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Nicholson’s Butchers has named its centenary sausage as one created by a group of A-level students at Whitley Bay High...
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St Nicholas Cathedral’s Tower and Tea Tours are back, offering the chance to climb to the top of the Lantern...
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Newcastle has its first Enoteca – a wine shop where tasting and nibbles are on the menu – at Carruthers & Kent, Gosforth, where the thriving wine shop, deli, tasting events and Bon Viveur book club are already popular among foodies and wine fans. Co-owner Mo O’Toole tells us that...
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Barker and Stonehouse has teamed up with Newcastle’s Oak restaurant to launch an in-store café. The menu at Oak at...
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One of the North East’s most prestigious cook-offs has been won by Richard Wheatley, a young chef at Cafe 21, Newcastle. Richard,...
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Slaley Hall in Northumberland has appointed Nick Clough executive head chef. Nick returns to Slaley having worked at the London Events Division of Rhubarb Food Design, working in partnership with Heston Blumenthal on a number of events. Slaley Hall has three restaurants; the award-winning one AA Rosette Hadrian’s Brasserie, the...
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Wallsend Hall in North Tyneside has received a TripAdvisor Certificate of Excellence award having achieved a 4.5 stars out of...
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The contents of the 2km of archive shelving in Alnwick Castle have inspired Jane, Duchess of Northumberland to publish a...
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There are one or two here at appetite HQ with an over-active sweet tooth (*coughs* Dean) who were rather excited to learn that they can now indulge their love of the sweet stuff over three courses. The Dessert Club at the Morritt Hotel at Greta Bridge runs on the last...
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Former appetite columnist Jérôme Cogné is the new head chef at Macdonald Linden Hall Golf & Country Club in...
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Eshott Hall has been awarded four coveted AA stars. The new award recognises the hall’s status as a hotel, having...
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Forks at the ready, folks, Blackfriars Restaurant has come up with a new selection of sharing boards for summer grazing. They include The Fish Trencher with crispy monkfish, charred mackerel, salmon gravlax and white crab, and the Medieval Meat Plate with duck ham, hay-smoked chicken, crispy trotter and oxtail roll. During summer...
