Living North LIVE North East 2022

11:00 Chris Wardale | Blackfriars 

As Executive Chef of Blackfriars, Chris Wardale has spent years perfecting traditional dishes made using hand-selected local produce. At Blackfriars (believed to be the oldest dining room in the UK), their award-winning set of à la carte menus change regularly to make the most of seasonal produce. 

12:00 Andy Haddon | Big River Bakery 

Having turned his back on the corporate world, Andy Haddon has since won many fans both with his collaborative approach to business and his baked goods at Big River Bakery. It's a journey that has taken him thousands of miles, and the best part of a decade, in an attempt to show a way of doing business that accentuates sustainability and social impact, rather than simple profit. As well as selling its famous stotties and other baked goods, the bakery offers employment programmes to people in harder-to-reach areas, including former offenders and people with autism.

13:00 Kevin Mulraney | Bewicks Kitchen & Coffee House

Kevin Mulraney was classically French-trained at the Naval & Military Club, Piccadilly, serving royalty and diplomats, before working in prestigious restaurants including Morton's Club, Berkley Square (where he achieved three rosettes) and Soho's iconic Lindsay House (achieving three rosettes and a Michelin star). Since returning to the North East just over a decade ago, Kevin has acted as Consultant Chef in both the North East and Yorkshire, before settling down and founding Bewicks Kitchen & Coffee House in Rothbury, dishing up modern British Cuisine in a cosy, informal atmosphere, and focusing on locally-sourced, fresh ingredients. 

14:00 Dough it Yourself 

Laura will be teaching you how to perfect your pizzas at home! Using the finest ingredients to create fresh tasting products, Laura and Christine aim to redefine the way people eat pizzas in their homes. They create thin crust bases and a range of sauces, all of which are vegan-friendly. There should be no fuss, no compromise and no-one going hungry. After all, if you want a job doing properly, always, Dough It Yourself.

11:00 Andy Haddon | Big River Bakery 

Having turned his back on the corporate world, Andy Haddon has since won many fans both with his collaborative approach to business and his baked goods at Big River Bakery. It's a journey that has taken him thousands of miles, and the best part of a decade, in an attempt to show a way of doing business that accentuates sustainability and social impact, rather than simple profit. As well as selling its famous stotties and other baked goods, the bakery offers employment programmes to people in harder-to-reach areas, including former offenders and people with autism. 

12:00 Tomahawk Steakhouse 

The award-winning Tomahawk Steakhouse group are well known across the region for serving mouth-watering Himalayan salt dry-aged steaks, sharing boards, legendary Sunday roasts and spectacular sides. The Executive Chef team will demonstrate their skills sharing their expertise of everything steak. Explaining the tried and tested ways to cook the best Tomahawk, Wagyu, sirloin and ribeye they will let you in on all the hints and tips for cooking the perfect steak. Plus the secrets the chefs use for making the very best macaroni cheese, chimichurri and bacon and creamed peas to cook at home like a pro. Learn along the way and leave with new tricks to try at home!

13:00 Danny Parker | Jesmond Dene House

Executive Head Chef of Fern Dining Room at Jesmond Dene House, Danny Parker likes to take inspiration from the classics, and modern cookery techniques alike. Danny worked as a kitchen porter at The Talbot in Bishopton where he fell in love with cooking. Chef de partie at Wynard Hall before becoming a sous chef, he then went on to become Head Chef at Kenny Atkinson's Michelin starred House of Tides. Now at Fern, he offers a seasonally-changing à la carte menu, showcasing his relationship with suppliers, and the incredible British larder. 

14:00 Dough it Yourself 

Laura will be teaching you how to perfect your pizzas at home! Using the finest ingredients to create fresh tasting products, Laura and Christine aim to redefine the way people eat pizzas in their homes. They create thin crust bases and a range of sauces, all of which are vegan-friendly. There should be no fuss, no compromise and no-one going hungry. After all, if you want a job doing properly, always, Dough It Yourself.

11:00 Richard Sim | The Whittling House and The Potted Lobster

Richard is a Living North favourite. He’s been a touch busy of late as his Bamburgh restaurant The Potted Lobster has won Michelin applauds and is one of the best on the North Sea coast. He has also been busy founding a delightful new hotel and bistro combination in Alnmouth, the charmingly named Whittling House. He’s also occupied in the winter months on the local moors and his appreciation of the finest local produce, whether it’s game, fish or a raft of other seasonal fare, is a constant for him and his highly-regarded restaurants.

12:00 Scream For Pizza 

Scream For Pizza started in 2014. Production manager Victoria Featherby and former vocalist and entertainer Alex Walker met whilst working on a cruise ship in 2010. They spent the next four years working, scheming and dreaming, sometimes over a coffee, many times over a drink, and many other times over a pizza – then it clicked! Scream was born! In between cruise ship contracts, the pair headed to Naples to train as pizza chefs at the celebrated La Notizia pizzeria in Naples, one of only three pizza restaurants to have a Michelin fork. Two months later they met and fell in love with Goldie The Scream Wagon, a 1978 J7 Peugeot former army ambulance from the South of France. After four years of mobile catering they opened their first restaurant in Sandyford. They have continued traveling and learning more about pizza, and have most recently opened a New York style pizzeria on Newcastle’s Quayside.    

13:00 Nicholas Grieves | The Patricia 

After initially studying construction at university, Nick didn’t set out to be involved in the food and drink industry, but it was in the recession in the late 2000s when Nick found himself moving back home to follow his heart, and a new career in the kitchen. Teaching himself new techniques by reading and watching chefs online, Nick soon took over The Garden House in Durham before working at Simon Rogan’s Fera for four months. Nick later realised that he wanted to be his own boss again and after borrowing the funds to set up his own restaurant from his grandmother, Nick launched The Patricia – named after the women who made it all happen. Here, Nick’s food is honest and simple. He doesn’t shun technical methods of cooking, but the flavours are focused with every dish on the menu featuring just three or four elements at a time.

Newcastle Racecourse is accessible from the A189, just off the A1, and from the B1318.

FREE Parking is available in the main racecourse car parks following the Living North Car Park signs.

Newcastle Racecourse, High Gosforth Park, Newcastle upon Tyne NE3 5HP Google Map link here.

Friday 6th May • 10am - 4pm
Saturday 7th May • 10am - 4pm
Sunday 8th May • 10am - 4pm

We are delighted to be supporting the Chloe & Liam Together Forever Trust at our North East LIVE Fair.

Their mission statement is “to inspire and support others to achieve and reach their full potential through the love of sport and performance”.

Visit their website here.