Ad Gefrin features in episode three of ‘Neven’s English Food Tour’

Neven’s English Food Tour continues in Northumberland, England’s northernmost county, renowned for both its coastal and inland scenery, and impressive food and drink.

‘Filming in the North East of England was a memorable experience”, says Neven.

“We got such a warm welcome everywhere, and the food, the people, and the places we visited were exceptional. I was delighted to discover the artisan local food culture, and try food I’ve never tasted before. I hope our viewers will be interested to see a beautiful part of England which deserves more recognition here, especially as it is only a short plane journey from Dublin. This is the first food and travel programme based entirely in the UK made for Irish television, but I am sure it won’t be the last”.

Programme three: Northumberland 

Neven’s first stop is spectacular Lindisfarne, also known as Holy Island. Lindisfarne can be reached by a causeway which is completely covered by the sea twice a day, cutting it off from the mainland. Lindisfarne is steeped in history with an ancient Irish connection as St. Aidan founded a monastery on the island in the 7th century, creating a seat of Celtic Christianity.

Since then, Lindisfarne has been attracting pilgrims who still walk barefoot across the sands from the mainland to the island.

Neven meets local guide Dave Harris-Jones for a walking tour. St. Aidan’s original monastery was destroyed by Viking raids, but the 1,000 year old St. Mary’s Church, 12th century Lindisfarne Priory, and 16th century Lindisfarne Castle are still spectacular highlights.

Neven calls in at The Tempus Hotel, part of the historic Charlton Hall Estate. In The Orangery Restaurant, Neven meets Head Chef Cheryl Radwell who shows him a recipe for Pan Fried Fillet of Beef with Cod Cheeks, a combination of ingredients he’s never tried before. Cheryl also introduces Neven to a traditional Northumberland dish, Pan Haggerty which is made with potatoes, onions and cheese.

Heading further north towards the border with Scotland, Neven visits Ad Gefrin a state of the art distillery, bistro and museum dedicated to ancient Anglo Saxon history. While nearby Scotland is world famous for whisky-making, it was also once a traditional Northumbrian craft which vanished from the region around 200 years ago and is being revived at Ad Gefrin.

Neven takes a tour of the impressive new distillery with distiller Fran Jones to see how Tácnbora whisky is made. He also meets Olivier Borja, Head Chef of the Bēodern Bistro who shows him recipes for Salmon Gravlax made with Ad Gefrin’s Thirlings Gin, and a Crème Brûlée made with Tácnbora.

A short distance from Ad Gefrin is the picturesque College Valley on the edge of the Cheviot Hills. Here Neven meets Chris Reay, a chef and qualified mountaineering leader. Chris combines his love of hillwalking and food to offer hiking tours with outdoor cooking. He carries all of his catering equipment and ingredients in a rucksack, even down to the garnish. Using a portable wood burning stove Chris prepares restaurant quality food. After their hike, Neven and Chris stop beside a waterfall where Chris cooks delicious Scallops with Black Pudding, Celeriac Purée and Apple Reduction.