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Neighbours' supper club helping hand; BARBARA HODGSON HAS ALL THE DETAILS ON A SUPPER CLUB WITH A DIFFERENCE BEING HELD IN NEWCASTLE.

Byline: BARBARA HODGSON

CHEFS often try to source local produce for their kitchens, but there can't be many whose ingredients are supplied by their neighbours. The Factory Kitchen, within The Biscuit Factory in Newcastle, is hosting a summer Supper Club, and its three-course menu will be based around vegetables and fruit grown at Ouseburn Farm just down the road.

The farm, a popular family attraction, is also a working allotment and, with it being on the cafe's doorstep, head chef Michael Waugh was keen to showcase its fresh produce.

So, for the first time, the farm's fruit and veg will be used on the next Supper Club menu on June 2, alongside a specially-created citrus elder flower fizz.

Against the artistic backdrop of the cafe's gallery home, diners will be able to choose - as a starter - the likes of an Ouseburn Farm summer vegetable broth, with basil pistou plus garlic and rosemary focaccia; followed by a roast chicken breast served with allotment vegetables, bacon, Jersey royals and thyme. Michael has created a menu that celebrates all the freshness of summertime and the other main option will be a baked aubergine and courgette dish accompanied by a farm garden salad.

Desserts, meanwhile, will feature summer berries in a baked vanilla cheesecake and orange confit in a dark chocolate mousse.

The night of the Supper Club will also see the opening of The Biscuit Factory's summer exhibition. The Factory Kitchen underwent a refurbishment last year and its new look is being complemented by a new menu inspired by the cafe culture of Europe.

It is open daily, serving salads, artisan breads, home-baked cakes, ices and brunch dishes alongside teas and coffees.

Work is ongoing to further extend the cafe and an outdoor terrace is due to open there in the next few months.

The June 2 Supper Club takes place from 6pm to 8pm.

For tickets - costing PS25 for three courses and a glass of citrus elderflower fizz - call 0191 261 1103.

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Title Annotation:Features
Publication:Evening Chronicle (Newcastle, England)
Date:May 15, 2017
Words:330
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