Newcastle Café Toasts The Festive Season With New Menus

Newcastle Café Toasts The Festive Season With New Menus I Love Newcastle
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An Ouseburn café, housed within the UK’s largest art, craft and design gallery, is celebrating the yuletide season with a special set menu and brunch.

The Factory Kitchen, located within The Biscuit Factory, is serving a festive set menu throughout December as part of the gallery’s wider Festive Weekends programme, which includes a line-up of maker demonstrations, a choir, pop-up hot chocolate lounge and local artisanal gift sellers.

The menu, created by head chef Michael Waugh – who previously worked with Marco Pierre White and staged at Noma in Copenhagen – includes dishes such as butternut squash and chestnut soup with toasted seeds and freshly baked focaccia; and slow cooked shoulder of mount grace farm pork, braised red cabbage with apple and cranberries and duck fat roast potatoes. The meal is accompanied by a choice of English tea or filtered coffee.

The café is also helping shoppers to unwind with a special Christmas Eve Bucks Fizz brunch. Diners can enjoy classic brunch dishes such as poached eggs on toasted brioche bun with Scottish smoked salmon and hollandaise sauce; or brioche French toast served with fresh banana and syrup – all washed down with a flute of Bucks Fizz.

The festive menu is available from 1 December and is available 12pm – 3pm, Wednesday to Sunday. Two courses are priced at £17 and three courses are £20.

The Bucks Fizz brunch is available on Christmas Eve only, between 11am and 1pm, and is priced at £9.50 per person.

For more information on how to book, visit www.thefactorykitchennewcastle.com. For more details about the Festive Weekends programme, see www.thebiscuitfactory.com.

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