Fresh idea as hotel chef launches 30-mile menu

Top chef Gareth Marks has deliberately not gone far to source ingredients for his restaurant.

Top chef Gareth Marks has deliberately not gone far to source ingredients for his restaurant.

Malmaison head chef Gareth has pledged to only use food and drink produced within a 30-mile radius of his restaurant on Newcastle's Quayside.

Last night, the 33-year-old launched his new home-grown menu to customers.

Gareth said: "A 30-mile menu is the ideal way to make sure we make use of the finest ingredients in the country, which we have right here on our doorstep."

The launch event saw Malmaison's stylish entrance transformed into a farmers' market as Gareth gave diners a taste of the new menu.

The 30-mile menu features a host of delicious dishes, including Holy Island mussels, crabs and kippers from Craster, venison from Barnard Castle, lamb from Warkworth and cheese from Doddington Dairy, and each meal comes with information about the producer or supplier.

Gareth, a former Ponteland High School pupil, added: "We are so spoilt in the North-East, we have such fantastic ingredients to work with and such a great supply of fresh produce.

"The fish from North Shields, oysters from Lindisfarne, plenty of fresh fruit and vegetables.

"Building up relationships with local people is productive both for them and ourselves. They get a steady order and we get the freshest produce available.

"We make everything, bar the bread, fresh on site, so the quicker we get the ingredients, the better everything tastes."

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