THE BITE
ISSUE ONE
Our journey
Recipes
Meet the locals
The story behind the group’s success, as the team celebrates 10 years in the culinary world.
Bringing a bit of The Bite home. Four recipes to take away with you and try in your own kitchen.
The Bay Horse is a place steeped in tradition. A pub with people at its heart. Meet the locals on page 22.
Venue in the spotlight: The Bay Horse Over 10 years ago, The Bay Horse - in the picturepostcard village of Hurworth-on-Tees, near Darlington - was born out of an idea to create an inviting space for foodies to enjoy hearty, traditional pub food - with a contemporary twist
After working at various North East restaurants and travelling the world within the hospitality industry, Marcus and Jonathan put their combined skills to the test, with the grand aspirations of opening a glorious gastropub with food and real ale at its heart. “We wanted to open a restaurant that we would enjoy ourselves,” says Marcus. “Somewhere very relaxed and inviting - but with an expertly crafted menu using some of
the finest seasonal and local produce out there.” The Bay Horse has picked up many accolades over the years - and rightly so. It has featured in The Times’ 50 Gastropubs and is included in dining bibles such as the Good Food Guide and the Michelin Guide. With menus ranging from prixe fixe lunches, to wine-tasting dinners and Sunday roasts, as well as the option to dine in the restaurant’s two recently-
“An expertly crafted menu using the finest seasonal and local produce” refurbished private dining rooms, there is something to suit every taste and budget at The Bay Horse. CONTINUE READING ON PAGE 6
The all-new Audi Q7. Available to order now.
Teesside Audi Brooklime Avenue Stockton on Tees TS18 3UR
0333 207 5691
lookers.co.uk/audi
Combined fuel consumption figures for the Audi Q7 l/100 km: 7.1 – 6.6; combined CO2 emissions in g/km: 186 – 174 Information on fuel consumption and CO2 emissions as well as efficiency classes in ranges depending on the tyres and alloy wheel rims used. 2
THE BITE ISSUE ONE
What’s inside
6 8
4
10
20
12 14
16 GET THE SCOOP WE’RE CELEBRATING 10 YEARS OF PLUM JAM RESTAURANTS WITH 10 REASONS TO VISIT THE FOUR VENUES. From gift vouchers and countryside strolls, to private dining and alfresco summers, we’ve got you covered with 10 tempting Plum Jam treats.
THEBAYHORSEHURWORTH.COM CENAYARM.COM THEDEVONPORT.COM MUSEYARM.COM
Remember Media Ltd, Enterprise House, Kingsway, Team Valley Trading Estate, Gateshead, NE11 0SR remembermedia.co.uk Publisher Christopher March chris@remembermedia.co.uk Editorial Elysia Agnew elysia@remembermedia.co.uk Design Kimberley Rumble studio@remembermedia.co.uk Photography Kevin Gibson info@kgphotography.co.uk
All contents copyright ©2019 RememberMedia Ltd. All rights reserved. While every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies, howsoever caused. No liability can be accepted for illustrations, photographs, artwork or advertising materials while in transmission or with the publisher or their agents. Reproduction in whole or in part is strictly prohibited without written permission from the publisher. All information is correct at time of going to print December 2019. ISSN 2633-6499
THE BITE ISSUE ONE
Welcome
THIS YEAR, WE HAVE CELEBRATED THE 10-YEAR ANNIVERSARY FOR OUR VERY FIRST JOINT PROJECT, THE BAY HORSE IN HURWORTH From achieving a Michelin Bib within the first 12 months, to attracting royal family members and creating unique culinary concepts on a daily basis, it’s been quite the journey. An incredible decade in business has seen us open up three new venues in Yarm and Middleton One Row. To mark the occasion, we’ve teamed up with Remember Media to introduce our niche, newspaper-style publication, The Bite. The Bite is your go-to guide to living the good life when it comes to dining out in the region. The first issue comes packed with recipes, events,
interviews and seasonal food stories from the people who make our four venues tick. From the The Bay Horse regulars and mouthwatering Muse dishes, to the team at Cena, and most recently, uncovering the charm and character of our latest project, The Devonport in Middleton One Row, we’ve been very busy. Find some time to sit down with a bite to eat, a coffee, or perhaps something stronger, as we guide you through our seasonal journey at Plum Jam Restaurants. Enjoy the read. MARCUS BENNETT, JONATHAN HALL & TEAM
3
The journey
The story so far
Marcus and Jonathan are the brains behind Plum Jam Restaurants. Their journey is one that has taken them from budding businessmen straight out of school, to real foodie figures in the North East’s culinary scene Since leaving school over 30 years ago, the pair always had a desire to work together, but a bit of life experience seemed the best place to start. The food and beverage world has taken them far and wide - together and as individuals. While Jonathan was co-managing Mitchells & Butlers’ pubs, Marcus was working in the kitchen at North East favourite, The Cleveland Tontine, before spending some time feeding into overseas kitchens. The Caribbean was a place Marcus called home for 4
some time, where a career highlight was cooking for Princess Diana. But, like many things, life comes full circle and home calls your name. Armed with plenty of experience in pubs, kitchens and restaurants across the world, the pair put their heads together and decided it was time to turn that teenage desire into action. Shortly after, The Bay Horse was born, and they’ve never looked back. With the Bay’s success in Hurworth came the idea to tap into a market
they know and love - the cosmopolitan Yarm crowd. With the help of partner, Adrian Rummel, Muse soon became the second venue in the portfolio. A contemporary, Parisian-style café in the heart of Yarm, serving British bistro favourites with a French twist. With the addition of Muse, and after successfully tapping into the Yarm high street scene, the next project saw Peter Huggins step in as operational partner at
Cena – a traditional trattoria that ticks all the boxes for an indulgent Italian feast. Having perfected their portfolio of pubs and restaurants, Marcus and Jonathan’s most recent project, The Devonport in Middleton One Row, has allowed them to have a go at the hotel market. With four well-established venues under their belt, now is a time for the team to really enjoy what they’ve achieved over the years.
Celebrating 10 years of teamwork, a trusty clientele and tapping into the local foodie scene with real creative flair.
“The pair decided it was time to turn that teenage desire into action”
GET THE SCOOP PLUSH DINNER PARTY If you’ve got a special occasion coming up and you’re thinking of getting the gang together, look no further than the plush private dining rooms at The Bay Horse. The Seagrave room can seat up to 12 guests, with Northgate catering for 14. Both have had recent makeovers, featuring lavish new furnishings and local artwork by John Crew. THEBAYHORSEHURWORTH.COM
THE BITE ISSUE ONE
Infinite . . indulgence
Discover a five star sanctuary at the heart of northern England. Live the Rocklie life.
www.rockliffehall.com Hurworth-on-Tees Darlington County Durham DL2 2DU +44 (0)1325 729999 enquiries@rockliffehall.com
ACCOUNTANCY LEAVING A SOUR TASTE? We specialise in: Business Coaching Strategic Planning Retirement Planning Tax Planning
For a FREE, no obligation, initial consultation contact us on 01642 606003.
For all accountancy, tax matters and business advice.
www.daviestracey.co.uk
You're in safe hands with us
Venue in the spotlight
CONTINUED FROM FRONT PAGE
The Bay Horse
This inviting pub is a great location for both special occasions and impromptu meals out. Spend summer in the beautiful beer garden, cosy up for winter with supper by the fire, or celebrate with loved ones in one of the plush private dining rooms. On the menu Dark chocolate and peanut bar with raspberry jellly and honeycomb. Insider’s guide Jonathan: “A lovely pub in a delightful village, serving high-quality food. The menus are creative and the cooking is fantastic. I find the ambience to be cosy and welcoming, too.” THEBAYHORSEHURWORTH.COM
GET THE SCOOP
GIVE THE GIFT OF FOOD Looking for that perfect gift for a loved one? Food vouchers are now available at The Bay Horse, Muse, Cena and The Devonport. Please ask staff for more details or for information on how to purchase.
Muse, Yarm
Muse is Yarm’s answer to continental, Parisian-style dining - a beautiful bistro in the heart of the high street, serving rustic and seasonal dishes from breakfast through to lunch and dinner This sleek and stylish, glassfronted café-bar has been feeding the foodies of Yarm and beyond for over three years. The brasserie-style menu includes everything from eggs benedict for breakfast, to early bird steaks and a-la-carte favourites such as glazed salmon and soy marinated pork. It’s a bright, light and buzzy
“Muse is the goto spot in Yarm for easy-going, yet incredibly elegant dining”
space, inviting diners in for a relaxing meal – be it morning, noon or night. Muse is the go-to spot in Yarm for easy-going, yet incredibly elegant dining. It’s a neighbourhood favourite in all respects and a hive of activity for North East foodies. On the menu Garlic and rosemary marinated, chargrilled chicken with béarnaise sauce, pomme frites, rocket, shallot and parmesan salad. Insider’s guide Jim: “I spend a lot of my time in Muse. I love the atmosphere and I’m very familiar with the menu. The staff know me really well and have a friendly repertoire every time I visit.” MUSEYARM.COM
6
THE BITE ISSUE ONE
Venue in the spotlight
Cena, Yarm
Cena is a traditional trattoria, ticking all the boxes for an indulgent Italian feast in Yarm Whether it’s a post-shopping trip lunch, a celebratory supper, or a place to relax and unwind with friends over a bottle of wine and a pizza, Cena is a place for everyone to enjoy – and it doesn’t take itself too seriously. A pizza oven takes centre stage downstairs, as the trattoria team prepare the goods. Cena puts a refreshingly modern twist on the traditional Italian restaurant. It oozes authenticity in everything from the decor to the menu. Relaxed, cosmopolitan eating is encouraged here; with a
menu boasting a wide range of starters for tapas-style dining, as well as freshlybaked pizzas, pastas, risottos and seasonal specials. On the menu Whole roasted seabass stuffed with garlic butter, lovage gnocchi, confit cherry tomatoes and roast red pepper dressing. Insider’s guide Mishy & Alan: “There’s always a lovely warm welcome at Cena. The staff are exceptional when it comes to service and friendliness. The atmosphere is great, made even better by the food, the decor and the staff.” CENAYARM.COM
The Devonport, Middleton One Row The Devonport, on the banks of the River Tees near Darlington, is the latest addition to the Plum Jam portfolio This vibrant, new pub-withrooms in Middleton One Row is cool and contemporary – with heaps of country charm running through. The former coaching inn has a relaxed new look, blending character, stylish design and traditional British pub food. Breathing new life into a beautiful old building, a distinctive style is played out
in the form of woodwork and dark moody shades, with the contrasting shine of a copper bar and bold splashes of colour in the decor. As well as ticking all the boxes as a swish new place to stay, The Devonport’s menu is a real crowd-pleaser. Hearty, good-for-the-soul dishes include fish and chips, steaks, smoked haddock gratin,
seafood curry, and sausage and mash. Serving comfort food with character, The Devonport is a real riverside gem. On the menu Hand-raised beef shin and onion suet pie, creamy mash, mushy peas and red wine gravy.
Insider’s guide
Ian: “There’s nothing better than sitting by the fire at The Devonport with a pint of hand-pulled ale and a beef shin pie.” THEDEVONPORT.COM
STAY WITH STYLE The Devonport effortlessly blends contemporary style with country-chic character.
It’s the latest edition to the Plum Jam portfolio and offers a place to lay your head after indulging in the bar or restaurant. Boasting a picture-perfect location on the banks of the River Tees, it’s an ideal place to recharge those batteries after a busy working week. Each room has been designed with bespoke furniture, all the latest mod-cons and luxurious linen. THE BITE ISSUE ONE
7
What’s on
Diaries at the ready... From wine dinners and chef demos, to weekly offers, community sports days and car shows, there’s plenty to keep you busy all year round across Plum Jam’s four venues
SEASONAL HIGHLIGHTS
DECEMBER PRIX FIXE MENU THE BAY HORSE Christmas comes to life with the arrival of the December Prix Fixe Menu at The Bay Horse. Priced at £20 for two course and £25 for three course, guests can expect a warm, winter welcome.
Summer...
EASTER CELEBRATIONS THE BAY HORSE Gather the whole gang and celebrate the Easter break at The Bay Horse. Here you’ll find seasonal spring menus, Good Friday offerings and Easter Sunday specials. Relax in the bar area, dine in the restaurant or book a family celebration in one of the restaurant’s private dining rooms.
CLASSIC CAR WEDNESDAYS THE DEVONPORT The summer season is a great chance to show off your vintage wheels at The Devonport. Every Wednesday from May to October, petrolheads are invited to bring all pre-1980s classic cars, scooters and motorbikes to the front of the building, where each week a vehicle will be awarded ‘best in show’. A gathering of cool cars and cultured conversations over a beer or two. Cheers!
EGG ROLLING THE DEVONPORT Enjoy proper Easter traditions at The Devonport – where an annual egg rolling contest takes place on the banks of the River Tees. Continue the celebrations with a family feast in the restaurant, or out on the terrace if the sun is shining.
SUMMER CHARITY EVENTS THE BAY HORSE Summer sporting events hosted by the team at The Bay Horse mark the beginning and end of the summer season in Hurworth. The annual cricket match versus Hurworth Gents will be in its 11th year in 2020, with The Bay Horse team 6-5 up. Every summer, a team
Spring...
hot drink on arrival followed by a delicious, hearty lunch.
represents The Bay Horse at Rockliffe Hall’s world-class golf course, followed by a BBQ in the garden back at the pub.
Autumn... TEES RESTAURANT WEEK MUSE Beat the summer comedown and enjoy delicious dinner deals with Tees Restaurant Week. An autumn highlight for foodies across the region, it’s a great chance to head to Muse and tuck in to a three-course feast for just £15 per person. The Tees Restaurant Week menu boasts seasonal favourites and is served between 12pm and 2.30pm, Monday – Friday and between 5.30pm and 9pm, Monday – Thursday. BEAUJOLAIS DAY MENU MUSE Celebrate Beaujolais Day on the third Thursday in November at Muse. A key date in France’s cultural calendar, foodies and wine-lovers alike are invited to enjoy a Frenchinspired supper paired with delicious wines.
8
THE BITE ISSUE ONE
Winter... CHRISTMAS WREATH WORKSHOP THE DEVONPORT The Devonport has Christmas crafts covered with its annual Wreath Workshop. Those with a bit of festive creative flair are invited to design and make their own decoration for their door. All materials are supplied – all you need to do is take a seat by the fire, put your crafty hat on and enjoy a
CHRISTMAS MENU MUSE Make Muse part of your festive food plans. The continental café serves up seasonal specials with a contemporary twist. Find everything from succulent steaks and locally-shot pheasant, to fresh fish and Christmassy cheese boards. NEW YEAR’S EVE EARLY BIRD MENU THE BAY HORSE End the year in style with an early bird New Year’s Eve feast at The Bay Horse. Gather preparty and toast to the New Year with a mouthwatering three course dinner for just £40 per person. Glorious food, a great atmosphere and guaranteed good times!
Meet the team
The Bite Q&A
OFFERS… STEAK NIGHT THE DEVONPORT Tuesday is steak night at The Devonport. Enjoy two sirloin steaks with a bottle of wine for just £34.95. Offer not available in December. THE GUSTO MENU CENA 7 mains, 7 days a week, from £7 (12pm – 6pm) MARKET MENU THE BAY HORSE Served Monday to Thursday – two courses £21.50, three courses £26.50 (6pm – 9pm) EARLY BIRD MENU MUSE Seasonal specials – two courses £16, three courses £19 – add paired wines for £4 per glass (12pm – 2.30pm, Monday – Saturday and 5.30pm – 7pm, Monday – Friday) PRIX FIXE MENU THE BAY HORSE Served Monday to Saturday (12pm – 2.30pm)
Name: PETER HUGGINS FISH AND CHIPS OFFER THE DEVONPORT Two standard fish and chips for only £15 Monday – Friday (12pm – 3pm and 5pm – 6.30pm) SUNDAY ROASTS THE DEVONPORT Traditional roast with all the trimmings from £13.95 every Sunday (12pm – 7pm) GLUTEN FREE, LACTOSE FREE AND VEGAN MENUS CENA Delicious dishes covering
all dietary requirements and allergies – there’s something for everyone, served Monday – Sunday (12pm – 9.30pm) LITTLE PEOPLE MENU THE BAY HORSE Small but tasty meals for the little ones. Two-courses £11.75, three-courses £15. Served Monday – Saturday (12pm – 2.30pm and 6pm – 9.30pm) and Sunday (12pm – 4pm and 6.30pm – 8.30pm) BREAKFAST MENU MUSE Kick-start your day with a delicious mix of cooked and continental breakfast dishes. Served Monday – Saturday (9am – 11.30am) and Sunday (10am – 11.30am) STRESS-FREE SUNDAY THE DEVONPORT See the weekend out in style with a late Sunday lunch followed by a sumptuous place to lay your head. Seal the deal with a marvellous Monday morning breakfast (£99, every Sunday)
GET THE SCOOP FANCY A STROLL? Slip into your wellies or walking boots and enjoy the great outdoors! With The Devonport as your base, there are plenty of walking routes to get stuck into – all with a bite to eat or a refreshing drink waiting for you on your return. Head over to The Devonport’s website where you’ll find links to three country strolls – each with varying complexity. THEDEVONPORT.COM THE BITE ISSUE ONE
Job title: PARTNER, CENA YOUR ROLE... I do a bit of everything. I put my pinny on and just step in. If I see something that needs doing, I’m on it. I’m a bit of a one off – I take business seriously, but I don’t take myself seriously at all. I’d go round the twist if I did. People come here to enjoy themselves, so it’s important that we are on the same wavelength. It’s about being able to read people as soon as they step through the door. We get such a variety of age groups and personalities and they should all feel welcome here. People should never feel intimidated when they enter a restaurant. It’s our job to adapt the experience and make visitors feel welcome. YOUR FOODIE JOURNEY... It’s a long one! It all started at The Kirk – I used to run the restaurant for John McCoy. It was well ahead of its time; anybody that was anybody was there in the mid-80s. From there, I got to know people and moved on to work in Yarm and they haven’t been able to shake me off since! Marcus and Jonathan inherited me - I’ve always been a part of the furniture on Yarm high street.
A DAY IN THE LIFE OF YOU... I make sure everything is clean and tidy behind the scenes and then a big part of my job is customer service. Our General Manager, Michael, calls me the most expensive busboy! I have my eyes all over the place and make sure everything runs smoothly. We have a lot of repeat customers, so it’s nice to get to know a few faces, catch up with them and make sure their experience is spot on. A lot of it comes down to making sure people feel comfortable. WHAT MAKES YOU TICK... I like the people, the chat and strangely enough, I love working weekends. I get a buzz out of mixing my work and social life. LIVING LOCAL... Two American guys were in and when they left, they were over the road looking at The George and Dragon. I was watching them – they just had a quick look and then walked away. I thought to myself ‘they haven’t read the plaque on the front of the building’, which says it was the location of the promoters meeting of the first railway in the world - the Stockton and Darlington Railway, 1820. So, I went over and said, ‘excuse me guys, have you read the story on this plaque?’ and they couldn’t believe it. It’s just things like that. If you’re the face of a place and you have a bit of local knowledge, you’ve got to share it with the people. FAVOURITE DISH... It would have to be the Tuscan herb calamari. CENAYARM.COM
9
Meet the team
The Bite Q&A and Australia’s Gold Coast was amazing. One of my favourite trips was a long road trip (with my two dogs in tow) to France, Spain and Portugal. My foodie journey now continues at Muse, Yarm.
Name: SAMMY CLARK Job title: ASSISTANT MANAGER, MUSE YOUR ROLE... I’m Jason’s number two. I make sure everything runs smoothly and efficiently, working with both the front of house and kitchen staff. YOUR FOODIE JOURNEY... I’ve always been extremely passionate about food and wine and the journey it takes you on. There’s always more to learn and that excited me. I got my first job in hospitality at the age of 14. Later down the line, I was restaurant manager at Chadwicks Inn Maltby, where, as a team, we gained 2AA Rosettes and were included in the Michelin Guide. From there, I owned and managed a very successful gastro pub in Maunby, North Yorkshire. In our second year of opening we were awarded ‘Yorkshire Life’s dining pub of the year’ and featured in the Michelin Guide, the Good Food Guide and the AA Guide – some of my greatest achievements in the industry. I have travelled the world, improving my knowledge and learning more about different foods, wines and cultures. Visiting California 10
A DAY IN THE LIFE OF YOU... A typical day is usually a 10-hour shift, serving breakfast, lunch and dinner and meeting each and every customer’s needs – with a smile, of course! Basically, making every visit just as memorable as the last. WHAT MAKES YOU TICK... From the get-go I make it my goal to ensure we provide the best customer service possible. It gives me great satisfaction knowing our customers leave happy and content having had the ultimate Muse experience. The busier the better - I love the adrenaline of a challenging service. LIVING LOCAL... Being a Yarm girl through and through, nothing beats the buzz of the high-street. It’s a beautiful, bustling market town that we’re incredibly proud to be a part of. It has something for everyone; a large variety of places to eat, shop, stroll and see. It has its own historical landmarks too, like the viaduct and the 18th century Town Hall. FAVOURITE DISH... It has to be the Beaujolais lamb hotpot. A rich and hearty dish, packed with slow-cooked lamb belly and carved lamb rump, pickled red cabbage and herb potatoes. Not forgetting a glass of vino for good measure! MUSEYARM.COM
Celebrate the seasons The North East and North Yorkshire’s fruitful seasons are driving the menus at The Bay Horse, Muse, Cena and The Devonport. Here’s how the team are making the most of what’s on our doorstep… There’s a lot of local love when it comes to crafting the menus at all four Plum Jam venues. And it’s all driven by what’s growing around us. From the kitchen crew, to the front of house staff and the people behind the scenes, everyone has a shared love of fresh food found on home turf – and is constantly on the lookout for the next best thing. Whether it’s sloe berries foraged from the gardens in autumn, just-picked vegetables making summer menus colourful, or homegrown produce making its way on to a wintry specials’ boards within hours of a local shoot, it’s all about making the most of what the North East and North Yorkshire has to offer. Each season offers an abundance of new and flavoursome fruit and
vegetables. Alongside fresh, best-in-season meats and fish, they are celebrated within each of the restaurants’ menus, taking centre stage as mouthwatering mains or as sublime starters and sides. As the leaves begin to fall, the autumn harvest provides a rich mix of hearty and delicious produce. Root vegetables - from squash and sprouts, to parsnips and pumpkin - are at their best, alongside apples, cranberries and the juiciest sloe berries, which feature in many of the restaurants’ comforting desserts and seasonal drinks. The colder months also signal the beginning of game season. Lasting around five months, from early September to late January, it’s a time in which the rolling local countryside provides the restaurants with a selection of the finest wild birds, including
pheasant, partridge, venison and grouse. Expertly prepared and cooked to ensure the juiciest, most tender meat, the birds make their way into a number of show-stopping winterwarmers, such as homemade pies and sausages with bubble and squeak and red wine jus. When the temperature begins to rise and the days become longer, the menus take a lighter, brighter turn, celebrating fresher-than-fresh greens, including peas, broad beans and tender Yorkshire asparagus, paired with the likes of spring lamb, succulent beef, crab and salmon. Soft summer fruits, from rhubarb to strawberries, also make an appearance in a number of light and tempting desserts. Here in our region, we’re lucky enough to enjoy all four seasons at their very finest. And with that in mind, it’s the team’s job to ensure the menus reflect what’s hot in the gardens, glorious green spaces and beyond.
GET THE SCOOP TIPPLE TIME Get your cocktail fix at Cena. Sitting in a central spot on Yarm high street, the chic trattoria is the place to be for stylish sipping. The menu is packed with classic concoctions and Italian-inspired tipples. CENAYARM.COM THE BITE ISSUE ONE
Advertorial
Food for thought MK Catering NE Ltd is a leader in event catering and hospitality across the North East. Delivering a service that is local, fresh and full of life MK Catering NE Ltd is home to two thriving foodie businesses; Jackson’s Catering and Jacob & Tori Catering. A talented team of chefs and event managers work from fantastic, five-star kitchens in Newcastle and Teesside, where the magic happens before hitting the road, travelling the entire region to cater for all kinds of corporate and private events. MK Catering NE Ltd’s two businesses span the whole North East region, catering for events as far north as Berwick-upon-Tweed and the Scottish Borders, right down to the depths of the North York Moors - and everywhere in between. Jackson’s Catering delivers
all things local, fresh and delicious for all occasions, from low key BBQs and buffets, to street food suppers, afternoon teas and business brunches. Whether it’s a private function or a corporate event, the team is on-hand from initial booking, right through to delivery – with the focus being on creating the best possible bespoke packages for all occasions and budgets. The Jackson’s Catering team is passionate about food, working with the very best, tried-and-tested local suppliers, and has catered for thousands of events across the region over a decade in business. Jacob & Tori Catering is Jackson’s Catering’s sister
company – specialising in bespoke wedding and event catering. Their main aim is to provide exquisite, memorable events across the North East. Whether it’s a wedding, a dinner party, a partner brunch or a corporate canape-style event, quality service is guaranteed. With an energetic and experienced team of chefs, event managers and service team members, Jacob & Tori Catering is all about offering a first-class and flexible service. The theme and catering style is entirely in the
THE BITE ISSUE ONE
customer’s hands. Whether it’s a traditional wedding celebration or something a little unique, the team works closely with clients to create a menu that reflects both purpose and personality. Clients can expect a full bespoke service from start to finish. The team will send out example menus, organise planning and tasting meetings and will be on hand for any queries throughout the process. Jacob & Tori Catering becomes an extension of a customer’s event planning team. Of course, food is at the heart of what they
do, but pulling everything together and delivering an exquisite event from top to tail is just as important. Whatever the occasion, top class catering can be provided by the MK Catering NE Ltd teams. MK CATERING NE LTD,
JOHN BUDDLE WORK VILLAGE, NE4 8AW
CATERING-NORTHEAST.CO.UK JACOBTORICATERERS.CO.UK
11
Recipe
100g Tunworth cheese (soft cow’s milk cheese, rind removed) Salt to taste METHOD Place cream, egg, egg yolks and mustard into thermo. Set thermo to 90°C on speed 4 for 10-12 minutes. Add cheese, gelatine and salt. Pass and store (pass into mixing bowl over ice mixing as it cools). FOR THE RED WINE JUS…
On the menu at... The Bay Horse BRAISED CHEEK OF BEEF with potato rosti, broccoli puree, cheese custard and red wine jus Serves 4
FOR THE BRAISED BEEF… INGREDIENTS 4 x 10oz portions of beef cheek, trimmed of all fat ½ head of garlic, sliced in half 25g saltpeter 10g celery, chopped 20g onion, chopped 1 bay leaf 1 sprig thyme 250ml red wine 500ml chicken stock 1 sprig flat leaf parsley ¼ tsp salt Pinch white pepper METHOD Place the beef cheeks into a tray, mix 25g of saltpeter with 500ml of water and pour over the cheeks. Cover and leave for 4 days in a chiller. Remove and wash off the salt mix before marinating in the red wine and vegetables for 24 hours. Remove the cheeks from the red wine mix and dry. In a hot frying pan add a little 12
oil and brown the cheeks of beef on all sides. Remove from the pan, sprinkle with salt and pepper and place in a deep baking tray, with a sprinkle of herbs. Pour in the wine, garlic and vegetable mix and chicken stock. Finally, lay a piece of grease-proof paper directly on top of the wine mixture, cover the tray with tin foil and bake at 150°C for 9 hours. Remove the cheeks from the oven and leave them to chill in the braising liquor overnight, then remove from the liquor and cut in half. FOR THE POTATO ROSTI… INGREDIENTS 25g clarified butter 1 large chipping potatoes Sea salt METHOD Melt the butter in a large pan. Peel and grate the potatoes, working quickly so they don’t discolour. Add the potatoes to the butter and cook over a medium heat until tender (5-8 minutes). Place the potatoes into a strainer to discard of
the butter. Press the mix into a terrine mould with a heavy weight and set in the fridge. Portion and deep-fry until golden brown. Season with sea salt. FOR THE BROCCOLI PUREE… INGREDIENTS 25g head of broccoli 50ml double cream METHOD Cut the florets into small pieces and chop the stems into smaller pieces after peeling. Blanch the florets and stems in boiling water for 3-4 minutes until tender. Bring the cream to the boil and reduce slightly. Put the broccoli into the blender with the cream and season. Pass and chill quickly. FOR THE CHEESE CUSTARD… INGREDIENTS 50g cream ¼ tsp English mustard 2 full eggs plus 2 yolks ½ gelatine leaf THE BITE ISSUE ONE
INGREDIENTS 100ml red wine ½ litre braising juices from the beef 10g garlic 10g carrot Pinch sprig thyme 50g onion 25ml port 25ml red wine vinegar 50g celery ½ star anise 25g sugar METHOD Chop all vegetables and herbs and place in a pan with the star anise. Sweat them off in a
little butter until soft. Add the red wine vinegar and sugar and reduce by half. Add the port and red wine and reduce by half, then add the chicken stock and reduce by a further half. Strain. PLATING THE DISH… Using grease-proof paper, place 4 beef cheeks in a tray, pour over 4 tablespoons of red wine and place 1 knob of butter on top of each before placing into a pre-heated oven (200°C) for 7 minutes. Remove from the oven, spoon the sauce over the beef and place back into the oven for a further 2 minutes. Remove from the oven, slice the rosti into long strips and deep-fry them at 180°C until golden brown. Place the beef and dot the broccoli puree and cheese custard around the plate, before placing the rosti and pouring sauce over the beef. Garnish with tender stem broccoli.
Wine pairing
GOOD WINE GUIDE WITH SIMON JACKSON AT YORKSHIRE VINTNERS Malbec ‘Seleccikon Familia’ Bodega Los Haroldos, Uco Vallley, Mendoza, Argentina, 2015 GRAPE VARIETY… 100% Malbec ALCOHOL… 13.5% TASTING NOTES… A deep red with purplish hues characteristic of Malbec. Expect an intense aroma with hints of red berries, which becomes complex with the elegant contribution of oak, the result of balanced and adequate ageing. This wine has an excellent volume in the mouth and a lingering finish. Aged 10 months in French oak, it works perfectly with a rich beef dish. FIND THIS WINE ON THE MENU AT THE BAY HORSE
GET THE SCOOP WARM & INVITING Looking for somewhere cosy to beat the winter chill? Head over to The Bay Horse, grab a coffee (or something stronger) and rest your legs in front of the roaring fire in the bar. THEBAYHORSEHURWORTH.COM
established in 1986 and headquartered in teesside we are a top 100 independent insurance broker in the uk
head office
newcastle office
Erimus Insurance Brokers 2 Kingfisher Court Bowesfield Park Stockton-on-Tees TS18 3EX
Erimus Insurance Brokers Collingwood Buildings 38 Collingwood Street Newcastle-upon-Tyne NE1 1JF
01642 240400 info@erimusib.com
0191 260 0770 info@erimusib.com
erimusib.com
for fine carpets and flooring Whatever your priority style, practicality, warmth or durability, our comprehensive range of flooring has something to meet your requirements and budget. Karndean · Crucial Trading · Harvey Maria Roger Oates · Bronté Carpets · Westex · Cormar Kersaint Cobb & Co · Jacaranda · Adams Brockway · Louis de Poortere · Mellau Farrow & Ball Stockists Little Greene Paint Company
87 High Street, Yarm, TS15 9BG Tel: 01642 648844
visit: www.brownsalternativeflooring.co.uk
Recipe
On the menu at... Muse, Yarm SEAFOOD PANCAKE: salmon, cod and prawns in a thermidor sauce Serves 4 FOR THE SEAFOOD PANKCAKE… INGREDIENTS 4 crepes 400g fish pie mix (ask your local fish monger) 25g prawns Thermidor sauce 4 earthenware, oven-proof dishes Salt and pepper METHOD Mix the prawns with the fish pie mix and sprinkle with 3 pinches of salt. Divide the mix equally between the crepes and roll up. Place the rolled crepe in the dish and pour over the sauce. Repeat with the other 3 crepes. Place into a pre-heated oven (180°C) for 12 minutes until the sauce is boiling. Serve. FOR THE CREPE BATTER… INGREDIENTS 50g flour 14
1 egg yolk 125ml milk Salt and pepper 25g chives 12g melted butter METHOD Mix ingredients and leave to rest for 20 minutes. Pour a little oil into an 8-inch frying pan and leave to pool before pouring in a ladle of crepe mix. Lift the pan from the heat and tilt so the crepe mix reaches each corner and place back on the heat. When air bubbles pop through the mix, flip the crepe and leave on the heat for 1 minute. Remove the pan and leave the crepe to cool. Repeat the process until all of the mix is used up. FOR THE THERMIDOR SAUCE… INGREDIENTS 50ml white wine 2 shallots 100ml fish stock 75ml double cream 5g English mustard 20g cheddar cheese 5g parmesan cheese
METHOD Place the fish stock and white wine in a pan with the shallots and reduce by two thirds. Add the cream and bring to the boil. Strain and whisk in the English mustard, parmesan and cheddar cheese. FOR THE BROCCOLI PUREE… INGREDIENTS 1kg head of broccoli 100g double cream METHOD Cut the florets into small pieces and chop the stems into smaller pieces after peeling. Blanch the florets and stems in boiling water for 3-4 minutes until tender. Bring the cream to the boil and reduce slightly. Put the broccoli into the blender with the cream and season. Pass and chill quickly.
200g carrots, peeled and chopped 100g celery, chopped 50g leeks, washed and chopped 10g butter Sprig parsley 250ml white wine METHOD Rinse the bones and heads
twice in cold water and remove gills. Sweat the vegetables for 2 minutes. Add the bones and sweat for a further 2 minutes. Add the wine and cook out the alcohol. Add parsley and 10 litres of cold water. Bring to the boil and simmer for 15 minutes. Strain and chill.
Wine pairing
GOOD WINE GUIDE WITH SIMON JACKSON AT YORKSHIRE VINTNERS Albariño – Bodegas Calazul Rias Baixas, Spain, 2017 GRAPE VARIETY… Albariño ALCOHOL… 12.5% TASTING NOTES… A lemon-green colour with golden hues, this clear and bright wine has intense fruit flavours highlighting pear, apple and peach. On the palate it has an integrated acidity throughout. The freshness of the apples and pears is balanced by the smoothness of stone fruit, which gives the wine great harmony, releasing crisp sensations and finishing fresh and clean. It works wonderfully with a creamy seafood dish, the perfect companion for the much-loved Muse seafood pancake. FIND THIS WINE ON THE MENU AT MUSE
FOR THE FISH STOCK…
GET THE SCOOP
INGREDIENTS 1kg fish bones (white turbot etc) 100g onions, peeled and chopped
GET IN EARLY Beat the rush at Muse and enjoy delicious dishes for a great price. The Early Bird Menu offers two courses for £16 and three courses for £19. Why not complete the package with a paired wine flight? MUSEYARM.COM
THE BITE ISSUE ONE
Advertorial
Quite the catch Hodgson Fish - bringing the ocean’s best catch to the North East From it’s home on Hartlepool’s Fish Quay, Hodgson Fish delivers the freshest fish the world’s oceans have to offer. The team prepares, fillets and supplies the kitchens of leading North East hotels and restaurants. When the catch of the day arrives on a restaurant’s menu or specials’ board, it has been on quite a journey. The freshest fish is sourced by the team in the fishing port of Hartlepool; it is then prepared and packaged before a fleet of refrigerated vehicles delivers to professional kitchens across the region. Hodgson Fish has daily communications with all major UK ports, ensuring the best quality produce is available to feed into topclass kitchens. Fully qualified filleters work tirelessly behind the scenes, ensuring Hodgson Fish maintains its status as the best-known fish merchant on the east coast.
In 2016, the expert fish merchant celebrated 100 years in business, with the Hodgson family remaining at the helm. Now, with more than 50 employees on the books, the business continues to grow – as does its product range. With line caught seabass, hand dived scallops, swordfish and an array of shellfish on the supply list, - along with many other ‘fruits of the sea’ - there’s something suitable for every restaurant and menu. The success doesn’t stop there. Not only did the business bag the Fishing News ‘Fish Processor of the Year’ prize in 2019, but Hodgson Fish’s very own filleter and longstanding member of the team, Andrew Barker, was crowned British Fishcraft Champion 2019. Experts at delivering the freshest fish and shellfish on time, Hodgson Fish ensures quality, service and local produce is at the heart of everything it
does as a business. Longstanding industry relationships are key to its success – and supplying Marcus and Jonathan at Plum Jam Restaurants is a big part of that North East journey. THE STORY SO FAR… In 2016, the team celebrated the centenary of Hodgson Fish, but the family story far exceeds that milestone. The business dates way
THE BITE ISSUE ONE
back to 1850, when Samuel Cornelius Hodgson developed a smoke house in the area of West Hartlepool. Known locally as ‘Wagga’, the business thrived for well over half a century, until a zeppelin bombed and destroyed it during WW1. It wasn’t until 1916 when the business recovered thanks to Samuel’s son, William Thomas Hodgson, who founded a new fish merchant and opened premises on
Whitby Street, Hartlepool. Over 100 successful years later, the award-winning firm is run by by Jill and Peter Hodgson and fellow Director Ian Kennedy with an everevolving client base across the North East. HODGSON FISH, FISH QUAY, HARTLEPOOL, TS24 0JH HODGSONFISH.CO.UK
15
Recipe
On the menu at... The Devenport FISH PIE: cod, smoked haddock, prawns, salmon, Lancashire cheese, spinach, creamy mash and garden peas Serves 4 FOR THE PIE… INGREDIENTS 100ml white wine 1 onion, finely chopped 200ml fish stock 100ml double cream 10g English mustard 10g horseradish sauce 40g cheddar cheese ½ tsp salt ½ tsp pepper 4 langoustines (with head left on and shell removed from tail) 600g diced fish mix (pie mix can be bought from you fish monger) 8 shelled king prawns 100g washed baby spinach 40g crumbled cheddar 16
cheese 1kg mashed potato METHOD Place the wine, onion and fish stock in a pan and bring to the boil, then reduce by ¾ and add the cream, mustard, horseradish and cheese. Whisk, bring back to the boil and season. Add the king prawns and fish mix and cook over a medium heat for 5 minutes. Finely shred the spinach and add to the mix. Remove from the heat, pour into a large casserole dish or 4 small dishes and top with the mashed potato. Push the shelled langoustine into the mashed potato tail first so the head pokes out and the claws are on show. Sprinkle with crumbled cheddar cheese and place into a fan-assisted oven pre-heated to 200°C for 10 minutes. The pie should be
golden brown with the sauce slightly bubbling over the side. Serve straight away with minted peas and green salad. FOR THE POMME PUREE… INGREDIENTS 250g baking potatoes 100g butter, softened 100ml pint milk ½ tsp salt Pinch white pepper METHOD Place the potatoes in a pan with the skins on and bring to simmer. Cook for about 2 hours at 90°C. Remove the potatoes from the water making sure they are completely soft. Remove the skins from the potatoes and any eyes of black marks, leaving just the white. Rice through a mouli and and whisk in the butter. Slowly add the milk and then season. THE BITE ISSUE ONE
Wine pairing
GOOD WINE GUIDE WITH SIMON JACKSON AT YORKSHIRE VINTNERS Petit Chablis – Domaine du Chardonnay, Burgundy, France, 2016 GRAPE VARIETY… Chardonnay ALCOHOL… 12.5% TASTING NOTES… A light-bodied white, with lovely notes of citrus and white fruits. The fresh and silky palate with intense, zippy aromas running through works wonderfully with any fish dish. It’s a lively wine from start to finish, has the mineral touch of a Chablis and a slightly salty finish. Drink it fresh before dinner with a few appetisers or enjoy with a seafood dish. FIND THIS WINE ON THE MENU AT THE DEVONPORT
GET THE SCOOP SUN-SOAKED FUN If the sun is shining and you’re looking for somewhere to soak up the fun, all four venues have the most delightful outside spaces, perfect for sipping and socialising in the summer. Muse and Cena both boast beautiful canopied areas on the high street – perfect for watching the world go by; The Bay Horse has a lovely lawned garden out back and The Devonport’s vast front terrace is a peaceful spot to wind down as the sun sets over the River Tees.
Advertorial
Feeding North East kitchens Linking local farmers and livestock markets with leading restaurants across the north, Country Valley has been delivering exceptional quality, value and service since 1971 What started out as a local meat wholesaler has, over the years, developed into a major business, delivering fresh meat and food supplies to hotels and restaurants across the north. The business has certainly spread its wings, but what sets Country Valley apart is its commitment to its early company principles – exceptional quality, value and service from order through to delivery. Along with their growing team, managing directors, Edward and James Munro, work closely with local
farmers, livestock markets and producers across the north of England, to ensure all produce is of the highest quality. Quality is key and the quality of their entire service hasn’t gone unnoticed. Country Valley is part of the Sterling Group, which allows the business to remain competitive across a wide range of products. They’ve also achieved BRC’s outstanding AA rating for their services to the food and beverage sector. Delivering everything from locally-sourced lamb
and cured meats, to pies, pastries and delicious desserts, everything is sourced with the location, the seasons and the client in mind. Country Valley does everything in its power to source the finest produce for clients – and working and adapting to seasonal changes is a big part of what it does. With that in mind, the team works closely with local suppliers to ensure the freshest and most up-todate produce is supplied to kitchens across the region. Country Valley is the middleman between the growers and the team that make things tick in the kitchen. It’s a business that has built its foundations on
THE BITE ISSUE ONE
trusted relationships with suppliers and experts in the hospitality industry. The team is part of the furniture when it comes to Plum Jam Restaurants and the ever-evolving food offerings of The Bay Horse, Muse, Cena and The Devonport.
COUNTRY VALLEY FOOD
SERVICE, LEEHOLME ROAD, STOCKTON-ON-TEES,
BILLINGHAM, TS23 3TA
COUNTRYVALLEY.CO.UK
17
Recipe
to the boil and whisk into the egg mix. Cook, whisking all the time until it reaches 82°C. Mix mascarpone with the vanilla and 30g of sugar. Mix the amaretto and espresso and pour over the sponge to soak it. Place a spoonful of mascarpone cream into the bottom of a glass sundae dish with sponge and then, with the sabayon, repeat the process until all the components are used up. Top with the crème Chantilly and dust with cocoa powder. For a nice twist, serve with a ball of orange ice cream. FOR THE FATLESS SPONGE… INGREDIENTS 4 free-range eggs 115g caster sugar 1 vanilla pod, seeds only 75g self-raising flour 200ml double cream 1 tsp vanilla extract METHOD Preheat the oven to 170°C and line a 23x33cm Swiss roll
tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened. Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10-12 minutes, or until firm to touch. FOR THE CRÈME CHANTILLY… INGREDIENTS 300ml whipping cream 40g icing sugar Seeds from ½ vanilla pod METHOD Chill a stainless-steel mixing bowl in the freezer. Remove and pour in cream and vanilla seeds. Whisk until cream stiffens and the whisk leaves a trail. Sift in the sugar and whisk until fluffy and the cream holds soft peaks. Do not over-whisk and allow to dry out. Return to the fridge and hold, chilled until needed.
Wine pairing
GOOD WINE GUIDE WITH SIMON JACKSON AT YORKSHIRE VINTNERS Graham’s LBV Port, 2011
On the menu at... Cena, Yarm TIRAMISU: coffee, cocoa, coffee liqueur and cream layered dessert Serves 4
18
FOR THE TIRAMISU… INGREDIENTS 200g fatless sponge 100ml espresso 50ml amaretto 1 egg
100g caster sugar 125ml mascarpone 120ml double cream 200g crème Chantilly METHOD Whisk the egg and 70g of the sugar, then bring the cream THE BITE ISSUE ONE
GRAPE VARIETY… Old vines ALCOHOL… 20% TASTING NOTES… Graham’s 2011 LBV has a deep opaque ruby colour. On the nose it is brimming with layers of dark fruits combined with floral hints of fresh mint. On the palate it is full-bodied with flavours of cassis and demonstrates Graham’s unique complexity, finesse, and long, firm finish. The dark fruit flavour is the perfect complement to coffee flavours, making it the ideal tipple to accompany a tiramisu. FIND THIS PORT ON THE MENU AT CENA
GET THE SCOOP BUON APPETITO Have you been to check out Cena’s wood burning pizza oven? Sitting stylishly at the back of the restaurant, it adds to the authentic Italian experience – and it serves up some scrumptious pizzas too! CENAYARM.COM
Advertorial
Supplying through the seasons From Yorkshire rhubarb to Jerusalem artichoke, Delifresh delivers the goods when it comes to working with the seasons A chef gets the best out of the seasons by changing menus regularly and ensuring the very best produce is used along the way. In order to do that, it’s important to form a trusting relationship with suppliers. It’s about being innovative and getting the best out of what is growing around us. A quality the teams at Delifresh and Plum Jam Restaurants share. Delifresh was established in 2002 and formed a strong relationship with The Bay Horse in the early days, before moving on to supply for Muse, Cena and The Devonport, too. All of which have menus that move with the seasons. The Delifresh principles are based on providing the finest, freshest ingredients to restaurants, hotels, stadiums, higher education facilities and bar chains across the north of England.
From humble beginnings, to regionwide recognition, it’s a business built on innovation, quality and a top-class service. Development kitchens bring innovative ideas to life, tried-and-tested suppliers ensure quality produce at every point and trusted relationships created with industry professionals guarantee a top-class service from start to finish. Delifresh is a business built on the beauty of our everchanging seasons. Here’s what’s on the culinary agenda for Plum Jam Restaurants… FORCED YORKSHIRE RHUBARB The cold winter months bring a challenge in many areas as the festivities pass with rapid speed leaving the arrival of January - a dull and unentertaining month for many. On a positive note, the
beautiful forced sticks of Yorkshire rhubarb come into season as they groan and creek into life, bringing sweetness and deep flavour, which can even make Jack Frost smile. The start of the rhubarb season arrives as the pink sticks grow with unprecedented speed, offering a touch of sweet creativity to kitchens throughout the north. Ideal for many things, but the trusty rhubarb crumble has to be a firm Northern favourite. JANUARY KING CABBAGE The king of cabbage returns in January, but don’t blink as the season evaporates quickly and these hearty cabbages don’t hang about THE BITE ISSUE ONE
for long. Similar in texture to a Savoy cabbage, with its bumpy flesh and open leaved texture, these interesting vegetables hold a purple tinge which deepens as the weather hits hard. Creamed, baked, shredded, steamed, braised - the options are endless, and they all provide sweet, earthy flavours. PARSLEY ROOT Throughout the summer months the parsley herb grows with volume and can be used in many culinary ways. Once the cooler days arrive the green tops die back, revealing the roots. Perfect for puree, roasting, confit, shaving and turning into crisps.
JERUSALEM ARTICHOKE (AUTUMN/WINTER) Many kitchens get excited when the Jerusalem artichoke season starts. These unusual tubers are in fact not related to artichokes and have no origins to Jerusalem. Although a firm favourite with many chefs, these unique vegetables are very rarely found in the domestic kitchen. They work wonderfully in purees and soups - adding texture and great flavour to many dishes. DELIFRESH LTD.,
BAKER ROAD, NELSON PARK
WEST, CRAMLINGTON, NE23 1WL DELIFRESHLTD.CO.UK
19
The foodie force
James left, Matthew right
Brothers in arms
The Thorburn brothers are making their mark on menus across the Plum Jam portfolio. Heading up the kitchens at The Bay Horse and Cena, they know what it takes to make the team tick MATTHEW THORBURN Job title: HEAD CHEF, THE BAY HORSE JAMES THORBURN Job title: HEAD CHEF, CENA TELL US ABOUT YOUR ROUTE INTO FOOD? MT: Mine is a slightly longer story. There’s eight years between us, believe it or not! I started washing up, as many of us do. It was at McCoys in Yarm, where I first met Marcus. I then started to make my way 20
up the ranks as a weekend commis chef, looking after desserts and what have you. From there, I worked at a couple of other places and ended up at The Cleveland Tontine with Marcus. As soon as Muse opened its doors in Yarm, I started working there and the rest is history. JT: I guess I have my brother to thank for my foodie journey. Matthew dragged me into the kitchen, doing the odd favour on a weekend. I was at university studying
computer science at the time, but education gets boring when you’re in a busy kitchen environment. It was so much more exciting for me than being sat in front of a computer screen. So, I guess food got in my way, and I’ve never been able to shake it off! DOES FOOD RUN IN THE FAMILY? JT: It’s just the two of us, as someone famous once said. We didn’t grow up cooking at home or anything. We were never really allowed in the kitchen when we were kids, it was our mum’s domain. Even now, I don’t think she’d let us loose in her kitchen! MT: The only time we get THE BITE ISSUE ONE
asked to cook is when there’s a BBQ in the summer. Then we get our call up! DO YOU BOTH CALL THE NORTH EAST HOME? MT: I live in Darlington and James lives in Thornaby, but we both grew up in Yarm, so we’ve always been familiar with the foodie scene there, which is great. WHAT DO THE THORBURN BROTHERS BRING TO THE MENUS AT THE BAY HORSE AND CENA? JT: I’m in charge of writing the new menus at Cena, so it’s nice to be able to put my stamp on things every now and then. Every location has its own style, and they’re all very
“Every location has its own style, and they’re all very successful” successful, so a lot of it is following the pattern that is laid out already, with a few seasonal tweaks here and there. MT: At The Bay Horse, Marcus, Resham and I work on the menus together. We discuss our ideas, check it with the team, and then it’ll go on to the menu and hopefully we’ll have great feedback from our diners.
Meet the team
HOW OFTEN DO YOU CHANGE THE MENUS? MT: At The Bay Horse, we change the menu with the seasons, but if there’s an interesting event going on, or if there’s a bit of produce that we get excited about in the kitchen, we’ll add things to the menu or pop something on the prix fixe or market menus.
Matthew’s menu at The Bay Horse and replicate it in Cena – there’s a completely different vibe. Even with Muse and Cena in the same spot, they’re so very different. In each location, the menu is completely different, but so is the layout, the customer base and the overall feel of the place.
JT: It’s a little different at Cena. Our main menu is set for autumn/winter and spring/ summer – and then we have smaller lunch menus that get changed-up every two or three months. We have specials that we might change as and when we hear from suppliers. Specials are a great opportunity for us to be a little bit creative in the kitchen. If a chef wants to try something new, we give it a go and see what our customers think. This helps us when it comes to experimenting and brainstorming ahead of our seasonal menu changes. It’s also nice to get everyone involved in the menu-making.
IS THERE MUCH CROSSOVER BETWEEN THE FOUR VENUES? JT: We’re all in touch regularly - and not just because we’re brothers – we’ve all worked with each other at some point in time.
HOW DOES EACH RESTAURANT DIFFER? JT: You couldn’t take
JT: Once you hit sous chef or head chef stage, and you’re running the kitchen, things like
MT: And there’s always the big staff party at the end of the year, which is great. The more the merrier! DO YOU HAVE ANY AWAY DAYS FOR RESEARCH PURPOSES? MT: I sometimes go shooting with Marcus, but we quite often get caught up in the kitchens.
that slip away a little bit. MT: It is good fun to get out and about, feeding on to your own menus, but when we’re busy, it’s just impossible to escape the buzz.
The Bite Q&A
JT: Once a year, we try to get out of the kitchen for a day out with our suppliers. The likes of Country Valley, Hodgson Fish and Delifresh might take us on a trip to their facilities. MT: It’s really interesting to see how it all happens on the other side of the job. JT: We went on a trip with Delifresh a couple of years ago. They took us to a cheese factory, where they were working with local cheeses. It’s just a chance for the suppliers to show us what else they can do for us. WHAT’S GOING ON OUTSIDE OF SERVICE? MT: We do the occasional wedding here at The Bay Horse – usually in a marquee in the garden. From a kitchen point of view, we usually meet with the wedding party or event planners well in advance to come up with ideas. They can come in for a tasting, have a chat with us and choose their own menu. We host a charity BBQ for the Hurworth Gents vs The Bay Horse Cricket Day every summer and we also have the Rockliffe Hall Golf Day. Those events are very much a community thing, but if people want to throw a private BBQ during the summer, we’ve got a menu for that as well. DO YOU GET OUT AND ABOUT WHEN IT COMES TO THE REGION’S EVEREVOLVING FOODIE SCENE? JT: We do try. It’s just finding the time to do so to be honest. We’ve both got kids now, so time away from the kitchen tends to be family orientated. THE BITE ISSUE ONE
Name: JIMMY BARTLE Job title: SOUS CHEF, THE DEVONPORT YOUR ROLE... Is to produce high quality food, create a good service and make sure the food goes out on time. YOUR FOODIE JOURNEY... I’ve worked with Marcus and Jonathan for 10 years, starting at The Bay Horse, before moving over to The Devenport. I went to college, but it wasn’t really for me, so I got a job at The Bay Horse. One thing led to another and before I knew it I was cooking in the kitchen. I was thrown in at the deep end and it’s worked out well for me! A DAY IN THE LIFE OF YOU... Once I’m in, I’ll do my prep and set up for service ready
for 12pm. We then clean down, have a break and come back at 5pm for dinner service. It’s pretty busy in the kitchen - there’s a team of seven of us steering the ship, so it’s very full-on and there’s a lot going on. We can do up to 240 covers in a day. Our ethos here is ‘nautical pub food’, so things like fish pie, fish and chips, squid, that kind of thing. We also serve other hearty mains like beef shin pie and lasagne. WHAT MAKES YOU TICK... Being able to send out nice food and hearing customers say that they’ve enjoyed it. In order for the whole process to work well, though, you’ve got to keep the team going, while trying to have a bit of fun with them. This keeps it a pleasant place to be for everyone – from the staff to the customers. LIVING LOCAL... We’re in a great spot for exploring the coast and the countryside. Whether it’s a stroll along the Tees or a trip to the seaside, we’ve got all kinds of outdoor fun on our doorstep – topped off with hearty pub food. What more could you want? FAVOURITE DISH... I’d have to say the beef shin and onion suet pie – everybody loves it. THEDEVONPORT.COM
GET THE SCOOP THE PERFECT PAIRING For those of you who like to indulge in a bottle of the good stuff while dining out, make sure you take advantage of the wine pairing service at The Bay Horse and Muse. Expert pairings from the on-site sommeliers will add to an exquisite dining experience. THEBAYHORSEHURWORTH.COM MUSEYARM.COM
21
Meet the locals
The boys are back in town The Bite Q&A me that Marcus was looking for people to join his team at The Bay Horse. The rest is history.
Name: RESHAM THAPA Job title: HEAD CHEF, THE BAY HORSE YOUR ROLE... I work in the kitchen at The Bay Horse and have been there for over three years. YOUR FOODIE JOURNEY... I’m from Nepal. My dad was a Gurkha, but in 2006/2007 we moved to England. I lived in Basingstoke for seven years, but my mum and dad lived in Darlington. Then, when my dad passed away, I moved to the North East to look after my mum. I’ve been in Darlington since 2013. I worked in York for a while, and met somebody who told 22
A DAY IN THE LIFE OF YOU... I’m lucky enough to work in a very calm and friendly kitchen. It can get very busy, but we’re always having a good time - it’s a very pleasant place to be. WHAT MAKES YOU TICK... Having a bit of banter with the boys and cooking great food. I used to feel lost all of the time, but I definitely feel at home here. LIVING LOCAL... Most of my time off is spent with my little boy – time is precious. Darlington very much feels like home now and there’s plenty to do for both locals and visitors. Dining at The Bay Horse being one of them, of course! FAVOURITE DISH... The daube of beef. I’m a bit fussy, but I love beef cheek. THEBAYHORSEHURWORTH.COM
“A good local pub has much in common with a church, except that a pub is warmer, and there’s more conversation” - William Blake Once a 15th century coaching inn, The Bay Horse is steeped in history and heritage and its regular visitors are the beating heart of everything the gastropub stands for today. The restaurant has established itself as a popular North East foodie destination and an indulgent experience when it comes to dining out in the region; but retaining much of its traditional charm, it is also a proper pub, loved by many of its locals. ‘The Old Boys’ are a group of local gentlemen who meet at The Bay Horse regularly to sample some of the local ales, relax by the fire and catch up over a pint or two on a Sunday afternoon. The group is made up of the likes of Richard Crosland, Micky Williamson, David Peart and Jonathan Burt – all successful local businessmen who have, over the years, become a part of the furniture at The Bay Horse.
You’ll see the group of gents gathering in the bar area most Sundays. The perfect pit-stop for a pint. There’s a story to tell with each of the ‘Old Boys’, but on a Sunday it’s all about switching off, catching up and enjoying a drink or two in good company at the local pub. But when the ‘Old Boys’ are not in their Sunday stomping ground in Hurworth, what do they get up to? Or where did their successful careers take them? Richard Crosland is somewhat the unsung hero of the tailoring world and the brains behind the much-loved Affleck & Moffat formal menswear suppliers in Darlington. Micky Williamson was a wellknown local car dealer and David Peart was once part of F. Peart & Co. – suppliers of quality fuel and lubricants since the 1930s.
Jonathan Burt is Micky’s brother-in-law and a Bay Horse local. The ‘Old Boys’ have also, over the years, introduced ‘The Dinosaurs’ club – an annual dining social held on the first Saturday in November. The club has been running since 1963, with seven ‘Dinosaurs’ holding the fort today. The idea is for a group of gentlemen to catch up in the dining room over a matched wine supper. A champagne reception and three-course feast is followed by a late night port sipping session. ‘Old Boys’ and ‘Dinosaurs’ aside, The Bay Horse is an institution when it comes to sipping, socialising and savouring seasonal menus. Whether it’s a foodie onlocation looking for topnotch North East dishes, party people seeking out the perfect private dining destination, or a group of gents getting together to see the weekend out with a pint or two, it’s a home from home in Hurworth.
GET THE SCOOP SAY CHEERS Calling all beer lovers! The Bay Horse and The Devonport have got you covered when it comes to sampling some of the best local ales in the industry. Pop along for a pint or two. THEBAYHORSEHURWORTH.COM | THEDEVONPORT.COM
THE BITE ISSUE ONE
Advertorial
Keeping business talking Odyssey is an industry expert in creative connectivity solutions and is leading the way in linking up the Plum Jam businesses Teesside-based Odyssey Systems has served up a perfect solution for the Plum Jam restaurant brand by providing a unified and resilient communications system. Its industry-leading experts have ensured The Bay Horse in Hurworth, Yarm-based Muse and Cena and The Devonport in Middleton One Row - all trading under the Plum Jam banner - now have the capability to deliver an enhanced customer experience. Odyssey has installed a hosted cloud-based telephony system, superfast guest Wi-Fi at each location, a back-up internet circuit that guarantees
connectivity, together with the reassurance of 24/7 IT support. The tailored solution, designed for Plum Jam’s specific business needs, has allowed the fashionable eateries to efficiently manage connectivity and communications across all four sites. Plum Jam has developed a close working relationship with Odyssey, establishing a strong partnership which ensures it is able to benefit from the latest advances in technology. ‘Keeping business talking’ is the Odyssey ethos – something reflected in Plum Jam’s own business model. The Odyssey team
has been involved since the early Bay Horse days and has continued its trusted relationship as the business continues to grow. A successful working relationship and good communication comes down to ‘The Odyssey Difference’ - bringing investment, innovation and evolution to a business. THE ODYSSEY STORY 1987 The start of the Odyssey story. Founded by current managing director, Mike Odysseas, on Teesside 1992 Odyssey secures a proud partnership with LG – reselling, installing and supporting its telephone systems 1997 One of the first
THE BITE ISSUE ONE
UK telecoms suppliers accredited to ISO, allowing direct connections to BT network 2004 Introduction of fully managed broadband 2007 Odyssey builds new Stockton-on-Tees HQ 2010 Introduction of IP telephony with own OFCOM number ranges 2011 Odyssey crowned LG Dealer of the Year in Seoul, Korea 2013 Partnership announced with hosted IP telephony world leader, Mitel
moves to larger state-ofthe-art Preston Farm offices 2017 Commitment to carbon neutral electric vehicle fleet, installing four charging points at Odyssey HQ 2018 £1 million plus investment in additional data centre facilities and further data infrastructure 2019 Odyssey continues to grow, with Plum Jam Restaurants as a key client ODYSSEY SYSTEMS LTD,
PRESTON FARM, LOCKHEAD CI,
STOCKTON-ON-TEES, TS18 3SH ODYSSEY-SYSTEMS.CO.UK
2014 Winner of NE customer service award 2016 The expanding team
23
24
THE BITE ISSUE ONE