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Hot shot chefs take over the Cook House Cafe in Newcastle for two nights in March

Tom Anglesea and Shaun Hurrell will be taking charge of the kitchen at the unconventional cafe in the city's Ouseburn

Peter Atkinson Chef Shaun Hurrell
Chef Shaun Hurrell

Chefs Tom Anglesea and Shaun Hurrell will be ‘taking over’ food blogger and supperclub hostess Anna Hedworth’s Cook House café for two nights at the end of March.

The pair, who have worked for the likes of Fergus Henderson at London’s renowned St John, Tom Keller at Per Se in New York, Rene Redzepis at the two Michelin star Noma restaurant in Copenhagen and Marcus Wareing at The Berkeley, will be joining forces with vegetable grower extraordinaire and North East local food hero, Ken Holland, for the dining events on March 21 and 22.

The evenings at Anna’s unconventional Cook House fashioned from two 40ft long shipping containers in Newcastle’s vibrant Ouseburn area close to the River Tyne, will include welcome drinks and an eight course menu shared at a long table.

Anna Hedworth at her Cook House cafe
Anna Hedworth at her Cook House cafe

Ken will chat about his career in growing and the vegetables featured in the evening’s menu, which will include crudites and dips; Waldorf gougere; onion and Milan turnip broth; heritage beetroots, leeks and horseradish; heirloom carrots, labneh, nasturtium and mint; crown prince squash – family style; yoghurt and Mexican tarragon ice pop; and carrot cake and tea.

The tickets cost £45 per person and can be booked via www.cookhouse.org

Tom and Shaun met while working under Terry Laybourne at Jesmond Dene House and have since launched Trial Shift, which sees them running dinner parties at venues across the region.

They are both big fans of communal dining, whether that is a large sharing main in the middle of a tasting menu or a whole meal based around street food and small plates.

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