Latest in Food & Drink

Trend Tries… The Ferryhill House Hotel

After a busy weekend of shopping and merriment, the cosy and relaxed atmosphere of the Ferryhill House Hotel was just the place for some much-needed R&R and good home-style cooking. Situated in leafy Ferryhill, just a stone’s throw away from the city centre, the Ferryhill House Hotel has long been a popular dining haunt for…

Chef Focus: Andrew Gray of 1906

Meet Andrew Gray, the head chef at 1906, the restaurant at HMT. ‘Like many chefs, I’ve always had a passion for food! Cooking is a family tradition – two of my family were chefs and I remember being sent to work in the kitchen with my Dad for being bad when I was about 13.…

8848: The peak of curry perfection

It’s not often we find our mouths watering when we’re just talking about a restaurant, but Union Street’s 8848 is simply the peak of curry perfection. 8848’s open kitchen offers sublimely spiced authentic Nepali dishes, which combine Indian and Asian influences. The 8848 team support the Buy North East campaign, so dishes are made with…

Beyond Lettuce

Eat on the Green’s Craig Wilson, The Kilted Chef  offers some tips for summer salads. Salads are great for eating indoors or al fresco, but there’s a lot more you can do than chopping up an iceberg lettuce. We grow mizuna, mustard frill and oak leaf lettuce mixed with edible flowers in the restaurant’s polytunnel,…

New Orleans to Home…

Ingedients: 35ml Tapatio Blanco 15ml Mozart White Chocolate Liqueur 15ml Mint Stem Cordial 10ml Orgeat 40ml Almond Milk 2 Dash Dr Adam Elmegirab’s Teapot Bitters This drink is a twist on a grasshopper, originally created in New Orleans in the late 19th Century. The original drink is a mix of mint and chocolate liqueurs, plus…

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