Columnists

Just peachy

Just peachy

This month, our columnist Anna Hedworth, aka The Grazer, offers up a new take on peaches I had some amazing peaches arrive at Cook House a few weeks ago. The perfect sweetness and ripeness, I’ve been putting them on the menu ...

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Summer days

Summer days

I feel like I’ve spent the six weeks since my last column writing menus – and it’s been fascinating. There is so much good food coming into the kitchen right now – our forager has been picking girolles by the basketful, ...

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Hot stuff

Hot stuff

Between planting, picking and serving all the produce from our kitchen garden, our newest team member, Richard Jack, head chef of our Tea Room, has been toiling in the heat with my husband Peter to keep the cogs turning. There have ...

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Singapore chilli king prawns

Singapore chilli king prawns

  Singapore chilli king prawns   Print Author: Graham Sharp Serves: 4 Ingredients 500ml vegetable oil 3 large banana shallots, thinly sliced 500g king prawns, peeled to tail 6 tbsp fresh ginger, peeled and finely chopped 6 cloves garlic, finely ...

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Classic beef burgers with cheese

Classic beef burgers with cheese

Classic beef burgers with cheese   Print Author: Butchers Q Guild Ingredients 450g beef mince salt and fresh ground black pepper 4 slices cheddar cheese burger rolls onion rings salad leaves and tomatoes relishes Method Place the mince in a ...

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Get your goat

Get your goat

This month, our columnist Anna Hedworth, aka The Grazer, goes for the chop Having The Goat Company at Jesmond Food Market regularly means I’ve been able to get hold of goat meat much more easily; and hearing James Whetlor of Cabrito speak last year about his ...

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Rockin’ and rollin’

Rockin’ and rollin’

I’m just back from the British Summer Time Festival in London and I’m in the mood for more summer sunshine – if it comes back to Jesmond anytime soon! I could do with some so I can get out around ...

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Feel the heat

Feel the heat

I don’t know what the weather is like when you are reading this but I am writing this column during a full-on heat wave! This morning I went to walk the Whiplington (half whippet, half Bedlington and far too posh ...

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Honey-glazed rack of lamb

Honey-glazed rack of lamb

Honey-glazed rack of lamb   Print Author: George Payne (Recipe courtesy of Butchers Q Guild www.simplybeefandlamb.co.uk) Serves: 2 Ingredients 1 x 6-boned lean rack of lamb, French trimmed and chined 3 tbsp clear honey 4 tsp light soy sauce 1 ...

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