tag:blogger.com,1999:blog-3562135552612709892024-03-12T18:30:38.329-07:00Eating up NorthRuthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-356213555261270989.post-69540541101840214792013-06-11T06:33:00.002-07:002013-06-11T06:33:34.179-07:00The Best Pubs in Newcastle If there's one thing that Newcastle excels itself in, it's the somewhat lost art of offering a really decent set of excellent pubs. Yeah, there's the usual endless selection of chains, the quayside establishments with beer soaked carpets and assorted collections of hen and stag dos, and the type of places that you've hopefully never witnessed the likes of until you've seen Geordie Shore. But if you're willing to do a bit of digging about, you'll find plenty of pubs that are nothing but bloody lovely.<br />
<br />
Having recently ended up back in Newcastle after a brief return to the homeland, I set myself the selfless task of carrying out some thorough investigative research into what could be considered as the cream of the boozer crop. It's probably worth noting that my beer knowledge is somewhat limited. So while I'm not professing to be an expert on such matters, these are the places that I'd choose to head to when in need of a bit of alcoholic respite, and the places that I'd suggest to people who I generally don't dislike.<br />
<br />
<b>The Free Trade Inn </b><br />
<br />
The Free Trade is my new local, but even if it wasn't, it's definitely worth a fairly long journey to get to. Firstly, THE VIEWS! Have you ever witnessed a pub with views as good as this?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujLC8s4U6VRQZKVm809t6lHO72Kx9b-KeZpRTJfswNG2M9TfbT3S0d7jXxy2u30LUPeVStK4fVxX9YbNCXziw-0oYnnJogUm0fF3At1tPgvzvvrmOF3Ptkaj41UCvlG_RwPitj0nadJI/s1600/BIOX-63CQAEr53y.jpg-large.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujLC8s4U6VRQZKVm809t6lHO72Kx9b-KeZpRTJfswNG2M9TfbT3S0d7jXxy2u30LUPeVStK4fVxX9YbNCXziw-0oYnnJogUm0fF3At1tPgvzvvrmOF3Ptkaj41UCvlG_RwPitj0nadJI/s400/BIOX-63CQAEr53y.jpg-large.jpeg" width="400" /></a></div>
<br />
No, neither have I. But as well as having the best beer garden in the whole of the city (maybe even the whole of the North East), it's got plenty in the way of substance too. Absolutely loads of local beers, an impressive array of CAMRA and other awards from those who actually know stuff about this kind of thing, and some of the friendliest bar staff that I've witnessed in recent times.<br />
<br />
If that wasn't enough, they've acquired a resident pub cat that goes by the name of Craig David. There's even a little collection pot on the bar in his name, and I have it on good authority that he's had all his injections and other such feline essentials funded purely through the kindness of regulars and passers-by. And if that doesn't make you feel a little bit better about the state of humanity, I don't know what will.<br />
<br />
<b>The Tyne Bar </b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguML8CAceFhJyre2hom7w4YCfNpDL4tqiFj-SrHKCRPmnZY-f6u_gm3GzYPSkwxTKGKnMwZ5DAQXpXxAm9CQ7YW26KrqqBp7G7l59HxGh0z6726ZISGbv_pxldV2Vp67Yk97DcZY2WJP8/s1600/79.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguML8CAceFhJyre2hom7w4YCfNpDL4tqiFj-SrHKCRPmnZY-f6u_gm3GzYPSkwxTKGKnMwZ5DAQXpXxAm9CQ7YW26KrqqBp7G7l59HxGh0z6726ZISGbv_pxldV2Vp67Yk97DcZY2WJP8/s320/79.jpg" width="320" /></a></div>
<b><br /></b>
Just thirty seconds down the bank from The Free Trade is The Tyne Bar. It's what I'd call a summer pub, in the sense that there's loads of outdoor seating, a regular selection of gigs played outside, and it's right on the river. Located under Glasshouse Road Bridge, they've got some funky under-arch lighting craic going on, and there's even a few disco balls hanging about.<br />
<br />
Go here for late afternoon boozing, or slightly later on when there's a certain sort of holiday vibe. Well, the closest that you're likely to find to that in Newcastle, anyway.<br />
<br />
It's a bit hipster at times, but it's Ouseburn. Par for the course.<br />
<br />
<b>The Forth </b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseXNme4MXoyWUUZS7yNN2ltsTObDnSzU8I-SaFVSjtc0cQ7KCPOBA6R9FHrYrNWEWSRqFyD1018XCPCTPgVC31ZARg06wB1Q56SscqbiDGMYhlkZ4M7Qcl8HNMAf3wLBJwmBvKDb2rJQ/s1600/5057522440_09828865fa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseXNme4MXoyWUUZS7yNN2ltsTObDnSzU8I-SaFVSjtc0cQ7KCPOBA6R9FHrYrNWEWSRqFyD1018XCPCTPgVC31ZARg06wB1Q56SscqbiDGMYhlkZ4M7Qcl8HNMAf3wLBJwmBvKDb2rJQ/s320/5057522440_09828865fa.jpg" width="320" /></a></div>
<b><br /></b>
<br />
I've been darkening the towers of The Forth since my university days, and it's remained a firm favourite. A decent selection of beers, and a laid back feel that stays present whether you're there for a Saturday night or have turned up on Sunday under the premise of 'what makes you bad, makes you better'. The nooks and crannies make it a wise choice for a date pub, and the little terrace on the roof is a good spot if you fancy chain smoking loads of fags. They've even got a board that states it doesn't serve the likes of Malibu and Fosters and Smirnoff Ice, so you can rest safe in the knowledge that you can tell your pals that you've been in a proper place that doesn't give in to such tomfoolery. You're in the company of other such booze snobs.<br />
<br />
There's also a canny quiz on a Monday night, and the food's pretty good too.<br />
<br />
<b>BrewDog</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXTNul7bvljv6_bLTbiC6u-awWIkif-KgnnM3pMNSpgIuFeVJKm1o5Bw6T8rop-r3ALzEKOEjkFQJvDdjwY9pOZpqHQQPPf8hNp2TpuIey4RfxNKvOVwICCij-Wny3CTS75CZSKwmBX8/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXTNul7bvljv6_bLTbiC6u-awWIkif-KgnnM3pMNSpgIuFeVJKm1o5Bw6T8rop-r3ALzEKOEjkFQJvDdjwY9pOZpqHQQPPf8hNp2TpuIey4RfxNKvOVwICCij-Wny3CTS75CZSKwmBX8/s320/photo.JPG" width="239" /></a></div>
<b><br /></b>
<br />
Is BrewDog a pub, or is it actually a bar? It doesn't really matter anyway, because it's smashing. Possibly the coolest start-up story of the past ten years, it involves two Scottish fellas with a passion for craft beer and a dedication to bringing it to the masses. Since 2010, they've opened nine bars in Scotland and England, one of which is on Newcastle's Dean Street.<br />
<br />
Kitted out with an industrialist sort of decor with bare concrete walls, steel beams, the odd neon light and huge windows, they've got loads of beers on tap, including their core Punk IPA and Dead Pony Club lines. Recently too, they've started doing beery cocktails, which have become my go-to beverage when visiting.<br />
<br />
Masses of attitude without being pretentious, and they've got boardgames too. Pubs with boardgames always earn a few extra points.<br />
<br />
<br />
Obviously, this select few may be my personal favourites, but there's plenty more that could be strung onto the list to make up the finest of pub crawls. The Bacchus, Lady Greys, and The Bodega are close contenders that are worth a mention, and a visit, for that matter. Make a day of it and visit each one. It is summer, after all.<br />
<br />
<br />Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com4tag:blogger.com,1999:blog-356213555261270989.post-22914433208055123172013-01-21T15:24:00.000-08:002013-01-23T15:25:23.605-08:00Newcastle Restaurant Week 2013 <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74gsOuognV1SwamaqNoLgBHjuNM-PSPJYdgNvejGJfkLMqFGzlmDeTOGCxgoYVXBMcFhSQP7DyM0-7oDYICKtt4LELtOohn5BCc6_EQNwmSYkIsPGprfGO_3RAo5rYMOezAHDsUjY3CU/s1600/tyne_bridge_newcastle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74gsOuognV1SwamaqNoLgBHjuNM-PSPJYdgNvejGJfkLMqFGzlmDeTOGCxgoYVXBMcFhSQP7DyM0-7oDYICKtt4LELtOohn5BCc6_EQNwmSYkIsPGprfGO_3RAo5rYMOezAHDsUjY3CU/s320/tyne_bridge_newcastle.jpg" width="320" /></a></div>
<br />
<br />
January, eh? Broken resolutions, a bank balance that you daren’t even look at, and the horrible realisation that it’s no longer acceptable to crack open a bottle of wine before 2pm. The less said about the whole thing, the better. Not to worry though, as the nice folks at NE1 have thoughtfully coincided Newcastle Restaurant Week with what would otherwise be the most depressing month of the year.
<br />
<br />
Seven days when you can dine at some of the city’s best restaurants for just a fraction of the price that you’d usually pay. At £10 or £15 per person, it’s almost cheaper than eating at home. Forty restaurants are taking part in total, but that’s probably a few too many for even the most enthusiastic of diners to work through in a week. So without further ado, here’s where you should be eating between the 21st and 27th of January.<br />
<br />
<b>This was a guest post for <a href="http://www.kyeo.tv/" style="color: #4d469c; text-decoration: none;">KYEO.tv</a>. You can read the full piece over at their <a href="http://www.kyeo.tv/2013/01/17/restaurant-week-a-delicious-guide/" style="color: #4d469c; text-decoration: none;">website</a>.</b>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com1tag:blogger.com,1999:blog-356213555261270989.post-85006042846560859682012-12-31T10:01:00.000-08:002012-12-31T10:01:04.669-08:00I'm going vegetarian! (For January)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapsxEK6afz5jF9oyZ-WDp8YR-We1RMp4B8Kj6LLrzVho5-kL5W1-I3Occc3SybTc1ynz9p9XD017K_NQNVQNGWQFzwcq7cYPVQx9G0dJXeboM6ZGZNKzjKQd6_PnAq1x63AnBNMRqldg/s1600/vegetables-vegetarian-collage-Favim.com-485200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapsxEK6afz5jF9oyZ-WDp8YR-We1RMp4B8Kj6LLrzVho5-kL5W1-I3Occc3SybTc1ynz9p9XD017K_NQNVQNGWQFzwcq7cYPVQx9G0dJXeboM6ZGZNKzjKQd6_PnAq1x63AnBNMRqldg/s320/vegetables-vegetarian-collage-Favim.com-485200.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I'm going meat-free for the whole of January. 31 days of no meat or fish. Obviously, everyone keeps asking 'why?', which is a bloody good question, and one that I'm starting to ask myself. I almost definitely eat too much meat. I have pretty much no clue about how to cook good veggie stuff. I think that perhaps I just fancy a new challenge.<br />
<br />
A few kind souls have offered to sponsor me for my efforts, so I've set up a page on <a href="https://www.justgiving.com/RuthHinds" target="_blank">JustGiving</a> to raise a bit of money for the Children's Heart Unit at the Freeman. If that's not an incentive to stay on the meat-free wagon, I don't know what is.<br />
<br />
If there's one thing I've learned over the past few weeks while I've been researching, it's that it's a bit of a minefield in terms of knowing exactly what you can and can't have. So in the interests of clearing things up from the offset, I will be eating dairy products, but I'll be avoiding everything that isn't suitable for vegetarians (not vegans).<br />
<br />
I absolutely love meat and I've got no desire whatsoever to give it up permanently, but I'm pretty excited about the whole thing now.<br />
<br />
So, please do point me in the direction of any veggie blogs I should be reading, recipes I should be trying, or places I can go out to eat in the North East when I totally run out of inspiration.<br />
<br />
Meanwhile, I'll be cursing about the whole thing over on <a href="http://www.twitter.com/EatingUpNorth" target="_blank">Twitter</a>.<br />
Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com4tag:blogger.com,1999:blog-356213555261270989.post-37286965453575799952012-12-10T09:04:00.000-08:002012-12-10T09:04:51.589-08:00Getting back on the food blogging horse<div class="separator" style="clear: both; text-align: left;">
As far as hobbies go, food blogging is a bit of an odd one. Taking photos of your dinner and writing about it is a fairly strange concept to most normal people. Giles Coren went so far as to call all food bloggers 'pointless wankers' recently. Even so, it's been the source of much enjoyment over the past few years, and something that I always wish I had more time to do. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In fact, it was probably what led me, in a round-about way, to start my own business earlier this year doing copywriting and other 'wordy stuff'. But since I now spend a large chunk of my time stringing sentences together for other people, it's hard to find the motivation at the end of a long day to write about the latest restaurant I've been to, and whether or not the waitress had a look on her face that suggested she might have spat in my soup. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Every now and again though, I really miss it. It might be a self-indulgent pastime, but I've made many lovely friends with a similar passion for food. Writing about fashion and SEO and whatever else rears its head might pay the bills, but it's not really anywhere near as exciting. Plus, I've been amazed at just how many people actually take the time to email me and just say that they love reading my blog. What, MINE?! It turns out that it's not just me who will happily spend 5 hours reading whatever drivel they can find on the internet before actually getting down to some frigging work. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Getting to the point, and as the title suggests, I'm back on the blogging horse. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So here's to continuing to be a pointless wanker in 2013. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And just to prove that I haven't been doing nothing whatsoever for the past 6 months, here's a few cakes that I've made during my unplanned blogging break. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafk52HGRhpXuLTOEEWkkObYcKsVHPrhftS4chETK_MaiaKauy3iQ8YyNllYxbGZgPuj-NUI7zYBex9_0IZfGbe7vPGxLEB6C_Bd5iiF8UZWukwsiVOCoD1FCW2ZjbvwCYthToj9nbMpg/s1600/Picturecollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafk52HGRhpXuLTOEEWkkObYcKsVHPrhftS4chETK_MaiaKauy3iQ8YyNllYxbGZgPuj-NUI7zYBex9_0IZfGbe7vPGxLEB6C_Bd5iiF8UZWukwsiVOCoD1FCW2ZjbvwCYthToj9nbMpg/s400/Picturecollage.jpg" width="400" /></a></div>
<br />Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com2tag:blogger.com,1999:blog-356213555261270989.post-58920960517258565582012-02-15T18:15:00.000-08:002012-02-15T10:16:08.009-08:00Veg Box Company experiment: the verdictSo a few weeks ago, I jumped on the veg box bandwagon and received my first delivery from <a href="http://www.thevegboxcompany.co.uk/">The Veg Box Company</a>. £12 got me the couple's fruit and veg box, packed with more than enough to feed two people for a week. The challenge was this though: could I actually use it all in a week to create lovely, healthy recipes? Or would it end up shrivelled in its box, forgotten about while I was easily persuaded to go out for dinner after work, or low and behold, pop into Tesco?<br /><div><br />In the end, I surprised even myself. A week after it had been delivered, all that was left was a single orange. It probably goes without saying, but one of the best things about getting a veg box is that you don't know what you'll be getting, other than that it'll be local, seasonal produce. Planning what you'll make therefore turns into quite an exciting little project.<br /><br />Everything was used without too much ado, and it was actually quite nice to make meals led by the content of the veg box rather than having to think of endless ideas off the top of your head. All the produce was really fresh and high quality, and my only complaint would be that there was nothing too 'out of the ordinary'. Probably a plus really, in terms of getting everything used, but it would have been nice to see something that you might usually have to go out of your way to find. The content of the boxes changes weekly though, so maybe next time I'll be able to have a moan that I don't know what to do with all these weird and wonderful vegetables.<br /><br />I made frittatas, stir fries, numerous honey roasted vegetable side dishes, a Sunday roast with all the trimmings, and on lazy evenings, just whatever was in the fridge with a tray of roasted vegetables. A caramelised onion and tomato tatin was a particular success. Yes I cheated and used ready made pastry, but really, who has time to make their own on a weeknight?<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j2EvGhslG58oAjBTPUN4m2Glvau4eT6xjzCgqZttyqiupu01EtUyIaqDXI9qSkYsvJ745oBuYhXQgENk8ES5F1PfzYqEfbVFhMJw6stLYYgnZHhwtBxpsyOYBRgzzXVDsc3qTziTpLA/s1600/photo+%252830%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j2EvGhslG58oAjBTPUN4m2Glvau4eT6xjzCgqZttyqiupu01EtUyIaqDXI9qSkYsvJ745oBuYhXQgENk8ES5F1PfzYqEfbVFhMJw6stLYYgnZHhwtBxpsyOYBRgzzXVDsc3qTziTpLA/s320/photo+%252830%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703085688381409634" /></a><br />Recipe serves 4.<br /><br />You'll need:</div><div><br /></div><div>500g puff pastry</div><div>75g butter</div><div>2 tbsp olive oil</div><div>1 large onion, peeled and cut into thick slices</div><div>2 tsp sugar</div><div>2 tbsp good quality balsamic vinegar</div><div>1 garlic clove, peeled and roughly chopped</div><div>400g tomatoes, cut into large chunks (or use whole cherry toms) </div><div><br /></div><div><ul><li>Preheat the oven to 200c/180c fan assisted/gas mark 6. Heat a heavy based pan over a medium heat and melt two thirds of the butter with 1 tbsp olive oil. Cook for about ten minutes, or until golden. Add 1 tsp sugar and balsamic vinegar, stir well so all the onions are coated, and cook for another few minutes. Remove from pan and set aside. </li><li>Heat the remaining butter and olive oil in the pan and once melted, add the remaining sugar, garlic, and tomatoes. Cook for 2 minutes. </li><li>Pour the tomatoes into a tart tatin tin. If you don't own one, any large ovenproof bowl can be used. Scatter the onions over the top. </li><li>Roll out the pastry so it's slightly bigger than the top of your tin. Lay the pastry over the top and tuck in at the edges. </li><li>Bake in the oven for 30 minutes or until golden. </li><li>Allow to cool for 5 minutes before turning out of the tin. This is the only tricky part of the whole recipe. Place an upturned plate over the tin and quickly turn over. No messing around here. Edge it out slowly and you'll end up with a broken tart.</li></ul></div><div>Serve with new potatoes and green beans or salad.<br /><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBX6ui7-XM2RxoLmfp1GTFcEqC_UfcNurASOLQC8l6-QiNo_BNreISE_TXJmqgI762r_QDusS4VAEC7YwanfdLvOxmlCWpvvZZYGXZaeie-UgGCsOfnbiofuknL1MJp64hF4GIWt4QNw/s1600/photo+%252831%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBX6ui7-XM2RxoLmfp1GTFcEqC_UfcNurASOLQC8l6-QiNo_BNreISE_TXJmqgI762r_QDusS4VAEC7YwanfdLvOxmlCWpvvZZYGXZaeie-UgGCsOfnbiofuknL1MJp64hF4GIWt4QNw/s320/photo+%252831%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703086469245576642" /></a><br /></div><div>All in all, my little veg box experiment was a resounding success. Buying from local suppliers such as The Veg Box Company isn't going to change the world, but it will mean that you have lovely local produce at fair prices while supporting people who are passionate about what they do. Buy a box. You won't be disappointed. </div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com4tag:blogger.com,1999:blog-356213555261270989.post-29050050242952733442012-02-15T03:34:00.004-08:002012-02-15T03:46:35.753-08:00Electric East, Newcastle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpoosOI4YDNsYIjzb0HurMkk5vZXR5-pBsd7SSdOZTFSICV46-PIJtu2cXQOo0p4VvoclGA3Amv24EYiPYz-ryXdufy7nf58oUtg9GLCLJB6ARX_phyphenhyphen-txXNUQtbk6swOCCb-8cDizVw/s1600/electriceast.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpoosOI4YDNsYIjzb0HurMkk5vZXR5-pBsd7SSdOZTFSICV46-PIJtu2cXQOo0p4VvoclGA3Amv24EYiPYz-ryXdufy7nf58oUtg9GLCLJB6ARX_phyphenhyphen-txXNUQtbk6swOCCb-8cDizVw/s320/electriceast.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5709324866112826722" /></a><br /><span style="color: rgb(51, 51, 51); line-height: 16px; text-align: justify; background-color: rgb(255, 255, 255); "><span >Anyone who enjoys getting fed seems to be raving about Electric East at the minute. Previously operating as Barn Asia, the Thai, Vietnamese and Cambodian fusion restaurant was a jewel in Newcastle’s culinary crown, winning the North East’s only addition in the Times Top 100 Best Restaurant list and a Remy Martin Award for Excellence. Sadly, I’d never quite gotten round to eating at Barn Asia before it closed its doors for the last time in October, another casualty of the recession. But no sooner had it gone the distance, it was reopened as Electric East. Same staff, same management, and a bloody good excuse to have an evening out...<br /><br /><b>This was a guest post for <a href="http://www.kyeo.tv">KYEO.tv</a>. You can read the full review over at their <a href="http://www.kyeo.tv/2012/02/13/restaurant-review-electric-east/">website</a>. </b></span></span>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-57006864418555492452012-01-21T17:14:00.000-08:002012-01-21T09:17:03.875-08:00What's on in January: Newcastle Restaurant Week<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtnfrJ8takRZ5PvLJWZ9Y54UJ08HnXAq-hk2IjHB9bro8KdrDa7vF8OhxrBExCTUxxSUlBufODrr2xV_GZwzwjQau7ClA7HvrAbTRvbEYCit305uQX7ParRqqOD9aWvDs6-PMQ11U3eg/s1600/tynebridge.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtnfrJ8takRZ5PvLJWZ9Y54UJ08HnXAq-hk2IjHB9bro8KdrDa7vF8OhxrBExCTUxxSUlBufODrr2xV_GZwzwjQau7ClA7HvrAbTRvbEYCit305uQX7ParRqqOD9aWvDs6-PMQ11U3eg/s320/tynebridge.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700133690802431106" /></a><br /><div>Like most, I started January with the best possible intentions. A copy of the latest Weight Watchers magazine, a clear out of the alcohol cupboard, solemn promises to myself that I'll be looking svelte and gorgeous in a bikini by June.</div><div><br /></div><div>Also similar to most, I expect that the sentiment will be dashed by the end of the month. But really, could there be a worse time to deprive yourself? </div><div><br /></div><div>If you're looking for ways to add a bit of excitement to an otherwise dull January, or an excuse for falling off the dieting wagon with a bit of style, pencil in Newcastle Restaurant Week. Running from 23rd-29th January, the event involves over 20 of the city's top restaurants, mostly offering 2 courses for £10. My personal favourites from the list include Blackfriars, Cafe 21 and Pan Haggerty, though I also intend to try out a few places that have been on my 'to do' list for a while now. On a more serious note, it's also an affordable opportunity to support the local restaurant scene during these tough times.<br /><br />For a full list of participating restaurants, check out the <a href="http://www.get-into-newcastle.co.uk/Restaurant-Week">Get into Newcastle</a> website. Booking in advance would be sensible.</div><div><br /></div><div><div>I'm taking full advantage and I've booked a table at two restaurants throughout the week already. Everything in moderation, eh?</div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com2tag:blogger.com,1999:blog-356213555261270989.post-68051983455570586822012-01-16T05:40:00.000-08:002012-01-16T09:29:23.161-08:00My first Veg Box Company purchase<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-iwK9g4_bAsp8wGyCuGv9pcaH_R7TWXo3z7OuMSgsluCi5cA9P423i8aWpHgyffrxNSeHefIHsB_f_xLJu3-z8l0KH9DdAnx98ltN8YimDlacqO-1hH-NyEgalf4bB3SWA94smE2OZo/s1600/vegbox.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-iwK9g4_bAsp8wGyCuGv9pcaH_R7TWXo3z7OuMSgsluCi5cA9P423i8aWpHgyffrxNSeHefIHsB_f_xLJu3-z8l0KH9DdAnx98ltN8YimDlacqO-1hH-NyEgalf4bB3SWA94smE2OZo/s320/vegbox.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5698279796397384610" /></a><div><br /></div><div>On Saturday I received my first fruit and veg box from The Veg Box Company, a local business specialising in delivering locally sourced produce to homes and businesses in the north east.</div><div><br /></div><div>I ordered the couple's fruit and veg box, designed to feed 2 people for a week with up to 13 varieties, and priced at £12 including delivery. I received:</div><div><br /></div><div>A large cauliflower</div><div>Broccoli </div><div>A large garlic bulb</div><div>A large turnip</div><div>2 large sweet potatoes</div><div>2 onions</div><div>6 large potatoes</div><div>8 carrots</div><div>3 parsnips</div><div>3 large handfuls of mushrooms</div><div>2 tomatoes</div><div>3 pears</div><div>2 oranges</div><div>2 apples</div><div>A 16 teabag trial pack from <a href="http://www.victorytea.co.uk/">Victory Tea</a></div><div><br /></div><div>All in all, a good selection and lots of staples that most households will use on a daily basis. I buy most of my fruit and vegetables from the supermarket or when I get the opportunity, from local greengrocers and markets. Having your fruit and veg delivered straight to your door is a bit of a risky proposition, as you can't have the usual root-around for the best looking items, but it's convenient and was actually quite exciting. Or maybe I just need to get out more?</div><div><br /></div><div>So far, I'm more than happy with the selection and the quality of the items in my veg box. But the true challenge is this: can I incorporate all the items into a week's worth of meals, without wasting anything? I've got a penchant for deciding to eat out at the last minute and cooking things on a whim, rather than putting too much forethought into what the next day's menu will include. So I've set myself the challenge to make this a week of wasting nothing, attempting new recipes, and most definitely getting my 5-a-day. </div><div><br /></div><div>Check back next week to see how I get on. </div><div><br /></div><div><br /></div><div>The Veg Box Company</div><div><a href="http://www.thevegboxcompany.co.uk">www.thevegboxcompany.co.uk</a></div><div><br /></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-46351270248897334362011-11-14T08:37:00.000-08:002011-11-14T10:43:38.093-08:00Posh chicken parmoIf you're a northerner who enjoys a good old night out, I dare say there's been a time when you've become acquainted with a chicken parmo. The dirty little sister of a veal parmigiana, drunken Teessiders have been enjoying the post-pub snack of a flattened chicken breast, deep fried and covered with lashings of white sauce and cheese since as far back as most can remember. Legend has it that the chicken parmo made its first appearance back in the 1950's, and it's been dividing opinions ever since. Hotelier and food writer Ruth Watson even went so far as to call the poor parmo 'the antichrist of cooking'. <div><br /></div><div>I'll be honest: I'm not a big fan. But in honour of the north east tradition, I've honed this recipe from something I saw on Channel 4's Cookery School a little while ago. A posh parmo, if you will, far more refined than a takeaway shop counterpart. The runny egg, crispy capers and salty anchovies replace the cheese, and it's an all-round more civilised affair, perfect for an after work dinner.<br /><div><br /></div><div><div>Five pints of lager prior to consumption not necessary.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7f3OP0g-FPBgCIXl5rLGYgkmERB2TL4Z0TpucQbR0GqflfcOYz2kATfVKeTu3awq34WLLiPu-ujWFQL9GcNiM_8Ti8x2n_pgROsGUD3hyphenhyphenD9St0Y3moE6_rf57fJhsBoETkEr6K6SMpEs/s1600/photo+%252824%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7f3OP0g-FPBgCIXl5rLGYgkmERB2TL4Z0TpucQbR0GqflfcOYz2kATfVKeTu3awq34WLLiPu-ujWFQL9GcNiM_8Ti8x2n_pgROsGUD3hyphenhyphenD9St0Y3moE6_rf57fJhsBoETkEr6K6SMpEs/s320/photo+%252824%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674918492760398306" /></a></div><div><div><br /></div><div>Recipe serves 2.</div><div><br /></div><div>You'll need:</div><div><br /></div><div>For the parmo:</div><div>2 boneless chicken breasts</div><div>50g plain flour</div><div>1 large egg, beaten</div><div>75g white breadcrumbs</div><div>25g grated Parmesan cheese</div><div>3 tablespoons olive oil</div><div><br /></div><div>For the crispy caper and fried egg topping:</div><div>25g capers</div><div>2 large eggs</div><div>4 anchovies</div><div><br /></div><div><ul><li>Butterfly your chicken breasts by laying them flat on a chopping board, with the flat side facing down. Place your hand on top of the breast and carefully slice it in half widthwise, almost to the other edge.</li><li>Place a piece of cling film on the chopping board and put your first chicken breast on it, opened out like a book after you've butterflied it, and place another piece of cling film on top. Use a rolling pin to hammer the breast out until it's about 1.5cm thick. Repeat for the second breast.</li><li>Mix the Parmesan cheese with the breadcrumbs and put on a plate. On two separate plates, put the flour and beaten egg.</li><li>Dip the chicken breasts firstly in the flour, then the beaten egg, then the Parmesan cheese and bread, making sure they're really well coated.</li><li>Heat a frying pan on a medium to high heat. Add the 3tbsps of oil and once heated, add the chicken breasts. Fry for 2-3 minutes on each side until golden brown.</li><li>Put a smaller frying pan on a high heat with 1tbsp of oil. Throw in the capers for 3-4 minutes or until they're crispy.</li><li>Meanwhile, heat a third frying pan over a medium heat, add 1tbsp of oil and crack in 2 eggs. Fry for 2-3 minutes.</li><li>To serve, place each chicken breast on a plate, top with a fried egg and sprinkle over the crispy capers. Lay two anchovies across each egg in a criss-cross.</li></ul>Best with a salad, wedges of lemon and a big glass of white wine.</div></div></div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-46880541398207019502011-10-31T09:44:00.000-07:002011-11-15T09:23:58.575-08:00Hotel Chocolat Christmas GiveawayHotel Chocolat has been the bane of my life this week. You see, I've been on a bit of a pre-Christmas health kick and on Thursday, I received the <a href="http://www.hotelchocolat.co.uk/christmas-gifts-for-her-P356520/">Christmas Chocolate Goodie Bag</a> which they had very kindly sent me. Since then, it has sat on my kitchen bench, mocking me and my attempts at weight loss. It's a hard life, isn't it?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht13i86hUoDK8iGyYCeTJA7cza8kaR3dSPOZQKtU_G4lba8DY_d02gTKhkezJORffgpkNek_n-5VXIPkSeUuQoElhpUpuDpZbJ1PJ8hO8gBdtSOA5mFWAau-sy-lto0gmY9QUcbu4xuoI/s1600/hotelchocolatgoodiebag.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht13i86hUoDK8iGyYCeTJA7cza8kaR3dSPOZQKtU_G4lba8DY_d02gTKhkezJORffgpkNek_n-5VXIPkSeUuQoElhpUpuDpZbJ1PJ8hO8gBdtSOA5mFWAau-sy-lto0gmY9QUcbu4xuoI/s320/hotelchocolatgoodiebag.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5669731860474315362" /></a><div><br /></div><div><div>I fell off the dieting wagon this morning though in spectacular fashion and enjoyed a bit of Hotel Chocolat for breakfast. And why the bloody hell not? The Goodie Bag, part of their extensive <a href="http://www.hotelchocolat.co.uk/christmas-gifts-CHcoxmas/">Christmas gifts range</a>, includes six Billionaire Shortbread chocolates, a Christmas Gift Slab with milk chocolate and dark cookie pieces, a milk chocolate Pocket Reindeer and a Mini Festive Wreath. The latter was my favourite.. Milk and dark chocolate with cranberries, hazelnuts and biscuit. Very Christmassy and very, very lovely. Breakfasts should include Hotel Chocolat more often.</div></div><div><br /></div><div>You can buy the Christmas Goodie Bag for £17 online or in any of their shops. For north eastern readers, pop into Metro Centre or Newcastle. The shops are modern, sophisticated, yet fun, and definitely fill a gap in the market. Where else can you buy great quality chocolate on the average Great British high street? Hotel Chocolat are also the only British chocolatier to have their own cocoa plantation. They mean business. There's no doubting that Hotel Chocolat ain't cheap, and will be wasted on certain people. Don't waste your money if the recipient is more of a £2.99 selection box sort of person. But for the more discerning chocolate lover, the Goodie Bag makes a lovely present. </div><div><br /></div><div>And thanks to Hotel Chocolat,<b> I have one of these Christmas Goodie Bags to give away to one reader. </b></div><div><b><br /></b></div><div><b>To enter, just a leave a comment on this post before midnight on 14th November. The winner will be picked at random. </b></div><div><b><br /></b></div><div><b>You can gain further entries by following any of the steps below. Please leave a separate comment for each, so all of your entries will be counted. </b></div><div><ul><li><b>Follow me on Twitter (<a href="http://twitter.com/EatingUpNorth">@EatingUpNorth</a>) </b></li><li><b>Follow Hotel Chocolat on Twitter (<a href="http://twitter.com/HotelChocolat">@HotelChocolat</a>)</b></li><li><b>Retweet this giveaway on Twitter</b></li></ul><div>Good luck!</div></div><div><br /></div><div><br /></div><div><br /></div><div><b>This giveaway is now closed. Thanks for your entries. </b></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com31tag:blogger.com,1999:blog-356213555261270989.post-49826872753280409702011-10-30T02:56:00.001-07:002011-10-30T11:58:30.002-07:00What's on in November<div>The cold nights are drawing in, we have one less hour of daylight in the evenings, and we still have a long wait before the festive season. In short, we all need a little something to look forward to. Here's my list of top events happening in the region in November. </div><br /><br /><b>Latimer's Seafood Lunch Club</b><br /><br />Latimer's are renowned for selling the best local fresh fish in Newcastle and Sunderland, and now they're hosting their first lunchtime event with north east pop-up chef Anthony Brown. Treat yourself to a leisurely 3 course lunch, based on the French notion of 'Plat de Jour' (that's 'dish of the day', if your French lets you down). Main course and dessert for £20 per person.<div><div><br /></div><div>3rd November, 12.15pm</div><div>Latimer's Seafood Deli, Shell Hill, Bents Road, Whitburn, Sunderland, SR6 7NT</div><div>0191 5292200</div><a href="http://www.latimers.com/">www.latimers.com</a><br /><br /><br /><div><b>Living North: The Essence of Christmas Fair</b></div><br />This is the largest event of its kind in the region, and a definite highlight of the north's foodie calendar. The four day event will showcase 250 stalls featuring food, drink, interiors, arts and gifts. Start your Christmas shopping early (well, I personally think that November is early for this sort of thing) and have a browse amongst the wares of local beauties such as Northumberland Cheese, Mr Vikkis, Wylam Brewery and Lottie McPhee's. What's perhaps most impressive though is the list of demonstrators featuring over the course of the event, which reads like a 'who's who' of the north east's culinary scene. Terry Laybourne of 21 Hospitality Group, Mark Percival of Eslington Villa, Bob Arora of Sachins and David Kennedy of NE2 Food Social make up just the tip of the iceberg, so plan in advance to avoid missing your favourites. Tickets are £6 in advance or £8 on the door.<br /><br />3rd-6th November, 10am-4/5pm<br /><div>Newcastle Racecourse, Gosforth Park, Newcastle, NE3 5HP</div><div><a href="http://www.livingnorth.com/">www.livingnorth.com</a></div><div><br /></div><br /><div><b>Christmas Food and Drink Festival</b></div><br /><div>The Lewis and Cooper (<a href="http://eatingupnorth.blogspot.com/2011/10/lewis-and-cooper-northallerton.html">my new favourite place</a>) annual celebration of great food and drink. This is an opportunity to meet dozens of Lewis and Cooper's suppliers and producers, and take advantage of some extra special offers and discounts. Plus, it aims to raise thousands for their chosen charity, Help for Heroes. Tickets are now free. </div><br />Sunday 6th November, 10am-4pm</div><div>Lewis and Cooper, 92 High Street, Northallerton, DL7 8PT </div><div>01609 772880</div><div><a href="http://www.lewisandcooper.co.uk/">www.lewisandcooper.co.uk</a></div><div><div><br /></div><div><br /></div><div><b>Lumiere Festival</b></div><div><br /></div><div>Not foodie, but still a must-visit for those in and around Durham. The dazzling festival returns to the city for four nights with installations and projections that will light up Durham's buildings, streets and bridges. The first Lumiere in 2009 attracted over 75,000 visitors to the city and it's getting bigger, and well, as you might imagine, brighter. Selected restaurants will also be running special deals for festival attendees, including Oldfields who are offering 25% food bills (print off the voucher from Lumiere's website). </div><div><br /></div><div>17th-20th November, 6-11pm</div><div>Durham City Centre</div><div><a href="http://www.lumieredurham.co.uk/">www.lumieredurham.co.uk</a></div><div><br /></div><div><br /></div><div><b>Newcastle Continental Market</b></div><br />The Continental Market returns to Newcastle City Centre just before the run up to Christmas. There's nothing better than getting wrapped up and wandering around the hustle and bustle of the market with a mulled wine, picking up some Christmas presents and trying out the many food stands. Expect paella, currywurst, waffles, crepes, and more.<br /><br />21st November - 3rd December<br /><div>Grey's Monument, Grey Street and Grainger Street, Newcastle City Centre</div><div><br /></div><div><br /></div><div>Enjoy, and do let me know the verdict if you attend any of these events. </div><br /><div></div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-41103025459363603662011-10-22T10:01:00.001-07:002011-10-23T12:51:44.539-07:00Bra and knickers cake<div>If you're looking to impress the man in your life on his birthday, you can't go far wrong with this ingenious pairing of cake and sexy underwear. And best of all, it's reasonably easy but will earn you a reputation as an amazing cake decorator for months to come. </div><div><br /></div>You'll need:<div>8"x6" oval sponge cake</div><div>750g flesh coloured sugarpaste</div><div>250g buttercream</div><div>Small cup of royal icing, 1/2 coloured red, 1/2 coloured black</div><div>Oval cake board</div><div>Piping nozzle (round, #2 sized)</div><div>2 small red ribbon bows</div><div><br /></div><div>Start by placing your oval sponge cake onto a cake board, and use a 2" round cutter to cut out semi circles from the side of the cake. Trim a little bit off the edge so it's perfectly flat, and place on top of the cake. This creates the waist and the boobs. </div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_O4X_GuC1XePplj2k4Rm33PUC4vIsbHJwS1JWgmj1IPVcTpWdTNx5OvbNrbmRHsjs3Q-x4omxhGzRE7kJID7h79bOhEPP_5ze8N2i81f8DmMGiviBOKLyP_KW5zwM3QjSEFoPn7E-5rc/s1600/cake2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_O4X_GuC1XePplj2k4Rm33PUC4vIsbHJwS1JWgmj1IPVcTpWdTNx5OvbNrbmRHsjs3Q-x4omxhGzRE7kJID7h79bOhEPP_5ze8N2i81f8DmMGiviBOKLyP_KW5zwM3QjSEFoPn7E-5rc/s320/cake2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666406856342963634" /></a><br /><div>Next, cover the cake with a thin layer of buttercream. I added melted dark chocolate to mine, and you can vary the flavours according to your own tastes. Make sure you get this as smooth as possible so you have a good base for the sugarpaste to stick to. Put your cake in the fridge for 15 minutes to firm up the buttercream, making it easier to cover.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_f2EAMXAtP-FtYZt2lnA8eB4t9kAVhi4fkk5FI3x1drbSKdk80opmXmDsV9Bv-BHe-pQC6wifTx6qbmDyhRDl3n2fPxAhHctuzIYJyS5cn4BJ2F4lj68CwUPipEeOteOhOU4fxFAPo1Q/s1600/cake1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_f2EAMXAtP-FtYZt2lnA8eB4t9kAVhi4fkk5FI3x1drbSKdk80opmXmDsV9Bv-BHe-pQC6wifTx6qbmDyhRDl3n2fPxAhHctuzIYJyS5cn4BJ2F4lj68CwUPipEeOteOhOU4fxFAPo1Q/s320/cake1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666711680707393538" /></a></div><div><br /></div><div>The next bit is probably the most tricky, and will result in a kitchen tantrum and/or swearing if you don't get your head around it all in advance. </div><div><br /></div><div>Grease your work surface with a very thin layer of vegetable fat. Sounds strange, but it stops your sugarpaste drying out or sticking to your bench, and it has no smell or taste.<br /><br /></div><div>Roll out your sugarpaste to about 5mm thick. Sugarpaste spacers are really useful for getting an even thickness and can be picked up for a few pounds from a cake decorating supplies shop. If you're in the north east, I'd recommend popping into Design a Cake in Washington for this sort of thing. Avoid handling your sugarpaste too much as you don't want it getting too hot and sticky. </div><div><br />Pick up your rolled out paste (I find it easiest to drape it over and between my forearms) and drape it over your cake. Starting with the boobs, make sure that your sugarpaste is sticking to the buttercream and gently ease it down, taking a lot of care to ensure you aren't stretching it.<br /><br />Continue this for the rest of the cake, using the flat of your hand, paying particular attention to the edges of the cake. When smoothing the sides, always smooth in upwards movements. Otherwise, you'll be pulling down the paste from the top of the cake, which will lead to cracking or end up with the cake poking through the paste.<br /><br /></div><div>Trim off the excess paste from the sides with a knife, and use a smoother (again, a really useful piece of caking decorating equipment and dirt cheap) to perfect your covering.<br /><br />Finally, use the end of a thin paintbrush to lightly press a belly button into the sugarpaste.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRGVCqfjR6t7RsxoCnLn16zT6Pv4MgrB4dfKagkr6BRgKSm4CckEOMHi3DwaPv3oZBjLuxtixMPECENmpZg_59RW55VCLTAIjUx6C-eXqmGOifKXVLoxDfIs0wDzUdp17brk9TOWeH18/s1600/cake3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRGVCqfjR6t7RsxoCnLn16zT6Pv4MgrB4dfKagkr6BRgKSm4CckEOMHi3DwaPv3oZBjLuxtixMPECENmpZg_59RW55VCLTAIjUx6C-eXqmGOifKXVLoxDfIs0wDzUdp17brk9TOWeH18/s320/cake3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666731472303773650" /></a> </div><div><br /></div><div>Ideally you should leave your covered cake overnight to let the sugarpaste set. </div><div>Then, use the black royal icing to pipe on the outline of the bra and knickers.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyzLhZNdkhSsLtQVvExHiIcKdie4zF9tnv38g7SjCKE2DDsJALz57wKGk5WiW9i1HuoQ3gIkuJYctxQJddLy8vbNbBO5eHBy_meyzPqIkLwobKy2TOr8iUqQEQc2pOhzYJEgpJc2ogXs/s1600/cake4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyzLhZNdkhSsLtQVvExHiIcKdie4zF9tnv38g7SjCKE2DDsJALz57wKGk5WiW9i1HuoQ3gIkuJYctxQJddLy8vbNbBO5eHBy_meyzPqIkLwobKy2TOr8iUqQEQc2pOhzYJEgpJc2ogXs/s320/cake4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666747477599108338" /></a><div><br /></div><div>Next, fill in the outlines with the red royal icing. Don't worry about this bit too much, just pipe little squigles straight onto the cake to create a lacey effect. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHRoPgpEwaRB1ryAzePtJj7JwQ_v2sIoD3-MGAOHjuUBg6XX18uDVtG48s-wM9w3_-LtoKmsFPVD84s5_8nq42-RCPJSZlAYzvQL53dKRsVeJ6j7zbw6ieCSBl-l4EDyC1xzj64MG8EA/s1600/cake6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHRoPgpEwaRB1ryAzePtJj7JwQ_v2sIoD3-MGAOHjuUBg6XX18uDVtG48s-wM9w3_-LtoKmsFPVD84s5_8nq42-RCPJSZlAYzvQL53dKRsVeJ6j7zbw6ieCSBl-l4EDyC1xzj64MG8EA/s320/cake6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666748151197042690" /></a><br />Finally, go over the black piping again to make it really stand out. I did backwards-and-forwards squigles over the existing lines to make it more striking. Secure 2 bows with a little dot of royal icing to complete the cake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUdzR4ZjIo0QMlneZbzLdBBCuSlR-tm-dQSoHOeLsH3RhqFou3NUgk4M7KWDxpj8KuW5suBGA22oZAcxdIpSFeVPogzOEdavru9YWWpih6ytaGt9Lt8MjwmXeiwgkCuqjdW2GGla_Jrc/s1600/cake5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUdzR4ZjIo0QMlneZbzLdBBCuSlR-tm-dQSoHOeLsH3RhqFou3NUgk4M7KWDxpj8KuW5suBGA22oZAcxdIpSFeVPogzOEdavru9YWWpih6ytaGt9Lt8MjwmXeiwgkCuqjdW2GGla_Jrc/s320/cake5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666751258214308802" /></a><br /></div><div>Da-daaa! Done and dusted with a few hours work and hardly any stress . If this doesn't earn you a few brownie points, I don't know what will. </div><div><br /></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com4tag:blogger.com,1999:blog-356213555261270989.post-21616532831898565322011-10-10T13:14:00.000-07:002011-10-10T13:36:12.654-07:00North East Foodies to Follow on Twitter<div>The world has gone Twitter mad. Celebrities from Stephen Fry to Russell Brand are regularly updating us with 140 characters or less, and hashtags, followers and tweets have become part of our everyday language. I've been a regular user of Twitter for just over a year now (you can follow me at @EatingUpNorth), and aside from using it to put off washing the dishes, it's a really useful tool for foodies. It's great for hearing about new restaurants, shops and events in your local area, as well as discovering new recipes, interesting articles, and interacting with people who share your love of food. </div><div><br /></div><div>I've seen lists on who to follow for all manner of interests and niches, and so this is my list of suggestions for foodies in the north east. I try to follow those who are interesting, informative, and contribute to discussions and the local food scene as a whole. This is by no means a definitive list, so feel free to leave a comment if you think you should be included, or if you know a great north east foodie who you think I should be following. </div><div><br /></div><div><b>Shops/local suppliers</b></div><div><br /></div>@beckleberrysltd<div>@doddingtondairy<div>@mmm_newcastle</div><div>@graingermarket</div><div>@vegboxcompany</div><div>@latimersseafood</div><div>@farmfreshdurham</div><div>@lewisandcooper</div><div>@AdvintageWine</div><div>@MichaelJoblingW</div><div>@New_Close_Farm</div><div>@deli_fina</div><div>@candkwines</div><div><br /></div><div><b>Food bloggers/writers/enthusiasts</b></div><div><br /></div><div>@katie_cakes</div><div>@northeastwino</div><div>@nellyscupcakes</div><div>@cookinacurry</div><div>@northcountryken</div><div>@newcastle_eats</div><div>@the_grazer</div><div>@chilliupnorth</div><div>@RELISH_COOKBOOK</div><div><br /></div><div><b>Restaurants/cafes/pubs</b></div><div><br /></div><div>@_thebroadchare</div><div>@TheFeathersInn</div><div>@BlackfriarsRest</div><div>@21HG</div><div>@HeatonPerk</div><div>@eatoldfields</div><div>@BlkHorseBeamish</div><div>@dkfoodsocial</div><div><br /></div><div><br />Be sure to also check out the #NEfollowers hashtag for news, views and events going on in the region. </div><div><br /></div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com2tag:blogger.com,1999:blog-356213555261270989.post-73240382050336832042011-10-03T09:55:00.000-07:002011-10-04T10:02:59.266-07:00Lewis and Cooper, NorthallertonOn Monday I paid a visit to Lewis and Cooper, a food and drink outlet in Northallerton, following a suggestion from a friend that I might like the place. Like it? It was similar to suggesting that Gazza might enjoy a trip to the pub. I absolutely bloody loved it. <div><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xEbRZzGNSrw_UgX_3uj4VLGGioPxCBMgiv1pITFSYM6Gf6mgABthuHY_PVezJwrctgRRQOX4gvrKZFekpC8esdve1M5syfTa3aSAVdDYDBZZh3GStZZZMMsdlmG7voYijB6Ua2he-1A/s1600/lewisandcoop.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xEbRZzGNSrw_UgX_3uj4VLGGioPxCBMgiv1pITFSYM6Gf6mgABthuHY_PVezJwrctgRRQOX4gvrKZFekpC8esdve1M5syfTa3aSAVdDYDBZZh3GStZZZMMsdlmG7voYijB6Ua2he-1A/s320/lewisandcoop.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5659327735019393458" /></a><br />Trading since 1899 from Northallerton's High Street, this family run business is a food lover's paradise. Deceptively large, I could have happily spent the whole afternoon in here. There's literally thousands of lines available, from local honey, jams and chutneys to foie gras, impressive selections of supplies for Chinese and Indian cookery and sushi making essentials.<br /><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZSYSYdBO0zW5Q7BXpIJi6664ZB4DkXbJ3eo1pGUfF87NRIOfpgj3KQzwHwlXtuIzEji3086GJKQIuPiTbN_Dlom5XdQK4Ct-vftIcRJhB-c4gQdsv7ExA2s05tARJfHJ-JCgg1I9rIc/s1600/photo+%252815%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZSYSYdBO0zW5Q7BXpIJi6664ZB4DkXbJ3eo1pGUfF87NRIOfpgj3KQzwHwlXtuIzEji3086GJKQIuPiTbN_Dlom5XdQK4Ct-vftIcRJhB-c4gQdsv7ExA2s05tARJfHJ-JCgg1I9rIc/s320/photo+%252815%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659350887761883218" /></a></div><div><br /></div><div>The delicatessen area is bursting with fresh produce including hams, highest quality sausages, cheeses and pates, some from European suppliers and others from right on their Yorkshire doorstep. </div><div><div><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-2FUyInihilPHlLWN7808rBIEHj6txg2VZv91K0DumW4oHitXHSkxXdRcXuqFpSZdknG1OYjYBLj026xgsUoudCsWDSCvrCM6MOyM_w0w-quturErr3lbdNEqJpqOgOrVbn_HRDqaOM/s320/photo+%252813%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659350887349604274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Cake decorating enthusiasts are well catered for too.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJJH0LAaEwbjCelJrQIke01NkZpZoTkHs0h6MFz04FleADb0Z0sz04GtsTNe9XGohdhEeATX5gW82HMSIWAF_Gj3zwgmj0jqhminsmEJNwJ4DoKAlQmVpqzPhyphenhyphen3kolupPVgyB_PieZiM/s1600/photo+%252814%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJJH0LAaEwbjCelJrQIke01NkZpZoTkHs0h6MFz04FleADb0Z0sz04GtsTNe9XGohdhEeATX5gW82HMSIWAF_Gj3zwgmj0jqhminsmEJNwJ4DoKAlQmVpqzPhyphenhyphen3kolupPVgyB_PieZiM/s320/photo+%252814%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659350888592913666" /></a><br />They brew and grind their own coffees on the premises, have endless Great Taste awards for their fruitcakes and puddings, and a well stocked wine and beer shop. You can also pick up a ready made hamper in-store from their huge selection, or put your own together to include all your Lewis and Cooper favourites. If you can whittle it down to just one basketful anyway. </div></div><div><br /></div><div>A definite must-visit for food fans in the north east. </div><div><br /></div><div>Note: the car parking situation in Northallerton is a bit of a funny one. You need to pick up a disc from a local shop or the Tourist Information Centre, but it's then free on the High Street. Or you could just cheekily park in Tesco, at the other end of the street to Lewis and Cooper.</div><div><br /></div><div><div>Lewis and Cooper</div><div>92 High Street</div><div>Northallerton</div><div>North Yorkshire</div><div>DL7 8PT</div></div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com5tag:blogger.com,1999:blog-356213555261270989.post-18408302604717841182011-10-02T11:38:00.000-07:002011-10-02T11:46:01.455-07:00The Town Wall, NewcastleI think my boyfriend's flatmate may have actually taken up full-time residence in The Town Wall. That boy must be in there at least three times a week. His love for the place has even become a bit of an ongoing joke.. 'Where you off to today Jonny? The Town Wall for food, by any chance?' '..Well, yes actually. Bugger off'. <div><br /></div><div>The newest addition to Pink Lane, an increasingly trendy quarter of the city, The Town Wall is housed in an impressive Grade II listed building which was once the living quarters and workplace of famous Northumbrian Thomas Bewick. It's a chilled out affair, spacious and airy yet still managing to feel quite cosy, exposed brickwork, vintage furniture, gastro-pub-esque.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXymf0kwAPqp2rE2_xAMvhddFtJ8lQjg9IX3xBvG0K0NDjZCqnOdupjSxTvxUCStN668-04BWq_rcbg-dtfHLNfQvP8LUfonw5Wg8R0oa9i1Jl6OYZnufH8IpXtDI5HcLGhWTbHJIxZ0Q/s320/townwall.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5657848430204013666" /></div><div><div style="text-align: left;">The menu offers locally sourced traditional pub grub with a modern twist, and an impressive selection of beers and ales. It's simple food at decent prices. A good selection of starters and sharers, salads, sandwiches and larger mains. There's also a decent choice of gourmet burgers, handmade with 100% beef, and they're served pink. I like this. There aren't enough pink burgers being offered these days.<br /><br />You see, the folks at the Food Standards Agency have been getting their <a href="http://www.shieldyourself.co.uk/blog/?p=156">knickers in a twist</a> over this for some time now. Of course there is an extremely slight chance that such a burger could carry E.Coli. But look, I have a lottery ticket in my purse from last night that I haven't checked. This doesn't mean that I've told my boss to naff off and I'm currently purchasing the entire Chanel Autumn/Winter collection online, because the chances of me having won are probably fairly similar to being struck down by a horrible illness all because I like my burgers a bit pink in the middle. I'm confident of the meticulous standards in the British beef supply chain and in the kitchens of any eateries worth their salt. I applaud any restaurateur who is also confident of their own standards and are happy to take this entirely minuscule risk, in the name of serving the most enjoyable and highest quality food. Let us eat pink burgers, if we so wish. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJlteflXcRdQ6HTv7r6PnfsbBMVxhMAl3hZnleYgdd2UnYdQZrEuVkKEyQrzJSiHEkI6TPy37cyVhOtpf71ENldxn-SPQ_vwq9uXkQjw7dgtoyFyIfC6zfP6ZV7tI9uW1aNWortgUYXk/s1600/townwall3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJlteflXcRdQ6HTv7r6PnfsbBMVxhMAl3hZnleYgdd2UnYdQZrEuVkKEyQrzJSiHEkI6TPy37cyVhOtpf71ENldxn-SPQ_vwq9uXkQjw7dgtoyFyIfC6zfP6ZV7tI9uW1aNWortgUYXk/s320/townwall3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657848436629185250" /></a>So whilst I shall be returning very soon for a burger, on this occasion we went for less contentious fare, the sausage rolls with Heinz beans and chips, and a Greek salad. I know, I should have practiced what I preach. But the sausage rolls were meaty and succulent, the chips homemade and fluffy, and salad was fresh with good, salty cheese and sun-dried tomatoes. Comfort food at its best.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZW3f6tzZY7FOo86EHhejneBc1KPUq5h59cThNKElP_jvMMFqmSC7gZcr5gnE4xGI423h2kwE42YzUClm2v6rvGMU8sqbg2I3mq1GdQ-o20BLOr84iz28NUvnzRukrJJJVHmqCzU3tWk/s1600/townwall2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZW3f6tzZY7FOo86EHhejneBc1KPUq5h59cThNKElP_jvMMFqmSC7gZcr5gnE4xGI423h2kwE42YzUClm2v6rvGMU8sqbg2I3mq1GdQ-o20BLOr84iz28NUvnzRukrJJJVHmqCzU3tWk/s320/townwall2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657848432025668578" /></a><br /><div style="text-align: left;">The bill came to around £15, including two soft drinks. Bargain. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'll be returning to The Town Wall, ideally on a Sunday. I'll be reading their papers, putting my feet up (metaphorically.. the furniture may be 'vintage', but let's not be taking liberties) and enjoying some good food and fine beers.<br /><br />Go along, enjoy a burger of the best variety. And be sure to say hello to Jonny. He'll definitely be there. </div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Result: 9/10</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The Town Wall</div><div style="text-align: left;">Pink Lane</div><div style="text-align: left;">Newcastle</div><div style="text-align: left;">NE1 5HX</div><div><br /></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-4675696300010408592011-09-30T09:59:00.000-07:002011-09-30T12:00:19.118-07:00Autumn Grazer Market, JesmondLooking for something to do this Sunday? <div><br /></div><div>Pop along to Northumberland Tennis Club for an autumnal food market. Organised by <a href="http://the-grazer.blogspot.com/">Anna Hedworth</a>, Autumn Grazer will feature food and drink from north east suppliers including Ringtons Tea, Northumberland Cheese Company, The Consett Popcorn Company and Carruthers and Kent. The Broad Chare will also be there, serving up pub snacks and real ales and Hotel Du Vin are hosting an outdoor BBQ. Let's just hope this lovely weather holds out.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN8OOqX4Im0XKsMlY3xjtVzBAjiC5Tn4dsRTF7N5sy7DSgjvqBYAEcjzQbrvgRE7_8eMBoar0vsxzWhwC5cITobit2LQm7_sHAqsHOt9UoYfBTSfxs1ozc3S0fB_tL_mtgqnu3XMCkNc/s1600/autumngrazer.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN8OOqX4Im0XKsMlY3xjtVzBAjiC5Tn4dsRTF7N5sy7DSgjvqBYAEcjzQbrvgRE7_8eMBoar0vsxzWhwC5cITobit2LQm7_sHAqsHOt9UoYfBTSfxs1ozc3S0fB_tL_mtgqnu3XMCkNc/s400/autumngrazer.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5658226236814658802" /></a></div><div><div><br /></div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-85248451588398146742011-09-24T13:31:00.000-07:002011-09-25T11:50:04.194-07:00The Feathers Inn, Hedley on the HillHowever did we manage without sat-navs? Well, we probably just planned the journey in advance, used a map, and got there on time without too much fuss. Yesterday, we set off on the 30 minute journey to the Feathers Inn without any prior knowledge of where we were really going. We arrived over an hour later, having at one point ended up on the longest, rockiest country track I've ever seen in my life. We also drove precariously across the narrowest bridge known to man, crossed the same river three times, and at one point, following directions from the lovely sat-nav lady, ended up in a field. <div><br /></div><div>Not to worry though, we got there in the end. Even if our ears were popping from the ascent up the hill and our nerves were slightly shaken, we were hungry. </div><div><br /></div><div>The Feathers Inn has been on my 'to do' list for a while now. Featured in the Good Food Guide 2011 and recently named Great British Pub of the Year, it's acquiring an excellent reputation both locally and nationally and I couldn't wait to sample their offerings. </div><div><br /></div><div>It's a typical English country pub, cosy and without any pretensions. Lots of wood and a warm, rustic feel. A few locals prop up the bar with an ale in hand, and all tables are fully occupied with diners. </div><div><br /></div><div>The menu features British food with a local twist. Most of the produce is sourced only a stone's throw from the pub, and suppliers are detailed on the back of the menu. For starters, we shared the charcuterie board, served with celeriac coleslaw, toast and pickles.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijP6ZkFeg1mX8evOPRAUcj8YOdVs-jb8_6kMpbsDJI0ayLr8yq0x7skemsJtp3Et6sJG1wEOokSCZJ96fqDn97Qhn6Ng7lrIOR7Sd7rEpDQ7WXC4oPXtF9dAMBHfeNshh0jAkyTIHpeP8/s1600/IMG_0172.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijP6ZkFeg1mX8evOPRAUcj8YOdVs-jb8_6kMpbsDJI0ayLr8yq0x7skemsJtp3Et6sJG1wEOokSCZJ96fqDn97Qhn6Ng7lrIOR7Sd7rEpDQ7WXC4oPXtF9dAMBHfeNshh0jAkyTIHpeP8/s320/IMG_0172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656343198911816706" /></a></div><div><br /></div><div>Pork and grouse terrine, and a chunky pressed ham hock were beautiful, but the chicken liver parfait is the highlight. Creamy, soft and meaty, almost the texture of butter, it was delicious lashed onto the toast. There was ample for two people, though I could have quite happily had some more of the parfait.<br /><div><br /></div><div>Moving on to the main courses, we ordered beer battered North Sea fish with chunky chips, tartar sauce and mushy peas, and the the sausages with creamy mash.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KA8egDP8QxdbcnednuThchkj6IN1jXRjhjtrKgceSOfTufDuMB2QU9fWmOgtdFo482ZSQ0B6DbKTP1XB3HOBuUiAdQq5nvN08Lv0amr5gMH0mGSBS0yBsfU4KSO7qt7faWWG08rbwnw/s1600/IMG_0173.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KA8egDP8QxdbcnednuThchkj6IN1jXRjhjtrKgceSOfTufDuMB2QU9fWmOgtdFo482ZSQ0B6DbKTP1XB3HOBuUiAdQq5nvN08Lv0amr5gMH0mGSBS0yBsfU4KSO7qt7faWWG08rbwnw/s320/IMG_0173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656355541341046882" /></a></div><div><br /></div><div>The fish was fresh, flaky and delicate, encased in a light batter and served with fluffy, perfectly seasoned chips. I could eat the chips again right now. Contenders for 'chip of the year'.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyfiyeYF6ZjvZJPIIKAC63Q8OTRUOEwVG-BZPP58C5k_zo1GOgOBVPrAGuWCknX-ARDU-4JzJ_A1dIPeB689fH9n0MGFJF_GPN9iARU_8oNAnbwzWyyT_lYLLSbfR5bt32Ml66p98UN4/s1600/IMG_0174.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyfiyeYF6ZjvZJPIIKAC63Q8OTRUOEwVG-BZPP58C5k_zo1GOgOBVPrAGuWCknX-ARDU-4JzJ_A1dIPeB689fH9n0MGFJF_GPN9iARU_8oNAnbwzWyyT_lYLLSbfR5bt32Ml66p98UN4/s320/IMG_0174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656357717006904946" /></a></div></div><div><br /></div><div>We could hardly manage a desert, but in the spirit of making an across the board judgement, we shared the dark chocolate brownie with chocolate sauce and wild cherry ice-cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNkbsMlhMN7yu9pMIMLrbVAdCSs4x5oAM_8DTGCyjFtn2DsFSfYSdgv2DJtC93sKkzl1CP8P-CHGZrdkY-5yD6w_luSsxMQtRueI1GKQlM016NfNQIkVkF_CcTcb46vmWLjViFCYHhEo/s1600/IMG_0177.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNkbsMlhMN7yu9pMIMLrbVAdCSs4x5oAM_8DTGCyjFtn2DsFSfYSdgv2DJtC93sKkzl1CP8P-CHGZrdkY-5yD6w_luSsxMQtRueI1GKQlM016NfNQIkVkF_CcTcb46vmWLjViFCYHhEo/s320/IMG_0177.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656363054011222258" /></a></div><div><br />The picture does this no justice. It was rich, dark and moist, accompanied perfectly by the creamy and refreshing ice-cream. I don't have a massive sweet tooth, but this was a perfect round off to a perfect meal. </div><div><br /></div><div>There's also an extensive, reasonably priced wine list, as well as a good selection of local ales. Service was friendly, knowledgeable and professional, striking the balance just right between not-being-there-when-you-want-them and in-your-face-annoying. </div><div><br /></div><div>The bill came to £48, including 2 glasses of Pinot Grigio and a ginger beer. Very reasonable for such a lovely meal in great surroundings and excellent service. It was also refreshing to see that there wasn't a 'discretionary service charge' added to the bill. I'm all for tipping great service, but it isn't discretionary when it's already added. </div><div><br /></div><div>The Feathers Inn really is something special, and I'll be back very soon. </div><div><br /></div><div>Though next time, we'll just use a map. </div><div><br /></div><div>Result: 10/10</div><div><br /></div><div>The Feathers Inn</div><div>Hedley on the Hill</div><div>Stocksfield</div><div>Northumberland</div><div>NE43 7SW</div><div><br /></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com0tag:blogger.com,1999:blog-356213555261270989.post-81548790249285706922011-09-23T11:43:00.000-07:002011-09-23T15:26:54.230-07:00Jamie Oliver's Fiery Dan Dan NoodlesIt's Friday evening, and this of course calls for easily made, quick recipes which are satisfying and best washed down with a few beers. <div><br /></div><div>I've been a big fan of Jamie Oliver since his Naked Chef days. Aside from the fact that many of his recipes are now in my regular repertoire, I'd love to go for a pint with him and have a good old chat. He just seems like a lovely bloke. His commendable dedication to numerous food related causes, his lovely old nan, his gorgeous wife, his beautiful children, named after various perennials... makes you sick, doesn't it? </div><div><br /></div><div>Anyway... I love this recipe for Fiery Dan Dan Noodles. Perhaps you could question its authenticity, even more so after I've added my own variations to Jamie's original, but it's very good nonetheless. </div><div><br /></div><div>Also, it's simple to make, requires no more ingredients than what you'll probably already have in your fridge, and can be on your plates in less than half an hour. Silky soft noodles, fresh crunchy vegetables, punchy raw garlic, crispy beef with a sweetness from the honey and a real kick from the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chilli</span>. </div><div><br /></div><div>Recipe serves 4. </div><div><br /></div><div>500g minced beef</div><div>2 tablespoons runny honey</div><div>500g wheat noodles</div><div>4 handfuls mixed green vegetables (cabbage, broccoli, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bok</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">choi</span>, etc), cut into 1cm strips</div><div>4 cloves garlic, peeled and chopped</div><div>3 tablespoons dark soy sauce</div><div>2 teaspoons <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Szechuan</span> pepper</div><div>4 tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chilli</span> oil</div><div>1 fresh red <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chilli</span>, finely chopped (you might want to omit this if you don't have a good tolerance for <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chilli</span>, as it's quite hot already if you only use the oil)</div><div>2 spring onions, trimmed and sliced</div><div>1 lime, quartered, to serve</div><div><br /></div><div><ul><li>Throw the beef into a dry pan on a medium to high heat. Keep it moving about for about 10-15 minutes, or until it's becoming golden and crispy. Drain out any excess fat and stir in the honey, mixing it in well, and continue to heat for around 40 seconds. Remove the pan from the heat. </li><li>Cook your noodles on the hob according to packet instructions. When they have about a minute to go, chuck in the green vegetables. They should be heated through but still really crunchy. </li><li>Drain the noodles and vegetables in a colander. Tip them back into the hot pan with a mugful of water. Add the garlic, soy sauce, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Szechuan</span> pepper, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chilli</span> oil and fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chilli</span>. Give it all a good stir. </li><li>Put the beef back on the heat for 30 seconds so it's piping hot. </li><li>Divide the noodles into 4 bowls. Sprinkle the crispy beef on top. Throw on the spring onions and serve with a lime quarter.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOywjDTyRyXXOcQB6hyLS1hyuMQxqDE2wRArCivGUDkhr4EywNe352mEEw4VwZTIiom0P_rPahAFUV9bFx_t7EFl0oGcNdtbjKwOfpxvv5hq8_Y_QcEGhx1Xse-eDpmsfqWP8AykBrS4s/s1600/dandan.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOywjDTyRyXXOcQB6hyLS1hyuMQxqDE2wRArCivGUDkhr4EywNe352mEEw4VwZTIiom0P_rPahAFUV9bFx_t7EFl0oGcNdtbjKwOfpxvv5hq8_Y_QcEGhx1Xse-eDpmsfqWP8AykBrS4s/s320/dandan.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5655679478973160242" /></a><br /></li></ul><div>Tip for superstitious types: Don't serve your noodles with the chopsticks stuck into the bowl. It's traditionally associated with death. Just balance them on the side then let your guests do the rest. </div></div><div><br /></div><div>Lovely served for friends with a beer. </div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com5tag:blogger.com,1999:blog-356213555261270989.post-16070994649952288952011-09-13T06:10:00.000-07:002011-09-15T10:42:58.722-07:00What's on in October<div><span class="Apple-style-span">I'm a bit of a stickler for organisation. My diary is a wealth of knowledge on all forthcoming events which may involve the opportunity to partake in two of my favourite pastimes; eating and drinking. In reality, I'd probably never find the time to make it along to all of them, but my well organised intentions are there nonetheless. Rather than keeping these to myself, I've put together a list of my personal favourites for the month ahead.<br /><br /></span></div><div style="font-weight: bold; "><span class="Apple-style-span"><b><br /></b></span></div><div style="font-weight: bold; "><span class="Apple-style-span"><b>Blackfriars Ladies' Lunch</b></span></div><div style="font-weight: bold; "><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">Do you fancy yourself as a lady-who-lunches? Yes, so do I. Get yourself along to the brilliant Blackfriars' monthly event, which features a demonstration by a local expert (this time, make up artist Kerry Nicholson from The Perfect Base) and a three course meal including a glass of wine and coffee. Make new friends, learn the tips and tricks of make up artistry and sample the food of one of my all time favourite New</span><span class="Apple-style-span">castl</span><span class="Apple-style-span">e restaurants. Tickets are £25 and it's advisable to book in advance. </span></span></div><div style="font-weight: bold; "><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span">4th October, 11.30am</span></div><div><span class="Apple-style-span">Blackfriars Restaurant, Friars Street, Newcastle, NE1 4XN</span></div><span class="Apple-style-span" style="line-height: 18px; background-color: rgb(255, 255, 255); ">0191 261 5945</span><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; "><a href="http://www.blackfriarsrestaurant.co.uk/">http://www.blackfriarsrestaurant.co.uk</a><br /></span><div><span class="Apple-style-span" style="font-weight: 800;"><br /></span></div></span><div><div><div><div><div><b><span class="Apple-style-span"><br />Northumbria Food and Wine Festival</span></b></div><div><b><span class="Apple-style-span"><br /></span></b></div><div><span class="Apple-style-span">The first of what is promised to be an annual event, recently crowned 'British Pub of the Year', The Feathers Inn, is collaborating with Fasol Menin and Tynedale Rugby Club to bring us the first Northumbria Food and Wine Festival. The event will feature pop-up restaurants, cookery demonstrations, wine talks, wine tasting events and live music. They aim to<span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "> 'create an environment that allows people to shop easily, discover new facts about wine and food and try lots of new tastes.' Tickets are available for £20 via the website, or for £25 on the door. </span></span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">7-9th October</span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">Tynedale Park, Corbridge, Northumberland, NE45 5AY</span></div><div><span class="Apple-style-span"><a href="http://www.northumbriafoodandwinefestival.co.uk/">http://www.northumbriafoodandwinefestival.co.uk</a><br /><br /></span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b>Pop-up Indian restauran</b><span class="Apple-style-span"><b>t</b></span></span><div><div><span class="Apple-style-span"><br />Newcastle based food writer and private chef Maunika Gowardhan hosts the region's first pop-up Indian restaurant. Held at Terry Laybourne's Caffe Vivvo, this one off event will be '<span class="Apple-style-span" style="line-height: 18px; ">showcasing regional influences from the Indian sub continent whilst celebrating Indian street food along with home cooked meals for discerning diners and Indian food fans alike.' </span>3 course menu, £30 per person.</span><div><div><div><span class="Apple-style-span">Note: this event is now fully booked, though Caffe Vivvo are holding a waiting list, in case of cancellations.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">10th October, 7pm</span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span">Caffé Vivo, 29 Broad Chare, Newcastle, NE1 3DQ<br />0191 2321331</span></span></div><div><span class="Apple-style-span" style="line-height: 18px; "><a href="http://caffevivo.co.uk/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; outline-style: none; outline-width: initial; outline-color: initial; "><span class="Apple-style-span">http://caffevivo.co.uk/</span></a></span></div><div><span class="Apple-style-span"><a href="http://www.cookinacurry.co.uk/">http://www.cookinacurry.co.uk</a><br /><br /></span></div></div></div></div></div></div><div><b><span class="Apple-style-span"><br />Durham Food Festival & Book Festival</span></b></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Durham Food Festival brings gourmet food marques, a continental market, local farmers' market and chef demonstrations to the city. The final day, Sunday 23rd October, coincides with the Durham Book Festival and some foodie talks are served up on the Palace Green, with a distinct emphasis on all things baking related. </span></div><div><span class="Apple-style-span">At 12pm, award winning baker Dan Lepard will be discussing his new book, his baking philosophies, and whisking up some treats. At 2pm, Edd Kimber, the 'boy who bakes' and winner of BBC2's Great British Bake Off, will be sharing tales of his baking adventures. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">20-23rd October<br />Durham City</span></div><div><span class="Apple-style-span"><a href="http://www.durhamfoodfestival.com/">http://www.durhamfoodfestival.com</a></span></div><div><span class="Apple-style-span"><a href="http://www.durhambookfestival.com/">http://www.durhambookfestival.com</a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br />With such an interesting and diverse programme of events in one single month, it's pretty fair to say that it isn't so grim up north. </span></div></div></div></div></div><div><div><div><div><div><br /></div></div></div></div></div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com3tag:blogger.com,1999:blog-356213555261270989.post-72106889248660531372011-07-25T12:06:00.000-07:002011-07-28T14:07:40.394-07:00Spice Bollywood, Metro Centre<div style="text-align: left;">The prospect of a visit to the Metro Centre is enough to induce a small temper tantrum. It proudly boasts of being the largest shopping centre in Europe. In reality, I've found that this equates to crowds, screaming children, largely run of the mill shops, and the overwhelming challenge of finding a suitable outfit for Ladies' Day without losing my sanity (well, this was only the case last Thursday, but you get my point...)</div><div style="text-align: left;"><br /></div><div>Such events though can be made bearable if there's the promise of a decent meal at the end of the day. The Metro Centre isn't short of the usual chains... If you're after a Subway, McDonalds, Frankie and Benny's (my personal absolute non-favourite when it comes </div><div>to such places, but I'll leave that story for another day), you've come to the right place. Where though, do you go if that isn't your cup of tea?</div><div style="text-align: center;"><br /></div><div>Spice Bollywood has been tucked away in the Mediterranean Village for as long as I can remember, and I've returned countless times for post-shopping-trip refreshment. It's small and no nonsense, a simple cafe-come-restaurant serving up the usual Indian fare. The menu is by no means cutting edge or innovative, but includes something for everyone and the £9.99 three course lunch special is exceptionally good value.</div><div><br /></div><div>We both had onion bhajis followed by lamb dupiaza. Both were faultless, and the lamb was fall-apart-on-your fork tender and rich. </div><div><br /><div style="text-align: center;"><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU2jTMzwiSaEsjjpEhVAxWzfqaq-DctdZy3eS8NqZn2zc6QaUEv5-rGl7G4JpfaYsfnDWqb_m2VHTdKxa_Gus03Z9cCZwAfbh_tYM7ENz5-3knevIAnz5IfuiOGmNN8Sj-bvd4wJb-6I/s320/indian.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5634151603517805026" /></div></div><div><br />The picture makes the dopiaza look too oily, which it wasn't. It also looks like I was arranging the dopiaza in a romantic heart shape, to woo a lover. This was coincidental, I was dining with my mam. </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqgLy4Wx3BtNiB7PUxnIWBd78rTFU61DI3lePXPLWOhatQAREnZoAAAQ6-3o_bfrr5e9KLloOzobjYnrL79N_e-G5q3hpsGgWjhfmdeYvEsROkzn1hjzwowYYtXSOovgrDoq-ap0aiPY/s320/indian1.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5634505996149316546" /><br /></div><div>I had kheer for dessert, which I love. A fragrant rice pudding, delicately flavoured with cardamon pods and served cold. I'd happily eat it after any meal, though it rounds off an Indian especially well. My friend sadly didn't share the same sentiment... 'Cold rice pudding? Sounds shit.'<br /><br />Service is great too - friendly and efficient. </div><div><br /></div><div>Three courses each with 3 large glasses of Pinot Grigio came to £36. Great value, good food, and I challenge anyone to find anything better in the Metro Centre. Pop in next time you're shopping. </div><div><br /></div><div>Oh, and I got a nice frock for the races too.</div><div style="text-align: center;"><br /></div><div>Result: 8/10. </div><div style="text-align: center;"><br /></div><div>Spice Bollywood</div><div>Unit 16-17</div><div>Mediterranean Village</div><div>Metro Centre</div><div>Gateshead</div><div>NE11 9XG</div></div>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com3tag:blogger.com,1999:blog-356213555261270989.post-84072209542028726862010-07-25T10:26:00.000-07:002010-07-25T11:48:55.705-07:00Butterfly Cabinet, Heaton, Newcastle.If you're to believe Cheryl Cole, the Butterfly Cabinet is nestled in one of the most drug-riddled estates in Newcastle. For anyone who knows her home town, this is just not true. I lived here myself throughout my university days, and whilst it is definitely considered to be Jesmond's poor relation, I never came across anyone peddling heroin in the streets. In fact, Heaton seems to have become almost trendy overnight. No longer just for the poor polytechnic students and local families, it now seems to be attracting the arty and boho types as well as young professionals, with delis and organic greengrocers and vintage boutiques popping up left, right and centre.<br /><br /><br />This Saturday, we ventured to the Butterfly Cabinet. Formally Belle and Herbs, it was a long established favourite of many in the area, and I often heard that there were queues right down the street for their breakfasts on weekend mornings. I'd only ever visited Belle and Herbs once, and I have to admit that the 'Breakfast Club' sandwich was fairly legendary, and I still talk about it to this day. Hangover food at its ultimate best.<br /><br /><br />Since then, the place is under new management and has been refurbished, but it still has the same feel about it. It's a relaxed affair, with mismatched furniture and vintage bits and bobs decorating the walls, as well as an impressive chandelier hanging from the ceiling, and menus that are backed with the covers of various old school comics. They don't take bookings, so it could be a case of just turning up and waiting for a free table, as they seem to very busy every Saturday.<br /><br /><br />The Butterfly Cabinet was not a let down. The Breakfast Club no longer features on the menu, which in now made up of main meals such as sea bass, steaks and lamb, as well as door-stopper sandwiches, soups, burgers and hearty all day breakfasts. I chose the Rio Grande club sandwich - steak with cheese, soured cream, jalapenos, peppers, onion and fresh coriander, between fresh white bread and served with hot, crispy, fluffy homemade chips, red cabbage coleslaw and a nicely dressed side salad. The chips were perfect, and the sandwich was bloody good too. The portions are massive, which would be the only criticism, if indeed that could be counted as one.<br /><br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497911264139481570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9udr9U3V5kRIRT8_SuO-9S_kr9eVLjNSUam7VGW_uPl3fC3Rhhp5duU4g2-YHfAxkbokaXEM04T0uhaTF_2hBt3Z40XzAtu3RgtLsb3HYxVEUMeY4urHSuX88Nxo0J2coyK8rz0U5T9c/s320/untitled.bmp" />I also had a latte, and my boy had the full English and cranberry juice, which he said was good also. I've often seen people eating the mussels which look lovely, and once heard someone talking very highly of the seafood chowder which is sometimes on the specials board. </p><p>The bill was £14, and came with a strawberry lollipop and a Refresher chewy sweet. I also spied parma violets and flying saucers in their jars behind the counter. </p><p>The Butterfly Cabinet has filled the shoes of Belle and Herb very well, and I think that it'll be a long standing favourite for our Saturday lunch times.</p><p>Result: 9/10. </p><p>The Butterfly Cabinet<br />200 Heaton Road<br />Heaton<br />Newcastle Upon Tyne<br />NE6 5HP. </p>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com4tag:blogger.com,1999:blog-356213555261270989.post-50876697186838965822010-07-12T11:41:00.000-07:002010-07-12T14:06:57.515-07:00Roscos, Newcastle<span style="font-family:trebuchet ms;">Last Friday evening, we were finally blessed with some good old sunshine in Newcastle, and this of course called for some <span class="blsp-spelling-error" id="SPELLING_ERROR_0">al</span> fresco action. I'd just arrived home after a two and a half hour train journey, and we had no reservations or particular plans.</span> <span style="font-family:trebuchet ms;">I did really really want pizza though - good pizza. We popped into a few of our favourite haunts on the Quayside, but were told that they had no outside tables free for the next few hours. Newcastle is seemingly not well prepared for people wanting to dine outside. And really, why would it be? </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">We eventually stumble upon Roscos. It's fairly new, and was highly recommended by a friend who's ate there several times. I'd been myself a few months ago, and both the pâté and the seabass were good. It should be noted though that visit was shortly after me and aforementioned friend had enjoyed several bottles of wine, so I can't vouch for how reliable that view may have been. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">So we sit outside, where the Italian waiter brings out seemingly endless trays of cocktails out to the ladies on the table next to us.. and we wait, and we wait, and we wait some more. I try to get his attention several times, but his only interest is chatting up these women. My boy thankfully goes inside to order. My good-weather-induced-good-mood is wavering by this point, and I'm just tired and hungry. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">After some rather disorganised service, I eventually get the Marco pizza - local goat's cheese, red onion, slow roasted tomatoes, wild rocket and a balsamic reduction. I have to admit that the base can't be complained about. It's thin, doughy, slightly crisp on the edges and elastic and soft towards the centre. The toppings are sparse though and lacking in flavour - two very small clumps of goat's cheese, and not enough of anything else. It needs pepper, which I wasn't offered. </span><br /><br /><p><img id="BLOGGER_PHOTO_ID_5493106226079232946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEU-E3kOAAdTnf_20H86P7xRs93qmx0EuUgMLmpL_i1-ShY0kO6M0J-tm7yQLh0AwbNty1ui419-ossbYJyRcYStTUt23Wesq_c9OZ7y_obq2Be4CyIm-r409I8x-73AkHicO82B9SzY/s320/Picture+006.jpg" border="0" /><span style="font-family:trebuchet ms;">My boy gets the Tuscan lamb stew. He says it's okay, though the lamb is chewy.</span> </p><p><span style="font-family:trebuchet ms;">I'm generally not a rosé drinker, so can't express too much of an opinion of the house bottle that we ordered. It was drinkable, if a little bit vinegar-ish.<br /><br />The bill (which takes a good fifteen minutes to track down) comes to around £40. </span></p><p><span style="font-family:trebuchet ms;">I politely mentioned to the waiter that we'd practically been ignored by the staff, despite other tables getting undivided attention. He shrugged, looked over to the Italian, who was still chatting to the ladies, and said '<em>That's</em> what he's here for'. </span></p><p><span style="font-family:trebuchet ms;">I wanted to like Roscos, I really did. Good service would have probably turned the average food into a far better experience, but it wasn't to be. </p><p>Result: 3/10. </p><p>Roscos<br />Tyne House<br />Newcastle<br />NE1 3JA</span></p>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com2tag:blogger.com,1999:blog-356213555261270989.post-37593156176949994352010-07-11T08:47:00.000-07:002010-07-11T14:15:03.137-07:00Fancie cupcakes, Sheffield.<span style="font-family:trebuchet ms;">Ever since Carrie Bradshaw stepped her <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Manalo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Blahniks</span> into the Magnolia Bakery in New York, cupcake bakeries have sprung up on high streets all over the world. It's now fashionable to eat cake. London, unsurprisingly, have their own answers to Magnolia, notably at the Hummingbird Bakery, but us northerners haven't missed out on the trend. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">I've been working in Sheffield for almost a year now and have planned on visiting this little cupcake shop, which is just 5 minutes from my house, since day one. Today, a lazy Sunday, was to be the day.<br /></span><span style="font-family:trebuchet ms;"><br /></span><br /><span style="font-family:trebuchet ms;">Firstly, Fancie is just so cute. I want to pack everything up into my handbag and take it home for my own kitchen. It's kitsch and fun, and I love it as soon as I walk in. The vintage china, all the photographs decorating the walls, the postcards, the 1960's records playing in the background.</span><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5492689514459904434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVtPIIBU6sG710dtI_d-IZOCMDWDzzEbgbla4GQOGnsRdYkvUlLHZ3yQwMGf4uGepe_D02z8HpQYBuRxUilkW-nIbHtYn1ZisBWEmny7_HiZAMclcBG8_proESF-FaxK5ER6I0AyjXKc/s320/fancie1.jpg" border="0" /><br /><span style="font-family:trebuchet ms;">There's an impressive array of cupcakes in all different flavours, shapes and sizes, topped with swirls and sprinkles and fresh fruit and pretty much anything else you could want on top of your cake. I went for the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">banoffee</span>. The cake itself was soft, moist, and left me wondering exactly how many bananas you need to use to make a cake <em>this</em> banana-y. In a very good way. I seem to have missed any toffee though. The <span class="blsp-spelling-error" id="SPELLING_ERROR_3">buttercream</span> swirl was fresh and light, sprinkled with chopped nuts.</span> <span style="font-family:trebuchet ms;">I have to admit that I don't actually have a massively sweet tooth, and I'm defeated after eating three quarters of it, in order to prevent death-by-cupcake.</span> <span style="font-family:trebuchet ms;">The cake was good though. The coffee would have been good too, if it hadn't been verging on <span class="blsp-spelling-error" id="SPELLING_ERROR_4">luke</span></span><span style="font-family:trebuchet ms;"> warm.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5492708491749174706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkOnGCbHKaJJ6T-eXuIJ3Ka_ztuLdacDFUOVlPHIQnoI9fLiZOmwxSbJyEmEdTTUrg3GuQaCR6r9ACV1unmr9Zz0l49GDm5omAs8huySSV8agCG9oDebqXNXwQjkMGZr8MWT1Fu8M3H4/s320/fanciecupcake.jpg" border="0" /><span style="font-family:trebuchet ms;">I think I arrived shortly after they'd just opened, and whilst I was first there, it filled up (which isn't particularly difficult as there's only four tables) within ten minutes. Various groups and couples came in to buy cakes to take away, and even a birthday cake was ordered.</span> <span style="font-family:trebuchet ms;">Get here early for a table, or be prepared to take a cake home with you. </span></p><p><img id="BLOGGER_PHOTO_ID_5492748734905498754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3KtcrmmNXI5IbnzwZXTcWCYYygOxR7spwiEeu6wFkk-ai0Mnvaj5BvmygTqbmtiaeF8AWQ4aINVHalwM0EtmlBlvf-rWVKwp8z63TyZaaDG6OWLBDpXBiezp6I36VnPQWwcJVyAi8MA/s320/fancie2.jpg" border="0" /><span style="font-family:trebuchet ms;">I'll go again. Probably for the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">cappuccino</span> cupcake. It'd also be nice to see some savoury options.. though maybe that would be missing the point.</span><br /><br /><span style="font-family:trebuchet ms;">Result: 8/10. </span></p><span style="font-family:trebuchet ms;">388 Sharrowvale Road<br />Sheffield<br />S11 8ZP</span>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com2tag:blogger.com,1999:blog-356213555261270989.post-15339683314203811922010-07-06T11:00:00.000-07:002010-07-11T14:16:11.997-07:00Sunday dinner at Oldfields, Newcastle.<span style="font-family:trebuchet ms;">Sunday dinner is a big deal in my boyfriend's book. I'm not really quite sure if anything would offend him more than if I suggested anything other than a roast on a Sunday. Luckily I rarely do, because otherwise it just wouldn't be a Sunday, would it?</span><br /><br /><span style="font-family:Trebuchet MS;">This Sunday, it's my turn to choose where we go. I choose Oldfields. Their philosophy is real British food, simply prepared, locally sourced. We've eaten here several times before and it's always been very, very good. Their website tells me they're doing a 3-courses-for-£12.95 offer; even better. </span><br /><br /><span style="font-family:Trebuchet MS;">We arrive shortly after 12.30, and it's empty apart from another couple. Previous good impressions were reinforced by a friendly welcome, and despite the emptiness, it doesn't lack in atmosphere and I have high hopes. </span><span style="font-family:Trebuchet MS;">We opt for the three courses, both starting with the leek and potato soup, then the topside of Neasham Farm beef. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Soup is rarely my starter of choice; today though, I chose well. It's steaming hot, slightly foamy, fresh, creamy, and tangy (sour cream possibly?), with a door-wedge chunk of bread. I'd definitely order this again.<br /></span><span style="font-family:Trebuchet MS;"></span><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5491621919583293218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRh-9aCEqm84EUpIX0KbwuSuj4d6fREku8seJ343_JWSPzxVpJuJFZoeubpkBeRh-ors7pmMVqzAwN_3CIEqPjah59KtuRVvhMgfmmkzsichDmTo3EMP7QdEo49-snyy-rkftVlIoAlg/s320/GetAttachment.jpg" border="0" /><span style="font-family:trebuchet ms;"><br />The</span><span style="font-family:trebuchet ms;"> beef is also good. Tender and slightly pink. I'm a bit disappointed by the potatoes though, which are rather ameamic looking. Where are the crispy bits??? They're a bit garlicky and fluffy soft inside, which partly makes up for it. The carrots and peas are beautiful, so sweet, as if they've just been picked from the garden. Given the philosophy of Oldfields it's probable, and it's admirable that they do it so well. Locally sourced is all well and good, but only if it's not at the detriment of the quality, and here, it is not. The gravy's lovely too. The yorkshire pudding isn't bad, but a bit soggy inside in places. All in all, it's a very good roast and importantly, is just the right size. There's nothing worse than trying to work your way through a mountain of a Sunday lunch - though maybe it wouldn't be so bad if it was of this quality. My boy says there's not enough meat, but he does like boyfriend-sized portions, and I think that there was ample. Quality over quantity, and all that. </span><br /><br /><div><img id="BLOGGER_PHOTO_ID_5491621654912552546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5se3ukf2LbFje8xVr_ilp1VzfmQCooUgOaITagcbghk_l9FF3-gtXwrZkxHBVqomPz9PE-VF-HDlV15GwoPUiPc9R995BebFhm5Q4mHCrYZqwJTXwSk22WEMLiRytNMZZ3YaRUkPmTE/s320/oldfields+roast+beef.jpg" border="0" /><br /><span style="font-family:trebuchet ms;">We</span><span style="font-family:trebuchet ms;"> deliberate over the dessert menu, and decide we may as well be hung for a sheep as a lamb. I go for the rhubarb and custard tart, and Andy has the sticky toffee pudding. Again, I chose well. The pastry is buttery yet crisp, and the rhubard is wonderfully tart and juicy. My iPhone pictures don't do any of these justice, as all courses were also beautifully presented. </span></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5491636586116004146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R0ToX2Ma3x0t57eHiyiJ6P7L_meMvnjfvzu95LNeaOZFa1qSB3CXBOIPjJSaAdPjwmqQzsM9L7gdiM1_kKp-wmuPYD86agUcz9RcvHkXVJsLoSo5-7CNMeyq1dvCHMnJTnKD-LMZs18/s320/oldfields+2.jpg" border="0" /><span style="font-family:trebuchet ms;">Altogether,</span> <span style="font-family:trebuchet ms;">including 2 glasses of Pinot Grigio and two pints of the local Wylam ale, the bill came to £45, including the service charge. Not bad at all. We also noticed that they're offering 2 course lunches for £7.50, Monday to Saturday, and you'd be hard pushed to find something of this quality cheaper than that, however hard you look.<br /><br /></span><span style="font-family:trebuchet ms;">By the time we leave, the place is practically full. What I also love about Oldfields is that they seem to be genuinely passionate about what they're doing. I'm pleased that other people are too. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Result: 9/10. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Oldfields Noted Eating House</span><br /><span style="font-family:trebuchet ms;">Ground Floor, Milburn House </span><br /><span style="font-family:trebuchet ms;">Dean Street</span><br /><span style="font-family:trebuchet ms;">Newcastle upon Tyne </span><br /><span style="font-family:trebuchet ms;">NE1 1LF</span>Ruthhttp://www.blogger.com/profile/09205572958923276340noreply@blogger.com1