Chef Steven Foister has landed a jammy new job at a Jesmond restaurant.
Steven, from Low Fell, Gateshead, has joined Jam Jar on Osborne Road, which last month won a silver accolade in the Best Food Bar category in the Licensed Trade International Awards.
The dad of three has worked at some of the North East’s best known restaurants, including Terry Laybourne’s Café 21, The Cherry Tree in Jesmond and Sidney’s in Tynemouth, as well as spending time honing his skills at The Ivy in London.
He has joined Jam Jar to help develop the restaurant’s menu, offering American-style comfort food alongside English classics, including bestsellers rump steak sandwiches, sharing boards, fish and chips, bangers and mash and pulled pork and burgers.
Steven is also introducing a bar snacks menu including home cured pastrami and homemade brown ale bread, and is revamping the daily specials, featuring such dishes as clam and scallop chowder and artichoke crisps.
All the food is made on site using local, seasonal ingredients.
Desserts, which are made fresh daily, include such options as the Jam Jar Mess – the venue’s original take on Eton Mess - baked vanilla cheesecake with raspberry jam and hocolate brownie with vanilla ice cream.
Steven, who trained at Newcastle College, says: “I’m looking forward to bringing some fresh ideas to the menu and developing the range and quality of dishes on offer.”
Jonathan Edwards, Josh Rose and Robert Clarkson – all graduates of Northumbria University - opened Jam Jar at the site of The George Hotel on Osborne Road last year.
Jonathan says: “We’ve had a really successful first year and we’re grateful to everyone who has supported us since we opened. We pride ourselves on being a welcoming, homely venue at all times of the day – whether people just want to pop in for a morning coffee or to start their night out by enjoying our renowned burgers with friends.
“We’re now in a position to concentrate on refreshing and refining our food offering, and we’re really pleased to have Steven on board to take the lead in creating some new, inventive dishes.”