THE North-East's top chefs and restaurateurs are showing their support for the region's home grown food and drink producers by publishing a book of recipes using local ingredients.
The Taste of the North East book features 23 of the region's leading chefs, including Terry Laybourne and Eugene McCoy, preparing their favourite menus using produce from local suppliers.
Details of more than 50 food and drink producers and suppliers, from Berwick down to Stockton, are listed in the book, which aims to give visitors and local people a flavour of the region.
All growers featured are members of Northumbria Larder, the region's food and drink agency which promotes quality local produce.
Supported by One North-East, the regional development agency, Northumbria Larder is playing a key role in developing supplier chain links within the food industry and encouraging consumer outlets, such as the region's restaurants, to buy locally.
Terry Laybourne, owner of the Caf 21 string of leading restaurants, is a keen supporter of Northumbria Larder. "There is a wealth of talented producers right on our doorstep who are able to supply the quality, traceable ingredients my diners are increasingly looking for," he said.
"By restaurants such as Caf 21 using these raw materials, we are helping to build up a distinctive identity for the North-East which is very important to the region's overall tourism offer."
Growers of fresh herbs in County Durham, farmers of organic meats in Northumberland and preserve makers in the Tees Valley are all featured in the culinary guide to demonstrate the wide range of products that span the region.
Mark Robertson, owner of the Northumberland Cheese Company, near Morpeth, is one of Northumbria Larder's members featured in Taste of the North East.
"This is a wonderful opportunity to promote the excellent work of Northumbria Larder and its businesses that are keen to ensure that quality and flavour are the cornerstone of North-East food," he said..
"I am delighted that Terry is using our own New Chevington Cheese to create one of his recipes in the book. This is a unique cheese, hand-made at our cheese farm on the Blagdon estate, using an eighteenth century Northumberland recipe that cannot be found anywhere else in the country."
Through its work with One North-East, Northumbria Larder has been able to increase its operations, staging major food exhibitions in the region; promoting its members across the country, and getting involved at a policy level in supporting the North-East's food and farming industry.
Phil Hughes, of Barnard Castle, a board member of One North-East, said Northumbria Larder was a real asset to the region. "It not only provides a network for even the smallest supplier to link to new customers and increase its profile, but it is also helping decision makers think differently about the food of our region," he said.
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