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| Summer 2008 |
A treat from Bettys We've also persuaded two top French chefs - Romain Corbière who heads up Alain Ducasse's signature restaurant at the glamorous Renaissance Paris Hotel Le Parc Trocadero, and Antonin Bonnet of London's chic, Michelin-starred The Greenhouse - to guest at two of our special Sunday night dinners, on August 24th and October 12th, respectively. And if you've wondered how fine-fingered Japanese ladies make those striking flower decorations known as Ikebana - indeed, if you've wondered how to pronounce the word - come to the Ladies Who Lunch on Monday September 1st to find out. Just a few of our Special Events. Check the website for other treats. |
Young, ambitious and French... Pierre describes his style as classical but with a light, elegant and modern touch. "I want to take classic French dishes and make them more modern, more sexy." When drawing up menus, the most important principle, he says, is to respect the season. "You will never find Peruvian asparagus!", he says horrified. He then looks for variety by avoiding repeating ingredients in different dishes; a nice intellectual as well as technical challenge. Finally, he aims for simplicity rather than complexity. "I'm not looking for flavours that will hit you, but for flavours that go in the same direction. It's like mixing colours; you add or take away until you get just the right combination." |
A world of wine But - should you fancy getting one over on your friends and colleagues with your superior wine knowledge, come along to our one-day Introduction to Wine course on Saturday September 13th. Run by the Wine and Spirit Education Trust, it's huge fun - lots of sniffing, slurping and eating - and, by the end, you'll know the difference between Chenin and Chardonnay, how to tell if wine is corked and what to serve with cheese or chocolate. Never be frightened of a wine list again! |
Eat the view Throughout the summer, if you've dined with us, you've probably eaten the peas and beans that grow in the ornamental borders facing the Restaurant. We've also had a good summer for chard - red, yellow and white - and a striking green and yellow striped variety of courgette. These vegetables are found both in the small kitchen garden by the New House and amongst the borders, and should continue to be available into the autumn - as will the colourful nasturtium and borage flowers which taste as good as they look. By October, mustard greens will be ready and, if we're lucky, we might still have some broad beans. Throughout the year, of course, we're picking herbs - bay, rosemary, chives, oregano, marjoram, mint, thyme... See how many you can spot, tucked amongst the flowering shrubs in the borders. |
Christmas - how to make it easier ... If you're thinking of client entertainment, company celebrations, family parties or just getting together with friends, you might want to book one of our private dining rooms. They can seat from 10 to 100 people. |
Foot notes Don't forget, we're open for breakfast to anyone who wants to join us. You can eat small or big, or somewhere in between. A great way to combine business with pleasure, or just catch up on the gossip. From 7.00am to 10.00am weekdays, 7.30am to 10.30am weekends. * Our wine list has been noted. In July, Wine Spectator, one of the world's most respected wine magazines, gave us an Award of Excellence, one of only 16 Wine Spectator Restaurant Awards in England, and the only one in the North East. * No room for the petits fours? No need to leave them behind. We've designed some cunning little boxes so you can scoop them up and carry them home to enjoy later. Just ask your waiter. * You're getting married? Congratulations! Why not come along to our Wedding Fair on Sunday September 21st? Plenty of ideas for frocks, photographs, flowers, and all the other important details. Talk to the experts in a quiet, relaxed environment. Noon to 4pm. Free entry. * Don't be surprised if you hear an Aussie accent when you ring to discuss booking one of our private rooms for an event. Australian Alex Walsh has joined our Events team, fresh from the Caledonian Hilton Hotel in Edinburgh. She's yet to check out if the surfing at Tynemouth is as good as Down Under. |
What next? To make a booking, discuss dates or for any further information, please telephone 0191 212 3000, email info@jesmonddenehouse.co.ukor check the website www.jesmonddenehouse.co.uk |
| Jesmond Dene House, Jesmond Dene Road, Newcastle-upon-Tyne, NE2 2EY, United Kingdom Tel: +44 (0)191 212 3000 Fax: +44 (0) 191 212 3001 info@jesmonddenehouse.co.uk www.jesmonddenehouse.co.uk |
We shouldn't say it, but we're pretty pleased with ourselves that we've persuaded Bettys, the famous Yorkshire café tearooms, to give a cookery demonstration. It's the first time in their near-90-year history that they've ventured out of home territory. Lesley Wild, founder of Bettys Cookery School and married to a third generation of the family, will be revealing the secrets of some of their dishes at our monthly Ladies Who Lunch on Monday October 27th.
... three of the ingredients of our new Head Chef, Pierre Rigothier, who joined us earlier this year. Born in Bordeaux and trained in Michelin-starred restaurants (in Paris and, most recently, in London's The Greenhouse), Pierre was looking for a fresh challenge when he heard about Jesmond Dene House. "As soon as I saw the hotel, the restaurant, the kitchen, I realised there was plenty of ambition. It was a real kitchen, not something the size of my bathroom. I could have become the Head Chef elsewhere, but I wouldn't have the freedom and creativity I was being offered here."
Explore Spain, Italy, Chile or France's Champagne country - without any airport hassle - at one of our Winemaker's Dinners. We've put together an intriguing programme, including wines from boutique producers in Spain's Castilla y Leon, from Tuscany's Marchesi Antinori (one of the Godfathers of Italian wine) and from the great Champagne house of Pol Roger. Relaxed evenings, hosted by a wine expert, they're a chance to taste, learn and have some fun in an intimate dinner party atmosphere. Absolutely no previous knowledge required. Please check the website for dates and details.
Next time you visit, take a wander around the hotel's grounds; you might be surprised how much there is to eat even before you make it into the Restaurant. In the car park, for example, there are old English varieties of apple trees, both cookers such as Bramley, and dessert apples such as James Grieve and Egremont Russet. As we move into autumn, expect to see them turning up on your plate in puddings or sauces.
The sun is shining as we write this (though it may not be as you read it) so mentioning Christmas seems very strange. However, if you want one less thing to worry about when December looms, now is a good time to sort out any parties, business dinners or family celebrations you might be planning. Our Festive Season brochure will be available late August with details of menus for all the big days plus special accommodation packages.