Celebrated chef Danny Parker has launched a new menu at Fern – the restaurant inside boutique hotel, Jesmond Dene House.
The chef, who’s featured on the likes of the BBC’s Masterchef: The Professionals, has spend time with his team devising the menu which nods to the locality of Jesmond Dene House as well as the season.
Guests can expect to see regional suppliers on the inventive menu with seasonal, yet sustainable produce served to their diners.
Terrine of Yorkshire game, Lindisfarne Oysters, Cured Yorkshire Duck Breast and Shetland Mussels can all be found, along with the classics that Jesmond Dene House is renowned for. Their famous Double Cheddar Cheese and Spinach Souffle is still a regular on the autumnal menu, along with the much-requested Confit of Duck Leg, so regular diners need not fret, their favourite classics are still there to be enjoyed.
No discerning menu would be complete without a great dessert, and Danny’s doesn’t disappoint. Firm favourites like Hot Chocolate Pudding, with Cardamon Spiced Sauce and Madagascan Ice Cream will still be making an appearance, along with some newcomers like Stem Ginger Crème Brûlée, Candied Orange Cantucinni and Calvados Panna-Cotta, Apple Jelly and Cinnamon.
Commenting on the highly anticipated new menu, Executive Chef Danny Parker said:
“Our autumnal menu draws on the finest produce, from Turbot to Halibut, Herb-fed Chicken to 60-day aged Cote de Boeuf and Cauliflowers to Beetroots. It’s neighbourhood dining, and it’s pretty special!”
Fern’s Autumn Menu is available Wednesday’s to Saturday form 6pm. Booking is advised. For more information, call Jesmond Dene House on 0191 212 3000.
