Writing

I've never bought that expression of flavours being too ‘adult' for a child's palate. You know what I mean; highly spiced food such as Indian, or food such as olives, anchovies or dark chocolate for example. They all sit in that ‘ad…

  A lot has been discussed about organic food over the past few years. Whether agreed or disagreed, it has been a subject that most people have had an opinion on. For one family, Ken and Tracy Holland, organic food became more…

  The Brasserie menu is uncluttered and diverse with classic French method meals combined cleverly with seasonal and local ingredients. My starter from the ‘Special' board of hare salmi, a classic ragout combining melt-in-your-mou…

  Back in 1905, Richard's great grandparents opened up the first hybrid of Colmans in a tiny hut on South Shield's beach. The initial success enabled them to open up their first proper café on the seafront, but since 1926, Colman…

northumberland cheese company Sometimes the best ideas are the most simple. For Mark Robertson, founder and Managing Director of Northumberland Cheese Company, the simple philosophy he set out from the beginning has made a huge success fro…

"We feel that it is our role to try and put information onto our products to help our customers as much as possible", continues Jo. "When we can, we employ people from a rural background and from the area. That knowledge base, love and enthus…

     As a child, the staple food in our Geordie household was anything potato based. My favourite, which was served to me at least once a week, was a pan haggerty, or panackelty, depending on which side of the Tyne you were …