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Jesmond wedding venue Jesmond Dene House celebrates the triumphant refurbishment of its restaurant.
Now in its second year of operating under the direction of head chef Danny Parker, it repositions itself as a venue for stylish, sophisticated yet relaxed dining, overlooking manicured lawns.
Approaching 15 years since first opening its doors, the independently owned Arts & Crafts property near to Newcastle, committed to a full refurbishment of the 3 AA Rosette Restaurant recently. Local award winning interior designer Karen Walker who has worked previously with the hotel and undertook this latest restaurant project has said, "Although the framework of the restaurant remains, the overall scheme is quite different. The verdant garden at Jesmond Dene House has been instrumental in the new design and the aim was to provide a much lighter ambience with hints of rich colour that connect with the outside view. The new furniture and finishes retain the luxurious level that guests expect at Jesmond Dene House but the use of colour, pattern and light provides a more contemporary setting."
Acting on customer feedback, alongside the physical changes, Head Chef Danny Parker has created an exciting new menu in order reflect the evolvement of the heart of the restaurant. "I am really excited for the new menu," he said. "We've mixed up the style a bit it's something different to what people expect of me. We've listened to our guest's feedback and with the entire kitchen and front of house team, we've decided to create a new menu that is ingredient-led, with generous dishes that are cooked consistently. From my point of view, I just love cooking and eating, and I really think that everyone visiting us will enjoy this style, too. First thing on the list, throw away the tweezers!"
With an emphasis on ingredient-led, generous dishes cooked consistently, with signature dishes from the new a la carte menu including:
Brandy Cured Salmon, Garden Peas, Coconut & Lime Cantaloupe Melon
House Cured Duck Ham, Lemon Verbena & Endive
Beef Tartare, Wild Black Garlic with Toasted Brioche
Parisian Gnocchi, Summer Vegetables and Girolles with Herbs from the Garden
Gigha Halibut, Wye Valley Asparagus, Café de Paris Butter, Brown Shrimps & Samphire
Confit Duck Leg, Braised Lentils, Morteau Sausage & Green Kale
Dark Chocolate, Vanilla & Coffee Opera Cake with Woodruff Ice Cream
Blackcurrant Parfait, Almond Cake, Sweet Cicely Sorbet & Blackcurrant Meringue
Raspberry Cheesecake Sphere, Lemon Verbena & Crisp Raspberry
"We want for as many people to enjoy our food, our Geordie hospitality, and of course, our beautiful hotel and gardens," continues Danny. "I am really dedicated to training and want to see our team grow. I want the team here to move forward, gain experience, and get creative. We want to show Newcastle and beyond what Jesmond Dene House is all about. The roots are in place, we're starting to grow and you're about to see us bloom!"
To find out more visit https://jesmonddenehouse.co.uk
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