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Adventure is brewing for a Teesside coffee company after the team purchased a vintage caravan on eBay and transformed into...
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Restaurant Hjem founders Alex Nietosvuori and Ally Thompson-Nietosvuori have announced that plans for their new restaurant, Freyja, will not move...
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No.32, a new pizza restaurant and cocktail bar at Riverside Sunderland, is set to officially open its doors on July 8. Created by award-winning restaurateurs Tammer Hassan and Vittorio Farigu, No.32 is one of two venues the pair are opening on the ground floor of The Beam this year. Vittorio...
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British-Iranian chef Sabrina Ghayour is heading to Newcastle’s Biscuit Factory on September 1 for an event with Forum Books. Sabrina...
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A new afternoon ritual which reimagines the traditional concept of afternoon tea has been launched at Café 21 at Fenwick...
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Veeno in Durham is returning to its Sicilian roots as founder Nino Caruso resumes leadership of the UK-wide brand. The independently operated Durham franchise, owned by husband-and-wife team Dan and Donna Lewis, has unveiled a new food and wine offering as part of Nino’s vision to reconnect Veeno with the...
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Newcastle bakery and café Dot Bagels has been nominated for the Uber Eats Restaurant of the Year awards. The awards...
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A North East artist is set to create new artwork at Newcastle’s Tia’s Mexican Cantina. Lee Ferry, who runs Custom...
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Beer lovers are being invited to explore the vibrant pub scene of the North Tyneside coast this summer as the Tyneside & Northumberland branch of CAMRA launches its Summer Ale Trail throughout July 2026. The trail will showcase 16 venues across Monkseaton, Whitley Bay, Cullercoats, Tynemouth and North Shields –...
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This year’s Sunderland Food and Drink Festival brought live entertainment, markets and international cuisine to the centre of Sunderland and...
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Brocksbushes’ Summer Fayre is set to make a comeback after six years away. Taking place on Saturday July 4 and...
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Kleo Tabaku, chef patron at Jesmond restaurant Lovage, is working with the local community to obtain the finest ingredients for his customers. Amateur gardeners and allotment holders are supporting the restaurant by sharing their produce with Kleo, with everything from rhubarb to radishes arriving at the kitchen door from mid-April...
