The team at Jesmond Dene House’s Fern restaurant, which is led by executive chef Danny Parker, has launched a new autumn menu packed with seasonal flavours and regional favourites.
The menu features Lindisfarne oysters and North Sea fish alongside Yorkshire game and duck. Locally sourced vegetables star in the new vegetarian options alongside signature favourites such as double-baked cheddar cheese and spinach soufflé, and salt-aged ribeye. Desserts have an equally warming feel to fit the season, ranging from hot chocolate pudding with cardamon-spiced sauce and Madagascan ice cream to stem ginger crème brûlée, and pear and almond tart. A delicious welcome to the new season.
Fern, Jesmond Dene House, Jesmond Dene Road, Newcastle, NE2 2EY, tel 0191 212 3000, www.jesmonddenehouse.co.uk
