Jesmond Dene House is marking summer with a new menu from executive head chef Danny Parker. British flavours feature, with Lindisfarne oysters, Shetland mussels and Whitby crab all starring. There’s a terrine of Yorkshire game, pan-fried halibut and hake, herb-fed chicken schnitzel, and double baked cheddar and spinach soufflé. Dessert includes elderflower pana cotta with gooseberries; and rum, chilli and anise-roasted pineapple.
Jesmond Dene House, Jesmond Dene Road, Newcastle, NE2 2EY, tel 0191 212 3000, www.jesmonddenehouse.co.uk
