FERN INTRODUCES THEIR AUTOMNAL REGIONAL MENU
As the clocks go back, and Autumn threatens on the horizon, a Jesmond-based boutique hotel is launching their brand new menu, from their recently refurbished venue which captures the imagination of the chefs, whilst using the very best of local seasonal produce on offer.
The chefs at Jesmond Dene House’s, in-house restaurant; Fern have spent months devising the menu, which captures everything delicious and heart-warming about the season.
With nods to the locality of Jesmond Dene House, the chefs creative juices have certainly been flowing with this please-all menu. You can expect to see regional suppliers on the inventive menu with seasonal, yet sustainable produce served to their diners.
Terrine of Yorkshire game, Lindisfarne Oysters, Cured Yorkshire Duck Breast and Shetland Mussels can all be found, along with the classics that Jesmond Dene House is renowned for. Their famous Double Cheddar Cheese and Spinach Souffle is still a regular on the autumnal menu, along with the much-requested Confit of Duck Leg, so regular diners need not fret, their favourite classics are still there to be enjoyed.
No discerning menu would be complete without a great dessert, and there’s doesn’t disappoint. Firm favourites like Hot Chocolate Pudding, with Cardamon Spiced Sauce and Madagascan Ice Cream will still be making an appearance, along with some newcomers like Stem Ginger CrèmeBrûlée, Candied Orange Cantucinni and Calvados Panna-Cotta, Apple Jelly andCinnamon.
Commenting on the highly anticipated new menu, Executive Chef Danny Parker said:
“Our autumnal menu draws on the finest produce, from Turbot to Halibut, Herb-fed Chicken to 60-day aged Cote de Boeuf and Cauliflowers to Beetroots. It’s neighbourhood dining, and it’s pretty special!”
Fern’s Autumn Menu is available Wednesday’s to Saturday form 6pm. Booking is advised. For more information, call Jesmond Dene House on 0191 212 3000.