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The Blackbird, Ponteland was named Pub of the Year at the North East England Tourism Awards. Judged highly for its...
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Foodies brought a huge boost to Sunderland’s economy during the city’s most recent Restaurant Week. The event – which took...
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After four years of success, STACK Newcastle will close its doors for the last time at midnight on Monday May 2. The shipping container village in the heart of Newcastle has been home to dozens of independent food businesses in the last four years – some going on to branch...
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From donuts to street food, traders from County Durham and beyond are preparing to serve hungry festivalgoers at this year’s...
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Since opening at the end of 2021, Muckle Brewing’s online shop has proved popular with fans of the brewery’s unfiltered,...
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Spring lamb signals the return of long days relaxing and eating in the sunshine. The talented butchery team at Turnbull’s Northumbrian Food in Alnwick has more than 140 years’ experience sourcing and preparing the finest cuts for roasts, barbeques and more. Producing and supplying fine food and quality meat since...
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Things are getting very futuristic over at InHouse room design in Hexham where the latest outdoor kitichens from Italian brand...
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The North East Culinary and Trade Association (NECTA) hosts its 2022 Hospitality Salon and the final of the North East...
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News also reaches us of new Japanese café TSUJIRI, which is now serving up authentic matcha green tea drinks and sublime desserts in Newcastle’s Chinatown. The new dessert tea house specialises in drinks, ice creams and cakes made with matcha green tea powder. You may know its owners Charles Tang...
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The sun’s beginning to shine and the days are getting longer, which means a visit to the fantastic Urban Green...
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As part of Food Waste Action Week (March 7-13) – an initiative by WRAP (Waste & Resources Action Programme) aiming...
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St Mary’s Inn, Stannington, Morpeth has unveiled new seasonal menus focused on fine local produce. Spring starters include confit chicken, leek and wild mushroom terrine with wild garlic mayo; confit chalk stream trout with salt-baked celeriac, buttermilk, Granny Smith apple and fresh dill; and twice-baked Montgomery cheddar souffle. Mains are...
