Chucho’s Tacos has opened on Acorn Road, and is to offer breakfast exclusively to the Jesmond branch. Jesus Tavizon and Emma Wass have branched out from Byker to bring their authentic Mexican food to Jesmond. The Jesmond branch is planning to introduce Mexican breakfasts and
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
The streets of Jesmond hummed with the sound of vintage motorbikes this weekend, thanks to the Royal British Legion Riders Branch (RBLRB) which ran a classic and custom bike show at the Royal British Legion Club in West Jesmond Terrace, to raise funds for the Legion’s poppy appeal.
Jesmond Community Festival brought a day of Italian poetry to the orchard on Tankerville Terrace, courtesy of Antonella Rea who teaches Italian language classes in Newcastle and Northumberland and has been organising cultural events like this since September 2017
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