TV Chef, Danny Parker, offers an innovative way to bring Jesmond Dene House to his guests during the 2nd lockdown…………
To say that 2020 has been a challenging year for hospitality businesses would be a patronising understatement. But one positive side effect of the pandemic is that it has forced industry leaders to get their thinking caps on.
Opened in 2005, Jesmond Dene House, set in the luscious surroundings of the Dene – is known as a boutique hotel and revered restaurant: most recently under the tutelage of Great British Menu finalist Danny Parker. It is most certainly not known for its credentials as a “takeaway” – however, just in time for the national lockdown expected to take effect from this Thursday, as Danny explains, that is about to change:
“Jesmond Dene House was the first venue to begin serving afternoon tea in Newcastle. The grandeur of the building and the serenity of its location perfectly complement the tradition of afternoon tea! This is for our guests and our staff. My pastry chef, Lizzie Rowell, and I thought; ‘if guests can’t come to Jesmond Dene House, we’ll bring Jesmond Dene House to them’!”
Known for its famous restaurant, as from Thursday 5th November, customers can call the hotel, pay securely over the phone and choose a time to pick up their ‘Takeout Afternoon Tea.’
Jesmond Dene House’s “Takeout Afternoon Tea” is carefully presented in an ornate box, tied with a beautifully branded bow. And, if you ask them, the reception team will even bring it out to your car! It can be purchased from November 5th between 12noon and 4pm, Thursday’s, Friday’s, Saturday’s and Sunday’s.
Concluded Danny: “The takeout version is made with just as much care and passion as the tea we serve at the hotel, just served in the comfort of your own home. The idea is that people can buy it for a loved one for a treat – as something familiar to cheer them up during these uncertain times.”
Jesmond Dene House’s new “Takeout Afternoon Tea” is £22.50 and includes:
Earl Grey Tea and Raisin Scone
Cheddar Cheese Scone
Served with Tiptree Raspberry Jam, Rodda’s Clotted Cream, Netherend Farm Salted Butter
Cucumber and Tarragon Cream Cheese Sandwich on white
Oak Smoked Salmon and Chive Crème Fraiche Sandwich on malted brown
Roast Turkey and Truffle Mustard Mayonnaise on white
Mature Cheddar Cheese and Pickle Sandwich on malted brown
Traditional Almond Cake Battenberg
Spiced Carrot Cake with Cream Cheese Frosting
Chocolate and Coffee Opera Gateau
Lemon Curd Macaron
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