Appetite #56 – May/June 2019

ISSUE 56

www.appetitemag.co.uk

May/June 2019

TICKLE YOUR TASTEBUDS...

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Here comes the sun...

RHIAN CRADOCK SERVES UP AN AL FRESCO FEAST

inside An afternoon tea tour // The lowdown on... toast // Eat happy win Sunday lunch for four at The Treehouse Restaurant, Alnwick Garden

The Alnwick Garden's new catering partner, Searcys', new menu at The Treehouse restaurant, celebrates locallysourced, seasonal produce in a selection of beautifully crafted dishes.

Sit amongst the magical treetops of The Treehouse and enjoy British classics including Searcys smoked salmon on home-baked crumpet bread or an Alnwick chicken pie with creamed potatoes.

FOR ALL BOOKING E N Q U I R I E S V I S I T: A L N W I C KG A R D E N.C O M

WELCOME

It’s no yolk Editor ponders today’s burning question... the 90 quid omelette An establishment called Boisdale of Bishopsgate (no doubt you’re familiar with it - it styles itself ‘London’s premiere British restaurant’) is currently delighting its customers with the most expensive omelette in the world.

A mere £90, it features gulls’ eggs, lobster, crab, truffles and asparagus and is so exclusive you have to give them 48-hours notice if you want it.

Gulls’ eggs, I am reliably informed, have a season of about 4 weeks ending mid-June and can fetch £8 per egg. Boisdale of Bishopsgate, which is in the City, is making the most of the season, fleecing customers with more money than sense with the aforementioned omelette and other nursery-inspired dishes beloved of over-privileged bankers including coddled gull’s eggs with morels and asparagus, and scrambled gull’s eggs with smoked salmon

and truffle shavings. Which leads me to ponder... as a proficient rock climber (yeah, right...) how many gull’s eggs would I have to harvest in a season to make a living to last the rest of the year?

I jest, reader - Google tells me that you have to have a licence to harvest gulls’ eggs - but it does make you think, doesn’t it? Certainly, you could make more from them than from your back garden hens’ eggs, and you’re doing a public service resulting in fewer gulls nicking everyone’s best Whitley Bay ice cream. Send the kids up (or down) the odd cliff face and nab a few eggs, then despatch the dog to dig up some nice truffles and you’re in the money.

How hard can it be?

Tempted? Let me know how you get on. In the meantime, I’m off for a day at the seaside.

Jane Pikett, Editor

Editorial 01661 844 115

@appetitemaguk

We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s leading dedicated food magazine.

If you like something, we want to know about it, so tell us.

Better still, take a picture and share it with us.

Website www.appetitemag.co.uk

@appetitemaguk

And if you cook something you’re proud of (or something you’re not!) share a photo and a description and we might even put it in the magazine. Fame at last! email editor@appetitemag.co.uk

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL

@appetitemagazine

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk

Designed & Published by

Photography Nicky Rogerson www.nrphotography.co.uk

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Newcastle Farmers’ Market

by Grey’s Monument, Newcastle First Friday of every month from 9.00am – 2.30pm

Phone: 0191 211 5542 Email: markets@newcastle.gov.uk

www.twitter.com/Nclmarkets www.newcastle.gov.uk

Classic and contemporary all under one roof Open Monday to Saturday 9am to 5.30pm

Phone: 0191 211 5542 Email: markets@newcastle.gov.uk www.newcastle.gov.uk/graingermarket

@Nclmarkets @GraingerMarketNewcastle

Sunday Quayside Market The Quayside, Newcastle upon Tyne Every Sunday 9.00am – 4.00pm

Phone: 0191 211 5512 Email: markets@newcastle.gov.uk www.newcastle.gov.uk

www.twitter.com/Nclmarkets Newcastle-upon-Tyne-Markets

WHAT’S INSIDE

Highlights

May/June 2019

26

Let’s go outside

Rhian Cradock, award-winning chef patron at The Feathers Inn, Hedley-on-the-Hill celebrates al fresco dining

06 Offers

49

15 Fish!

50 Last word

...Exclusive to Appetite

Jack Catheral’s wild sea bass

16 Read all about it Helen Stanton’s books for cooks

24 Toast

WIN!

Sunday Lunch at The Treehouse Restaurant, Alnwick Garden

19 Review

Träkol, Newcastle

Jonny Cairns, Hinnies, Whitley Bay

The Treehouse Restaurant at Alnwick Garden

34

Time for tea

Our must-visit afternoon tea spots

The Low Down on... toast!

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HOME OF THE BEST PORK PIES

Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

Il Piccolo, Corbridge Knitsley Farm Shop

East Knitsley Grange Farm, Knitsley, Consett DH8 9EW | Open: Mon ~ Closed • Tues to Sat ~ 9am til 5pm • Sun ~ 9am til 4pm | Tel: 01207 592059 www.knitsleyfarmshop.co.uk

Restaurant | Wine Bar Deli/Gelateria

www.ilpiccolo.co.uk

Our Terrace Is The Perfect Spot For Alfresco Dining.

PureKnead Artisan Bakery sells a range of high quality bread, cakes & coffee, all made with quality ingredients and attention to detail and design.

New this month is a fixed price dinner menu offering real value for money and also a relaxed lounge menu served Monday-Saturday. Our private dining room with its own bar is perfect for celebrations, whether its a special birthday or a milestone anniversary.

Treat someone for lunch or dinner with an Eslington Villa gift voucher, buy online delivered to your door.

www.eslingtonvilla.co.uk 8 Station Road, Low Fell, Gateshead NE9 6DR | 0191 4876017

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T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 152 Park View | Whitley Bay | NE26 3QW Follow us on Facebook and Instagram for bakery updates purekneadwhitleybay purekneadwhitleybay

OFFERS

Fancy a foodie offer on us? Look no further than these specials from some of our favourite people.

Simply cut out and keep or print from our website - and remember to quote ‘appetite offer’ when you book.

To use these offers, please quote ‘appetite offer’ when making a reservation and take a copy of the offer with you (either cut out from the magazine or printed from www.appetitemag.co.uk/offers). All offers are subject to availability.

TWO COURSE LUNCH FOR £10 Treat yourself to lunch at Hinnies on the seafront in Whitley Bay. This offer is available on Wednesdays and Thursdays until Thursday July 4, 2019.

Hinnies Restaurant, 10 East Parade, Whitley Bay, NE26 1AP, tel 0191 447 0500, hinnies.co.uk

AFTERNOON TEA FOR TWO PLUS FIZZ, £30

Enjoy afternoon tea for two plus a glass of fizz for just £30. Available 2pm-4.30pm. Pre-booking (min. 24 hours) required. Subject to availability.

Available until Wednesday July 10, 2019.

The Coquetvale Hotel, Station Road, Rothbury, NE65 7QH, tel 01669 622 900, www.coquetvale.co.uk

20% off midweek lunches

Enjoy 20% off seasonal lunches at Eshott Hall until June 30, 2019.

Available Monday to Friday only. (Offer price: two-course a la carte lunch £18 per person, three-course a la carte lunch £22.50 per person).

Eshott Hall, Morpeth, NE65 9EN, tel 01670 787454, www.eshotthall.co.uk

Save £5 on Champagne Afternoon Tea Enjoy Champagne Afternoon Tea at Six Restaurant at BALTIC Centre for Contemporary Art for just £24.95 per person (saving £5) until July 10, 2019. Booking essential, quote ‘APPJUL19 offer’.

Six Restaurant, BALTIC Centre for Contemporary Art, S Shore Road, Gateshead, NE8 3BA, tel 0191 440 4948, www.sixbaltic.com

Afternoon tea for two for £20 Enjoy afternoon tea for two for just £20 until July 10, 2019. Booking essential.

Tea Room, Vallum Farm, Military Road, East Wallhouses, NE18 0LL, tel 01434 672 652, www.thetearoomonthewall.co.uk

Win Afternoon Tea

Pieri at Michelangelos Hotel, Ryton is offering Appetite readers the chance to win afternoon tea for two

To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information.

Closing date for entries – Thursday July 3, 2019

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“If you eat at only one place in Northumberland, make it here” - Jamie Oliver Magazine

North East Local Restaurant of the Year 2019 The Feathers Inn, Hedley on the Hill, Stocksfield NE43 7SW

Tel: 01661 843 607

See website for opening times www.thefeathers.net

COOK & BAKER

Artisan breads, fine foods and locally sourced produce.

NEW DELI COUNTER serving meats, cheese, olives and salads

4 Queensway, Tynemouth, NE30 4NA

A Traditional British Pub in the charming village of Wylam

For a more sociable and informal dining experience we are now serving small plates and sharing dishes

Why not try our Feast Menu - £20 per person A selection of our favourite small plates from our menu and specials on that day, designed for sharing.

1 Market Place, Corbridge Northumberland NE45 5AW Tel: 01434 633044 Open Monday - Thursday 7am - 5pm Friday - Saturday - Sunday 7am - 6pm

@GrantsBakery

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A wide selection of beers, ciders and cask ales. A range of spirits and a fabulous wine list. Dog Friendly.

Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk

Sit back, relax and enjoy your time on board The Ship

WHAT’S HOT

Feed...back SEN D US YO U R R E CIPE S , FEED B ACK AND F O ODIE NE W S AND YOU MIGHT P OP U P ON T HI S PA G E . FAME AT L A S T ! EMAIL ED ITOR@APPE T IT EMA G .C O.UK T WEE T @ APPE T I T EMAG UK FACEBO O K @APPE T IT EMA GUK

WHAT DO I DO WITH..?

BRAVO! BL A CK G ARL IC

The ingredient du jour, beloved of leading chefs and home foodies, black garlic is definitely having a moment. The soft cloves are almost black with a deep, almost caramelised flavour, a strong umami kick and tangy hints of aged balsamic and liquorice. It’s not a special variety of garlic but rather normal garlic bulbs that are slowly aged, and effectively fermented, by cooking them at a very low heat over the course of 60 to 90 days. How to use it: • Replace ordinary garlic cloves with black ones in homemade aioli, or just whiz bought mayo with black garlic cloves in a food processor for a quick version • Blitz with chestnut mushrooms, walnuts, parsley, salt, pepper, olive oil and lemon juice for a sublime pesto • Make a vinaigrette with black garlic, sherry vinegar, a light olive oil and Dijon mustard and use to dress sautéed mushrooms or - bear with us here, you’ll thank us for this - drizzle a little over strawberries or raspberries • Add to cheese on toast to take this staple supper to another level entirely!

We have awards a-plenty to report, including for Amble’s wonderful Mad Jam Woman, Sandy Higson, who took Silver, Bronze and Merit prizes at the Dalemain World Marmalade Awards in Cumbria, and her assistant John Donaldson, who took a Bronze. Meanwhile, the brilliant Newcastle-based Fat Lass Preserves took a much-deserved Silver. Nicholson’s Butchers, Whitley Bay collected three gold awards in the Q Guild of Butchers National BBQ Awards for their sirloin steak, lamb koftas and gourmet steak and roasted onion burgers. Congratulations also to the team at The Old Boat House, Amble, which has been named the Seafood restaurant of the Year by the Luxury Travel Guide Lifestyle Awards 2019.

TOP T WEE T S

Bev Stephenson (@bevnorthchocs): Just utterly delighted as you can see by my stoopid, scrunched face that I’ve been chosen as an ‘Artisan Food Hero’ for @fenwickofficial so I’ve 4 (yes 4!!) window displays #newcastleupontyne. Thanks to all at Fenwick, my delicious & delovely customers

Chloe Hall (@chloeditorial): A few stolen moments of peace and quiet (after a walk on this very beach with the dogs this morning!) reading the latest @appetitemaguk Happy Saturday

BIG BASH It was lovely to see Sachins Punjabi restaurant in Newcastle celebrate its 35th birthday with a party hosted by chef/ patron Bob Arora, who thanked his loyal customers, many of whom have become firm friends over the years. We’re not sure how long you have to be around to be named a national treasure, but we think Sachins definitely qualifies!

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RE Y A F R E SUMM SATURDAY 6TH & SUNDAY 7TH JULY • 10.30AM - 5PM Free Entry and Car Parking A chance to taste, sample and buy some of our delicious food products and delicacies, then browse among a collection of gifts and crafts.

We also have fun activities for the children including fun fair rides, bouncy castles and face painting.

PICK YOUR OWN Strawberries, Gooseberries, Raspberries, Blackcurrants and Redcurrants available to pick FRESH from our fields in season!

FARM SHOP & TEA ROOM Open from 9.30am - 7 days incl Bank Holidays Why not come along and enjoy a delicious Afternoon Tea in the Tea Room 2-4pm (only)

Corbridge, Northumberland NE43 7UB - Open 7 days from 9.30am

Tel: 01434 633100 • www.brocksbushes.co.uk

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@brocksbushes

S TA R T E R S

IT ’S A DAT E

THE

IN CR O WD

OUR PICK OF T HE SE A SON MAY WOOD PIGEON Renowned as the tastiest wild pigeon, now is the time for young, tender birds roasted with Chinese five spice, orange zest, Demerara sugar and dry white wine.

RHUBARB Rhubarb is still fantastic this month and is wonderful stewed in trifle or stirred into Greek yoghurt.

SUNDERL AND FOOD AND DRINK FESTIVAL DATE: JUNE 21-23 Michelin-starred chef Jean-Christophe Novelli will headline the Sunderland Food and Drink Festival in June, where he will be joined by CBeebies’ Katy Ashworth and Dean Edwards, TV chef and author. The event takes place over Keel Square, High Street West, Market Square and Blandford Street with stalls offering local produce, street food and speciality food and drinks plus music and entertainment. www.seeitdoitsunderland.co.uk/sundfoodfest

SE AHAM F O OD FE S T I VAL

DATE: JUNE 8-9 TV chefs John Torode and Phil Vickery are heading to the first Seaham Food Festival. The event will bring fresh fare, fine flavours and exciting culinary experiences to the Co Durham coast with more than 100 traders and producers at the free event. There will also be chef demonstrations at the festival’s open-air cookery theatre, which is located on Seaham Green. www.seahamfoodfestival.co.uk

HARR Y P OT TAGE

CUL INAR Y QUIZ

DATE: MAY 31 Blackfriars Restaurant in Newcastle is celebrating all things witches, warlocks and wizards at its first Harry Pottage dinner.

Fancy dress is encouraged with butter beer followed by a threecourse feast and entertainment.

Tickets (£49). www.blackfriarsrestaurant.co.uk

DATE: JUNE 24 Put your food knowledge to the test at The Feathers Inn near Stocksfield’s Culinary Quiz Night on Monday June 24. There’s a three-course set menu ahead of the quiz too – tickets £20pp (£80 for a team of four). To book contact the pub. www.thefeathers.net

WILD NETTLE Wear gloves to harvest, boil to remove the sting and use as you would spinach in soup and smoothies.

JUNE CRAB North Sea crab is sublime and wonderful right now in salads, chowder and fish cakes. Always use both the white and brown meat for their complementary texture and taste.

BROAD BEANS Wonderful with cucumber and red onion dressed with lemon and mint vinaigrette, or cooked, crushed and spread on sourdough, and drizzled with rapeseed oil and salt.

GOOSEBERRIES Refreshingly zingy and tart, gooseberries are the kings of crumbles, tarts, jams and smoothies. Make a compote and stir into elderflower cordial with a little fresh ginger to put a spring in your step.

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BUTCHER

TOP SIDE OF SPRING L AMB WIT H CIT RUS VE G AND NE W P OTATOE S Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game.

Blagdon Farm Shop, Milkhope Berwick Hill Road, Blagdon, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

S TA R T E R S

Light bites

With new season lamb just around the corner, it has to star in my recipe this month. The topside of the leg is usually sliced for steaks, but it is also a fantastic quick-roasting joint and deserves to be served pink. Enjoy! and Chinese five spice.

Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture.

Lightly shake the pan to spread out and coat the vegetables.

Place the joint on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables and roast in the oven for 25-30 mins. Remove tray from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 mins.

Remove from the oven with the vegetables and transfer to a warm METHOD Preheat the oven to 190C/Gas 5. plate, cover with foil and leave to In a small bowl, mix together the rest for 5-10 mins. Carve the lamb and serve with the vegetables. oil, orange juice, thyme, garlic INGREDIENTS 350-400g lean lamb topside freshly milled black pepper For the citrus vegetables 2 tbsp rapeseed or olive oil 3 tbsp freshly squeezed orange juice small bunch fresh thyme leaves 4 garlic cloves, peeled and finely crushed 2tsp Chinese five spice powder 400g baby carrots, cleaned and trimmed 400g baby new potatoes, halved 3tbsp thick-cut Seville orange marmalade, warmed extra thyme leaves, to garnish

HE ADING HJEM The Tyne Valley is abuzz with news of the new Restaurant Hjem (that’s ‘yem’ to native Geordies) at the Hadrian pub at Wall.

Combining Northumbrian produce and Scandinavian cookery, the 24-cover restaurant is introducing the flavours and style of Scandinavia to the Tyne Valley with ambitious tasting menus.

Hjem, which means ‘home’ in Northumbrian and Scandinavian, is the dream project of Swedish chef Alex Nietosvuori and his partner, Northumberland-born Ally Thompson, who have honed their trade at some of the best restaurants in the world, including the triple Michelin-starred Maaemo in Oslo and two Michelin-starred Daniel Berlin Krog in Skåne Tranås. At Hjem, they are serving a 12-course tasting menu (£75pp) and a six-course tasting experience (£45pp).

Wine or juice pairing is available and ingredients are sourced from the surrounding farms and gardens. We hear there’s no place like it..! Hjem, The Hadrian Hotel, Wall, Hexham, NE46 4EE tel 01434 681 232, www.restauranthjem.co.uk

MASTER CHEF Congratulations to Aaron Craig, an executive chef at Rockliffe Hall, who has been accepted as a full member of the Master Chefs of Great Britain.

Aaron, who heads The Brasserie restaurant and New Hall dining at Rockliffe Hall, has been at the resort for five years, having worked for Heston Blumenthal previously.

Rockliffe Hall, Hurworth on Tees Darlington, DL2 2DU, tel 01325 729 999, www.rockliffehall.com

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S TA R T E R S

JUST THE TONIC TO THE RIVER Andrew Wilkinson, much-admired long-time head chef at Artisan at the Biscuit Factory in Newcastle and a former North East Chef of the Year, is departing the city centre to head up the kitchen at a new riverside venture at Smith’s Dock in North Shields. His new role as executive chef at 31 The Quay is a major draw for the new 80-cover restaurant which, when it opens in June, will showcase local quality produce and riverside views. The owners have pledged to develop skills and training, pay apprentices a decent wage, and focus on employment for locals.

Nice work from Hexham-based Fentimans, which has won the top two spots at the Class Bartender Brand Awards for its zippy and zesty Valencian Orange Tonic Water and new Oriental Yuzu Tonic.

This follows Fentimans Valencian Orange Tonic Water winning the first ever gold medal for a tonic water at the San Francisco Wine and Spirit competition – just reward for its zesty citrus taste of Valencian oranges with savoury notes of lemon thyme.

In total, Fentimans won 55 awards at the 2019 Class Bartender Brand Awards, including 10 gold medals, with Valencian Orange Tonic Water voted as Category Champion for Tonic Water and Victorian Lemonade voted Category Champion for Soft Drinks. www.fentimans.com

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IN THE GARDEN

S TA R T E R S

F OUR SE A SONS Vicky and Peter Moffitt own Vallum, the tea room, restaurant tipi and wedding venue on Hadrian’s Wall, near Newcastle, where diners enjoy the home-grown produce of the garden.

Vallum, Military Road Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk After a beautiful February when I dusted the moths off my denim (almost) mini-skirt, today, at the back end of May, it’s so cold I can barely think straight.

Mark, who is taking over our Kitchen Garden, has planted rhubarb and gooseberries in the raised beds and last year’s chard is going bananas in the poly tunnel. Apart from that, however, it’s a waiting game. We are excited for the season to start, but this weather makes for tricky column writing!

Mark has lots going on in the way of seedlings, including tomato, brassica, celery and courgette set away under glass. He is about to start planting up the poly tunnels and will be planting out at the start of June. The chefs have been buying micro-shoots for the wedding canapés from our supplier Delifresh, and in order to be more self-sufficient we have bought our own little glass house. Hence, red amaranth, pea, basil, coriander and rocket seeds are on my desk waiting for

the weather to warm up so we can grow our own.

Among of our favourite things of the season are Carroll’s heritage potatoes. The farm is near Berwick and you can buy them online. They do all sorts of varieties and very kindly supply us with a mixture of baby potatoes including pink fir apple, violetta (which are purple) and goodness knows how many more. We used them when we catered a private dinner party at Hallington Mill near Matfen recently. It is so beautiful, I want to live there, and our menu included canapés with drinks, poached pears, candied walnuts and Roquefort for a starter, followed by whole plaice with caper herb butter and the last of the kale from the garden.

We decorated the birthday cake for the occasion with herbs from the garden and little violas which have emerged from their winter sleep.

Food and garnishes like this are enough to make my heart sing. Roll on summer...

R AISING T HE S T E AK S Tomahawk Steakhouse on Newcastle’s Quayside - which has just been announced the winner of the Famous For Food Award at the Star Pub & Bar Awards - is to host a special drinks and nibbles event for Appetite readers and advertisers on June 11. Tomahawk is part of a growing restaurant group which includes Catch in Ponteland and new venues which are opening across the region. Since opening in Newcastle last year, it has gained a reputation for Himalayan salt dry-aged steaks, wagyu and other superb local meat, fish and vegetarian dishes. Register for our event on June 11 by emailing kerry@tarnevents.co.uk Tomahawk Steakhouse, Quayside, Newcastle, NE1 3DH tel 0191 222 1122, www.tomahawk-steakhouse.co.uk

G OING GREEN Nice work on the part of Co Durham-based Innerglass, which has launched a new environmentally friendly packaging range called Green Planet.

Innerglass supplies bar accessories, catering disposables, glassware, crockery and thousands of other products to many of the UK’s biggest hospitality names and is now offering a range of mainly plant-based alternatives. The range includes plant-based compostable straws, oxo-bio compostable glassware, sustainable coffee cups, and water-based compostable food cartons. www.ig-groupuk.com

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S TA R T E R S

FISH

WIL D SE A B A S S , R AINBOW C ARR OT S AL AD, FE TA , ANCHOVIE S , PINK PEPPER C ORNS & PAR SL E Y Jack Catheral, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch.

Longsands, Front Street, Tynemouth NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com

Serves 2

BE OUR GUEST A company founded with support from the Duke and Duchess of Northumberland more than 100 years ago has returned to the region to open a new venue at Alnwick Garden and take over its spectacular Treehouse Restaurant.

Searcys - the group behind St Pancras Brasserie, Helix Restaurant at The Gherkin and The Orangery at Blenheim Palace - was founded in 1847 by John Searcy, pastry chef to the Duke of Northumberland. The current Duchess of Northumberland officially opened the new Pavilion Kitchen and John Searcy Bakery in the Alnwick Garden earlier this year, and the team has unveiled a locally sourced seasonal menu at The Treehouse Restaurant.

The Alnwick Garden, Denwick Lane, Alnwick, NE66 1YU tel 01665 511 852, www.alnwickgarden.com

INGREDIENTS 2 yellow rainbow carrots 2 purple rainbow carrots 2 orange rainbow carrots 5 tbsp olive oil, plus a little extra for cooking the fish 1 lemon, juiced 1 tbsp Maldon salt 4 fillets wild sea bass (approx. 160g per fillet) 100g feta 2 tbsp brined pink peppercorns 12 anchovies in olive oil and lemon 8 sprigs flat leaf parsley METHOD For the rainbow carrots, slice them thinly on a mandolin or with a sharp knife, dress them in the olive oil and lemon juice and season with Maldon salt. Leave

to marinate, stirring the carrots every couple of minutes until softened. Place carrots artistically on a white plate.

Put a large non-stick pan on a medium heat and drizzle in a little olive oil. Once the pan is hot, season the skin of the sea bass lightly with salt and cook skin-side down. Cook for a few minutes on the skin before turning the heat down and turning the fish over to finish cooking on the flesh side.

Remove the fish from the pan and place on a tray ready to serve. Dress the carrot salad by crumbling the feta lightly over it and arranging the rest ingredients around the plate.

Top with the sea bass and serve.

COUNT Y CHAMPION St Mary’s Inn, near Morpeth, has been named Best in County at the National Pub & Bar Awards. Having recently reopened, the Stannington pub with 11 bedrooms offers local food and ales in cosy surroundings.

St Mary’s Inn, St Mary’s Lane, St Mary’s Park, Morpeth, NE61 6BL tel 01670 293 293, www.stmarysinn.co.uk

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BOOKS

S TA R T E R S

BO OK S F OR C O OK S Helen Stanton of Forum Books in Corbridge offers her pick of the new cookbooks serving up summer themes of seasonal food and travel TAVERNA Georgina Hayden £25 Square Peg Georgina’s first book, Stirring Slowly, is a big, messy-with-much-use favourite. She has a natural knack for both recipes and stories and in Taverna she brings us tales from a Cypriot kitchen, and serves up a melting pot of Mediterranean and Middle Eastern flavours with recipes from simple vegan fast-day dishes to big family feasts. Gorgeous!

GREENFEAST Nigel Slater £22 Fourth Estate Like Eats before it, Greenfeast is a selection of everyday recipes for after work and weekdays.

Casual, sustaining, inspiring and completely plant-based - as ever, Nigel’s writing is mouthwateringly good and utterly joyful.

BAAN Kay Plunkett-Hogge £20 Pavilion Bangkok-born Kay Plunkett-Hogge’s new Thai book features delicious and easy-to-use home recipes, guiding you through the use of authentic flavours in snacks, sides and my favourite chapter - Yums, Laarps and Tums. You’ll have to read it to find out what that is!

THE ISLAND KITCHEN Selina Periampillai £26 Bloomsbury A ravishing cookbook packed with the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles and the fishing coasts of the Maldives... Dive in!

Forum Books, The Chapel, Market Place, Corbridge, NE45 5AW tel 01434 632 931, www.forumbooksandkids.com

CHEF OF T HE YE AR Malhotra Group’s Ronald Robson has been crowned NECTA North East Chef Of The Year following the annual NECTA Salon at Newcastle Gateshead Hilton Hotel.

Northumberland College beat five other regional colleges in 10 different classes to be named overall College Winner 2019 while Robson was crowned Chef of the Year as The Forge Washington’s Lee Bennett finished in second place and Peace and Loaf’s Kyle Greenwood finished third. www.nectachef.org

SUMMER LOVIN’ A new tapas restaurant has opened in Newcastle offering a little piece of Spanish culture on the outskirts on the city.

Boquerones Tapas and Cocktails on Heaton Road offers the best Mediterranean food served alongside summery cocktails.

Boquerones Tapas and Cocktails, Heaton Road, Newcastle tel 0191 209 2359, Facebook @boqueronestapasandcocktails

TAKE THE TOUR Should you need an excuse for a pint or three in the Northumberland countryside, Twice Brewed Brew House and Inn on Hadrian’s Wall is now hosting brewery tours in the company of head brewer Matt Brown. The tours are £10 per person, including a beer taster board and a 500ml bottle of your choice to take home. Advance bookings only, tel 01434 344 534 or email twicebrewedinn@outlook.com

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RESTAURANTS ACROSS THE NORTH EAST AT PONTELAND HUSTHWAITE / YARM / POTTO AND NEWCASTLE QUAYSIDE

TOMAHAWK-STEAKHOUSE.CO.UK

AS ONE OF THE LONGEST SERVING FARM SHOPS IN THE COUNTRY, NORTH ACOMB IS A FOOD LOVERS HEAVEN

Celebrating 40 years

BE SURE TO ORDER YOUR SPRING LAMB AND BBQ MEAT

EVERYTHING A FARM SHOP SHOULD BE CALL IN FOR A COFFEE, CAKE & BROWSE

Catering trailer with a choice of delicious produce direct from our farm shop.

Available for Weddings, Birthdays Sporting and Corporate Events

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish.

So take your time and enjoy!

“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening | 7 days a week E: hello@spurreli.com | T: 01665 710890 | www.spurreli.com

LOCATED IN THE HEART OF NEWCASTLE

Good, honest food with a sprinkling of Northern charm Something for everyone – from brunch to pre-theatre dinner and or just coffee and drinks from the bar.

McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk @McKennascafebar

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OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am

McKennasatNorthernStage

AWARD E s t a b l i s h e d WINNING FARM SHOP

1978

North Acomb Farm, Stocksfield, Northumberland NE43 7UF TEL: 01661 843181 EMAIL: shop@northacomb.co.uk www.northacombfarmshop.co.uk OPEN: Tues-Sat: 9.30am - 5pm,Sun: 9.30am - 1pm closed Monday

REVIEW

Down by the river Dean Bailey visits Träkol, Newcastle

The Newcastle and Gateshead quaysides feature some properly interesting restaurants, cafés and pop-ups; great food experiences and stunning locations which make the banks of the Tyne very special.

Träkol, under the Tyne Bridge on the Gateshead side of the river, is very much your modern restaurant experience. For a start, the location is stunning and we spend our evening here watching the sun set between the bridges.

There is theatre too, with full-width windows to the kitchen revealing the stars of the menu hanging above charcoal fires which inspire the name (Träkol is ‘wood charcoal’ in Swedish).

The food suits the unfussy space - nose-to-tail open-fire cooking sitting with a stripped-back shipping container.

The laid-back feel continues throughout the By The River Brewing Co set up. The microbrewery adjoins the restaurant, while the site also features the Backyard Bike Shop (a repair shop

serving brunch, lunch, coffee and cocktails), and a street food market home to the likes of Dabbawal, Papa Ganoush and more, all housed in shipping containers too.

The microbrewery is front and centre and the beers on the menu include a black cherry chocolate stout and a Gateshead brown ale alongside guest beers from the likes of Northern Monk, The Kernel and Wild Beer Co. The food is simple in its menu form – descriptions like Monkfish, Iberico Ham, Roasted Peppers & PX; 400g Aged Sirloin, Smoked Bone Marrow & Fries don’t give too much away on paper, but deliver far more on the plate. The beef is aged here, in a room lined with Himalayan salt, and the charcoal comes from chestnut and cox’s apple trees, which adds sweetness to the smoke and charring.

Our sirloin is lifted further by the intensity of smoked marrow spooned over it, while our monkfish is lightly charred, the flesh allowed to shine through the peppers and

Pedro Ximénez sherry vinegar. It’s also worth mentioning the huge bowl of salty fries which accompany the steak, and the Jersey Royals, which get a bit of a charring over the coals before being smashed and doused in butter to create one of the finest side orders ever.

Desserts take the form of a pretty construction of pink rhubarb, vivid green pistachio cream and filo pastry, and a complex combo of wood-fired pear, honeycomb cream and salted caramel sauce.

There is plenty we’ll be back for – the 1kg T Bone from the feasting section sounds like a must-try, while the Middle White Pig, ½ Roast Head, 1kg Chop, Black Pudding, Caramelised Apples, Watercress & Grilled Potatoes is the open-fire cooking of our dreams.

It’s all very on-trend at Träkol, but the cooking stands up to it all and is able to shine through – a wonderful example of the city’s modern food.

Two courses, sides and drinks, is just under £80 – and you get the view for free.

TRÄKOL , BY THE RIVER BREW CO, HILLGATE QUAYS GATESHE AD, NE8 2BH TEL 0191 737 1120 WWW.BY THERIVERBREW. CO/TRAKOL appetitemag.co.uk

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ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen - 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

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PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS

REVIEW

Classically Tuesday treat French...

The Appetite team takes time out from a tedious Tuesday to head to Grants Bakery, Corbridge The day after any Bank Holiday is a tough one in the office, even at Appetite HQ. Our esteemed editor is highly attuned to such issues, of course, and with the excellent Grants Bakery just along the road in Corbridge, there’s always a way to perk up a day in the office.

Corbridge is a favourite spot for the Appetite team and lunchtimes are often spent here wandering between the shops.

Grants is a proper bakery, and this year’s County Winner for Northumberland in the National Bakery Awards for its shelves laden with artisan breads, exquisite cakes and patisserie. At its heart, the counter is filled with golden sausage rolls, pies and pasties alongside bright splashes of colour from strawberry tarts, lemon delice and pretty pink peach melbas.

Because our editor makes us behave properly, savouries must come first. A Northumbrian

pasty’s superb pastry exterior reveals flavoursome meat and rich gravy, while the pastry of our single sausage roll is butter-rich and flaky. A peach melba is a welcome throwback with its pretty pink icing while the bright red strawberry tart lasts seconds longer than the sausage roll.

Yellows follow in today’s colour wheel - the muted hue of a custard tart is just the right mix of vanilla, sweetness and wobble while the tangy sliver of lemon atop the lemon delice is just enough to cut through the cream which sits atop the biscuit base.

Chocolate follows later in the afternoon with coffee. A slice of chocolate baked cheesecake is a rich, dark delight while chocolate muffins and slabs of gooey brownie keep the younger members of the team quiet for a few minutes.

A special treat for a Tuesday afternoon, because we all need one once in a while...

• Lunch Menu served Mon - Sat 12-2pm • Early Bird Menu served Mon-Wed 6-9pm, Thurs-Sat 6-7pm • A La Carte Menu

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk Bouchon Bistrot

bouchonbistrot

@bouchonbistrot

GRANTS BAKERY, MARKE T PL ACE , CORBRIDGE , NE45 5AW TEL 01434 644 033, FACEBOOK @GRANTSARTISANBAKERY appetitemag.co.uk

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JUST GO..!

Take 5

Seeking foodie inspiration?

Here are our five favourite things of the moment...

B ARIS TO CR AC Y C OFFEE Aussie coffee roaster Alex Forsyth and his partner Kate Hudson, who hails from Tyneside, are marking a year of success at North Shields-based Baristocracy Coffee, where coffee lovers get to relax with sublime ethically sourced green coffee surrounded by walls decorated with coffee sacks and the occasional bike. The roastery is open Mon-Fri 10am-2pm, you’ll find Baristocracy Coffee in cafés and restaurants including Riley’s Fish Shack, Tynemouth, and you can book onto coffee education courses from coffee tasting to next-level latte art. Baristocracy Coffee, Unit 2, Larch Court, West Chirton North Industrial Estate, North Shields, NE29 8SG, www.baristocracycoffee.com

MCKENNA’S AT NORTHERN STAGE You don’t have to be a theatre goer to enjoy the buzzing atmosphere and honest food at McKenna’s at Northern Stage in Newcastle. The menu of small plates and mains features black pudding and apple crisps, triple-cooked chips, local sausage and mash, shredded spiced lamb and feta salad, vegan and veggie options and more. The perfect laidback retreat, day and evening. Mckenna’s at Northern Stage Barras Bridge, Newcastle, NE1 7RH, tel 0191 242 7242, www.mckennas@northernstage.co.uk

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FL AT WHITE KITCHEN Some go to Durham for the cathedral. We go for Flat White Kitchen’s buttermilk pancakes and bacon. The avocado and feta cheese sourdough toast is to die for, and the white hot chocolate is life-changing. You might have to queue, but it’s worth it. Flat White Kitchen, Saddler Street Durham, DH1 3NU, www.flatwhitekitchen.com

T HE P OT T ED LOB S T ER

On the coast at Bamburgh, The Potted Lobster is (no prizes for guessing...) renowned for its wonderful local seafood, which features on a daily changing chalkboard menu devised by chef-patron Richard Sim. As well as the fresh seafood, which is mainly sourced from Amble, Holy Island and Seahouses, the local lamb and beef from Bamburgh is sublime. Lucker Road, Bamburgh NE69 7BS, tel 01668 214 088 www.thepottedlobsterbamburgh. co.uk

C AFÉ LILLI

The village of Norton on Tees has to be among the best places to live in Britain, not for its picturepostcard looks but because it is home to the famed Café Lilli - truly a legend in its own lunchtime. Lilli is justly renowned for its fantastic, creative cooking and buzzing vibe with life music 1pm-4pm on the first Sunday of every month. Consistently excellent food in a fantastic atmosphere... just go!

Cafe Lilli, High Street, Norton TS20 1AE, tel 01642 554 422 www.lillicafe.co.uk

VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

TASTE THE SUMMER AT BLAGDON

ALL YOU NEED TO ENJOY THE SUN! • Huge range of delicious meats for the BBQ - burgers, sausages, skewers, steaks - choose from beef, pork, lamb, chicken and venison.

• Local and English fresh seasonal fruit and vegetables • Wine, local beer and charcoal

All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!

TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX

TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ

Hinnies is located right on the sea front in Whitley Bay.

3 course lunch FROM £16

Come and try our Geordieinspired menu, voted Best Value Restaurant by The Journal’s Secret Diner.

3 course dinner FROM £19 —

Weekend brunch and kids menu also served

10 East Parade, Whitley Bay, NE26 1AP hinnies.co.uk 0191 447 0500

@HinniesRest

Brought to you by the team at Blackfriars and Dobson & Parnell in Newcastle.

Hinnies Restaurant

16-18 The Milkhope Centre, Berwick Hill Road, Blagdon NE13 6DA T: 01670 789924 Open Tues-Sat 10am-5pm, Sun 11am-4pm, open every Bank Holiday

www.theblagdonfarmshop.co.uk

HOS P I TALI TY RECRU I TM EN T S P ECI ALISTS Supplying businesses with high calibre staff.

Offering both a temporary and permanent recruitment service.

F1, bic, Sunderland Enterprise Park, Sunderland, SR5 2TA 0191 516 6118 | www.adkinscheurfi.co.uk

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Download the free app Beer, Wines, Spirits, Mixers, Snack, Cigarettes/Tobacco Delivered to your door App available on iOS and Android

www.drinklate.co.uk

Situated in the heart of Cleadon Village.

Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe.

Italian Classics • A la Carte Menu • Daily Specials • Sunday Lunches

Bistro 63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 • www.bistroromano.co.uk Open Mon-Sat lunch & dinner and Sun 12.30 - 7pm

Food for Thought INSIGHT NORTHERN

ISSUE 45

MARCH 2019

NORTH ERN

NORTHERN

ISSUE 46

APRIL 2019

NORTHERN

NORTH ERN

MAY 2019

MARCH 2019

INSIGH T YOUR EYE ON THE REGION

www.northern-insight.co.uk

C DENTAL CLINI THE COSMETIC SMILE ABOUT SOMETHING TO logy ty media techno business proper

INSIGHT

ISSUE 47

sight.co.uk

www.northern-in

NORTHERN INSIGHT - YOUR EYE ON THE REGION

ON THE REGION YOUR EYE INSIGH T -

INSIGHT

arts leisure education motors

Delicious Homemade Food & Cakes, with Daily Specials

issue 45 www.northern-in sight.co.uk

APRIL 2019

LOOKING TO THE FUTURE OF PROPERTY WITH BRICKS AND MORTAR

business property media technology education motors arts leisure issue 46

MAY 2019

DELIVERING AN

POD ARCHITECTURAL LEGACY

business proper ty media techno logy issue 47

education motors arts leisure

NORTHERN

INSIGHT

The Business and Leisure Magazine for the North East Region

For advertising and editorial enquiries contact Michael Grahamslaw on mjgrahamslaw@outlook.com or visit the website www.northern-insight.co.uk

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Breakfast, lunch & afternoon teas.

Sit in or take away!

Buffets, Parties and Special Occasions - ask for details See our menu & more @ www.janskitchen.co.uk

Open 7 days

Mon-Fri 8am-4.30pm Sat & Sun 9am till 4pm

T: 01661 823902 M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD

THE LOW DOWN

TOAST

Time was, it was just for breakfast, spread with a layer of dripping or jam.

Nowadays, toast is the new black, beloved of hipsters everywhere who appreciate artisan bread toasted and topped with the latest hot (and thus cool...) thing.

Jane Pikett explains…

Cheese on toast with Heinz Salad Cream (a generous layer under the cheese, with a gap left around the edge to avoid seepage) was for years my sofa supper of choice.

I’ve grown up since then (though not out of my love of salad cream) and will dollop anything on toast at any time of day, so I am delighted at the rise of toast on menus. Anna Hedworth at Cookhouse in the Ouseburn Valley, Newcastle, is the undisputed queen of imaginative toppings, and her menu includes many variations, including goat mince ragu with Doddington cheese or whipped feta on toast with blood orange and walnut.

We like to take a hunk of proper sourdough (Vallum Farm’s from Corbridge Larder, Artisan Bakery’s from

Blagdon Farm Shop, or home baked at PureKnead in Whitley Bay or at Knitsley Farm Shop), toast it lightly and top it with mashed avocado, soft-boiled egg, rapeseed oil, salt and chives.

If gluten isn’t your thing, we can recommend the gluten-free breads at PureKnead in Whitley Bay, and G/F rye from the Village Bakery in Melmerby, which is stocked in independent shops and retailers including Waitrose.

The key with beautiful bread is to slice it generously without descending into a doorstop and toast it lightly enough to warm it through but not so much that you’re going to lose teeth on the crust. We like it best toasted on one side under the grill, and the other, un-toasted side, topped while warm.

We recommend whole grain rye

with whipped cream cheese or ricotta, butter-sautéed mushrooms and fresh thyme (pictured below), or spread with labne, mashed garden peas, za’atar seasoning, fresh mint and a drizzle of olive oil.

Or try sourdough with a generous layer of best butter, soused herring, sliced red onion and dill, or spread a hunk of cottage loaf with stilton mashed with a little port, lightly grill it and top with pears pickled in a solution of cider vinegar and caster sugar. Or just go easy on yourself and keep it simple – tahini and honey is life-changing; nut butter topped with banana and cinnamon will keep you going all day; and cream cheese, pineapple and cashew nuts create a sweet sensation. Enjoy!

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COOK!

Let’s go outside Rhian Cradock, award-winning chef patron at The Feathers Inn, Hedley-on-the-Hill, celebrates al fresco dining Photographs: Nicky Rogerson At The Feathers country pub in the Tyne Valley, the focus is on robust dishes crafted from the best local produce. The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times between 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019, the food and drink here is sublime.

Enjoy this collection of dishes inside or outside for simple and fuss-free alfresco dining, just in time for summer.

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COOK!

S PA N A KO P I TA WILD GREENS A N D F E TA P I E Serves 2-3 In Greece, filo ideally contains only flour, cornflour and a preservative.

In other countries it also contains a little fat, but always look for filo with as few ingredients as possible. The nice thing about this recipe is that it doesn’t require a lot of prep work apart from washing and cutting the greens and layering the filo. Don’t skimp on the olive oil or butter - the filo needs it, and a little fat increases the absorption of antioxidants from the greens. You can also make a vegan version with extra greens and no feta and egg.

INGREDIENTS 250g fresh spinach or wild greens like nettles, young dandelions and wild garlic 100ml olive oil or 100g melted unsalted butter 150g crumbled feta 1 egg salt and pepper 2-3 tbsp chopped mint 6 sheets filo pastry 1-2 tsp sesame seeds (optional) METHOD Preheat the oven to 180C/Gas 4.

Wash and chop the leaves. Dry well. Heat a pan with 1-2 tsp olive oil on a low to medium heat, add the greens and heat until wilted (2-3 mins) and liquids have evaporated. Leave to drain in a colander. Once cool, squeeze out the remaining liquid with your hands and place in a large bowl.

In a small bowl, beat the egg and add crumbled feta, salt and pepper. Add to greens and mix well, then add the mint last.

Take a round, 20-23cm tin and brush with olive oil. Spread a filo sheet on a worktop and cut in half. Place the filo in the tin, scrunching it so it fits and makes a thicker and crispier base.

Brush with olive oil and continue layering the filo until you have six layers (using three sheets cut in half).

Place the greens on top, spreading evenly. Cover with another six layers of filo using the same technique as before. After placing the last filo sheet, brush with olive oil, sprinkle with a little water and sprinkle over the sesame seeds if using.

Score the top filo layers in 6-8 pieces; do not cut all the way through.

Bake in the lower level of the oven for about 45 mins. Place the pie directly on the oven bottom for the last 10 minutes for a crunchy crust. Remove and leave to cool and enjoy warm or at room temperature.

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COOK!

S C O T TA D I TA - R O M A N - S T Y L E GRILLED LAMB CHOPS Scottadito means to burn the fingers in Italian. The intoxicating aroma that emanates from the grill while these chops are grilling tempts you to snatch one straight off the fire, hence the burnt fingers!

INGREDIENTS For the potatoes and asparagus (per person) 2 large new potatoes, scrubbed 3-5 spears asparagus, trimmed and washed salt and pepper olive oil couple of sprigs rosemary For the lamb chops 2 lamb chops per person extra virgin olive oil ½ clove garlic per chop, crushed

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leaves from 2 sprigs thyme and rosemary, picked and chopped salt and pepper 1 lemon METHOD Note: In Rome they cut chops very thin and have a big plateful each, whereas English butchers tend to cut them thicker. If you are using thin chops, halve the cooking time below.

For the vegetables, set the oven

to maximum - at least 220C/ Gas 8. Slice the potatoes as thinly as you can and mix with a little oil, salt and pepper.

Place in a single layer in a greaseproof lined tray and sprinkle with rosemary. Bake until the potatoes are softened (approx. 10 mins), remove, place the asparagus on top and put back in the oven until cooked through. Serve with the chops.

For the chops, remove from the

fridge 30 mins before you want to serve. Mix the crushed garlic with the herbs and enough oil to make a thin paste.

Liberally season the chops with salt and pepper, then rub vigorously with the herb oil mix.

Set a grill pan over high heat or have your barbecue nice and hot. Grill for 3-5 mins each side until cooked pink and juicy.

Allow to rest for a couple of mins before serving.

COOK!

SARDINES WITH PA N Z A N E L L A (BREAD SALAD) Serves 2 Panzanella is a very old Tuscan tradition – a salad made with leftover bread, which would be unsalted, in the local style. It’s a summer dish, made when tomatoes and basil are good and plentiful. If you want to make it the day before you eat it, the flavours will have longer to infuse and it will taste even better. When you cook the sardines, it’s very important to get your grill pan really hot, otherwise they stick and you won’t be able to turn them without them breaking up.

INGREDIENTS 4 large sardines, gutted 5 tbsp extra virgin olive oil For the bread salad 100g stale sourdough, without crusts, torn up 2 tbsp white wine vinegar 2 really ripe tomatoes ½ large red onion, in 2cm dice approx. 10 leaves basil 2 tbsp extra virgin olive oil salt and pepper 1 tbsp olives 1 tbsp extra fine capers ½ lemon METHOD To make the panzanella, soak the bread in the vinegar. Take the tomatoes from the vine, dice and add to the bread, together

with the chopped onion. Tear up the basil and add that too. Add the olive oil and season with salt and pepper. Stir in the olives and capers and set aside.

For the sardines, first, get the grill really hot, otherwise the sardines won’t release their fat and then will stick to the pan.

Season liberally with salt and put on the hot grill. Let them get crusty on one side (about 3 mins), then turn over and do the same on the other side (about 2 mins).

When they come off the grill, drizzle with oil and a squeeze of lemon.

To serve, spoon some of the panzanella onto each plate, put the sardines on top and drizzle with the remaining olive oil.

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COOK!

CREAMED NORTH SHIELDS CRAB ON TOAST Serves 4 Crab is sustainable, less expensive than lobster and in my opinion much tastier. Any decent fishmonger should have fresh picked crab.

Use both the brown and the white meat for real taste - the richness comes from the brown meat, the elegance and freshness from the white. It’s great in the summer - just make sure you don’t get pasteurised tasteless crab meat from the Far East. North Sea brown crab is far superior.

INGREDIENTS 200ml double cream 1 lemon pinch ground mace pinch cayenne freshly ground black pepper white and brown meat from one crab, picked to remove any small bones (approx. 400g) salt 4 slices sourdough bread, toasted and rubbed with garlic while warm 1 tbsp chopped parsley

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METHOD Put a small pan over a medium heat, add the cream and reduce by half until very thick.

Take off the heat and add the juice of the lemon, mace, cayenne and pepper.

Fold in the crab meat and place back on the heat to warm through gently. Taste to see if it needs more lemon juice and/ or salt. Pile on top of the toast and finish with a sprinkling of chopped parsley.

COOK!

FUNERAL PIES AND THE WHORTLEBERRY HUNT Serves 6-8 Wild blueberries, known as bilberries or whortleberries, abound in pine forests and heathland in the North East; you just have to know where to look, and they are surprisingly common. They usually fruit in late July, depending on the weather, though they were a week early last year. They are traditionally used in a pie, which has the affectionate name in the North East of funeral pie due to its striking purple colour - the Victorian colour of mourning. You can, of course, use cultivated American blueberries, but it’s fun to forage for them. When cooking they exude a lot of juice, so a little apple and sprinkle of cornflour helps to make a slightly more solid pie. However, this is not a pie you can cut neat slices of. Delicious warm from the oven or at room temperature with cold cream. Happy hunting!

INGREDIENTS butter, for greasing 500g wild bilberries - fresh, frozen or from a jar (drained) 100g caster sugar 50g cornflour 100g cooking apple, peeled and chopped 500g shortcrust pastry 1 egg, beaten

METHOD Preheat oven to 190C/Gas 5 and grease an oven proof pie plate with a little butter. Combine bilberries with caster sugar, cornflour and apple, keeping a little sugar back to dust over the finished pie, and allow to macerate for 10-15 mins while you make the pastry. Make the

shortcrust pastry according to your recipe, or use ready-made (ensure it has a good proportion of butter rather than oil in it).

When you’re ready to assemble the pie, cut the pastry in half and roll one half out to fit the bottom of the plate. Trim any overhanging pastry. Spoon the bilberry and sugar mixture into

the pie case and top with the remaining half of the pastry.

Seal and crimp the edges of the pie together, make a slit in the middle to allow the steam to escape and bake for 45-50 mins until crisp and golden. Remove from the oven and sprinkle with caster sugar. Allow to cool slightly before serving.

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H E A LT H Y

Happy eater New research says people who eat more fruit and veg are happier.

Jane Pikett says, bring on the greens (and reds, and oranges, and...)!

For five months until recently, a friend of mine – a physically fit vegan with a healthy diet – worked away from home during the week, staying in hotels and eating in pubs.

He was doing an active, outdoor job, so his physical fitness wasn’t too badly compromised by the lack of a local gym, but his mental wellbeing did suffer.

He quickly began to feel out of sorts - down and out, just horribly fed up for no discernible reason. Come Sunday evenings, after a couple of days at home eating homecooked food, he began to feel brighter, but as soon as he returned to microwaved meals at chain pubs, the physical and mental sluggishness returned.

In the end, he gave up the job for the good of his health and has quickly returned to his old self, fuelled on good, homecooked meals.

This set me thinking about the growing

evidence for the mental health benefits of fruit and veg. Lettuce be Happy, the latest in a series of studies internationally linking mental wellbeing with fruit and veg, comes from the universities of York and Leeds. It analysed data from more than 40,000 people in the UK, and showed a positive association between the quantity of fruit and vegetables consumed and people’s self-reported mental well-being.

Specifically, the findings indicate that eating just one extra portion of fruit and vegetables a day could have an equivalent effect on mental wellbeing as increasing physical exercise. The research builds on previous work in Australia and New Zealand and followed participants over a period of time, adjusting for age, gender, occupation, physical activity etc.

Convinced? Why not? Here are some recipes to put a smile on your face!

GRILLED RADISH, FENNEL A N D A S PA R AG U S S A L A D WITH CAPER DRESSING Serves 4 INGREDIENTS For the salad 1 tbsp olive oil 150g radishes, halved 1 large bulb fennel, sliced 200g asparagus, trimmed For the dressing 4 tbsp extra virgin olive oil 1 tbsp sherry vinegar ½ red onion, finely chopped 2 tbsp baby capers salt and pepper To serve small bunch dill, chopped

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METHOD Preheat a large griddle pan and lightly dress all the vegetables in olive oil.

In a small bowl, mix together the olive oil and sherry vinegar, add the onion and capers, season with salt and pepper and set aside. Grill the vegetables on both sides in a single layer in the griddle pan until the bar marks start to appear.

This usually takes a couple of minutes.

Arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.

H E A LT H Y

ROAST BEETROOT DIP WITH C H A N T E N AY CARROTS Makes 2 small jars INGREDIENTS 500g medium beetroot, cleaned, trimmed and left unpeeled 1 tsp cumin seeds 1 tsp coriander seeds 200g Greek yoghurt olive oil 2 cloves garlic, peeled and crushed 1 tsp caster sugar juice ½ lemon sea salt and black pepper Chantenay carrots, to serve METHOD Preheat oven to 200C/Gas 6. Wrap each beetroot in foil and place in a baking dish. Roast for 45-60 mins until tender.

Leave to cool, unwrap and peel off skins.

In a dry frying pan, roast cumin and coriander seeds over a low heat until they pop, taking care not to burn. Crush seeds in a pestle and mortar. Place all the ingredients in a food processor and pulse till smooth. Season well, taste and add more lemon juice if required. Serve with raw Chantenay carrots.

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OUR TRADITIONAL AFTERNOON TEA OFFERS THE PERFECT SELECTION OF SAVOURY AND SWEET DELICACIES MADE BY OUR VERY OWN IN-HOUSE PASTRY TEAM AT WALWICK HALL. ALTERNATIVELY, WHY NOT MAKE LIKE A LOCAL AND OPT FOR OUR SPECIAL NORTHUMBRIAN AFTERNOON TEA? A TREAT FOR THE EYE AND THE TASTEBUDS, THIS POPULAR OPTION OFFERS A UNIQUE COMBINATION OF MINI STOTTIES, NORTHERN SAVOURIES AND SWEET TREATS. OUR AFTERNOON TEAS CAN BE ENJOYED IN THE LUXURY OF OUR DRAWING ROOM OR, WHEN THE SUN SHINES, AL-FRESCO ON OUR BEAUTIFUL TERRACE WHERE YOU CAN ENJOY SWEEPING VIEWS OF THE SURROUNDING TYNE VALLEY.

£24.95 PER PERSON. TO BOOK, PLEASE VISIT WWW.WALWICKHALL.COM 24 HOUR ADVANCE BOOKING IS REQUIRED.

HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM

FOCUS

Time for tea Join us on our A-Z of afternoon tea in the region BACKWORTH HALL For afternoon tea in a grand setting, pay a visit to Backworth Hall, where the daily afternoon tea includes a selection of sandwiches, scones and desserts. You could book a round of golf too or walk through the beautiful grounds in the afternoon sunshine.

Backworth Hall, Backworth NE27 0AH, tel 0191 268 1048

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BRADLEY GARDENS Bradley Gardens’ afternoon tea is a classic affair, served in the elegant surroundings of the beautiful conservatory with views over the gardens. An indulgent treat in beautiful surroundings.

Bradley Gardens, Sled Lane Wylam, NE41 8JH, tel 01661 852 176, www.bradley-gardens.co.uk BROCKSBUSHES FARM SHOP At Brocksbushes Farm near Corbridge, the popular Tea Room makes a lovely setting for afternoon tea of sandwiches, scones and cakes served the traditional way. Whether in the conservatory or outside, there are few better places to spend the afternoon.

Brocksbushes Farm Shop Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk CAFÉ MYPLACE A neighbourhood café in the heart of Killingworth, Café MyPlace is a little piece of vintage heaven where you can spend hours enjoying tea, sandwiches and homemade scones in cosy surroundings.

Café MyPlace, White Swan Centre, Killingworth, NE12 6SS, tel 07733 895 579, www. facebook.com/pg/cafemyplace THE CALEDONIAN Traditional afternoon tea is served daily at The Caledonian with a selection of freshly prepared finger sandwiches and scones, preserves and clotted cream and a variety of cake and pastry delights. Built in 1870, the Caledonian Hotel is known for its classic architecture and stylish contemporary interior.

The Caledonian Hotel, Osborne Road, Jesmond, NE2 2AT, tel 0191 281 7881, www.peelhotels. co.uk/hotels/caledonian

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PerfectlySituated at Bellingham Station...

The Carriages Tea Room offers a warm welcome and a unique dining experience.

Passengers can enjoy a range of light lunches, freshly baked scones and homemade cakes on-board the 1957 Mark 1 Carriages.

CARRIAGES AFTEROON TEA • Available 2pm - 4pm

A sumptuous afternoon treat complete with pieces of our favourite cakes and tray bakes, a round of four different sandwiches and half a cream scone per person and a pot of tea.| £10 per person or £19 for two

CELEBRATION AFTERNOON TEA • Available 2pm - 4pm (PLEASE BOOK AT LEAST 24 HOURS IN ADVANCE) This afternoon tea is a perfect treat for any occasion. Includes a selection of extra special cakes, tarts and fancies, quiche, sausage rolls and a range of freshly made sandwiches finished off with a cream scone and a pot of tea. £20 per person Why not add a small bottle of Prosecco for £6 or a glass of Champagne for £10.

Open daily between 8.30am to 4.30pm Carriages Tea Room, Station Yard, Woodburn Road, Bellingham, NE48 2DG Tel: 01434 221151 www.carriages-tearoom.co.uk

Jane Wood Photography

Indulge in Afternoon Tea

Quintessentially English. Quintessentially Eshott.

FROM £18 PER PERSON

Winter and Mid-week Packages Available

Served daily 3pm–5pm, advance booking essential

 01670 787454  info@eshotthall.co.uk Eshott Hall Country House Hotel, Morpeth, Northumberland NE65 9EN

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EAT, DRINK, STAY AT THE COUNTY. JUST AWAY FROM THE HEART OF THE HISTORIC CENTRE OF HEXHAM...

Afternoon Teas Our Speciality - All Homemade Mini - 3 fingers of sandwich, mini scone with jam & cream, cake, tea or coffee.

Maxi - Round of sandwiches, large scone with jam & cream, cake (fresh cream option available), tea or coffee.

Gluten Free and Vegan Option Available Serving breakfasts - lunches - sandwiches - homemade soup

26 Middle Street, Corbridge, Northumberland NE45 5AT Tel: 01434 633 130 enquiries@masseystearoom.co.uk www.masseystearoom.co.uk

CLASSIC AFTERNOON TEA £9.95 PER PERSON Thinly cut sandwiches, fruit scones with jam & cream, a selection of Petit Four, homemade sweet treats, tea or coffee.

Whatever the occasion, be sure to pop in and let the friendly team look after you!

The

County Hotel

Priestpopple, Hexham Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.co.uk

AFTERNOON TEA FOR TWO

£39 Enjoy our elegant Afternoon Tea in the heart of the Northumbrian countryside in our opulent Dukes Tea Room.

Using quality local ingredients and prepared to perfection.

Book online www.slaleyhallhotel.com or call 01434 673 350.

GIFT VOUCHERS AVAILABLE

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FOCUS

CARRIAGES TEA ROOM The Carriages offers a warm welcome and a unique dining experience aboard the beautifully restored 1957 Mark 1 Carriages at Bellingham Station. Passengers enjoy tea in this stunning setting complete with cakes and tray bakes, cream scones and tea.

Carriages Tea Room, Woodburn Road, Bellingham, NE48 2DG tel 01434 221 151 www.carriages-tearoom.co.uk COQUETVALE HOTEL Afternoon tea at the Coquetvale Hotel offers something for everyone. Treat yourself to a glass of prosecco with a traditional tea or enjoy a savoury tea with seasonal selections. All are served with loose-leaf teas or coffee. The Coquetvale Hotel Station Road, Rothbury NE65 7QH, tel 01669 622 900 www.coquetvale.co.uk

THE COUNTY HOTEL The County Hotel serves classic afternoon teas ideal for long sunny afternoons. Take your time and relax with sweet and savoury options and a choice of fizz and cocktail teas for a thoroughly indulgent treat. The County Hotel Priestpopple, Hexham NE46 1PS, tel 01434 608 444 www.countyhotelhexham.co.uk ESHOTT HALL Eshott Hall Hotel is an elegant boutique hotel which offers a taste of country house living in beautiful Northumbrian gardens and woodland. Afternoon tea is served daily and includes a selection of sandwiches, scones, cakes, preserves and of course tea or coffee.

Eshott Hall, Eshott Morpeth, Northumberland NE65 9EN tel 01670 787 454 www.eshotthall.co.uk

Vanilla Mamas, a cosy nook for delicious Afternoon Tea

R IVERVIEW

PATISSERIE & BAKERY FRESH INGREDIENTS - LOCALLY SOURCED DESSERTS - BAKERY - RESTAURANT 5 Savories * 5 Cakes * Mini scones & whipped cream * Unlimited coffee, tea and fruit flavored water * Only £10 per head (Carry out box / bring your own prosecco)

Breakfast and Daily Specials are also available.

Assortment of finger sandwiches, savoury horns, selection of home made dainty cakes, indulgent chocolate pots not forgetting our homemade scones with jam and cream - all freshly prepared in our kitchen served with unlimited tea selection.

Call to book 48 hours in advance.

All our afternoon teas are served on vintage china, cake tier stands and table cloths.

Takeaway Afternoon Tea available everyday - can supply cake stands and tea service.

14 River View, Blackhall Mill NE17 7TL Tel: 01207 563668 | OPEN 7 DAYS

10 Fenwick Terrace, Nevilles Cross Bank, Durham DH1 4JJ

Tel: 0191 3750250

Open: Mon 8.30am - 2.00pm, Tues, Wed, Thurs 8.30am - 3.30pm, Fri 8.30am - 2.00pm, Sat 9.00am - 12.00, Sun Closed

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FIFTEAS If you fancy turning back time and taking tea 1950s style, head to Fifteas in the heart of Bishop Auckland. As the name suggests, this lovely little tearoom is 50s-themed throughout with a scrummy afternoon tea available daily. A doo-wop…

Fifteas, Market Place, Bishop Auckland, DL14 7NJ, tel 01388 304 886, www.facebook.com/ pg/fifteasvintagetearooms

MATFEN HALL HOTEL The 19th Century mansion-hotel at Matfen Hall is set in stunning Northumberland countryside and is home to fine afternoon teas crafted from locally sourced ingredients and prepared daily.

With several options, this is a sophisticated treat.

Matfen Hall Hotel Matfen Village, NE20 0RH tel 01661 886 500 www.matfenhall.com

MASSEY’S TEA ROOM In picture-perfect Corbridge, Massey’s is an elegant destination for afternoon tea, which comes in three sizes – micro, mini or maxi – and includes sandwiches, scone with jam and cream, cake and coffee/tea. We know which one we’ll have… Massey’s Tea Room Middle Street, Corbridge NE45 5AT tel 01434 633 130 www.masseystearoom.co.uk

MICHELANGELOS A popular neighbourhood Mediterranean restaurant, Michelangelos in Ryton serves a first-class afternoon tea daily with homemade treats partnering a nice glass of fizz in the summer sunshine.

Michelangelo Hotel, Stella Road, Ryton, NE21 4LU tel 0191 413 2921, www. michelangelorestaurants.co.uk

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RIVERVIEW BAKERY Riverview Bakery at Blackhall Mill is a proper traditional bakery, which means afternoon tea is a real delight with fresh cakes, scones and more served up daily.

Riverview Bakery River View, Blackhall Mill Gateshead, NE17 7TL tel 01207 563 668, Facebook @DessertHeavenNewcastle SIX For a sophisticated afternoon tea with a spectacular view, head to the top floor of the BALTIC art gallery on the Gateshead side of the River Tyne and take in the city and river with a local, seasonal selection prepared by the awardwinning team.

Six Restaurant, BALTIC Centre for Contemporary Art, S Shore Road, Gateshead, NE8 3BA tel 0191 440 4948 www.sixbaltic.com

Afternoon Tea in

AVAILABLE SUNDAYS 12-4PM

An indulgent menu of freshly baked sweet and savoury treats Live acoustic musicians and stunning panoramic quayside views

From £19.95 per guest

Book online: www.sixbaltic.com

Cafe My Place is a vintage, shabby chic tearoom.

Enjoy morning coffee, lunch or award winning afternoon tea.

AFTERNOON TEA GIFT VOUCHERS AVAILABLE Six Restaurant - BALTIC Centre for Contemporary Art, South Shore Road, Gateshead Quays, Newcastle NE8 3BA • Tel: 0191 440 4948 (from 10am daily)

White Swan Centre, Killingworth, North Tyneside NE12 6SS Tel: 07733 895579 • Open Mon-Fri 10am - 3pm

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SLALEY HALL Take a seat in the luxurious Edwardian Drawing Room at Slaley Hall in Northumberland’s beautiful Tyne Valley and you’ll want to spend the whole day here. Afternoon tea is served in grand style daily.

Slaley Hall, Hexham, NE47 0BX tel 01434 673 350 www.slaleyhallhotel.com TEA ROOM ON THE WALL The Tea Room on the Wall at Vallum Farm is one of the prettiest spots in our line-up, with plenty of space to enjoy the summer sunshine alongside a lovely afternoon tea with views across the countryside.

Tea Room on the Wall Vallum Farm, Military Road East Wallhouses, NE18 0LL tel 01434 672 652 www.thetearoomonthewall.co.uk

ENJOY TRADITIONAL AFTERNOON TEA IN A STUNNING LOCATION AT

TYNESIDE BAR CAFÉ Tyneside Cinema is a Newcastle institution, an old-school cinema that still does the movie experience properly; the kind of place where the film is at the centre of a whole world you give yourself over to as you walk through the door. Add afternoon tea before or after your movie for an extra special treat.

Tyneside Bar Café, Pilgrim Street, Newcastle, NE1 6QG tel 0191 227 5522 www.tynesidecinema.co.uk VANILLA MAMAS Vanilla Mamas is a lovely spot to relax on your next visit to Durham with afternoon tea served in traditional style alongside a popular homecooked menu.

Vanilla Mamas, 10 Fenwick Terrace, Neville’s Cross, DH1 4JJ tel 0191 375 0250, on Facebook

Breakfasts * Lunches * Afternoon Teas * Bir�days Baby Showers * Any Special Occasions Vintage Singers and Themed Nights * Dog Friendly

Backworth Hall WITH

Homemade sandwiches, scones served with delicious strawberry jam and fresh cream, a selection of mini desserts and cakes.

SERVED 12PM UNTIL 4PM ALL WEEK £8.95 PER PERSON - BOOKING ESSENTIAL For more information contact: John, Blue Fox Catering on 07512 117943 Email: bluefoxcatering@hotmail.com The Hall, Backworth, Shiremoor, Newcastle NE27 0AH

www.backworthminers.co.uk

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Why not book an afternoon tea party Separate function room available, catering for up to 60 people and fully licensed.

9 Market Place, Bishop Auckland, DL14 7NJ

01388 304886

Opening times: Mon - Sat 9am to 5pm, Sun 10am to 5pm

ALL ABOARD...

It’s time to take your First Class Seat on-board our Cream Tea and Afternoon Tea Train Your journey will begin in Stanhope and take you through the picturesque Weardale Countryside; the views from your seat will be stunning!

CREAM TEA TRAINS: 26th May, 23rd June, 28th July, 25th August, 22nd September Vegan and Gluten Free now available AFTERNOON TEA TRAINS: 9th June, 14th July, 11th August, 8th September

See our website for further details/booking: www.ba-rail.co.uk/weardale-railway or ring 01388 661394 (option 3)

Afternoon Tea Two freshly baked fruit scones, home-made preserve and clotted cream, a selection of fingers sandwiches, miniature cakes, tea of your choice or freshly brewed filtered coffee.

ONLY £14.95 FOR TWO Why not add a glass of prosecco for an extra £7 Available Mon-Sat 12-4pm • Booking essential, 24 hours notice required

Stella Road, Ryton NE21 4LU - Tel: 0191 413 292

www.michelangelorestaurants.co.uk

Tyneside Afternoon Tea at the Movies From £20 per person Now booking for July and August enquiries@tynesidebarcafe.co.uk

0191 227 5522

Enjoy views from our South facing deck this Summer!

Bottomless tea or filter coffee, with a selection of sandwiches including egg, cheese savoury, coronation chicken and ham. Spoil yourself with a slice of chocolate brownie, rockie road, a mini meringue and finish off with a cream scone.

Only £20 for two (usually £25) - See offer on page 7 Vallum Farm, East Wallhouses, Military Road, Newcastle NE18 0LL - Tel: 01434 672 652 www.thetearoom.co.uk

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WALWICK HALL Walwick Hall’s sophisticated afternoon tea served in the hotel’s exquisite Drawing Room comprises delicate sandwiches, freshly baked scones with clotted cream and jam, beautifully presented pastries and more, all carefully crafted by an expert pastry chef. Add some extra sparkle with a glass of champagne and enjoy the view over the Tyne Valley. Walwick Hall, Humshaugh, Hexham NE46 4BJ, tel 0871 495 0013 www.walwickhall.com

WEARDALE RAILWAY If you haven’t already, you have to sample afternoon tea onboard the Weardale Railway for a unique experience. The monthly cream tea and afternoon tea trains run from Stanhope, Co Durham, taking in the Weardale countryside, including the 100ft high Etherly Viaduct, as you relax in your first-class seat.

The Weardale Railway Stanhope Station, Station Road Bishop Auckland, DL13 2YS tel 08000 232 383 www.weardale-railway.org.uk

A PERFECT LOCATION

Meet the team at our special event on June 11 at

Planning a wedding, family celebration, seasonal event or simply looking for a smart hotel or restaurant with a relaxed atmosphere?

The Coquetvale Hotel is the place to be!

Superb food and an excellent selection of wines.

Restaurant open nightly for dinner, seasonal bar menu, afternoon teas, Sunday lunch, children’s menu and take away pizza menu.

AFTERNOON TEA FOR TWO WITH A GLASS OF FIZZ FOR £30 GIFT VOUCHERS AVAILABLE

Why not give us a call for more information or simply pop in soon?

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900

stay@coquetvale.co.uk www.coquetvale.co.uk

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A fantastic opportunity to meet the team and enjoy drinks and canapés at Tomahawk Steakhouse, Newcastle Quayside

For tickets, email kerry@tarnevents.co.uk

Discover a hidden gem in the Tyne Valley Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse cafĂŠ.

Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176

W W W. B R A D L E Y- G A R D E N S. C O. U K

KITCHEN KIT

Summer daze Looking for the look and tastes of summer? Try these...

TIME FOR TEA We have no idea why, but we love drinking tea out of little bowls, Japanese-style. These gorgeous glazed terracotta teacups are £6.95 each at Boda Home, Whitley Road Whitley Bay NE26 2NE tel 07824 859 162 www.bodahome.co.uk

CHEER S! NE W L E AF

Perfect for outdoor dining, these bone china leaf plates come in complementary shades of green featuring fern and tamarind foliage and are created to look three dimensional.

Designed by RE, from £19.95 at RE, Bishops Yard, Main Street, Corbridge, NE45 5LA tel 01434 634 567, www.re-foundobjects.com

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Not just for bottle storage (though they are great for that) we like putting little herb plants in these gin and prosecco bottle bars, £25 each at Corbridge Cookshop, Middle Street Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

ON T HE BOARD We do like a nice bit of timber here in the Appetite kitchen, and these mango wood serving boards are exquisite. The smaller one is £10.95 and the larger is £16.99 at Cook & Baker, Queensway Tynemouth, NE30 4NA tel 07905 367 457, Facebook @cookandbakertynemouth

CRUSH IT Every kitchen must have one, so why not make it aesthetically pleasing too? This beautiful artisan mortar and pestle is £19.99 at Pure Knead, Park View Whitley Bay, NE26 3QW tel 07964 864181

ON A BOWL Perfect for summer lunches, these hand-painted pudding bowls are made exclusively in South Africa for Northumberland-based ibbi. Each ceramic piece is unique and the artisans who make them work in a secure, safe environment. £20 each at ibbi, Vallum, Military Road, East Wallhouses Newcastle NE18 0LL, tel 01434 409 085, www.ibbidirect.co.uk

CHEE S Y D OE S IT Our weakness for cheese knows no bounds, and the deli selection at Il Piccolo in the Tyne Valley is always to write home about. This Nettlebed Creamery Bix, Tunworth soft cheese, and Godminster cheddar are three delights of a wide range at Il Piccolo, St Helen’s Street, Corbridge, NE45 5BE tel 01434 634 554, www.ilpiccolo.co.uk

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SUNDERLAND

& DRINK

JEAN CHRISTOPN OV E L L I H E

DEAANRDS EDWasterChef) (M

K ASHWAOTY ( C B e e b RT H i e s)

21 - 23 JUNE 2019

TASTY CELEBRITY CHEFS

TREATS

Street

CRAFT BEERS Entertainers

DELICIOUS

FOOD

IN THE HEART OF THE CITY

LOCAL AND INTERNATIONAL KITCHENS

For more information visit www.seeitdoitsunderland.co.uk/sundfoodfest

M CO

E ALONG T O

MORPETH M A R K E T EVERY WEDNESDAY 9AM-3.30PM

FARMERS MARKET EVERY FIRST SATURDAY OF THE MONTH Morpeth Town Council

48 appetitemag.co.uk

COMPETITION

Win Sunday lunch FOR FOUR AT THE TREEHOUSE RESTAURANT AT THE ALNWICK GARDEN Searcys, the official caterer for The Treehouse Restaurant at The Alnwick Garden, is offering Appetite readers the chance to win a wonderful Sunday lunch for four.

To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information.

Closing date for entries - Thursday July 3, 2019 The Treehouse Restaurant at The Alnwick Garden is inside the largest treehouse in Europe. Recently revamped by famed restaurant company Searcys, the 85-cover restaurant with outdoor seating for a further 50 is one of the region’s most spectacular dining locations.

Searcys has reimagined the menus at The Treehouse with a strong emphasis on seasonal ingredients. The appointment of Searcys, Britain’s oldest catering company, is a true homecoming: in 1837 a young John Searcy started his career as pastry chef for the Duke and Duchess of Northumberland. Ten years later, and after receiving funding from the Duke, he went on to set up his own company, John Searcy and Sons.

Searcys’ prestige venues includes St Pancras Brasserie, Helix Restaurant at The Gherkin, and The Orangery at Blenheim Palace. The Treehouse menu presents the best local produce, with sea trout caught off Whitley Bay served with purple potatoes from Carroll’s at Castle

Heaton. Further highlights include ribeye steak with Treehouse butter - Searcys’ take on Café de Paris’ famed butter - a curious combination of parsley, tarragon, lemon, Worcester sauce and Marmite.

The dessert menu delights with Searcys’ take on Bakewell tart and buttermilk ice cream, and plum and sherry trifle with plum compote, custard and a roast plum.

The cocktail list features Alnwick’s own white and dark rum, while the lighthearted menu, created in collaboration with Jane, Duchess of Northumberland, includes Desirable Jane, a refreshing mix of Alnwick white rum, lime juice, sugar, soda water and mint, and Deadly Jane, made from apricot brandy, orange, pineapple and lime juice, passion fruit syrup and grenadine.

High in the trees, the restaurant has full disabled access and is open for lunch, dinner and Sunday lunch. Also available for private hire for celebrations and weddings.

© Darryn Wade Photography

Terms & conditions The prize is for the winner and three guests. It is not to be given away as a gift.

The date of the prize is to be arranged directly with The Treehouse Restaurant and is subject to availability.

The prize is non-transferable and there is no cash alternative.

All drinks and extras are to be paid for.

Prize to be taken before November 30, 2019.

The winner will be drawn at random and notified within three days of the closing date.

The Treehouse Restaurant, The Alnwick Garden, Denwick Lane, Alnwick, NE66 1YU, tel 01665 511852, www.alnwickgarden.com

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LAST WORD

Jonny Cairns HE AD CHEF, HINNIE S , WHIT L E Y B AY What did you eat for breakfast?

It can be hard to find time to eat a balanced diet at work, so I like to keep it healthy at home.

This morning I had kippers, scrambled egg and spinach.

What’s your go-to guilty pleasure?

A visit to Pizza Corner in North Shields after a night down the pub.

What would be your last meal on earth?

Shepherd’s pie - the ultimate comfort food. It always takes me back to my childhood…

My Gran used to make it for me when I was a child.

What can I find in your home fridge right now?

Basque wine from holiday, Riesling mustard, vegetable curry and a block of cheddar cheese.

Which ingredient would you grab if you could only choose one thing?

Butter – it adds richness and flavour to anything.

What is your most essential piece of kit at home?

A water bath. It’s a handy bit of kit when I’m trying to come up with new menu ideas, and it’s always a good talking point when people come round for dinner.

What’s your favourite cook book?

The Star Chef’s Cookbook by Richard Bramble. Although it’s from

a few years before my time, it’s beautifully illustrated and gives a wonderful insight into the lives of some of the country’s top chefs.

What is your favourite dish on the menu?

The fish of the day. I’m a big fan of fish and shellfish cooking and we work closely with our fish suppliers so it’s always changing depending on what the boats bring in.

Who is the most famous person you have cooked for?

I cooked for Hugh Grant many years ago when he was staying at Greywalls Hotel in Gullane, East Lothian.

What is your most important piece of advice?

Always respect the industry.

What would you be doing if you weren’t a chef?

Working in a record store. Music is my other big passion.

If you only had £10 to spend on food what would you buy?

Vegetables, lentils and chicken there’s a lot I could do with them!

Who’s the greatest cook ever?

Eugenie Brazier, who is widely regarded as the mother of modern French cooking. She brought Lyonnaise cuisine to the world stage in the 1930s and trained some of France’s greatest chefs.

Hinnies Restaurant, East Parade, Whitley Bay, NE26 1AP, tel 0191 447 0500, www.hinnies.co.uk

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www.sachins.co.uk | 0191 232 46 60 Forth Banks, Newcastle NE1 3SG

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