As she publishes her second book, Service, Anna Hedworth shares the story of putting it together along with five of...
Newcastle Wine School owner David Harker suggests five wines to pair with lamb Forget cheese, the perfect foil for red...
What do you have for breakfast? I don’t often have breakfast, but if I do, I’ll have some toast with lime marmalade on. That’s been my go-to for a long time. If I’m away, I’ll have a cooked breakfast, but I couldn’t do the black pudding. What’s your guilty pleasure?...
Chris Jewitt reflects on five years of Food and Drink North East and the ways the organisation has supported the...
We Are Local Heroes is aiming to use the power of storytelling to connect, inspire and shape the world around...
Baristocracy Coffee Pay a visit to Baristocracy in North Shields for seriously good coffee. Aussie coffee roaster Alex Forsyth and Tyneside-born Kate Hudson have built a reputation across the region and beyond for sourcing and roasting exceptional coffees from well-known locations as well as some more obscure ones. Alex...
Decaf delight One for decaf drinkers who miss light, fruity, naturally processed coffees, this Colombian decaf is roasted to...
North East food icon Terry Laybourne, the region’s first Michelin-starred chef and director of 21 Hospitality Group, invites us into...
Finding hygge Born out of a love of drinking chocolate, a desire to share the principles of hygge with more people, and more than 40 years’ experience in food manufacturing, Hygge Hot Chocolate is available online and at food markets this festive season. Single servings come in dark, milk...
We all need to escape every so often, particularly these last few years, and in our opinion there is no...
What do you have for breakfast? I have really been enjoying a toasted brioche bun with some homemade tomato ketchup and...
’Tis the season to drink bubbly – but do you know your Crémant from your Cava? David Harker, owner of Newcastle Wine School, explores the fabulous world of fizz It’s likely the first sparkling wines were a happy accident – partially fermented wines which were bottled in winter and bubbled...
