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QUICKBITES.

A NEW brasserie and wine bar has launched in the heart of Whitley Bay. Joffers is currently open for breakfast and lunch with plans in place for an evening dinner menu, extended opening hours and a programme of entertainment. The venue in Whitley Road specialises in British and European food alongside an extensive wine menu. Diners can order everything from coffee and cake to a healthy snack or from Joffers' comprehensive list of speciality dishes. Joffers Brasserie and Wine Bar, 196 Whitley Road, Whitley Bay, NE26 2TA, 0191 252 3085, www.thejoffers.com ONE of the best-known faces in the North East hospitality and restaurant sector has received national recognition for his work.

Nick Shottel, 49, operations director and front-of-house supremo at Terry Laybourne's 21 Hospitality Group, has been 'invested' within the Royal Academy of Culinary Arts.

This is an annual honour where senior members are invested into ceremonial chairs in recognition of their commitment to the Academy and contribution to the hospitality and catering industry.

Nick has been welcomed into the Academy Fellowship - the only person from the North East to have received such recognition and among only 50 in the country. At the same time Nick received his honour, the Academy - which is Britain's leading professional association of head chefs, pastry chefs, restaurant managers, suppliers and other stakeholders within hospitality - was given royal approval and became the Royal Academy of Culinary Arts UK.

RICHARD Slade, owner and operator of Battlesteads pub, hotel and restaurant in Wark, Northumberland, has been presented with the esteemed Good Egg Award by the Considerate Hoteliers Association.

The Considerate Hoteliers Hotel of the Year Awards celebrate the best in environmental, sustainable and socially responsible performance. Battlesteads picked up the overall Considerate Hotel of the Year title in 2011.

The Good Egg award recognises those in the hospitality industry who have inspired others to embrace certain principles relating to environmental, sustainable and socially responsible performance.
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Publication:The Journal (Newcastle, England)
Date:Jul 12, 2013
Words:320
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