Fenwick, Greggs and Raby Castle feature in the final episode of Neven’s English Food Tour

The final episode of Neven’s English Food Tour, taking in the North East of England, sees Chef Neven Maguire exploring more of County Durham and Newcastle City, enjoying the fantastic local food scenes and unique visitor attractions.

Neven’s first stop is Raby Castle in the  Co. Durham countryside. Raby Castle was built in the 14th century, and is considered to be one of England’s finest medieval castles. Neven takes a guided tour of the castle which has been home to the Vane family since the 1600s. The castle is surrounded by 220 acres of scenic landscaped parkland designed in the 18th century and inhabited by red and fallow deer. Deer from the castle parkland are used to produce venison for the castle’s private kitchen and the onsite Vinery Cafe. Neven visits the castle’s ‘Great Kitchen’ to meet the Estate Chef Tom Parry and taste some venison. The Great Kitchen was built in the 1360s and was used continuously until the 1950s. Tom shares his recipe for Pan Fried Venison, marinated in Sloe Gin, Juniper Berries, Mustard and Raby Honey, and served on a bed of Crème fraîche and Horseradish. The marinade doubles as a dressing for a salad made with shaved sprouts, orange segments and apple slices from the castle garden.

Neven then travels back to Newcastle where his Food Tour of the North East of England began. Newcastle has a proud heritage of coal mining, railway engineering and shipbuilding and the city centre is also renowned for its stunning classical architecture. Neven meets historian David Silk for a tour of the area known as ‘Grainger Town’ where the elegant streets and buildings were developed by builder Richard Grainger in the 1830s. The area’s focal point is Grey’s Monument, a column which commemorates Earl Grey after whom the famous blend of tea is named. Earl Grey was  a British Prime Minister known for his role in the abolition of slavery throughout the British Empire. Earl Grey was a contemporary of Ireland’s Daniel O’Connell ‘The Liberator’ who was an MP, and both men campaigned for similar political and social reform. Daniel O’Connell contributed to the funding of Grey’s Monument which was paid for by the public.

Just around the corner from Grey’s Monument is a Newcastle institution – Fenwick department store which opened in 1882. Today the store is particularly famous for its exceptional Food Hall which sells a treasure trove of regional and international produce and includes The Porterhouse Butcher & Grill, an Artisan Bakery, a Delicatessen, a Chocolate & Confectionery Department and Wine Room. Neven calls into the Saltwater Fish Company, a combined seafood bar and fishmonger where an innovative new menu is created every day based on the catch. Chef Richard Wheatley serves a selection of dishes for Neven to try including Crispy Sushi with Tuna Tartare, Curried Scallop topped with Curried Butter, a Nigella Tomato and Lime Chutney, and Red Bream Crudo with a Yuzu Vinaigrette and Fresh Orange. Neven also tries Tuna Carpaccio with Stracciatella and Capers, and Grilled Norwegian King Crab served with Chili and Garlic Butter.

One of the UK’s most famous bakery chains is Greggs, which was established in Newcastle in 1939. Today Greggs is a phenomenal success and has over 2,600 stores across the UK. Greggs’ most popular product is their Sausage Roll, including a Vegan version, along with other specialities such as pies, bakes, doughnuts and cookies all sold at budget friendly prices. While in Greggs’ hometown, Neven calls in to try his first Greggs’ Sausage Roll and is very impressed.

To complete his Food Tour Neven takes a trip to the family run Kiln Cafe restaurant and pottery in Ouseburn, a Newcastle neighbourhood with a vibrant and creative community. Potter and owner Richard Cullen uses his potter’s wheel to make a unique bowl for Neven. Neven then calls into the restaurant where breads such as focaccia, sourdough and pittas are all baked in-house along with freshly made pastries, and cakes baked by Richard’s Mother Susan. In the kitchen, Richard’s brother Johnny shows Neven the Kiln Cafe’s own recipe for Shakshuka, which he tries along with pitta bread, and a selection of dips including Sweet Potato Feta and Walnut Borani, and Green Labneh.