Newspaper article Evening Chronicle (Newcastle, England)

That's Living All Right

Newspaper article Evening Chronicle (Newcastle, England)

That's Living All Right

Article excerpt


PRESENTATION of food is almost as important as its flavour in my book.

I want what is laid in front of me on the table to be as appetising to the eyes as the taste buds.

Sometimes, though, it can be overly pretentious, and that was one of my fears when I heard about The Living Room's new seasonal menu.

It was described as a "radical departure from previous collections, the new dishes not only offer culinary excellence but also an 'eat with your eyes' dining experience".

Sounded interesting, yes, but would it work? The idea is to turn traditional ideas about presentation on their head to create a new theatrical way of dining - and I do like a bit of theatre!

The Living Room's chefs were tasked with using props such as fish bowls, miniature BBQs and traditional clay plant pots to serve meals.

So it was we found ourselves at The Living Room for the first night of this new menu.

Staff had spent the previous two days testing the dishes and were raving about them - and it seemed genuine.

Would we be as pleased with the new concept? The look on my friend's face was a picture as the first dish landed ... a look of wonderment, bewilderment and reservation.

It soon turned to joy though - but more about that later.

The menu boasts a grazers section - a take on tapas but with a difference.

We decided try some of these as well as one of the sharing plates - a meal for two served in one go.

Yes, we were hungry and ready for some great nosh - and that is what we had.

reviews: GATESHEAD Friar St NEWCASTLE Low Fell Street First up from grazers was the Plant Pot Crudites (PS6), with goats cheese and pickled baby vegetables. This is where my dining partner got edgy - the food did come in 'plant pots' (see the picture on the front cover). Once you got over that and delved into the dish itself it was exquisite.

We then tried the scallop taster (PS10) with Thai bisque, wakame, sesame and soy salad and a scallop ceviche.

This trio of scallops was like a (very) mini meal in itself, with each dish having its own unique tastes and textures - like a starter, main and the ceviche being a mouth cleansing dessert. …

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