Soy and ginger steamed cockles and mussels Author: Simon Walsh Serves: 4 Ingredients 50g fresh ginger 1 stick lemongrass 1...
Longsands Fish Kitchen, Tynemouth is within walking distance of North Shields Fish Quay, where the team sources the best of...
Oh my darling..! It’s Christmas, which means it’s time for the clementine, that jewel-like hybrid of tangerine and sweet orange. What will you do with yours this festive season? • Hot spiced Christmas clementines: Place 6 whole, peeled clementines in a pan, add 1 tbsp each of golden granulated sugar...
The Grazer, Anna Hedworth, shares her thoughts about some of 2014’s food trends, from the sublime to the ridiculous! Another new...
When the sun finally decides to grace us with its presence here in the North East, we must get out...
Anna Hedworth, aka food writer and restaurateur The Grazer, is wrapping up warm for the festive season I was getting a bit fed up of the strange mild weather we were having for a while in November, where was winter? I wanted to be cold and cosy, with the fire on...
I feel like Vallum has gone through a sort of rejuvenation during lockdown. It’s as if the world stopped and...
It’s that time of year; very wet, damp, cold, muddy, dark and everything else unpleasant. The plants in the pots...
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, tomatoes are finely coming through in Northumberland, sea bream is...
After what proved a long, draining and very wet winter, I don’t think I have ever been so relieved to...
Winter is definitely here and the first frosts are freezing up the poly tunnels. Here at Vallum, we’re preparing for...
…but it is the time of year which keeps the industry going. How do you like it? Every year on December 25 the majority of us still gather round the table and decide to eat turkey. Some of us love it and some us find it dry, a total waste...
