The Blackbird plates up new autumn menu

The Blackbird is welcoming the changing season with a new autumn menu.

The Ponteland pub’s head chef, Ralph Hellens, has again focussed on local seasonal ingredients with a selection of new starters including chicken liver parfait; tempura king prawns; and seared scallops and watermelon served with cucumber, coriander, crumbled goats cheese and a sesame and lime dressing.

The menu also features new mains, with a choice of chicken breast, courgette, broad bean and pea tartlet; pan-fried North Sea halibut; 28-day locally sourced steaks; and a pie of the day prepared by Jesmond artisan bakery Kennedy and Rhind.

Fans of Asian cuisine can choose from sweet and sour chicken; vegetable or crispy beef noodle boxes; or bao buns filled with sticky pork belly, crispy sweet and sour chicken or panko aubergine.

The pub also offers sandwiches alongside desserts such as strawberry pavlova, iced mango parfait, warm chocolate brownie, sticky toffee pudding and ice cream.

Meanwhile, vegan and vegetarian diners can choose from plant-based dishes including a shaved fennel starter, the Moving Mountains burger or hotdog, and vegan ice cream.

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