As previously reported, the pioneering team at Northumberland’s Hjem, which gave Northumberland its first Michelin-starred restaurant, made the decision not to move forward with new restaurant Freyja in Wylam, but they’re ready for one last hurrah at their closing barbecue event on Sunday 16 August, and they’re bringing Newcastle’s DOOD along for the ride.
Taking place at The Farmhouse at South Causey Inn, the event will see both kitchens produce barbecue dishes which show off their signature styles; Hjem’s focus will showcase their distinctive blend of Northumbrian produce and Scandinavian culinary influences with dishes including marinated beef onglet with chimichurri, smoked salmon with lemon and dill, and French potato salad, while Persian and Levantine restaurant DOOD will serve lamb chops, chicken kebabs, hummus and bread.
“When Alex invited us to be part of Hjem’s final service, it was an immediate yes,” said Federico Khamaneh, restaurant manager at DOOD. “Hjem has played such an important role in the North East’s dining scene, and it’s a privilege for our team to help mark the end of an incredible chapter. Both Hjem and DOOD share a passion for celebrating fire-led cooking, quality ingredients and genuine hospitality, so this collaboration felt like a natural fit. We hope it’s a memorable afternoon for everyone coming together to celebrate everything Hjem has achieved, and we’re proud to be part of their farewell.”
Hjem manager and co-owner Ally Thompson-Nietosvuori said: “This barbecue feels like the perfect way to finish. Having the DOOD team cooking alongside us makes it even more special, and we really hope lots of familiar faces will come and celebrate with us.”
Hjem will also host a final lunch and dinner service on Friday 14 August. Bookings for both events can be made here.
