Every week we create new dishes and source new produce,
this news letter is to tell you what we have been up to on your behalf.
KarenHead Chef, The Copt Hill
In September, blackberries are sweet and sour, succulent and refreshing. Courgettes are mouth-watering, and are starting to make their ways back onto menus.Runner Beans are crunchy and super-nutritious, fresh and they go with pretty much everything.Also in good shape are apples, artichokes, blueberries, broccoli, cabbage, cauliflower, carrots, chilli peppers, cucumber, curly kale, figs, french beans, garlic, horseradish, leeks, lettuce and mushrooms.
Adam Clarke- Chef Extraordinaire
As you know I go down to the fish market at North Shields twice a week to source fresh, locally caught produce. Our latest dish is the Ultimate Seafood Platter. The dish consists of delicious lobster, cracked crab, smoked salmon, prawns, mussels and cockles, cravettes, whelks, oysters, langoustines, sanphire and is served with various dips, bread and butter. This is an ideal starter and main course in one for 2 people, or a quality starter for 4-6 people. When available, we add dry ice to the dish to give it a magical effect.
At many restaurants, a seafood platter of this size and quality would cost in excess of £70, but we are offering this dish for only £47.50. One of the first diners to try this, Dave & Jan Prout together with Den & Judy Purvis had it as a starter and said “It doesn’t get much better than this”. Dave followed this up with squirrel and chips! Jack Smith, a local restaurateur said “You would have to go a long way to find this kind of quality”