Two leading North East chefs have organised a 'pop up restaurant' at Vallum Farm Tea Room on the 15th July.

Kiwi born John Connell has been head chef at Seaham Hall & 21 Queen Street in the North East.  He and his partner Sally Walker, who has served her time with the Roux brothers and had her own award winning restaurant in Southern Ireland, are opening for one night only at Vallum Farm.

The pair have a reputation for their modern twist on fine dining.  Items on the menu reflect their interest in local producers and their unique produce.

Starters include their House Tea-Smoked Wild Salmon, a hot smoke giving a delicate flavour, served with creme fraiche potatoes and growing leeks, which have been grown at Vallum Farm by Ken & Tracy Holland.

Another popular choice has been the Lamb Plate.  Supplied by Vallum's baker Gill Kemp, her sheep are grazed at Vallum over the winter and the lambs come onto the post silage bloom in the spring.  John and Sally have put the lamb with a Vallum heirloom tomato & goat's cheese tart.

For pudding the most popular choice has been the Chocolate Terrine with Popping Corn Milk and Corn Milk Ice.

The chefs have several suprises up their sleeves for the 36 guests, who booked the seats within 8 days of the event being announced.

We are looking forward to more events like this at Vallum and I for one am so looking forward to being on the other side of the kitchen wall for once!  With Heinz Denhoffer supplying wines to compliment the dishes it should be a real treat of a night.

Vicky