Gin Sorbet, Potted Salmon, John Baird, Pigs Cheek and Ham Hock

Geordie Garden Supper Club 2.0

After my first little Supper Club back in June, I ‘Popped Up’ again for three nights in late September for another celebration of local food, drink and music.

Held again at the hidden gem that is Whickham Hermitage Garden, tickets sold out in super quick time – I was not only hugely grateful for the support, but also keen to deliver an experience that would be better than the pop up in June!

With that in mind, tablecloths were bought, glasses were hired, plates were borrowed, menus were printed and help was enlisted. Help in the form of ever supportive friends and family – Mam, Dad, Brother Ross, Cousin Stephanie, Mother in Law Julie and my mate Michael were all roped in to help with service.


Welcome drinks were a North East version of a ‘Kir Royale‘ – my ‘Mead Royale’ used Lindisfarne Mead and Honeycomb from Chain Bridge Honey Farm.

Once guests were seated and comfortable, out went the Sharing Board starter (an idea borrowed from the brilliant Grazer’s supper club) – this time featuring Gateshead Floddies with homemade tomato and mushroom ketchup, Juniper Cured Venison (home cured using Venison from the fantastic Charlotte’s Butchery) and Northumbrian Kielder Cheese.

Despite some first night floddie frustrations, feedback was fantastic and the fervent feasters finished starters quicker than Michael Dale can say “this oil isn’t hot enough!”

And so next Potted Salmon was duly served. Presented in small oval tins the like you would buy sardines in, it was complemented by my Cucumber Pickle and oatcakes.

Before Main Course, palates were cleansed with “Fog on the Thyme” (Thyme infused Gin and Tonic sorbet) and we were treated to an acoustic musical set from friend and local lad John Baird who is fast becoming acclaimed as both a fantastically talented singer songwriter and also as the resident Geordie Supper Club musician!


Pork was very much the focus of the main – from Mark Bradley’s farm in Hamsterley we had 10 hour Braised Pig’s Cheeks with Celeriac puree and Madeira sauce. This was served with Black Pudding and Ham Hock Terrine with Crispy Pork Belly, Green Apple and Pickled Carrots.

One more musical set from John gave me plenty of time to plate dessert up – Chocolate and Salted Caramel textures featuring Chocolate Ice Cream, Dulche du Leche, Bitter Chocolate ganache and Chocolate Caramel disc with sea salt.


Glasses were emptied, plates were cleared and doors closed on another hugely enjoyable and rewarding 3 nights at the Whickham Hermitage Garden – our next pop up venture will hopefully be in December at a venue to be confirmed – make sure you are on the mailing list here to find out first!