Delicious dinner to see in a new year

Jan 1 2010 by Katharine Capocci, The Journal

Katharine Capocci on a celebratory meal to kick-start the new year in some style.

START the new year in style with recipe ideas for a three-course meal that's light and fresh, but with the all-important wow factor whilst being a celebration of local produce.

And our tempting New Year’s Day dinner will serve as a special meal well beyond the festivities.

Alan O’Kane, head chef and owner of the fine-dining Fisherman’s Lodge, Jesmond, has put together today’s menu for us.

Local fare is prominent, so Alan has included Wooler-based Doddington Dairy cheese for the soufflé starter and sea bream from North Shields Fish Quay for the main with local suppliers for fruit for the dessert. Wine from merchant Michael Jobling Wines in Ponteland features in the dessert.

Alan, who is one of the region’s brightest culinary talents, took over at the iconic Lodge, one of Newcastle’s longest-established restaurants, several months ago.

Using only the finest ingredients, many sourced locally; Alan is continuing the tradition at the Fisherman’s Lodge for seafood but also focuses on representing modern British cuisine at its best.

Alan said: “My aim is to offer good quality fine dining at reasonable prices. By sourcing most of my ingredients locally wherever possible and by using a lot of seasonal products I offer fresh and frequently changing menus.”

Alan’s fresh and regularly changing seasonal menu offers the likes of pan-seared sea bream, razor clams and fish veloute and Blagdon Farm duck breast with vanilla mash.

Alan supports local producers where possible so the freshest of fish comes from Taylor Foods and Frank Round at the North Shields Fish Quay, the best Northumberland meat is supplied from local farms, and cheeses come from the famous Doddington’s Dairy of Wooler, Northumberland. Alan had previous success at Sidneys in Tynemouth which was listed as BIB Gourmand in the Michelin Guide, and is now rebranded as Brasserie 1883, the sister restaurant to Fisherman’s Lodge.

He also worked as executive head chef at the Angel Inn, at Corbridge, which under his tenure won the Les Routiers Guide’s Hotel of the Year award, and a coveted Michelin Red M.