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Morpeth restaurateur launches Great North East Menu

Morpeth restaurant owner and chef David Kennedy has created a special Great North East Menu to help promote North East England during British Food Fortnight (20 Sept - 5 Oct).

Using regionally sourced, seasonal ingredients, the menu hopes to reflect the North East’s ‘no nonsense’ approach to food. It uses ingredients unique to the region, such as Lindisfarne Mead parfait, and incorporates local favourites such as Northumberland pie and traditional black pudding.

David, already chief proprietor of Black Door Brasserie in Newcastle, decided to open the restaurant on Bridge Street, Morpeth a year ago after finding many of his customers were making the long drive from Northumberland to eat in the city. And despite the recent terrible floods in the town David said the town is still very much open for business.

“People need to continue to support the businesses so we can make sure the town can get back on its feet. I found that many of my customers were making the long journey from places such as Morpeth so when a prime location in the town became available I jumped at the chance to open a business here.”

The four-course Great North East Menu features Northumberland pie with celeriac puree, roasted beetroot and game tea, a cauliflower and smoked bacon cream soup, followed by local line-caught turbot, home-made black pudding and ravioli using locally foraged mushrooms. For dessert, Chain Bridge honey and Lindisfarne Mead parfait are complemented by warm blackberries and spiced tuile.

The Great North East Menu will feature at the Black Door Brasserie throughout British Food Fortnight, which runs from 20th September-5th October and marks the biggest national celebration of the diverse range of food that Britain produces.

This was posted in Bdaily's Members' News section by Ruth Mitchell .