“We want to move away from formal fine dining where you have a starched table and a silent dining room where you’re not sure if you can chat or laugh. When people go out to eat, we want people to have fun and we want people to enjoy themselves. That's why they’re here. If it makes them want to laugh or want to chat then, yes. We want people to not feel under pressure when they come out. There’s nothing worse than going somewhere and feeling uncomfortable about it,” said Victoria Overington.
Sunderland Restaurant Week provides opportunities for northeast England food lovers to enjoy a three-course dinner for just £15. Two-course meals at participating dining venues are priced at £10. During the daytime, participating cafés feature £5 offers.
Arabic, Italian, French and British influences plus Mediterranean ingredients have helped shape a delectable cuisine whose dishes are often under-rated in discussions about European gastronomy.
The culinary scene on Tyneside is vibrant. From the food trucks that park at the Quayside, for the market held each Sunday, to fine-dining restaurants, Newcastle offers an array of cuisines and dining experiences.
The soup is both filling and relatively healthy. It’s also relatively easy to cook. Depending on your portion size, this lightly spiced butternut squash soup recipe should make enough for between four and six bowlfuls.
Liverpool-based gin maker Dan Walsh is the creator of Rascal Gin. He set aside time to talk about the experience of launching a new small-batch gin onto an already saturated British gin market.
While talking with Sud we learnt that dosa is naturally a gluten-free dish. It is made out of ground rice and lentils soaked overnight and turned into a batter.
Some might consider a brunch featuring a dozen oysters as decadent. But this is the third Sunday in October and I’m in the Belgian city of Ghent.
"We're looking at rolling with the seasons. We're looking at changing the menu every four to six weeks,” says Rauri of menus that allow Coarse to showcase locally sourced ingredients.
Talk of visiting a distillery in an old mill in the Netherlands had my mind conjuring images of sails turning slowly on a windmill. Yet the Graanbranderij De Ijsvogel is based in a water-powered mill.