Tag: food

Tyneside Restaurants Reveal Loved-Up Valentine’s Day Menus

By on 19th January 2016in Lifestyle

Restaurants across Tyneside have the recipe for romance, with Valentine’s Day dishes for loved-up couples…

On Sunday 14th February, The Runhead, Holburn Lane, Ryton and Scalini’s, at Osborne Road, Jesmond and Great North Road, Gosforth, are offering a range of special starters, main courses and desserts.

At The Runhead, diners can choose either smoked mackerel pâté or Portobello mushrooms stuffed with goat’s cheese, followed by rack of lamb, pan-fried Dover sole or mozzarella roast vegetable stack, with a dessert of strawberry mess or tiramisu.

At Scalini’s, Jesmond, starters include antipastos and roast pear salad, while main courses feature dishes such as chargrilled T-bone steak, pan-seared king scallop and tiger prawn skewers and heart-shaped pasta parcels filled with mozzarella.

Dessert is a sharing platter of strawberry-filled meringue, chocolate orange truffle, warmed caramel brownie, lemon pannacotta torte, ice creams, fruit coulis and chocolate pencils.

And, for those planning to celebrate the occasion with a group of friends, the restaurant is also offering a free bottle of house wine for tables of six or more.

At Scalini’s, Gosforth, diners can choose from crab and Welsh rarebit toasties or sharing platters of antipasto fritto misto or pulled beef brisket nachos, main courses of a pork board to share, 10oz ribeye steak or pan-seared scallops and desserts, to be announced on the day.

Those who can not wait until 14th February, can celebrate Valentine’s Day early at the Sandpiper, Cullercoats, which is serving its special menu on 13th February, in order not to disappoint Sunday diners keen to enjoy the venue’s popular carvery.

Romantic diners on 13th February will be able to choose either North Sea fishcake or ham hock terrine, followed by pan haggerty, seared cod, chorizo and bean stew or sirloin steak, followed by sticky toffee pudding or lemon posset.

Valentine’s menus are available throughout the day at each venue, and further information can be found at www.scalinisrestaurant.co.uk, www.therunhead.co.uk and www.thesandpiperbar.co.uk.

Stadium Of Light Holds Traditional Burns Night Supper

By on 16th January 2016in Local Biz

Smoked salmon, Scottish beef and shortbread are all on the menu for a special North East night showcasing food from across the border…

On Friday January 22nd, the Stadium of Light, Sunderland, will play host to a traditional Burns Night supper paying tribute to Scotland’s national bard, Robert Burns.

As well as entertainment from pipers and dancers, guests at the event, hosted by 1879 Events Management, will also enjoy a five course supper, featuring some of the finest foods from across Scotland.

This includes smoked salmon and potato pancakes, haggis, neeps and tatties, medallion of Scottish beef, raspberry and Drambuie crème fraiche tart and an additional dessert of shortbread, tablet and Edinburgh rock.

Each dish will be paired with a different wine from around the world, specifically chosen to complement its flavours.

Steve Welch, Executive Head Chef at 1879 Events Management, which also manages private and corporate events at the Stadium of Light and National Glass Centre, said: “Scotland offers some of the finest and most unusual ingredients in the world.

“What better way to pay homage to the nation’s bard, Robert Burns, than by serving up a selection of the country’s most amazing dishes to the people of the North East.”

Places for the Burns Gourmet Evening at the Stadium of Light are priced at £54.50 per person, and can be booked by calling 0871 911 1555 or emailing conf&banq@safc.com.

More information and full listings for the other events coming up at the stadium can also be found by visiting www.safc.com.

Entrepreneurial Couple Invest £100,000 Into North East Food Scene

By on 13th January 2016in Local Biz

A North Tyneside entrepreneurial couple have served up significant expansion plans for 2016 after investing in excess of £100,000 in the North East’s food scene over the past 12 months…

Chris and Katie Stuart, from Holyfield, have launched their second business venture within a year, after initially taking over the West Monkseaton fish and chip shop, Monk Fisheries. Following the success of their new venture and backed by a £25,000 investment, Chris and Katie have added a second business to their foodie empire as they re-launched Deli 13 recently.

The re-opening of the deli, which is located next door to Monk Fisheries, secured three jobs, and with expansion on the cards has the potential to create more job opportunities for the region.

Already known for its fresh food made with locally sourced ingredients, over the next 12 months the couple aims to add a larger dine-in area at the deli, creating a hub for the local community, and will launch an outside catering arm and food delivery service.

Chris Stuart, co-owner of Monk Fisheries and Deli 13, said: “Both businesses have a really great reputation with the local community, and we want to continue to build on this. Our main values are based heavily on esteemed customer service and attention to detail – something so often sacrificed in a quick-service environment.

“With Monk Fisheries’ success booming, when Deli 13 came up for sale next door we grabbed the chance to purchase it as well. We have a really exciting 12 months ahead of us as we move forward with plans to continue developing our businesses.”

After taking over Monk Fisheries in autumn 2014 for £75,000, Chris and Katie invested a further £6,000 in refurbishing the shop and securing the franchise licence to become the region’s first Stone Willy’s pizzeria.

In addition to offering the unrivalled traditional fish and chips, which Monk Fisheries is renowned for, the popular takeaway has added Stone Willy’s gourmet hot wraps and stone-baked pizzas to its extensive menu, a move which has seen the business go from strength-to-strength.

Further to the couple’s passion for supplying high quality, fresh food-on-the-go, Chris and Katie are very family orientated and have instilled their strong family values across both ventures, with three generations heavily involved in the everyday running of the businesses.

Chris said: “We are extremely proud to be a family-run business. Katie’s father, Keith has a wealth of 35 years business experience, which helped massively in the initial start-up phases, and our two sons, Cameron and Tom, can often be found working alongside us when they aren’t at university.”

Monk Fisheries is located on 9 Seatonville Road in West Monkseaton. For further information call 0191 251 7268. Deli 13 is situated next door, at 13 Seatonville Road and can be contacted on 07725 910610.

Xmas Recipe: Gingerbread Christmas Trees

By on 12th December 2015in Food & Drink, Lifestyle

Nothing says ‘Christmas’ like gingerbread…

 

Ingredients:

  • 120g Greenvale Unsalted Butter
  • 150g The Pantry Demerara Sugar
  • 150g Grandessa Honey
  • 350g The Pantry Plain Flour
  • 1 tsp The Pantry Bicarbonate of Soda
  • 3 tsp Stonemill Ground Ginger
  • 1 tsp Stonemill Ground Cinnamon

To Decorate:

  • 100g Icing Sugar, plus extra for dusting
  • 1 tbsp Water
  • Silver Ball Decorations

Method:

To begin with, slowly melt the butter, sugar and honey in a pan, then sieve together all of the remaining ingredients. When the sugar, butter and honey have completely melted, they can be added to the dry ingredients and mixed until well combined.

When the dough is cool enough to handle, knead and form a ball, and then leave it in the fridge (wrapped in cling film) for half an hour to become more manageable.

Preheat the oven to 200°C/Fan 180°C/Gas mark 6.

When the dough has cooled, roll it out between two pieces of greaseproof paper to about half a centimetre thick, and – using 3 different sized star cutters – cut out 4 large stars, 4 medium stars and 8 small stars.

Place the stars on a baking tray and press the dough back together. Roll it out again and cut out the same amount of stars.

Bake them for 4-8 minutes (you may have to remove the smaller stars earlier as the larger ones will take longer to cook).

While the biscuits cool, make the icing by mixing the icing sugar and water.

To complete the gingerbread Christmas trees, place a small amount of icing on a big star, and then stack the stars on top of each other in size order, using the icing to bind them together.

Decorate with a dusting of icing sugar and the silver balls.

Makes:

  • 4 large or 8 small trees

Ready:

  • 20 minutes

Prep Time:

  • 10 minutes

Cook Time:

  • 8 minutes

Have you followed this recipe? Let us know how it went in the comments below!

Wynyard Hall Farm Shop To Host Christmas Shopping Evenings

By on 6th December 2015in Local Biz

Shoppers can snap up some last minute Christmas gifts and festive fare at two special events being held by the North East’s newest attraction this month…

Following the success of its annual Christmas fayre, Wynyard Hall Hotel, Tees valley, is hosting festive shopping evenings, on Thursday 10th and 17th December, at its recently opened Walled Garden farm shop.

And, along with the chance to purchase some of the finest locally sourced gifts and ingredients, visitors will be given special price discounts at each event.

A glass of Prosecco will be served to each visitor on arrival and they will also be able to sample some of the food lines on sale at the farm shop, overlooking the multi-million pound rose garden.

“I have personally selected – and sampled – every food item on sale in the farm shop,” said Wynyard Hall’s Managing Director Allison Antonopoulos.

“And, as it is of the utmost importance to me to showcase local suppliers, we have some fabulous lines, from the likes of Norton-based Blackwells Butchers, the Acorn Dairy, near Darlington and Proof of the Pudding, Northumberland.

“There are also dressings and condiments from Great Taste award-winners Wildon Grange, County Durham, real ales from the Black Paw Brewery, at Bishop Auckland and vintage sweets, courtesy of Hartlepool-based Carnaby’s Treats.”

Shoppers can also choose from a wide range of gardening items, Christmas decorations, handmade cards and gifts and seasonal homeware, including cushions, throws and scarves by Yorkshire-based Bronte by Moon, one of the UK’s few remaining woollen mills. 

The festive shopping evenings will take place between 6pm and 8pm. Attendance is free, but those who pre-register at www.wynyardhall.co.uk/events will receive a voucher entitling them to a 10 per cent discount on purchases of £40 or over.

Sunderland Catering Company Serve A Sneak Peek Of 2016

By on 3rd December 2015in Food & Drink, Lifestyle, Local Biz, What's New?

A North East catering and events company has been serving up a sneak peek of 2016…

1879 Events Management, which manages functions and food at the Stadium of Light and National Glass Centre, Sunderland, hosted a special showcase evening to preview its plans for the coming year.

Guests at the event, including members of SAFC’s first team and business leaders from across the region, were given the chance to meet with many of the company’s top suppliers, including Bidvest Foodservice and Molson Coors, while also sampling dishes from its new set menus.

This included canapes, curries, shin of beef and spicy chicken wings, which will all be available for private and corporate events at the Stadium of Light and National Glass Centre, as well as via 1879’s external catering operations.

The showcase evening, held in a marquee at SAFC’s Academy of Light, also offered guests an early opportunity to learn more about the new Hilton Garden Inn Hotel, opening adjacent to the Stadium of Light in April 2016.

The site, which is currently under construction, will boast 141 bedrooms, a destination grill restaurant, private dining areas, meeting rooms and a 24-hour business centre.

It is expected to offer a number of packages for businesses delegates, as well as football fans and those attending events at the Stadium of Light, including a performance by music superstar, Rihanna, who returns to the venue as part of her Anti World Tour in June.

Gary Hutchinson, Commercial Director for 1879 Events Management, said: “2016 looks set to be an amazing year for 1879 Events Management, particularly with the launch of the new Hilton Garden Inn Hotel and high profile events like the return of Rihanna.

“The VIP showcase evening was an ideal opportunity for us to give new and existing clients an opportunity to learn more about these exciting developments and to see how working with companies such as Bidvest and Molson Coors has contributed to our ongoing success.”

Since launching in 2012, 1879 Events Management has been awarded several major contracts, including taking over the catering and event operations at National Glass Centre and the Stadium of Light.

The company, a specialist subsidiary of SAFC, has also launched its own beachside bistro, The Beach House at Roker, and worked on a number of high profile events across the North East, including multiple business awards and festivals such as Newcastle Pride.

For more information about 1879 Events Management visit www.1879events.com, call 0871 911 1269, email info@1879events.com or follow @1879Events on Twitter.

Additional details can also be found by visiting www.thestadiumoflight.com and www.nationalglasscentre.com/hire/.

Lumley Castle Invites Wild Food Foragers To Their Grounds

By on 2nd December 2015in In & Around

A North East castle, famous for its restaurant, is giving foodies the chance to forage for ingredients in its historic grounds…

The ancient woodland surrounding 600-year-old Lumley Castle hotel is home to a wide variety of wild ingredients, from garlic and herbs to edible roots and berries.

The four star hotel, at Chester-le-Street, has joined forces with foraging experts to give nature lovers and foodies the chance to learn more about ‘wild food’, at a series of special events in 2016.

On selected dates throughout the year, it will be giving groups of around twenty visitors the chance to explore its nine acres of woodland in the company of bush craft and survival expert Bruce Ferguson, of Wild North Discovery.

Not only will he teach them to seek out and identify wild ingredients during a one and a half hour walk, but chefs from the hotel’s renowned Black Knight restaurant will then serve lunch, incorporating the foraged food.

Between courses, Bruce, who has been foraging for wild food for more than thirty years and recently took actor and presenter Robson Green seashore foraging for an upcoming episode of hit TV show, Tales from Northumberland, will give a talk about safe, legal and sustainable foraging.

He will also be talking about food to look out for later in the year that may not yet be in season and the various types of location at which wild food can be found.

Brice said: “The fascinating thing about Lumley Castle is that parts of its grounds have lain relatively undisturbed and uncultivated for a very long time, which makes them a treasure trove for foragers.

“There is huge interest in wild food at present, however not all berries, roots and leaves are safe to eat, which is why courses such as these are so important.”

Along with the public courses, Lumley Castle is giving corporate clients the chance to find out more about foraging by offering them the option to build a short course with Bruce into their team-building or conference and event packages.

“While corporate and leisure visitors are always impressed by the castle itself, its grounds have gone largely unexplored,” said Director of Sales and Marketing, Nola Collinson, “which is why they provide such an abundant harvest of wild ingredients.

“With Bruce’s expertise, we hope to help visitors find out a little more about foraged food and introduce them to our lovely grounds at the same time.”

The Foraging at Lumley days are scheduled for Sunday 22nd May and 2nd October, with more dates to follow. Places, which are limited, cost £29.50, and include lunch.

For further information call 0191 389 5857 or email info@lumleycastle.com.

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Tiger Bills Kitchen: Consett Restaurant Taking Christmas Bookings

By on 30th November 2015in Food & Drink, Lifestyle

Consett’s most exciting new restaurant is now taking Christmas bookings. Here’s why you should book…

Tiger Bills Kitchen is a fresh, new and exciting establishment in the heart of Consett. Mixing Thai and Western, the menu is dynamic and offers something to suit everyone. We pride ourselves on being Consett’s local restaurant, sourcing our produce from within a 10 mile radius.

Our staff are all friendly and are always willing to help. Whether you require the table to be decorated for a special occasion, or are looking for advice on our menu, they will meet your every need.

We accommodate all occasions, from large tables next to a children’s play area, booths for a more intimate dining experience, or even larger areas for business and social events.

Our menu includes everything from BBQ Grills, to Thai Currys and salads. You can see the full menu here.

 

Trip Advisor: “Fantastic”
Had a fantastic night at Tiger Bills. Great food and service! Prices are very reasonable, and the steak was fantastic! Would definitely go again, and would recommend to family and friends!

Facebook:  “5*****”
Just had a fantastic meal for my birthday. Food was lovely and the staff were brilliant. Very friendly, great value, and I was even given a cocktail on the house as it was my birthday. Definitely will be going back!

To book a table with us, call us on 01207 506 002, or pop down and chat to one of our staff.

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Sunderland Beachfront Bistro Prepare Surf And Turf Night

By on 19th November 2015in Food & Drink, Lifestyle, Local Biz, What's New?, What's On?

Surf’s up at a Sunderland bistro as it prepares to serve the finest food from the land and sea…

The Beach House, at Pier Point, Roker seafront, is hosting a special Surf and Turf Night on Friday November 27th.

The event, devised by 1879 Events Management, will include a unique two-course menu, specifically designed to showcase fresh ingredients from beneath the waves and beyond.

This includes a salad of crab, prawns and salt and pepper squid, followed by a main course sharing platter, featuring minute steak with chimichurri sauce, piri piri chicken fillets, spicy chorizo sausage and a mixed garden salad.

The platter, designed for two people, will also include crab claws, king prawns and mussels, as well as patatas bravas or spicy potato wedges.

David Moses, General Manager at 1879 Events Management, which also manages catering and events at the Stadium of Light and National Glass Centre, said: “The Surf and Turf Night will pay tribute to the Beach House’s seafront location, as well as the amazing array of ingredients available from the North East coast and countryside.

 

“It also forms part of a continuing programme of events designed to make eating out more affordable and enjoyable for couples and families.”

Surf and Turf at The Beach House is priced at £30 per couple, including two courses with mixed bread and olives served on arrival. A selection of desserts will be available to purchase at an additional cost.

For more information visit www.facebook.com/thebeachhousesunderland or www.1879events.com. Bookings can be made for November 27th by calling 0191 5659473.

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Wynyard Hall Unveils Autumn Brasserie Menu

By on 11th November 2015in Food & Drink, Lifestyle, Local Biz, What's New?

An autumn menu of smoked, steamed and spiced dishes has been unveiled at one of the North East’s leading hotels…

Diners at Wynyard Hall Hotel and Spa, Tees Valley, can enjoy some of the season’s most popular ingredients with a new Brasserie menu, served at the informal, outdoor Terrace, overlooking the grounds.

In the coming weeks, a choice of starters, main courses, lighter options and desserts will be on offer, alongside an extensive drinks menu, including punch bowls of warming drinks, such as Daniel’s Swedish Glögg – created to a family recipe – and Winter Pimm’s Punch.

Starters will include venison and pork Scotch egg with Cumberland sauce, cured duck salad with baby pears and smoked salmon with boiled quail’s eggs, shaved fennel and wild radish.

Diners can then choose a main dish – such as steamed Shetland mussels in a Thai broth, spiced lamb massaman curry with coconut and roasted peanuts or a Wynyard burger with Applewood cheddar, pancetta and chunky chips.

Lighter options include an open, free range chicken and avocado club sandwich or roasted Mediterranean vegetable wrap with hummus and vegetable crisps.

These can be rounded off with desserts such as lemon meringue tart with raspberry sorbet, passion fruit and ginger panna cotta and plum and grenadine burnt crème with honeycomb and jam.

The Brasserie menu will be served daily from midday until 2.30pm, and from 5.30pm until 9.30pm. Starters are priced from £6, main courses from £13 and desserts from £5.

For further information call 01740 665406 or email events@wynyardhall.co.uk.

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