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appetite magazine is teaming up with Vallum artisan producer hub on Hadrian’s Wall to stage Winter Fayre, November 17 These things...
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A selection of news stories from the latest issue of appetite… Chocs…hurray! Chocolate addicts love the new chocolate afternoon tea...
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Properly cooked liver – a flash in the pan – is one of life’s joys, writes Alastair Gilmour Liver has been getting something of a bad press lately. It’s been revealed recently that David Cameron once attended a post-shoot dinner in Scotland where guests were served raw stag’s liver, but...
He very nearly won last year’s BBC MasterChef: The Professionals, and is back in his native Northumberland with a few...
No-one begrudges you a few nibbles and glasses of fizz over Christmas and New Year, but now it’s time to...
This month, The Grazer, aka Anna Hedworth, is following the trend for all things Scandinavian with a little help from her vinegar and pickling spices Ive been experimenting with preserving food for a while now; salting, curing and pickling. I’ve found that, when preserving your own food, pickling is a good...
Grazing animals on the roof of your café is a sure way to attract attention, but is it a sign of...
When you’re thinking about Valentine’s Day, who else to ask for culinary advice but a Frenchman? Jerome Cogné is head...
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If you’re taking a trip to Tynemouth over Easter, pay a visit to Mister Woods. A firm seaside favourite, the café has a funky vibe and a huge range of teas and coffees, while being great for mum as it’s pram friendly. Kids will be kept happy with the delicious...
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The Rat Inn, Anick near Hexham is named on the UK’s Top 50 Gastropubs 2013 by the pub trade magazine...
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The fabulous Curiously Wicked in Morpeth takes the phrase handmade to an entirely new level. All the produce in the...
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Well done, Blackfriars in Newcastle, which was announced the Gold winner in the Taste of England category in the North East England Tourism Awards at the Sage Gateshead. The restaurant dates back to 1239 when it was used as the refectory for Dominican friars and the kitchen team, lead by...
