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The team at the award-winning Twice Brewed Brew Co. in Northumberland is teaming up with Sam at Hazy Daze bottle...
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As part of the multimillion-pound transformation of Rockliffe Hall, culinary director James Close and his wife Maria have announced details...
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The wheels are turning ahead of this year’s Sunderland Food and Drink Festival – with details of the entertainment programme announced alongside a new headline sponsor. The festival – which last year attracted more than 50,000 visitors – is set to return on June 5-7 with food and drink vendors,...
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Two of Newcastle’s boutique hotels have launched new spring menus. Malmaison, located on the Quayside, is welcoming food lovers with...
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North East-based chef Kleo Tabaku is aiming to lead the fight against ultra-processed foods in the region following the launch...
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Hadrian’s Hotel and Willow restaurant are set to celebrate spring flavours and the Bank Holiday on May 4 with a barbecue event. The menu will include lobster rolls, Highland Wagyu burgers, buttermilk chicken burgers, Toulouse sausage hotdogs, and halloumi and siracha sliders – plus side dishes ranging from corn on...
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The Blagdon Farm Shop earned a national award for its Mince & Onion Pie at the Smithfield Awards, announced at...
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Cal Byerley, chef and co-owner of Michelin-starred Restaurant Pine in Northumberland, represented the North East in the final banquet of...
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Newcastle Wine Week – which offers wine lovers a chance to try new vintages in a range of top venues – is set to return to Tyneside this summer. The event was launched in the city last year, offering the opportunity to buy a special wristband to try wines in...
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Sunderland’s Food and Drink Festival is set to return this summer – and organisers are looking for extra vendors to...
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The Wood Oven in Wylam has announced it will be open on Tuesdays throughout the spring and summer months. Now...
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Newcastle Quayside restaurant Khai Khai has launched a Sunday Curry Pie Club, bringing together two worlds for a unique weekly dining event. The new event aims to bring together the legacy of piemaking in the city and the restaurant’s signature slow-cooked, fire-kissed flavours with dishes born in smoke and served...
