Thanks to the awesome team at Magpie who came to our rescue and delivered the website we were looking for.
After spending over a year with two other web design companies we came across Magpie by recommendation and we never looked back.
I’m sure many costumers come to Magpie asking for their website to be different but we wanted more than different – we wanted something unlike anything else – something distinctive and original.
That is no easy thing to achieve in a website, but by Jove they did it!
Not only did they deliver the goods the whole process was fun and creative.
We will never use anyone else ever again for our PR & marketing.
The passionate owners of Ury aim to take you and your taste buds on a journey to the relaxing shores of Southern India with their use of fresh seafood, exotic spices, traditional cooking methods and the laid-back ambience of their restaurant. Since Kerala was once at the heart of India’s spice trade, Ury’s chefs keen to keep the region’s rich cultural and culinary heritage alive, and succeed with their distinctive flavours. What’s more, the chef’s use of locally sourced produce means that, just like in India, Ury’s dishes are organic and healthy.
For starters, try the Ury Rasam – a soup passed down through generations, which comes straight from the chef’s home kitchen in Kerala. With a blend of crab, fish, prawns, rice, coconut and spice, each mouthful of the soup is the embodiment of South India’s shores. There’s also the South Indian speciality of Medhu Vadai – soft, savoury doughnuts made with lentils, green chilli, onion and ginger, or Banana Pori – tiny ripe cooking bananas in rice and chickpea batter with black sesame seeds and peanut and ginger chutney.
Main courses range from the ever-popular chicken pal korma from Malabar – served the traditional way with appam, paratha and chapatti, to the distinct Konju Manga curry: made from king prawns, turmeric, chillies, coconut and green mangoes of all shapes, sizes and subtly different flavours. Seafood lovers will delight in the Crab Varuthathu from Alappuzha – the capital of Kerala – fresh, locally caught crab in turmeric and chilli, stir fried with Indian shallots, black pepper and curry leaves.
If you’re visiting Ury for lunch or a light snack, their selection of dosas: paper thin pancake specialities, made from fermented rice and filled with tasty additions, are superb, as are the desserts, which range from banana dosa, gulab jamuns, and pistachio, almond and mango flavourted kulfis.
So if you’re looking for a very memorable and different dining experience in the heart of Newcastle, Ury is unmissable.
27 QUEEN ST,
NEWCASTLE UPTON TYNE,
TYNE & WEAR ,
Tel 0191 232 7799
Grange over sands
L’Enclume is set in an old ironmongers; and the delicate restoration of the building has retained many of the original features. Flagstone tiles, rough walls and bare wooden tables.
It is rustic but highly polished, just like the food.
Table dressings are minimal; a white starched napkin sits rolled next to a rustic plate, two smooth pebbles lie in the centre with the menu in a grey envelope sealed with wax .
As soon as you walk in you are welcomed by staff who are warm & friendly but professional.it feels formal but relaxed.
We had the 17 course signature tasting menu.
We didn’t have the wine pairing as it was lunch time, I went for a very light and fruity Sandpiper blond beer from the Unswerth’s Yard Brewery in Cartmel.
The menu is a massive nod to Cartmel and the surrounding areas.
Everything is sourced as locally as possible including the crockery, they use a lot of natural materials including stone, slate and local wood all in keeping with the surroundings.
The food was outstanding and if I dare say flawless.
With the emphasis on local,.
A lot of the food is foraged from the local fells and woods, which means it’s at its freshest and best in season.
The amount of food is just right even though it’s fine dining, we walked away feeling fed but not over full.
As it was a 17 course menu .
The stand out dishes were ,the oyster pebbles, beetroot & horseradish snow, both of these were so fresh they gave you A flavour explosion & definitely awakened your senses for the rest of the meal.The valley venison carpaccio was so tender with little bursts of mustard & fennel gel.the brill with poultry juices was cooked perfectly with the rich chicken jus and a smooth as silk celeriac pure.
We would definitely go back to
L-Enclume. & I would recommend it to anyone.
It really was an experience worth repeating. (more…)
I had a bit of a sort out this week end and came accross a list of Restaurants I went to in the 80’s.
When I worked in Newcastle in the 80’s I traveled to London on a regular basis to dine at some of the UK’s Top restaurants.
This was to gain an an insight into what was happening in the new world of Newvel cuisine.
I Made a list of the restaurants with the amount I spent in them.
I’m not a vegan or vegetarian but I do like a bit of non-meat food sometimes, and when I do I head for Cornucopia.
The casual dining wholefood vegetarian restaurant that caters to a variety of tastes and diets: vegetarian, vegan, gluten-free, sugar-free, coeliac, and raw. The soups, salads, main courses, breads, and desserts are made in-house. Offers freshly pressed juices & beverages ranging from wheatgrass to organic wine and fair trade coffee. Breakfast is served til noon.
The food tastes great and the portions are very generous.
The location is busy but nice and spacious. On Saturday night when we visited there was a harp concert happening.
Brace yourself for a lovely vegetarian meal 🙂
+353 1 677 7583, http://www.cornucopia.ie
8.30 – 21.00
Tuesday – Saturday:
8.30 – 22.00
Sunday & Public Holidays:
12.00 – 21.00
20 Wicklow St,
I come hear at least 4 times a year, it’s great place if your going to the theatre afterwards.
The first floor always has a bit more atmosphere so when booking always ask.
The decor is perfect bit like a New York loft Apmt and the menu absolutely mouthwatering.
For starter we had the Roasted beetroot & pickled ‘watermelon radish’ salad with roasted hazelnuts, truffled goat curd and baby cress and the McLoughlin’s smoked beef pastrami, Crozier blue dressing, poached pears, walnuts and watercress. Both dishes were beautifully presented and delicious. Fabulous combinations of flavours. For mains we had Spatchcock Monastervin quail with colcannon, Ballinwillin wild boar black pudding, quince ketchup and onion rings and the McLoughlin’s lamb’s liver with mashed turnip and apple, red cabbage, cider and bacon gravy. Again, absolutely melt in the mouth.
Accompanied the food with some house wine which went perfectly. Staff were attentive without being too ‘in your face and love the fact the restaurant champions local producers. All in all a fantastic place to eat.
The Winding Stairs Dublin. Just by the Half Penny bridge on the north side.
Hours today: 12:00 – 22:30
+353 1872 73 20
40 Lower Ormond Quay
Dublin 1 DUBLIN 1