To support the drive to improve the food available in the Club we have at long last carried out a significant refurbishment of the kitchen. A key part of this process was to develop the kitchen facilities so we are better able to provide great food for the restaurant and functions at the same time.
We’ve looked to make better use of the available space and improved some of the key pieces of equipment, including an additional combi-oven, and improved the lighting and air extraction.
This project has taken a lot of effort and careful planning and we would like to thank Virginia, the Club Manager, and our Head Chef, Paul Hogben, who have done so much to bring this project to a successful conclusion. Now, it is over to you to pass judgement.
Talking of menus, when we say ‘new menu’ we mean that Paul Hogben has adjusted it to match the new season. So, for example, we will be serving Pan Fried Partridge with Partridge Sausage Roll and Parsnip Cream, among many other enticing dishes this autumn.
We also have a new coffee machine, about which I can hear a certain ‘Geordie’ member saying ‘not before time!’ This offers members the opportunity to enjoy the full range of quality coffees so often found today. So, if your thing is an Espresso or a Macchiato or a Cappuccino, then just ask.