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Bishop Auckland is set to welcome top chefs and foodies from across the region for the annual Bishop Auckland Food...
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Chef Kleo Tabaku made an Easter pilgrimage towards Holy Island to see where his finest ingredient comes from. Kleo, chef...
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Texas Smoker has taken up residency at STACK Seaburn following its success at St. James’ STACK in Newcastle. Diners will be able to enjoy 48-hour oak-smoked brisket and pork served with a huge helping of homemade slaw and a Texas Smoker signature sauce. Other American favourites on the menu include...
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This spring, Brocksbushes Farm is set to burst into colour with the launch of its first Tulip Field Experience. Opening...
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The Spring 2026 edition of Appetite is available in all our favourite foodie places now The Spring 2026 edition of...
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First & Last Brewery’s latest award proves some of the most exciting flavours in the UK independent beer scene can be found in the flora of Northumberland. The family-led team took home the Silver Overall Champion of Bottle/Can Beer prize for it foraged Spruce saison at the SIBA National Indie...
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For a second consecutive year, Restaurant Pine in Northumberland was honoured at the Star Wine List of the Year Awards...
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Sunderland’s latest Restaurant Week served up a huge boost to the local economy – bringing in more than £400,000. The...
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Two of the North East’s most influential chefs are set to team up for a special dining experience this spring – as Restaurant Hjem’s Alex Nietosvuori collaborates with Terry Laybourne. The event, taking place at Hjem’s temporary residency at the South Causey Inn in County Durham on May 20, will...
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Cal Byerley, chef and co-owner of Michelin-starred Restaurant Pine in Northumberland, is set to appear on the 2026 season of...
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A Sunderland-based chef is set to represent the North East on the upcoming series of Great British Menu, with the...
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The Glass House at Wynyard Hall has launched its new spring menu, introducing a fresh selection of seasonal dishes. Set within the Wynyard Hall estate, The Glass House has a plot-to-plate approach that champions estate-grown produce and ingredients from local suppliers. The new spring menu reflects that approach with a...
