A night of indulgent food - without any fine dining stuffiness - is on offer at Jesmond Dene House in Newcastle where leading chef Danny Parker will be creating a special tasting menu.
The executive head chef, in charge of the kitchen and Fern restaurant at the Jesmond hotel, has been busy devising dishes with a mix of flavours to treat diners at a special event in March.
On the tasting menu will be Lindisfarne oysters, king scallops and beef wellington which are set to showcase the kind of sophistication and style which viewers became familiar with during Danny's TV appearances: on Great British Menu, where he made the finals, and MasterChef: The Professionals which saw him come runner-up.
Read more: North East celebrates Michelin star success
But the chef intends to let the food speak for itself - without distractions of any frills or fuss - at the March 13 event, called A Taste of Jesmond Dene House.
The night's tasting menu is described as " straightforward, flavoursome and classic, food cooked from the heart to warm the soul. No gimmicks, no fuss, just a night of indulgence ."
Also featured on the menu will be a dish which is a nod to Danny's previous place of work: Kenny Atkinson's Michelin star House of Tides.
Diners will get to taste a king scallop, pork, smoked eel and apple creation which he says is a dish inspired by Atkinson.
Plans for the tasting event follow the success of a similar event at the boutique hotel last year, called MasterChef, The Professionals Tasting Evening, and it will be served in Fern, the new-look dining room that resulted from the transformation of the previous restaurant which took shape during lockdown.
Ahead of that, the hotel will be hosting its annual Valentine's event which will focus upon "romantically-infused food and drinks".
The plan is to then host more tasting events at intervals throughout the year.
Tickets for A Taste of Jesmond Dene House cost £90 and must be bought in advance. To book see here.
For the latest What's On news, announcements and reviews direct to your inbox, go here to sign up to our free newsletter
