David Kennedy, head chef at The Vallum at East Wallhouses on Hadrian’s Wall, has introduced to the menu local venison he butchers himself.
Multi-award-winning David is renowned for his commitment to nose to tail eating and says the opportunity to butcher his own stock allows him to stay true to his principles.
He is using deer from the nearby Matfen estate on his Christmas menu, which includes venison, cider and quince stew with herb dumplings for two people.
David – a former North East Chef of the Year - has also been serving up a 1kg venison sharing pie which he makes from the trimmings from the beasts he butchers.
The Christmas lunchtime menu at the Tyne Valley eatery is available between December 2-30, excluding Christmas and Boxing Days, and is £15.95 for two courses and £18.95 for three. The evening menu is a la carte.
Designated drivers with parties of six or more people are being offered soft drinks free when they visit between December 2-24 and 27-30, and special events are planned for New Year’s Eve and Burns Night on January 25.
The new Chef’s Room function space is also now available for private events.
For more information call 01434 672 406 or visit www.vallumfarm.co.uk