Reinventing any business is difficult to get right. What are the best bits to keep, what needs to be changed,...
It may be 4pm on an autumnal Thursday afternoon, but the Block & Bottle butchery is a hub of activity....
Chris Jewitt reflects on five years of Food and Drink North East and the ways the organisation has supported the industry at every level From the outset, Food and Drink North East has championed a one region, one voice, many tribes approach to growing our network, amplifying our impact, and...
Dean Bailey celebrates 10 years of The Roxburgh with chef/owner Gary Dall’s greatest hits A lot has changed since I...
Nick Grieves, the man behind Gosforth’s Ophelia and Cafeteria, discusses career switches, creating two new dining experiences following a pandemic,...
Shaun Hurrell has taken a love of Mexican flavours and a childhood spent in the UK, Australia and the US, and turned it into two restaurants in the shadow of Durham Cathedral. Dean Bailey finds out why we’re lucky to have Barrio Comida and La Mesa in the North East....
While some people spend their 20s trying to figure out what they want to do, Steffi Smith was busy building...
Zoe Robertson meets Matthew Hall, supplier of fabulous fungi to some of the North East’s best chefs Matthew Hall loves...
Claire Carruthers and Mo O’Toole have turned a passion for wine and travel into a nationally recognised business. Dean Bailey drops by their enoteca and wine shop to learn from two of the region’s leading food and drink experts Claire Carruthers and Mo O’Toole – founders and co-owners of the...
Having reached the heights of Michelin-starred dining in Newcastle, Laura and Jake Siddle have set out on their own –...
Jane Pikett meets two one-woman food businesses to hear about lockdown business launches and happy collaborations For an inspiring story...
Moz Murphy – cheesemonger to star chefs, suburban foodies and skateboarding students – shares how a lockdown launch has become a major success with Dean Bailey The shopping experience is different for every individual. For some, it is a chore best done as efficiently as possible. For others, it is...
