Food | Savour Magazine Online
December 9, 2016

Eggs Benedict

  Eggs Benedict, by head chef Chris Wood, of Hawthorns Brasserie in Newcastle   Ingredients 4 english breakfast muffins (try out the Geordie Bakers: […]
December 9, 2016

Winter Berry Martini

By The Lakes Distillery,  Glass Martini glass Ingredients 50ml The Lakes Vodka 50ml cranberry juice 25ml sweet Vermouth Dash of Angostura bitters Ingredients Combine The […]
December 8, 2016

Braised Beef Cheeks with Garlic Mash and Chargrilled Carrots

By Eddie Shilton, head chef at Battlestead’s Hotel, Walk, Northumberland Ingredients Beef 4 trimmed beef cheeks 2 carrots, chopped 1 white onion, chopped 2 sticks […]
December 6, 2016

Succulent Steak

Fancy a change from the traditional turkey? Steak is your answer. Josh Palmer, head chef at The Lamp Room, in Seaham, tells us how to cook […]
December 5, 2016

Game Pithivier

By Andrew Wilkinson, head chef, at artisan, Pithivier Ingredients 600g diced game mix – mallard, pheasant, venison (roughly 1cm) 200g minced belly pork 100g button […]
December 5, 2016

Spice It Up

Spice up your Christmas Day with Screaming Chimp Chilli Sauce By Niall and Vicky McKay-Mount Husband and wife team Niall and Vicky will help you turn […]
December 5, 2016

Carrot Cake

By Robert Eden-Bagley, chef owner of Eden’s Café, in Whitley Bay. The patisserie chef and chocolatier has a passion for sweet success – and you’ll find […]
December 5, 2016

Roast turkey with the trimmings

Christmas Day, done the Stirks & D’acqua way… By Jimmy Shadforth, chef owner at D’acqua, and John Stirk – owner of three Stirks butchers store – […]
December 5, 2016

Custard Tart and Rhubarb Sorbet

By Andrew Wilkinson, head chef at artisan, Newcastle, Pastry ingredients 330g plain flour 25g corn flour 150g caster sugar 200g butter (soft) 2g salt 1 […]