John showcases local produce at fine-dining experience

Renowned chef John Blackmore is hosting the first of a series of events on Thursday, May 26, at Doxford Barns, just north of Alnwick, to showcase the abundance of local produce available and his culinary skills.

It is part of the plans to extend the wedding venue, which has already been included among the country’s quirkiest, to more than just marriages.

John said: “I want to show people how I can really cook and what excellent produce we have in Northumberland. I want to carry on doing what I set out to do at Blackmore’s of Narrowgate.”

The first fine-dining menu includes an amuse-bouche, salmon five ways (Hepple gin and beetroot cured gravlax; Craster oak-smoked; kiln roasted; sushi roll; and lightly poached in a cucumber and peppercorn jelly) as a starter, a pink grapefruit and pomegranate sorbet palate cleanser, a fish course of Thai-inspired fish soup, a main course of Northumbrian loin of venison and a trio of desserts (lemon and rhubarb posset, chocolate orange parfait and Eton mess), followed by local cheeses and a homemade mango and red onion chutney.

Tickets cost £65 each and, for a supplement of £30, each course will be matched with a wine by Corney and Barrow, a fine-wines merchant. There are only 40 places available and tables of 10 can be booked.

Doxford Barns, a series of converted farm buildings, was launched last year by Richard Shell and his farming family.

“I can do some really good stuff here,” said executive head chef John. “I want this place to take off, I want it to win awards, not just for Richard but for Northumberland.”

For more information, visit the Doxford Barns Facebook page or call 01665 579173.