On your marks… Colder nights are the perfect excuse to pop a wheel of camembert in the oven, grab...
Craig Harvey, private chef and former gamekeeper, shares three of his favourite recipes from his home kitchen. Readily available from...
As summer turns to autumn, Newcastle Wine School owner David Harker chooses wines to suit the flavours of the season Empty shelves, tomato rationing and price increases; farmers campaigning to take back control of our food supply – earlier this year, food availability was headline news. The answer to food...
Owner, Spurreli What do you have for breakfast? Most days, I’ll just have a banana and a bowl of muesli....
We explore both the traditional and global tastes of Newcastle’s Grainger Market Once a place steeped in food tradition, shaped...
Sarah Cook savours Hexham’s acclaimed Bouchon Bistrot, and regrets her lack of photographic record People assume it’s all glamour, this restaurant critic lark, an Elysian Fields of five-star lunches attended by hot and cold running maitre d’s. And it is indeed pleasant, especially when it involves a carefree lunch in...
The best kitchens are home to the finest ingredients and the highest-ranking kit. Like this… Chop it good We’ve just...
The freshest fish simply grilled, griddled or barbecued is one of the great tastes of summer. Try these easy recipes,...
Safeguarding more than 140 years of tradition while evolving to satisfy ever-changing customer needs requires a sharp business mind, as Dean Bailey discovers when he meets a sixth-generation butcher. History and modernity are recurring themes on the streets of Alnwick. From the historic castle to the modern splendour of Alnwick...
Summer heralds light-as-air desserts packed with fresh seasonal flavours. Try these… Summer pudding Victoria sponge Swiss roll Lemon berry cheesecake...
Join us for an adventure into the world of elegant cake stands and loose-leaf tea as we visit some of...
Executive head chef, Jesmond Dene House What do you have for breakfast? If I go out for breakfast, it has to be a really good eggs benedict with lashings of hollandaise sauce. And your go-to guilty pleasure? That would have to be a chicken kebab with chips, salad, and garlic and chilli sauce....
