Plenty going on across the north this week – here’s my pick:
* Alnwick Food Festival has organised an Evening with Novelli. Organisers say: “Jean-Christophe will be demonstrating some dishes (some great ones for all you fish lovers out there) and he will be interacting with the audience as well as sharing some unique skills with you.” Tickets £30 per person.
* Sheffield’s food festival, which continues today, seems to be going well with a report in The Star declaring it ‘inspirational’. The paper reports that Jack Baker, head chef at the city’s Relish on Ecclesall Road, dished out seafood chowder at the Brew Kitchen stall. He said: “The festival is definitely exciting for Sheffield.” Read the full report here.
* A love of home cooking has led to a new Lancashire business venture for a Hungarian woman from Whittle-le-Woods a tasty. A Little Taste of Hungary was set up by Katalin Halmosi Clews along with fellow Hungarian Andrea Balogh. Find out more here.
* The Parkfield Inn in Whitefield has re-launched after an extensive refurbishment with Award Winning Chef Paulo Atalainha. After three months of closure for renovation, new owners; Andy Morris, Paulo Atalainha and Ben Davis have come up with an extensive menu featuring both pub grub and modern, al a Carte dishes One of Paulo’s signature dishes is a braised shin of beef with horseradish mashed potato, peppered green beans with welsh rarebit and a red wine sauce. The Parkfield Inn serves lunch every day from 12pm until 2pm Monday to Friday, 12pm until 3pm Saturday, 12pm until 8pm Sundays and dinner Monday to Saturday from 5pm until 9pm. For enquiries call 0161 766 3923 or email email@example.com website: www.theparkfield.com
* and finally……don’t forget, the inaugural Urban Night Feast takes place in Newcastle between September 27 and 29 and will run from 6pm to midnight each night.The street food market will feature up to a dozen stalls and a host of top chefs, indoors at the Robert Stephenson Centre off Forth Street, Newcastle, behind Central Station. Food writer Maunika Gowardhan explains more here.