A co-owner of Brentwood Avenue’s Bistro Forty Six, Max Gott, has made it to the quarter-finals of MasterChef: The Professionals 2018. Three years after opening the restaurant with his brother, Gott applied for MasterChef, because “the day-to-day can get a little bit boring. “We just thought
Pizza Express’s snowballs dough ball sale aims to raise money to fight cancer, reports Samantha Seikaly
Father and son duo Tim and Tom Monkhouse are opening a branch of their Mediterranean Papa Ganoush restaurant at the end of Shortridge Terrace, and in time for Christmas. The restaurant will have an outdoor seating area covered by a pergola and equipped with heaters and blankets to help diners withstand most weather conditions.
The Jesmond Residents Association faces a recruitment problem, with its two student representative roles unfilled – exacerbating the student/permanent resident divide – reports Jerry Chen
Market has been the launchpad for at least four businesses and organisers hope to work with schools to provide facilities for children to learn about sustainable food growing
El Paso’s range of sauces, salsas, and spices includes what the restaurant claims is “possibly the hottest sauce in the north east” and says its Almost Death sauce “is definitely not for the faint hearted”.
The restaurant uses only locally-sourced produce and has its own house herb garden
Lucy Murgatroyd takes a sneak peak behind the scenes as the company gets ready for Thursday’s opening on Acorn Road
Izabele Pukenaite speaks to the owners of Dabbawal after their victory over a London-based restaurant looking to use their trademark
Lizzy Hodcroft set up her business at Jesmond food market and now plans to partner with bars to use her homemade condiments, reports Izabele Pukenaite