The Rib Room, in Durham, is one of the restaurants at the Ramside Hall hotel. The brasserie-style dining establishment holds a reputation for being one of north-east England’s premier steakhouses. The restaurant made a stylish first impression. We — myself and my brother — were greeted and shown to seats on a semi-circular leather banquette...
Despite dining on a Monday night, Fusion was relatively busy. Soft music, subtle lighting and the chatter of dozens of conversations helped create a convivial atmosphere. The majority of tables were occupied; some by hotel guests, others by locals enjoying an evening out. The couple on our neighbouring table were clearly meeting for a first date. As we left they were sitting by the pewter-topped bar drinking cocktails together — things were obviously progressing well.
Mr Petit, at Old Eldon Square in Newcastle-upon-Tyne, serves small plates of well-presented food inspired by cuisines from around the globe. If you enjoy tapas-style dining but want to taste flavours from beyond Spain’s borders then you’re likely to appreciate a visit to this relatively new restaurant.
The café-bar’s history goes all the way back to 1838. “It started as a very small bar on the other side of the museum. During the 1950s all the houses were demolished. In this place there was a tailor. He stopped just at that moment, so the pub moved to this site,” explains Jos.
“Sunderland was known for Indian and Italian cuisine five or six years ago but now the city has a massive array of dining offers,” said Kam Chera, the owner of The Funky Indian and Prosecco Bar. Diners can now find Egyptian, modern British and even Berlin-style Turkish dishes served on Wearside.
The Riverview Brasserie, at Sunderland’s Stadium of Light, now serves Sunday lunch on non-match days. It was the prospect of food rather than football that prompted me to return to the Stadium of Light. As a fan of Sunderland, I found the 2016-17 season lacklustre and painful. Watching the team’s disappointing performances crushed a passion...
"I love the variety in gin. I’m fond of a traditional, solid juniper-forward gin but also enjoy tasting the flavours new and unique botanicals can offer. However, for me, the important thing is the flavours must be balanced. In a gin, all botanicals should sit together harmoniously so that all flavours, even big ones, still balance and no one element is overly dominating," says Luke Smith, the distiller at Poetic License in Sunderland, England.
“Our signature dish is made from baked langoustine, tartare of langoustine, sauce tartare, thinly sliced fennel and beetroot chips,” explains Jan Gaastra, the head chef at Koriander, the Michelin-starred restaurant in Drachten in the Dutch province of Friesland. “We live in a very beautiful province in the northern Netherlands, so the North Sea is our backyard,” adds Jan.
"If you have a beautiful canyon or mountain that has to be seen it references us as to when we are going to serve that breakfast or lunch. It would defeat the object of travelling in such a beautiful area if we were to travel late in the day or by night," says Jean Pierre Guerin one of the Rocky Mountaineer’s executive chefs.
I learn that appreciating good chocolate should involve all of our senses. Even the sound of the snap is important. She lets me sniff organic cocoa beans, whose aroma is far more powerful than those which have been cultivated.