Food producers from across the North East are being celebrated at Sunderland’s National Glass Centre Brasserie this winter.
The brasserie is serving a wide range of warming dishes made using ingredients sourced from within 50 miles.
Among the highlights are an extended array of breakfast options and light bites, such as Beef Hash and the Traditional All Day Breakfast, incorporating free range eggs from County Durham’s Lintz Hall Farm and signature sausages from South Tyneside-based Dicksons pork butchers.
There are also a variety of hot and cold sandwiches and salads, including the Old Fashioned Welsh Rarebit and Gourmet Beef Burger, using a selection of Northumberland cheeses.
All of the venue’s seafood, showcased in dishes such as Traditional Fish and Chips, Prawn and Crab Salad and mussels, are being sourced from suppliers at North Shields.
The National Glass Centre Brasserie’s signature winter dish is Beef and Prince Rupert Drop Ale Pie, featuring a suet crust stuffed with beef soaked in ale that has been produced for the National Glass Centre by the University of Sunderland’s Brewlab.
The meat for the pie, as with all of the brasserie’s beef-based dishes, including the Gourmet Beef Burger and Glassworkers’ Molton Beef Sandwich, is Red Tractor approved to ensure it has been produced to high standards in the UK.
The new winter menu is available daily between 10am-5pm, with breakfast being served at the brasserie from 10am until 11.30pm and afternoon tea available from 2.30pm until 4.30pm.
For more information or to book visit www.nationalglasscentre.com/brasserie , call 0191 515 555, follow @NGC_Brasserie on Twitter or search nationalglasscentreSunderland on Facebook.