Reviews
Taking a look at some of the top places to eat, including Turtle Bay, Cabana, Six, Thaikhun and many more!
Chef Q&A
We interview Luca Tomassetti, Chef at Karbon Grill Kitchen & Bar
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 £30 voucher from Portofino’s, Newcastle. WIN chocolate from the Pudding Parlour. Plus a meal for 2 at Shepherd & Shepherdess, Beamish
gatesheadnewcastle
issue 08 taste-magazine.co.uk 1
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04 06 Welcome to Taste Magazine, we are a dedicated food and drink magazine 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 Turtle Bay, Cabana, Six at Baltic, Thaikhun, The Great British Cupcakery and Hop & Cleaver. Read her reviews on pgs 04, 08,18, 34, 38 and 40. Also a fantastic recipe from David Tate Masterchef 2014 semi-finalist pg12, Riverford have supplied us with a lovely recipe and Fitness Trainer David Souter, has a healthy recipe for you to try. Why not give them a go and tweet us your finished pics? We’d love to hear your feedback!
Don’t forget to mention us, when using any advertisers! Want to find out more about our magazine? Contact us below or tweet us @magazinetaste.
E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 www.taste-magazine.co.uk Taste Magazine is Created by Taste Creative. All content is copyright ©2016 Taste Creative. All rights reserved. All artwork remains the property of Taste Creative and cannot be copied or reproduced without the editors consent. While every effort is made to ensure accuracy, no responsibility can be accepted for illustrations, photography, artwork or advertising materials or the services provided by the advertising companies. All information is correct at time of going to print.
08 12 14 24 28 32 34 38 40 42
Turtle Bay brings a taste of the Caribbean to Newcastle.
pg24
Healthy Recipes: Courgette Spaghetti by Fitness Trainer David Souter. Another new kid on the block has arrived in Newcastle. BBQ Salad recipes from Chef David Tate.
We interview Luca Tomassetti, Chef at Karbon Grill Kitchen & Bar. Emma Phillips compiles a list of favourite places to eat and drink along Newcastle Quayside.
Warm Roasted Pepper & Lentil Salad With Olives & Halloumi, thanks to Riverford!
Enter to WIN a £30 voucher from Portofino & A meal for 2 at Shepherd & Shepherdess
Katie visits Thaikhun, the latest launch at Intu Metrocentre.
Katie visits The Great British Cupcakery, tucked away under the Tyne Bridge.
Katie visits Hop & Cleaver, BBQ and brew bar.
Find out about local food and drink events in the local area. 3
Written by Katie Vincent
Once an icon of Newcastle city centre, the Co Op building is currently undergoing a makeover to turn it in to a hotel as well as dining venues. As a national chain, Turtle Bay brings a taste of the Caribbean to our fair city after a £800,000 investment. Capturing the laid back soulful vibe of the Caribbean, the restaurant is jumping and welcoming. The bold eclectic decor and central bar gives way to a formal dining room that makes you feel like you are sitting in a beach cafe with the ocean next to you. With 2 for 1 happy hour drinks for the best part of the day, the bar area has been rammed every time I pass. The added stool seating around the counter makes it next to impossible to get served during the Saturday crush if people are sitting at the bar which was particularly frustrating as we only wanted a quick drink before our table was ready. It’s a good sign that the bar in a restaurant is jumping though, come for the drinks, stay for the food right? The proximity to the Gate complex will keep this place well supplied with punters. Once we headed back to the quieter dining room (with it’s own dedicated bar!), it was a breath of fresh air to be away from the crush 4
even though it’s only 20ft away! Perusing the menu with a cocktail in hand, we wanted something hot hot hot. The starters, or Cutters as they are called, are inspired by street food and beach shacks which make them great for sharing over a cocktail or 2, or 4. We started with the Hot Hot Pepper Roti (£5.10). Fine pastry is stuffed with peppers, cheese, carrots, potatoes and onions. It’s almost a Caribbean version of a pasty, if you will. This packed a very healthy punch and left a tingle on the tongue. It’s very light so you’ll have room for your main and the heat of the filling is cooled down by a herb mayo. Of course I may have added a splash of Turtle Bay’s very own imported hot sauce to my plate for an extra kick! The Jerk Chicken Wings (£5.10) were well spiced and meaty, these must have been some big chickens! They were flavourful and spicy but not hot, a perfect introduction to jerk flavouring and Caribbean cuisine if you are frightened to dip your toe in. The spiced orange chutney added a sour note and cut through the spices. We also split a side of the cheese and jerk coated sweet pepper fries which were incredibly moreish - and I don’t even like sweet potatoes!
The Husband absolutely loves Curry Goat (£9.70) and after eating his weight in the dish while working in Manchester, he knows what he likes. His verdict is good even though it didn’t look very startling in the dish. The dish was generous and the goat meat was plentiful and tender thanks to the low and slow cooking. Served with a traditional dumpling and rice & peas, this was a great dish to get stuck in to. I thought I’d try something I’d not normally go for so I went for a mild dish, Trinidad Curry Chicken (£9.70) was packed with thick creamy coconut milk, garlic and the very faintest hint of chilli. It’s a great dish if you like the spice of Caribbean cooking without the heat of chilli. Again served with the ubiquitous rice & peas and topped with fried plantain, mango and coconut, this was a very filling and rich dish that showcases the essence of the cuisine. Both pleasantly full, we had decided to skip a dessert until I saw they have BBQ Pineapple (£4.85). My absolute favourite dessert. The thick rings of pineapple were dusted with cinnamon and sugar before being caramelised and doused in caramel sauce. It was a sloppy dessert with the
sauce and ice cream but the pineapple was delicious. The perfect ending to our visit! Thanks to our early dinner reservation, we were able to enjoy a few more 2 for 1 cocktails before happy hour came to an end at 7pm! If you are not a fan of spice and heat, this isn’t the place for you unfortunately but if you are game, then add lashings of the hot sauce! If things get a little too hot to handle, the Peanut Butter & Banana Smoothie is to die for. For more information, visit www.turtlebay.co.uk/locations/newcastle/ 5
HEALTHY RECIPES: COURGETTE SPAGHETTI Yes, it is possible to enjoy Spaghetti night while living a fit and lean lifestyle. This is accomplished with noodles made from fresh courgette and a sauce that is simply made and packed with protein. Feel free to sub in ground beef for the minced beef if desired. Servings: 6
1 I n a large skillet, brown the beef over mediumhigh heat. Drain the skillet and turn down to medium heat. 2 Add in the tomato paste, diced/blended tomatoes, chilli, cherry tomatoes and sea salt. Mix to combine. Sauté until the cherry tomatoes are soft, about 5 minutes. 3 Peel the green skins from the courgette, the run through a spiral slicer to create long, thin spaghetti noodles. 4 Plate a handful of courgette noodles topped with the beef sauce and a sprinkle of parsley. Nutritional Analysis: One serving equals: 255 calories, 7g fat, 9g carbohydrate, 2g fibre, and 33g protein
Here’s what you need… • 2 lbs minced, grass-fed beef • 2 tbsp tomato paste • 3 large tomatoes • 1 tbsp chilli sauce • 1 cup cherry tomatoes, halved • 1/2 tsp sea salt • 4 courgettes • 1/4 cup fresh parsley 6
David Souter, My Fitness Trainer Tel: 07881 810 685 www.my-fitnesstrainer.com www.My-IN10SITY.com
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OU TAK R EA NE L W OO W K EB SI TE
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 · www.shepherdbeamish.co.uk 7
Written by Katie Vincent
Another new kid on the block has arrived in Newcastle, Cabana - a Brasilian Barbecue restaurant. If the Viva Brazil Churrascaria style doesn’t appeal to you, then you must try Cabana. A full menu to choose from and an even fuller cocktail menu! After a £17 million renovation of the old Co-Op building, Cabana finds itself at home in a prime piece of Toon real estate next to the Gate and of course Eldon Square. We were lucky enough to visit the restaurant prior to its official opening to preview the menu. Stepping through the door, I was impressed with the laid back vibe, plenty of booth seating and the quirky décor, the chairs made out of oil drums looked oddly quite comfortable! With a huge amount of space for intimate date nights and groups, the focal point of the venue is the open theatre kitchen at the back. You can watch your meat be grilled and loaded on to its own spit. Getting settled at our table, we started with cocktails and appetisers while we had a catch up. The fresh Guaca-Molho (£4.95) guacamole with unlimited tortilla chips went down a storm. To be honest anything with avocado in it gets a big thumbs up from 2 of the 3 people at our table! Fresh and zingy and chunky, gotta love a thick guacamole. The Boteco Sharing Board (£7.95) came with parmesan, honey, pork scratchings and 8
spicy nuts. I thought it was a little expensive for what you appeared to get, but it was deceptively filling and definitely enough for 3 to share. These were the perfect bar snacks to get us warmed up for the meal ahead. Our Amazon Iced Tea (£2.95) was alcohol free and so incredibly refreshing. I couldn’t get enough of these with the fresh mix of mint, wild leaf cordial and apple juice. We moved on to starters. The Salt Cod Fritters (£5.45) came as a generous portion with a lime Mayo dip. The flavour of the fish came through and wasn’t overpowered by the seasoning and frying preparation which can sometimes happen. These were so good, no one was offered a try. So good, you don’t want to share! We also opted for the Crispy Lula Squid (£5.95) which came with a spicy Malagueta dip. Cooked well, the salt + pepper squid was tender and complimented by the dip. The real star of the starter show was actually the Grilled Halloumi with Guava Dip (£5.45) which, for such a simple dish, was delicious. Grilled on the barbecue to a char, the cheese took on the taste and hit the spot. The dip partnered well with the salty charred cheese. We all agreed we would order this again - so simple, so well done. With the open kitchen, we enjoyed watching the huge slabs of beef and racks of ribs being slapped on the grill and being sent out to other customers. It was definitely setting us up for our main course. Meat! We liked the set up of the main meals. You picked
your meat and then had a choice of 2 regular sides or 1 premium side. This way you get exactly what you want and you don’t have to do that awkward substitution request. We opted for Chicken breast wrapped in bacon (£12.95) with the Quinoa, avocado and squash salad, the Pork + Papaya sausage wheel (£11.95) with Rio Rio beans and fries and the Malagueta Chicken £12.95 with fries and garlic spring greens. The Quinoa salad arrived and looked big enough for us all to share, it certainly is premium! The meat was well cooked and served at the table on a spit from the grill. The server removes the meal and finishes off your dish at the table by placing the meat. It’s a little bit of table side theatre for the oooo factor. The sausage and chicken looked like pretty small serves compared to the steaks and the chicken breast but the taste more than made up for any problems with size. Do bare in mind that these dishes just aren’t beautifully presented on the plate, be warned. The sausage was flavourful and packed with different spices as well as the sweet taste of the mango. The Rio Rio beans were spicy and very much like a bean chilli, these went down
a storm, just a shame they didn’t look very appetising when poured out of the pot! The Malagueta sauce on the chicken was the right amount of sticky sweet spice and smoke, lashed all over the meat. You know me though, I like a bit of spice, so I lashed on even more of the Malagueta sauce from the condiment selection on the table. It raised it up a notch for more heat! Yum! The fries came with roasted cloves of garlic muddled in and the greens, oh my the greens were good. Garlicky, fried greens. If I go back, I’m just going to have 2 portions of those. After our mighty feast, we couldn’t face a dessert but did wash dinner down with a couple more cocktails! Service was spot on throughout and the staff talked confidently about the dishes. Whether it is authentic or not, all in all, we thoroughly enjoyed our visit and would make a bee line to return. We’d probably even just call in for cocktails and appetisers as we liked the vibe, the music and the big windows for watching the world go by! www.cabana-brasil.com 9
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We take a look at some of the best coffee makers around, as we all know there’s nothing better than a perfect coffee from the comfort of your home. We have singled these five as our Taste Top 5!
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1) BOSCH Tassimo Suny | Tesco £99.99 2) DeLonghi Caffe Corso ESAM2800 | Currys £249.99 3) Nespresso Prodigio Milk Coffee Maker by KRUPS | John Lewis £199.95 4) Magimix Nespresso Inissia Coffee Machine | John Lewis £99.99 5) Nespresso Artisan Coffee Machine by KitchenAid | House of Fraser £278.10 10
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recipe
As the BBQ season looms, it’s nice to have a couple of simple, tasty salads up your sleeve to take to a party or to complement all the grilled meat. These two both use feta cheese. I love the saltiness and the crumbly texture. If it isn’t for you, then try goats cheese. These would work with something like mozzarella as well, but you would be replacing the tang with a creaminess, so it depends on your tastes. These salads are so simple – they take minutes to make!
Ingredients
Ingredients
1 pack of vacuum packed beetroot Balsamic vinegar Extra virgin olive oil (or rapeseed oil) Flat leaf parsley Feta cheese
1 courgette 2 limes 1 red chilli Small bunch mint Feta cheese
Method 1. Grate the beetroot using a coarse box
Method 1. Use a speed peeler to peel off long strips of
grater, then using a thin cloth (or even just your hands), squeeze as much of the liquid out as possible, then place into a bowl.
2. Sprinkle in some sea salt and ground white pepper to taste, and then drizzle in around two tablespoons of olive oil and 4 tablespoons of balsamic vinegar and mix. Finely chop a small handful of flat leaf parsley and mix through.
3. Place into a serving bowl and crumble over half a pack of feta. Simple! 12
Recipe by David Tate Masterchef 2014 semi-finalist
courgette – stop once you get to the core. Place into a large bowl and add the zest and juice of two limes and the roughly chopped mint. Leave the marinade for 10 minutes.
2. Whilst the courgette is soaking up the lime and mint, finely chop the chilli and crumble up the feta.
3. Lift the courgette to drain off most of the liquid and then loosely arrange onto a large serving plate, then sprinkle the chilli and the feta and a little sea salt across the top, followed by a drizzle of extra virgin olive oil to finish.
AY AW E. KE BL TA ILA OR AVA IN T NU EA ME
The North East’s Most Exclusive Award Winning Restaurant
Proud to be English Curry Awards Finalist 2015
Let us tantalise your tastebuds and refresh your passion with our award winning cuisine. For any enquiries or to make a booking call
0191 488 8505 Email: info@jashnrestaurant.com www.jashnrestaurant.com
Swalwell, Whickham Bank, Tyne & Wear NE16 3BP CHEF OF THE YEAR 2015
Open Monday to Saturday 5.30pm to 11.00pm and Sunday 5.30pm to 10.30pm
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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.
Luca Tomassetti, Head Chef at the new Karbon Grill Kitchen and Bar, a Pan-American destination restaurant at the Hilton Garden Inn, Sunderland. Q. H ow did you discover your love of food and when did you realise you wanted to become a Chef? A. B eing Italian the love of food is in my blood. During meal times in Italy the whole family religiously sit at the table to eat together and stay there for quite a while, so it’s kind of a big part of family time as well. In my family, when I was little, we would go to my grandparents for Sunday lunch every week without fail and my Nan would make fresh pasta and roast chicken with potatoes. The routine of making pasta on the big kitchen table always fascinated me and, as far
as I can remember, I was always there to help make the capunti, an oval shape pasta resembling an empty pea pod, which is made with your fingertips (capunti translates as ‘with your fingertips’). A love for food has always been there and when I was around 13 or 14 I decided to go to Hospitality College where I got my Diploma in Hospitality and a Master in Professional Catering. Q. W ho influences you most in the culinary world and why? A. Raymond Blanch is the chef I look up to, he’s humble and when he talks about food you can see the passion he has about it. His food is simple (if you can say that of a 2 Michelin Star Chef) yet full of passion and love. I would love to be able to transmit that same feeling with my food one day. Q. H ow does a typical day in the Karbon Grill kitchen go? A. K arbon Grill is very new at this point so everyday so far has been completely different. I always like to get into the kitchen nice and early to help the breakfast chef and make sure our breakfast is spot on. Also it gives me the time to organise the day for the various meal times and any particular events. Then we have our lunch service. There’s a little break in the afternoon when I can call suppliers to see what they have for me and then the dinner service is where the magic begins. We can showcase our full potential during the evening with an extensive menu designed to please everyone. The star of the show is our indoor, Josper BBQ and the mouth-watering smell of charcoal burning is definitely a bonus. Q. W hen you aren’t working, where are your favourite places to eat? A. M y fiancée Lisa and I are very lucky that our little twin girls share the same love for food that we have, so we can all go out together without compromising on the food. Fish is must for us and we love the Big Mussel in Newcastle, if we want to stay local (we live in Seaham) we go to Massimo’s on the seafront, where we can have authentic Italian food. Our favourite restaurant though is
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the Ship on Shore in Edinburgh, their fish platters are to die for. Q. W hat food trends are you loving and hating at the minute? A. I love the concept of sharing food, it reminds me of the way we eat in Italy where all the food goes in the middle of the table and everyone just digs in! I feel as if it brings people together and creates a positive/ friendly vibe. I’m not a big fan of meal replacements/substitutes; this might not necessarily be in a restaurant but the fact that people replace real food with liquid or powders as way to be healthy makes me sad. A real dish can be made with just a couple of ingredients and literally a couple of minutes. Q. W hat advice would you give someone who wants to become a Chef? A. B eing a chef is not all glamorous like they show on TV. There are a lot of sacrifices to make along the way and you have to take into account long and unsociable working hours, as well as occasional cuts/burns, hot kitchens and some unpleasant jobs. It’s not just a job but a way of life and it needs to be a passion. Without passion there is no point in doing it. Once you get over that the rewards and satisfaction of happy
customers makes it all worthwhile. I love going into the dining room to ask our guests how their meal was and when I see empty plates, big smiles and happy guests I know I’ve made the right choice to became a chef! Q. C an you give us any sneaky hints as to what is to come in the future from the Karbon Grill kitchen? A. A t the moment we are trying to see what our customers really love about the Karbon Grill. The responses we’ve been getting have been fantastic so I don’t think there will be any drastic changes, but we will definitely develop our menus further, using the best local ingredients by working with local suppliers. 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. T his is a hard question but I would be happy with a fishing rod, eating fresh fish for the rest of my life (does that count :)
f /Karbongrill
@KarbonGrill
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The growing popularity of ‘clean eating’ and vegetarian diets has been a boon for producers catering to those who follow a plant-based diet. Always keen to support local businesses, let us introduce some of the best vegan-friendly food made right here in the North East.
Mum Anna Wardhaugh and her partner Euan Hay set up No Muu in response to their children’s milk intolerance. Struggling to find dairy-free treats, they produced chocolate bars in child-friendly shapes which were sold locally in independent stores. Due to the popularity of No Muu, they’ve expanded their range to include slabs of chocolate and fudge. Anna says she wants No Muu to appeal to everyone, not just to vegans or those who suffer with intolerances. They also stock a line of vegan-friendly cakes, which they take along to local food markets and festivals. To check out their dairy, gluten and nut-free chocolate visit their website: www.nomuu.co.uk
Gringos started out as a street food and catering company serving up all manner of dishes at events, but took the plunge in swapping over to a wholly vegan menu when they decided to also follow a plantbased diet themselves. They remained confident that the business would be a success, with many non-vegan customers still regularly employing their catering services. Having recently branched out into the world of takeaways, Gringos serve up their unique burgers for delivery in the Heaton, Jesmond and Gosforth areas of Newcastle presently. They also supply ready meals to local independent food stores. For more information check Facebook/GringosVeganKitchen
With a shop on the Team Valley Trading Estate, Simply Cheesecake are also food festival stalwarts. Although not strictly a vegan business, they created a range of desserts that are proving popular with those who follow a plant-based diet. It’s hard to believe these decadent puds contain no dairy, gluten, soya, eggs or nuts. The idea came to owner Alyson Archer while she was following a ‘clean eating’ diet, and she decided to make something she could eat too. With flavours such as chocolate with coconut, raspberry and orange, they are also popular with those wanting an alternative to Simply Cheesecake’s regular menu options. Facebook/simplycheesecake.co.uk
Written by Emma Phillips @cannyfood
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Homemade bread with fresh tomato, basil, red onions...........................£3.45
Pate
Homemade pate served with homemade bread.....................................£3.95
Caprese
Fresh mozzarella served with vine tomatoes........................................£4.95
Hot Starter Calamari Fritti
Fried squid served with garlic mayonnaise..........................................£5.35
Garlic Mushrooms
Pan friend mushrooms cooked in a creamy garlic sauce.........................£4.95 Potato Skins..........................................................................£3.95 Soup of the Day Homemade soup............................................................................£3.75 Goat Cheese Served on a bed of roasted red peppers with balsamic reduction..............£5.95 King Prawns Cooked in garlic or chilli sauce.........................................................£7.45 Mussels French Cooked on white wine and creamy sauce............................................£5.95 Mussels Tomato and Chilli Tomato, Chilli...............................................................................£5.95
Diavola
Pepperoni, chilli and garlic...............................................................£7.95
Quatro Formiaggi Four cheese pizza, ask for tomato base...............................................£7.95 Ham and Mushroom Ham and mushroom........................................................................£7.45 Pollo Fresh chicken................................................................................£7.45 Pepperoni Italian spicy pepperoni....................................................................£7.45 Crudo Tomato, cheese, parma ham, rocket, grated parmesan...........................£8.95 Quattro Stagioni Ham, onions, mushrooms, peppers....................................................£7.95 Kiev Chicken, garlic, mushroom..............................................................£7.95 Extra topping.......................................................................£1.00
La Vera Italia Pollo
Pollo Picante
Red peppers, garlic, chilli, oregano, tomato.......................................£11.95
Pollo Crema
Onion, mushroom, red peppers, cream..............................................£11.95
Pollo Diana
Mushroom, French mustard, demiglace, touch of cream.......................£11.95
Pollo Pepe
Demiglace, black pepper, English mustard, touch of cream...................£11.95
Bread
Garlic Bread..........................................................................£2.95 Garlic Bread with Cheese..................................................£3.45 Garlic Bread with Tomato................................................£3.45 Garlic Bread with Cheese and Tomato.........................£3.95
Happy Hour
Pasta
Penne Alfredo
12:00pm to 6:45pm
Chicken, onion, mushroom, tomato, touch of cream.............................£7.95
Penne Amatriciona
Bacon, onion, tomato, touch of cream................................................£6.95
Penne Arrabbiata Everyday Tomato, chilli, garlic.......................................................................£5.95 Tagliatelle Bolognese.........................................................£6.95 Spaghetti Carbonara Bacon, cream, touch of black pepper..................................................£7.45 Penne Pomodoro.................................................................£6.95 Tagliatelle Ortdona Mixed vegetables...........................................................................£6.95 Lasagne...................................................................................£7.45
£5.95
Three Course Special
Choose any starter, Deluxe Pasta ta or pizza, Tagliatelle Mare pas Monti Kings prawns, mushroom, tomato....................................................£11.95 and finish with a coffee Spaghetti Pescatora Shell fish in a tomato and garlic sauce..............................................£11.95 or ice cream Ravioli Ricotta and spinach........................................................................£8.95 Coffee or Ice Cream Risotto Frutti Di Mare Mixed seafood.............................................................................£11.95 Risotto Gamberetti Tiger prawn and asparagus.............................................................£11.95
Function Room Available Perfect for parties and special occasions
Pollo Funghi
Mushroom and cream sauce............................................................£11.95
Pollo Milanese
Chicken in breadcrumb..................................................................£11.95
Carne Bistecca
Sirloin steak served plain or with a sauce from the selection below........£13.95
Filetto
Fillet steak served plain or with a sauce from the selection below..........£18.95
A traditional family owned SAUCE SELECTION...........................................£1.50 Extra each Peppercorn sauce in• Sunniside, Pizzaiola sauce Italian ••restaurant Diana sauce • Dolcelotte sauce serving homemade Italian food Pesceauthentic ingredients! madeIlwith Fish Soup
Mixed seafood and shell fish..........................................................£15.95
King Prawns
Laid-back eatery with wooden Tomato or chilli sauce ...................................................................£16.95 Seabass Grill.......................................................................£14.95 Seabass Foiland neutral decor floors Seabass fillet, shell fish, cherry tomato.................................................£16.95
Salmon Fillet APan little piece of Italy fried fillet of salmon served with a saffron sauce.............................£12.95 on and your plate! Salads Sides
Chips........................................................................................£2.25 Mixed Green Salad..............................................................£2.95
13Chopped Sunand Street, SeasonedSunniside, Potatoes...................................£2.95 Mash........................................................................................£2.95 Mixed Vegetables................................................................£3.25 Newcastle NE16 5LR Telephone: 0191 447 7330
Now Open Monday - Saturday. Closed Sunday ALL MAJOR CARD PAYMENTS NOW ACCEPTED 17
Written by Katie Vincent
If you are looking for a special afternoon tea in the area, you can’t get much better than sitting atop of an iconic building with the Quayside laid out before you. SIX at the Baltic occupies the top floor for lunch, dinner and Afternoon Tea. Taking in the majesty of the views from the bar seating, the dining room or even the ladies bathroom, you instantly feel fancy stepping out of the lift at SIX. We headed to the comfy sofas in front of the picture frame windows looking out across the bridges and the bustling Sunday market. We were seated for our afternoon tea. With 4 pots of tea ordered, we settled down and waited for the main event – the cake stand! This was torturous as other tables were ordering from the main menu and we had to watch their delicious mains coming out and boy did they look good. At £16.95 per person, we felt that it sat slightly lower on the price scale of some other city venues but this was by no means reflected in the quality of the food. The views could easily have added a premium. The stands came with the usual pomp and ceremony and sadly this is where I feel the quality of the service slipped. The food was perfect and to the high standard 18
I had expected. The sandwich fillings were moist and flavourful and the scones were fluffy and top notch. The cakes were decadent and would satiate the very sweetest of sweet tooth’s. The rhubarb on top of the Pannacotta was tart and mouth-wateringly juicy. My personal favourite was the green Apple Crumble macaron, I could have very easily substituted the rest of my cakes for just one more of these delicious green gems! The Rhubarb Pannacotta was a little unwieldy to get out of the shot glass as small spoons hadn’t been provided and the waitress never returned with one on prompting. Never to be defeated, we just used the end of our teaspoons! The dining room had really started to empty out now, with only a few other tables taking afternoon tea. With that said, our waitress sadly kept forgetting to bring us the extra pots of tea we had ordered and kept asking about. After waiting almost 20 minutes, we managed to flag someone else down to ask about our teas which then sat on the edge of the bar waiting to be delivered. The wait staff were all very occupied putting goody bags on a table for a party which is all fine and well, but the priority is to serve the customers you currently have, right? Thankfully, as this was a laid back and relaxed afternoon tea as a belated Mothers Day treat for both of our Mams, they weren’t too bothered by the wait and we will all most definitely be coming back for lunch!
Twenty years old this year, McKenna’s is the family run bar and restaurant at Newcastle’s Northern Stage theatre.
More than simply pre-show meals, McKenna’s offers breakfast, lunch, dinner, snacks, drinks, coffee and our famous Tapas dishes in a relaxed and friendly atmosphere. We believe firmly in serving quality dishes from locally sourced ingredients – we have a personal relationship with every one of our suppliers, and we never buy produce from anyone we don’t know by name. On the bar, we celebrate the very best of local and international drinks in our huge
selection of beers, gins, wines and weekly changing cocktails. We are also a popular venue for weddings, drink receptions, private dining, meetings and any kind of a party. A true hidden gem, we are right in the heart of Newcastle (two minutes from Haymarket) but with a secluded and relaxed atmosphere, with views of the historic Newcastle University campus and a large lawn which is perfect for basking in the sun.
0191 242 7242 www.mckennasatnorthernstage.co.uk mckennas@northernstage.co.uk McKennas at Northern Stage Barras Bridge, Newcaslte NE1 7RH McKennasCafeBar
McKennasCafeBar
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Already known for its fresh food made with local ingredients, over the next 12 months the couple aims to add a larger dine-in area and will launch an outside catering arm and food delivery service.
A pair of local fish shop owners hope 13 is lucky for new their deli expansion. Chris and Katie Stuart, who recently took over the West Monkseaton fish and chip shop, Monk Fisheries, added a second business to their foodie empire when they recently re-launched Deli 13. The new venture brings their investment into the region’s food scene to over £100,000 and the re-opening of Deli 13, which is next door to Monk Fisheries Both businesses on Seatonville have a really great Road, secured three jobs and reputation with the has the potential local community to create more. 20
Chris Stuart said: “Both businesses have a really great reputation with the local community and we want to continue to build on this. Our main values are based heavily on esteemed customer service and attention to detail – something so often sacrificed in a quick-service environment. After taking over Monk Fisheries in autumn 2014 for £75,000, Chris and Katie invested a further £6,000 in refurbishing the shop and securing the franchise to become the region’s first Stone Willy’s pizzeria adding gourmet hot wraps and stone baked pizzas to its popular fish and chip menu. For further information on Monk Fisheries call 0191 251 7268, while Deli 13 can be contacted on 07725 910610.
Based in West Monkseaton, we are a family owned business that provides home cooked food. Freshly made sandwiches, panini's, salads, jacket potatoes & wraps. We also sell a selection of fresh craft bakery bread, savouries, pies, pastries, sausage rolls and home made soup. We offer a wide selection of cakes and slices. Plus, tea, coffees and lattes! Opening times: Mon-Fri 8.30am-2pm Sat 8am-2.30pm
Call us on 07725 910610 or visit us at Deli 13, 13 Seatonville Road, West Monkseaton NE25 9DA
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Written by Emma Phillips @cannyfood
Those who have lived in Newcastle for many years will no doubt agree that the Quayside now bears no resemblance to days gone by. The area along the banks of the Tyne was once a busy dockside, but now is mainly home to an array of great eateries, and our famous bridges. We’ve compiled a list of our favourite places to eat and drink in one of the most picturesque spots of the North East. We would also recommend a trip to the fantastic Sunday Market, which greets a host of fabulous local food producers on a weekly basis.
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One of the first luxury hotel brands to open its doors in Newcastle back in 1997, it was recently refurbished last year at a cost of £1.2 million. With its laid-back vibe, extensive list of cocktails and breathtaking views of the Tyne, Malmaison is a popular choice with those visiting from outside the city. La Petit Spa in the hotel also offers calming therapies and peaceful treatments. Pampering has never-felt so good. (0191) 3898627 104 Quayside, Newcastle upon Tyne NE1 3DX www.malmaison.com
Many are familiar with this family-run bakery thanks to their now infamous ‘Freakshakes’, but there’s more to The Great British Cupcakery than just crazy milkshakes. Serving up freshlybaked cakes and cupcakes daily, this pretty little tea room tucked away on Queen Street also has a great selection of doorstop sandwiches and Afternoon Teas beautifully presented on vintage china. Booking is advisable to secure a table during peak times.
For all you carnivores out there Hop & Cleaver serve up an array of meat-tastic dishes that are sure to satisfy those cravings. Housesmoked BBQ meat, craft beers and hardshakes are specialities of this rustic-style bar which frequently receives rave reviews from diners. Check out their Meat Lovin’ Mondays, which features a taster board of popular cuts of meat and 2 cocktails for just £20.
(0191) 230-2151 hello@thegreatbritishcupcakery.co.uk 15 Queen Street, Quayside, Newcastle, NE1 3UG
(0191) 2611037 hey@hopandcleaver.co.uk 44 Sandhill, Newcastle NE1 3JF
With great views of the iconic Millennium Bridge from the window seats, Pitcher & Piano has a prime location on Newcastle’s Quayside. With drinkers packing its outside area during the summer, the fact they also serve a comprehensive food menu is sometimes overlooked. With a new menu featuring plenty that would appeal to vegetarians and vegans, P&P offers a friendly service and good value for money.
Having proved such a big hit, Long Play recently opened their second cafe in the historic Grainger Market. Fans of Americanstyle pancakes should head here on a weekend to enjoy their version, which can be served topped with Bacon or Nutella. Reasonably priced and with a decent selection of breakfast dishes, Long Play is a must-visit on the Quayside for music lovers as it also sells a range of vinyl records.
(0191) 232 4110 108 Quayside, Newcastle, NE1 3DX newcastle@pitcherandpiano.com
07800 938247 48-52 Sandhill, Quayside, Newcastle NE1 3JF Jon@longplaycafe.co.uk 25
Photo credit: Steven Landles, Smokie Dokies @ ‘The Yard’
Toby, at the age of 11 was keen to become a chef. When he became competent cooking Pan Asian food, he started his own street food stall selling Asian food, The Asian Project. Toby was keen to organise events with a focus on quality street food traders and live music. The Durham Street Food Project does just that. He often works in partnership with other organisations such as The Durham Indoor and Outdoor Markets, to create unusual events such as The Full Moon Market, which happens around the time of the full moon in Durham Market place.
The Durham Street Food Project is a regular not-to-be-missed event; combining freshly cooked food and locally produced craft beers with live music in a ‘pop-up’ venue. The last market was held last month and was said to be: “The biggest Full Moon Market so far!!!! Lots of lovely people, amazing food and very talented musicians.” A huge Thank You to Durham Indoor Markets for their continual help and support!
Local Street Food companies serving tastes from Asia, the Middle East, Greece and far beyond, together with craft beer producers and a number of live bands, will be setting up shop together in an unexpected Durham location to create Durham’s first must-attend Street Food event. From 4pm to 9pm on Tuesday June 21st, 2016, head to Durham Market Place. Launched by The Asian Project (TAP), a Durham-based Street Food business, and with the support of Durham Markets, 26
Contact Toby: 07860 378776 f The Durham Street Food Project- DSFP
FRESH, FRAGRANT STREET FOOD
The Asian project is a newly formed company starting to trade in Co Durham. We are two highly experienced passionate chefs who want to bring quality Asian inspired food to the street at reasonable prices.
www.theasianproject.co.uk Email: theprojectdurham@gmail.com Tel: 07860 378 776 Follow us on:
@TheAsianProject
@TheAsianPr0ject 27
Halloumi is a very useful cheese to have in your fridge. It gives vegetarian dishes a salty hit and its firm texture means it stands up to frying or grilling, which brings out the flavour. If you’d prefer to make the dish vegan, it can stand up without the halloumi. As well as adding peppery flavour to salads, watercress wilts into soups, stews and warm salads too, giving extra nutrients.
Recipe by www.riverford.co.uk/recipes
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Ingredients Serves 2 red peppers tbsp sunflower or light olive oil • 1 small red onion, finely diced • 2 carrots, finely diced • 2 celery sticks, finely diced •2 garlic cloves, finely chopped, grated or crushed • 1 00g Puy-style lentils, rinsed in a sieve under cold water • 1 bay leaf • 1/4 tsp dried oregano • 1/4 tsp ground cumin • 1/4 tsp dried mint • 1 tbsp red wine vinegar • 100g pitted black olives • 1 pack (150–200g) halloumi, cut into 1–2cm-thick slices • small glug of extra virgin • olive oil • 50g watercress •s mall handful of chopped fresh mint and/ or parsley, to garnish • salt and pepper
recipe
•4 •2
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. C har and peel the peppers as described on page 158. While they’re cooking, heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 15 minutes, stirring now and then. If they look as if they might catch at any point, add a splash of water.
2. O nce softened, add the garlic and cook, stirring, for 2 minutes. Add the lentils, bay leaf, oregano, cumin, mint and 300ml water. Bring to the boil and simmer for 20–25 minutes, until the lentils are tender. Keep an eye on the liquid towards the end and top up with a little extra water as needed. Almost all the liquid should have been absorbed by the end of cooking.
3. O nce done, remove from the heat if the peppers aren’t quite ready. Roughly chop the peppers into strips and stir them into the lentils with the vinegar and olives. Remove the bay leaf and season to taste. Set aside while you fry the halloumi.
4. H eat a dry non-stick frying pan, add the halloumi slices and fry for about 2 minutes on each side, until golden. Gently warm the lentils if needed, then stir in the watercress and extra virgin olive oil and serve with the halloumi slices on top, scattered with the fresh herbs.
Variations * Instead of halloumi, crumble over some feta or goat’s cheese.
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A YOUNG restaurateur has unveiled a limited edition menu to celebrate UEFA Euro 2016 which will be available at Tango Durham throughout the duration of the Championship tournament. Owner Sam Gadd, 28 from Shincliffe, and Social Key marketing team have created six special burger recipes to run alongside the usual offering at the popular bar and grill that opened its doors in 2013 at its riverside location on Elvet Bridge. Taking inspiration from six of the major nations, each dish pays homage to one of the competing sides with a tasty representation of 30
their countries’ cuisines – from the England beef patty, Yorkshire pudding, sage and onion stuffing, sweet potato and proper gravy to Germany’s bratwurst sausage, smoked cheese and sauerkraut. The likes of chorizo, piri piri-rubbed chicken and gruyere cheese also feature. Sam said: “With my background as a chef, I enjoy experimenting with flavours and so this was the perfect excuse to have a bit of fun with the ingredients and carefully construct a selection that really packs a punch. “I’m a big football fan myself and at Tango, we have a really loyal community of diners who love
coming back time and time again, so there is already a lot of excitement around the new options we’ll be serving up. “Whether they are following the tournament or not, I hope the menu will get our customers in the sporting spirit and encourage them to try something different. And I don’t want to tempt fate but the England one is currently leading the polls on Facebook!” Tango’s Euro 2016 menu will be running from 10 June until 10 July to coincide with the final game. www.facebook.com/TangoDurham1771/ 31
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Traditional Restaurant & Pizzeria 12A, Mosely Street, Newcastle upon Tyne NE1 1DE
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A whole new look and feel
‘Back to being Co-op’ Giving something back to our local community and rewarding our members.
Old Store
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1 Dewhurst Terrace, Sunniside, Newcastle NE16 5LP Open 6:00am 11:00pm daily! Sunniside
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Written by Katie Vincent
In the last month or so there has been a huge burst of launches at the Qube dining area of the Intu Metrocentre in Gateshead. The latest launch of the bunch is Thaikhun. Owned by the group behind the well renowned Chaophraya restaurants (named after a river in Thailand!), Thaikhun aims to bring authentic, casual Thai food to your table. Given that the brother lives in Thailand, we like to think we’ve tested out enough Thai food to know what we like and what we should expect and boy did we like what we saw on our visit! A lot of effort has been poured in to making the dining space of Thaikhun be as quirky and vibrant as possible and it seemed to be a big hit with everyone. Eclectic furniture and a random assortment of objects dotted around the walls really made you feel like you were sitting at a cobbled together street side cafe. I bet it’s a pain to dust though!
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The service was unparalleled, with the obligatory bows and greetings, the servers were knowledgeable and incredibly personable during our visit, as well as accommodating for our vegetarian guest. As it was a launch event, we were served a delicious tasting menu to showcase the very best of what they have to offer. Vicky, a blogger at describethesky.co.uk, was given her own Vegetarian dishes as an aside to our meat filled goodies. To start, we worked our way through the Sukumvit Platter £15 (£7.50 pp) which includes the best sellers from the menu, salt + pepper squid, fish cakes, chicken spring rolls and honey pork. A good amount of each dish, served with 2 different hot sauces for dipping. Each dish brought its own distinctive flavour and taste to the platter and complimented the others well, the husband favoured the fish balls and I could have eaten more squid as it was just so good. A really well rounded platter to dip your feet in to what is on offer or even into Thai food if it’s your first visit. The platter could easily serve as a main course for 1, if you went for the same amount of food presented for us. As Vicky is a vegetarian, her needs were met with the Por Pia Sod (£6). A plentiful amount of rice paper rolls stuffed with super fresh
vegetables, mint, coriander, basil and tempura tofu. The obligatory hot sauce on the side made it a really filling and generous starter that could be shared, or again, used as a light lunch as a main. The dish was well presented and so fresh. For our mains, we were again treated to a selection of key dishes. The surprise dish for us was the chicken Laab Moo Salad (£8.50). Admittedly it looked a little insipid when it arrived but looks can be deceiving. This salad sits you up, slaps you in the face with freshness and then kicks you up the bum with heat. An absolute winner at our table! The hot and sour worked well together with the chicken and the fresh crisp vegetables. I wouldn’t order this as a main but I would certainly split it as a side dish to accompany another dish as it was delicious. A Thai staple - a green curry - Geang Kiew Wan Gai (£9) delivered that iconic taste of Thailand that most people are probably familiar with. Served with Jasmine Rice, this was a great dish if chilli heat isn’t your bag. The Moo Prik Ging (£9) is pork belly in red curry sauce. I managed to snaffle 1 green bean before the husband ate the entire dish to himself as he said it was moreish. Hot and spicy, the meat was tender and cubed in to perfect bite sized pieces.
My favourite was the Prawn Pad Thai (£11). Lord knows where they got these monster prawns from but I was impressed! The sweetness of the sauce coated the flat noodles and counterbalanced the sourness of the tamarind. Spicy, but not hot, this was a welcome reprieve at the table after the chicken salad and both curries. Again the crisp freshness of the vegetables was apparent. Vicky was served her own Pad Thai Jay (£8) which was packed with crispy tofu, veg, egg ribbons and the same sauce as our version. The tofu was filling alongside the noodles which made the dish a winner. All the dishes are generous and could easily be shared so you get to try more. The salt + pepper squid and the pad Thai were the highlights for me, in fact the squid was so good, I am working out when I can go back and have more! The dishes are well put together and the ingredients were very clearly fresh. If this is the start of things to come from the Chaophraya group, I truly cannot wait for us to get our very own Chaophraya restaurant at the top of the all new Eldon Square dining complex. It looks incredible! www.thaikhun.co.uk
@FollowThaikhun
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This July The Pudding Parlour open their fourth outlet in The Grainger Market!
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Locally sourced produce at realistic prices, in the home cooked style. Our own farmers supplying many or the main dishes.
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Monday to Friday - 4.30pm - 7.30pm (except bank holidays)
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Tel: 01207 233 925 www.causeyarch.co.uk
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PHOTO CREDIT: describethesky.co.uk
Written by Katie Vincent
A couple of weeks ago, I visited the Great British Cupcakery for the first time with fellow blogger Vicky. It is one of those places I only ever seem to be in the vicinity of when it is closed, so you can imagine when both of our days off lined up, we jumped at the chance to pay a visit. Tucked away under the Tyne Bridge, The Great British Cupcakery has garnered an increasing following thanks to their cutesy décor and most importantly their incredible sweet treats. Everything that is on the counter is just crying out for an Instagram photo with all of the filters and hash-tags. Maybe that’s the main reason we went. We are bloggers after all. Along side an absolute myriad of cakes, tray bakes and milkshakes, The GBC offer 38
describethesky.co.uk
a range of savoury light lunches which looked lovely but we had only one thing on our mind. The Geet Big Shake. With a nod to its Australian roots, this freakshake has become infamous in the city and there was no doubt we had to have one. I pushed aside that old lactose intolerance and ploughed on in to the Honeycomb Milkshake (£5). The girls were great with my request to swap the chocolate banana for a piece of brownie. We couldn't complete a visit without a good old pot of tea each either! A massive one pint Mason Jar is drizzled with caramel, swathed in chocolate and covered in honeycomb pieces. Sounds good so far doesn’t it? Filled up with thick luxurious milkshake and top it off with huge scoops of chocolate ganache-like mousse,
PHOTO CREDIT: describethesky.co.uk
more drizzled sauce and then in my case a full serving of brownie and for Vicky, a frozen banana-pop covered in chocolate. Mmm! We both gave up half way through and admitted defeat. We battled the Freak and lost. It was bloody lush though. I can’t wait to taste the new flavours! I picked up a few sweet treats to take away. The Red Velvet was super light and moist and most importantly red, I hate it when red velvets aren’t actually red! The Salted Caramel Chocolate Cupcake was divine. Absolute cake perfection. I find these fancy cupcakes are quite often style over substance but not at The GBC. The chocolate cake was moist and rich, topped with butter icing and a delicious salted caramel sauce that was actually salty.
While we visited, we had other diners join our table and come and go thanks to the big communal tables and a first come first served seating basis. You can however reserve a table for afternoon tea, which looked so good! There’s no big deal about the seating, everyone just shuffles up and muddles on. What's even better is they stock Taste Magazine and during our visit there was people picking up the magazine and enjoying our hard work - proud moment! This is definitely a must-visit in Newcastle and while it is a fair walk from Eldon, the Quaylink bus stops not too far away and there is plenty of on-street parking right out side. The afternoon tea is next on my to try list!
f /TheGreatBritishCupcakery
@GBCupcakery 39
Written by Katie Vincent
Tucked away down on the Quayside, Hop & Cleaver, the BBQ and brew bar now calls the old Offshore 44 building home. Retaining the rustic charm of Offshore 44 with it's flagged floors, panelled walls and quirky interior layout, Hop & Cleaver burst on to the dining scene a while ago but we have only just got round to trying! It is the sister restaurant of it's next door neighbour the Red House which are both part of the Ladhar group. Not only do 'The Hop' smoke their own meat, they also have a small in house microbrewery which they produce a tasty offering. They even have tables for private functions that let you pull your own pints! With a very healthy selection of beers, whiskey and of course cocktails, this is definitely somewhere you can come for the drinks but stay for the food! Talking of food.... we shared the Potato Skins (£4.25) which was a monumental pile of crispy fresh skins smothered in oozy cheese sauce, spring onions and blue cheese. Definitely ideal to share or for 1 very hungry soul! To go with the skins, we also tried the Rib Tips (50p) out of sheer curiosity. The menu recommended 4/5 each and that would make a great starter or individually at 50p it is the ultimate bar snack for lazy afternoons drinking! For mains we both opted for a Crate - huge portions of BBQ goodness served in, funnily enough, a crate! I went for the 14hr Brisket 40
(£13.95) which includes toast and 2 sides. On my first visit, I had the Mac & Cheese and the Garlic Mash and it was so sickly filling I tried to box clever and have the fries and coleslaw this time - wise move Katie! The meat just goes on and on. I swear it is a seemingly never ending pile of meat! Both times I have had to have help to clear off the portion! The meat tasted flavourful and moist but really crept up a level when doused with the speciality sauces, again made in house. Yum The husband branched out and had the Smoked Sausage and 3 chicken wings (£10.95) again served with 2 sides. The sausage was the star of the dish, as the chicken wings were average run of the mill wings. It's a great choice for someone who can't decide what they want but the general feeling was he'd pick brisket the next time with a side order of the Smoked Sausage (£4). After this massive meat feast, we were too stuffed for dessert and happily rolled our way home. If you are looking for somewhere new to try for cool drinks and finger-licking good food then Hop & Cleaver is the way to go!
f /hopandcleaverncl
@hopandcleaver
Gibside Pub
Perched on top of a hill and tucked away on the edge of Gateshead, you’ll find Gibside.
Gibside is an oasis of woodland and wide open spaces, and, as you might expect from a National Trust estate there’s grand ruins with a story to tell and plenty of spots for the little ones to run wild.
butcher (High Strothers Farm). They open their doors to customers at 6pm on Friday and Saturday evenings offering tasty made to order stone-baked pizzas and hog roast sandwiches.
But, what may come as a surprise, is that this is one of a few National Trust properties that owns and manages its own pub. The family-friendly Gibside Pub, which is part of the Café, has been open for five years now, offering three Wylam ales on tap, wine, cider and lager during normal opening hours and until 9pm every Friday and Saturday night.
Just like many other pubs there’s regular event nights too. The new Beer and a Bite Night welcomes a select few local food producers such as Papa Ganoush, Fat Hippo and Flip’n’Fast to join the usual food offers at the historic 18th Century estate. As well as a range of scrumptious food there’s also a live music and buskers evening.
During these evenings, the food offer changes. Gibside is home to local food businesses, a resident baker and pizza-maker (Earth and Fire) and a resident
And, for the first time this summer, you can now venture out further on pub nights as the whole estate is staying open later to 9pm. Until Saturday 27 August, you can enjoy a picnic on the Avenue or spend more time playing at Strawberry Castle play area. Free for all National Trust members (normal admission charges apply to non-members for wider-estate access).
www.nationaltrust.org.uk/gibside NT_Gibside
GibsideNT 41
WHAT’S ON... A small selection of local events worth taking a look at in the coming months. Tynemouth Farmer’s Market Tynemouth Station. Every third Saturday of the month! Postcode: NE30 4RE
Newcastle Quayside Sunday Market Newcastle Quayside. Every Sunday
Hexham Farmer’s Market Hexham Market Place. Every second & fourth Saturday of the Month 9am - 1.30pm Postcode: NE46 1XQ
Chester-le-Street Farmers Market Chester-le-St Market Place. 1st Tuesday of the month from 9am - 3pm
Gibside Market Gibside Chapel, Rowland’s Gill. First & third Saturday in the month, 10am - 2pm Postcode: NE16 6BG
Newcastle Farmer’s Market Top of the Grainger Market. 1st Friday of each month, 9.30am - 2.30pm. Postcode: NE1 7RU
Jesmond Food Market The Armstrong Bridge. 3rd Saturday of the Month, 10am - 3pm. Postcode: NE2 1HB
Consett Market Main Street, Consett, Every Thursday, Friday, Saturday
Do you have an event coming up? email: info@taste-magazine.co.uk
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Up Coming Events... THE HOPPINGS Town Moor 17/06/2016 - 25/06/2016 THE CRUNCH Life Science Centre 22/06/2016 - 25/09/2016 DOBBIES SUMMER FAYRE Dobbies Ponteland 01/07/2016 – 03/07/2016 SUMMER PARADE 2016 South Shields 02/07/2016 from 1pm OUSEBURN FESTIVAL 2016 Ouseburn Valley 02/07/2016 – 03/07/2016 CORBRIDGE FESTIVAL Corbridge 08/07/2016 - 09/07/2016 NORTH EAST VEGAN FESTIVAL Newcastle 10/07/2016 SUMMERTYNE AMERICANA FESTIVAL Gateshead 22/07/2016 - 24/07/2016 FABULOUS FEASTS Bowes Museum 01/08/2016 - 02/08/2016 NORTH SEA TALL SHIPS REGATTA 2016 Blyth 26/08/2016 - 29/08/2016
ICED IRISH MOCHA WHITE BLACK FRAPPE INSTANT LATTE MACCHIATO AMERICANO CAPPUCCINO ESPRESSO
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We are passionate about food. Drawing from their inspiration of travelling the globe, and combining that with their classical French cookery skills, our chefs offer a new take on the modern British cafe. It’s important to us that we support our region, therefore wherever possible we use ethically sourced, local produce to deliver a unique breakfast, lunch and dinner.
We are fully licensed Open Tuesday to Sunday. We open late Thursday, Friday, Saturday. Closed Monday
205-207 Chillingham road Heaton 0191 265 8436 starkskitchenandcoffee@gmail.com starkskitchen.co.uk @Starks_Kitchen
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/Starks-Kitchen
@Starks_Kitchen
/starkskitchen