Chef John Blackmore, who is transforming The Plough into Blackmore's, has revealed that he will be taking advantage of the fine produce which Northumberland has to offer.
"We will be using local producers. We will be using locally-sourced meat fr
om Glendale, Craster smoked salmon and smoked haddock and game from Northumberland Estates.
"Northumberland produce is high in quality and the flavour is intense. The more produce by smaller companies, the better the quality is.
"And that is what we are going for, quality, service and originality. The à la carte menu will be full of originality, such as different kinds of fish."
And it is a fish dish which John has opted for with his Christmas recipe. The kiln or oven roasted salmon with savoy cabbage and crayfish is a tasty and simple meal, which also reiterates John's passion for local produce as the fish comes from Taylor Foods in North Shields.
John said: "I chose this dish because it is an easy one to do and it won't tax you very much. It can be done quite quickly and it is a light dish with great colour and great taste. The salmon is also good for you."
John is no stranger to fine dining. During his time as a chef, he has cooked for a host of celebrities and nobility, including the Queen.
And in what has been a glittering culinary career, John has been central in masterminding the rise of a number of eateries to prestigious levels, including Newcastle United's Magpie Room Restaurant, which was the first restaurant at a Premier League side to be included in the Good Food Guide. And John, who learnt his trade in Bournemouth and has since worked in London, Berlin and Geneva, is aiming to hit the right note when his restaurant opens.
He said: "It is an exciting venture in Alnwick. I had a restaurant here years ago, Blackmore's in Narrowgate, and made a lot of friends so I decided to come back.
"I want to create something really good here, with quality food and quality service and really up the standards of food.
"Alnwick has huge potential and we have got to promote it."
Blackmore's will feature two dining areas. Downstairs in the bar area punters will be able to sample traditional grub such as steak and ale pie and gammon, while upstairs the restaurant will play host to fine dining.
The pre-opening night is on Friday, December 7, while the official opening is on Saturday, December 8. The à la carte menu, upstairs, will be available from January once the Christmas menu has ended. The front pub will still be called The Plough.
INGREDIENTS
(serves four)
4 salmon fillets (skin off)
1 savoy cabbage
2 8oz crayfish (you can buy this in tubs from a fish merchant)
Butter, rapeseed oil, salt, pepper
Double cream or creme fresh
METHOD
Season your salmon with rapeseed oil, butter, salt and pepper. First roast your salmon fillets in a pan in the oven. When cooked, take the pan out and leave your salmon fillets to rest for a couple of minutes. You will find that a small amount of juices will come out of the salmon. This will be part of your sauce. Place the salmon fillets on to a plate.
Sauce with savoy cabbage
Place your pan onto heat and add a small amount of butter into the pan. Put your sliced savoy cabbage into the pan. Stir around, season with salt and pepper, and add a small amount of water. When the cabbage is just about cooked add your crayfish and double cream. Stir.
To serve
Place your cabbage and crayfish into centre of plates. Place salmon on top and put sauce over salmon.
