The talented team at Jesmond Dene House’s Fern restaurant has created a new autumn menu packed with seasonal flavours and regional favourites.
Terrine of Yorkshire game, Lindisfarne oysters, cured Yorkshire duck breast, and Shetland mussels all feature on the menu alongside popular Jesmond Dene House dishes such as the double cheddar cheese and spinach souffle, and confit duck.
Desserts have an equally warming feel – from hot chocolate pudding with cardamon spiced sauce and Madagascan ice cream to stem ginger crème brûlée; and calvados panna cotta, apple jelly and cinnamon.
On the new menu, executive chef Danny Parker said: “Our autumnal menu draws on the finest produce, from turbot to halibut, herb-fed chicken to 60-day aged cote de boeuf, and cauliflowers to beetroots. It’s neighbourhood dining, and it’s pretty special.”
Fern’s autumn menu is available Wednesday-Saturday from 6pm. For more information, call Jesmond Dene House on 0191 212 3000.
