Summer With A Touch Of Glass
Food lovers across the North East are being invited to sample a new summer menu, where the origins of the ingredients are as clear as the plates they’re served on.
The National Glass Centre Brasserie, Sunderland - which serves many of its meals on carefully crafted glass plates – is now offering a new array of seasonal dishes, made primarily from ingredients sourced within a 50 mile radius.
This includes a Gourmet Beef Burger, topped with hand-crafted, Northumberland cheese, a sandwich or salad with crab caught off the North Shields coast and a free-range omelette, carefully crafted using eggs from Northumberland’s Sunnyhill Farm.
A variety of breakfast options are also available, including freshly poached or scrambled Sunnyhill eggs and a sausage sandwich boasting bangers from South Tyneside’s family pork butcher, Dicksons.
Patrick Lesca, chef at National Glass Centre Brasserie, said: “The North East is packed full of amazing producers, and this menu is all about showcasing those local heroes in the finest way possible.
“All of our new dishes have been prepared with pride and passion to ensure they maintain the ingredients’ freshly-picked taste and offer a true reflection of the best this region has to offer.”
The National Glass Centre Brasserie is run by 1879 Events Management, which also oversees all catering and events at the National Glass Centre and Stadium of Light, as well as offering a wide range of services for other external functions.
The venue’s new summer menu, which is being served from 10am until 4pm Monday to Thursday and until 9pm on Friday and Saturday from July 11, also includes a variety of light bites, grazing plates, children’s dishes and cakes, with many available to eat in or takeaway.
A separate afternoon tea is served daily from 2.30pm until 4.30pm, with the option to add a glass of fine wine or pink champagne for those who wish to truly indulge.
Prices start from £4.50 for a main course. Weekly-rotating summer menu specials are also available including starters such as pea, broad bean and cucumber bruschetta, and mains including pan-fried coley steak.
For more information or to book call 0191 5155555 or email firstname.lastname@example.org. You can also follow @NGC_Brasserie on Twitter.
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