Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good...
Shellfish, blood orange and sea herb risotto Ingredients 3 tbsp olive oil 2 small onions, finely chopped 3 garlic cloves,...
Criminally under-rated, sorrel is a delicious lemony super green whose acidity adds an elegant edge to creamy dishes, eggs, potatoes and chicken. Sublime softened in butter, mixed with cream and served with poached egg, we do wonder why it isn’t more popular. For a simple side dish, remove the leaves...
Dave Coulson, head chef and co-owner of Peace & Loaf in Newcastle, offers an insight into life in (and out)...
Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop. In 2018 he was crowned the inaugural National...
Vicky Moffitt, of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce to the farm’s tea room, restaurant tipi, and wedding and events venue. Vallum, Military Road, Newcastle, NE18 0LL, tel 01434 672 652, www.vallumfarm.co.uk The early part of the year is...
Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, within walking distance of North Shields Fish Quay, where he...
Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good...
Yes, it looks like the trimmings from a witch’s broomstick, but salsify is a good deal more tasty than it looks. Apparently, the Victorians loved this winter root vegetable, but modern foodies seem to have forgotten about it, and the fact that in flavour it echoes oyster. Yes, oyster –...
We’ve got Christmas all wrapped up thanks to Helen Stanton, owner of Forum Books in Corbridge, and her pick of the...
Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the...
Winter is definitely here and the first frosts are freezing up the poly tunnels. Here at Vallum, we’re preparing for dark days, working on our menus for private Sunday lunches and gatherings in our cosy Tipi, and a special Tipi Night on November 23 with a cracking menu of beef...
