and child-friendly atmosphere that now draws me to return to this establishment. The helpful and attentive staff make you feel at ease, which is very important as a new parent. Try it out ASAP we promise you won't be disappointed!
With indoor and outdoor play facilities, The Keel Row is a watering hole that goes out of its way to accommodate kids. Activity books and toys are also provided, meaning that a pub meal needn't be a hardship trying to keep the sprogs entertained. Although the menu does offer predictable nuggets and fish fingers, the adults menu features home cooked meals that you can also request for your smaller diners.
MEAT THE FAMILY Born from a love of burgers, Fat Hippo began trading in Jesmond, Newcastle, back in January 2011. With burgers that’ll make you loosen your belt buckle before you’ve even started. It wasn’t too long before their commitment to great quality food got them noticed. Their formula is simple; serve good oldfashioned burgers, in a relaxed environment, using the best quality locally sourced ingredients. With their expansion plans revealing that Durham is the next city to play host to their nationally renowned burgers, hippo-domination is in full swing! ‘We’re not just some greasy burger joint,’ says owner Mike Phillips. ‘Our burgers are made from the highest quality North East beef. All of our burgers are ground, weighed and pressed by hand on a daily basis. A lot of care goes into those patties. We don’t claim to be ne dining, and we don’t get too caught up with cutlery and table manners. This is good, oldfashioned, roll-up-your-sleeves-and-get-it-allover-your-face food.’ After five successful years, the Fat Hippo is now an institution in the North East. With Durham due to open it’s doors on the fashionable cobbled Saddler Street this April, you can expect to see all your usual favourites along with a few new exciting additions. In the meantime, you can get your Fat Hippo fix in Newcastle over at one of their two branches: Fat Hippo Underground, most recently winning the title of Best Restaurant in the North East, in the city centre, or the original Fat Hippo Jesmond.
Fat Hippo Durham, 36 Saddler Street, Durham DH1 3NU durham@fat-hippo.co.uk Fat Hippo Jesmond, 35a St Georges Terrace, West Jesmond, Newcastle NE2 2SU, 0191 340 8949 Fat Hippo Underground, 2–6 Shakespeare Street, Newcastle NE1 6AQ, 0191 447 1161 www.fathippo.co.uk
LIFESTYLE CHALLENGE: BREAKFAST This week I’m challenging you to eat breakfast everyday As you’ve all heard - breakie is one of the most important meals of the day, so this week I’m challenging you all to eat a healthy breakfast every day for the next 7 days! With all of our hustle and bustle in the morning like getting the kids to school, ready for work, traffic…breakfast can sometime be forgotten or just be a quick gulp of coffee.
YOU WILL BE AMAZED AT THE EFFECTS AND YOUR ENERGY LEVELS WILL SKY ROCKET!
Here are a handful of the many reasons you should eat a healthy breakfast: 1) I t’ll improve your ability to focus & concentrate throughout the day 2) It’ll help you to maintain a healthy body weight 3) I t’ll give you more ENERGY (which most of us need more of!) 4) I t’ll kick start your metabolism into gear for the day 5) I t’ll help you to get in your daily requirements for your vitamins & minerals Action Steps: COMMIT to eating a healthy breakfast EVERY day for the rest of the week. Get your partner and/or kids involved. PLAN out your breakfasts for the week on paper. Going in with a plan MASSIVELY increases your chances for success. PREPARE Make a list of the ingredients that you need to make your healthy breakfasts for the rest of the week. Get yourself to the shops and get all of the items needed. When you get back, make anything you are able to in advance this will give you more time in the morning and less chance of eating poorly.
Healthy Breakfast Ideas: Stay away from sugar and wheat loaded cereals and cows milk – try unsweetened oat/rice/almond or coconut milk. Switch from coffee/tea to green tea, try mint, vanilla or lemon green tea. Soak some oats in apple juice the night before and throw some nuts and/or Greek yogurt on top the next morning.
Cook some meat to eat cold in the morning Bake some banana flapjack. Go with some eggs, fried in coconut oil, boiled, or try one of my favourites - an omelette with some sliced banana, goji berries, peanut butter and a dollop of natural full fat yogurt. Written by David Souter
HEALTHY RECIPES: BREAKFASTS PROTEIN PARFAIT & SIMPLE APPLE PORRIDGE Here's 2 great simple recipes to make the night before for an easy grab-n-go breakfast straight out of the fridge. It's packed with protein, complex carbs, vitamins and minerals for sustained energy all morning long. And they taste great too. Protein Parfait… Servings: 1 • 1/4 cup Greek Yogurt, plain full fat • 1/4 cup low fat cottage cheese • 1 scoop high quality strawberry or vanilla protein powder (optional) • 1/4 cup fresh berries • 1 Tablespoon pecan pieces, toasted 1. In a small bowl use a whisk to combine the yogurt, cottage cheese and protein powder. Mix until well incorporated. 2. Place half of the yogurt mixture into a clear cup, top with the berries and then the remaining yogurt mixture. Top with pecans
Simple Apple Porridge… Servings: 1 • • • • •
Natural Yogurt, plain full fat Organic and/or gluten free oats/porridge 1/4 tsp cinnamon 1/4 cup fresh berries and/or nuts/seeds Pure (not from concentrate apple juice)
1. The night before mix 1-1 1/2 cups of oats & cinnamon in a bowl and pour over apple juice so the oats are covered – leave in fridge overnight 2. Sprinkle berries/nuts/seeds over the top and add a large dollop or 2 of yogurt.
David Souter, My Fitness Trainer Tel: 07881 810 685 www.my-fitnesstrainer.com www.My-IN10SITY.com
D R I V I N G YO U C R E P ES Sweet & Savoury Crepes Espresso Hot Drinks FlipnFast work with a number of local producers to provide the freshest and tastiest ingredients We provide a fun and nutritious option Upcoming events can be found on our website and social media pages Available to hire for private functions
07968 096 504 info@flipnfast.co.uk · www.flipnfast.co.uk
COMPETITION!
ENTER FOR A CHANCE TO WIN
A THREE COURSE MEAL FOR 2 PEOPLE AT PRIMA RISTORANTE! ANSWER THIS QUESTION..
Which bridge is Prima Ristorante situated under? A) Tyne Bridge B) Old High Level Bridge C) Swing Bridge Congratulations to last month’s winners John Suttler, Richelle Taylor & Ashley Robinson
To enter simply email us the answer to
info@taste-magazine.co.uk Terms & Conditions: All Entries must be over 16 years old, Only one entry per a person. Don’t forget to supply us with your full name and contact details. All entries must be in by 27th April 2016
www.primarestaurant.co.uk
We are a full service wedding specialist that operates from the lovely village of Burnopfield in County Durham. Stockists of Designer Gowns, Including Alfred Angelo, House of Nicholas & Syndey’s Closet. Also Stockists of Beautiful Veils & Accessories!
Get in Touch... call: 01207 437 730 email: hello@sayyesweddings.co.uk www.sayyesweddings.co.uk Unit 1, The Old Co-op Buildings, Front Street, Burnopfield, County Durham, NE16 6LX
WHAT’S ON...
Up Coming Events...
Tynemouth Farmer’s Market
MAD HATTER’S TEA PARTY Vallum Farm 26/03/2016 15:30–17:30
A small selection of local events worth taking a look at in the coming months. Tynemouth Station. Every third Saturday of the month! Postcode: NE30 4RE
Newcastle Quayside Sunday Market
HEXHAM EASTER SHOPPING FAIR Hexham 01/04/2016 – 02/04/2016
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
GATESHEAD BEER & MUSIC FESTIVAL Gateshead Rugby club 29/04/2016 - 01/05/2016 NEWCASTLE VEGAN FESTIVAL The Old Assembly Rooms 07/05/2016 - 10:30 GERMAN BIERFEST Newcastle Times Square 12/05/2016 - 15/05/2016 DOBBIES SUMMER FAYRE Dobbies Ponteland 01/07/2016 – 03/07/2016 SUMMERTYNE AMERICANA FESTIVAL Gateshead 22/07/2016 - 24/07/2016 PROPER FOOD AND DRINK FESTIVAL 2016 South Shields 28/05/2016 -30/05/2016 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: info@taste-magazine.co.uk
GIN BELLINI DAIQUIRI MARGARITA MARTINI MOJITO RUM SOUR VODKA WINE APPLETINI
N CO EW M WE IN B G SI SO TE ON
Shepherd and Shepherdess Pub in Beamish, County Durham. The Shepherd is a traditional family friendly country pub proudly serving quality home-cooked locally sourced food, cask ales and fine wines by our highly skilled, friendly team. We pride ourselves on traditional values with a friendly welcome and attentive service as well as the high quality and value of our home cooked food and our real ales, fine wines and warm, cosy atmosphere.
Why not try our famous?
MIXED GRILL
Traditional
COOKED BREAKFAST Available Daily FROM 9AM - 11.30AM
2 DINE 4
Traditional
Available
SUNDAY LUNCH
£9.99 MON- FRI* 11.30AM - 6.00PM
Now Available FROM 11.30AM
*excludes bank holiday Monday’s
WE LOOK FORWARD TO WELCOMING YOU TO THE SHEPHERD SOON
Beamish, Stanley, County Durham DH9 0RS 01913 700 349 · booking@shepherdbeamish.co.uk www.shepherdbeamish.co.uk
Turkish Restaurant Finest Grill
“Am “Wo azing a w s “Tu ! Wh alwa rkis ys” at a h de f ligh ind. ” t !!!! ”
North EAST’s “best Turkish Restaurant” Specialising in Mezze & Grilled Meats/Fish A wide selection of great tasting Turkish Cuisine available at great prices!
Mon - Sat 12:00 - 23:00 Sun 12:00 - 22:00
0191 266 2777 info@lezzetrestaurant.co.uk WWW.lezzetrestaurant.co.uk
North View House, Front Street, Four Lane End, Benton, Newcastle Upon Tyne NE7 7XF