Fans of Terry Laybourne's gastro pub devour Geordie Hummus - the
local delicacy - by the kilo. It enjoys a privileged position on
the weekly menu.
To most, it's better known as pease pudding. But this is no
ordinary pease pudding; its humble ingredients have received the
full flavour treatment by chefs with a classic training.
Every Wednesday pease pudding gets equal billing with the pork -
the promoted dish of the day, Ham Shank and Pease Pudding. This is
a classic Northumbrian dish, which has become a favourite among
diners at the pub.
"It's a lovely, honest meal, using mainly local ingredients;
slow cooked in a traditional way but given our special treatment,"
head chef Chris Eagle told Wayne Halton at MHW PR.
"The pease pudding begins with dry split pease which are braised
in ham shank stock; we also add a little malt vinegar and finish
the dish with a lovely sauce. We call it 'Geordie hummus' in the
Ham shank and pease pudding is just one of the British classics
at the pub. This one dish reflects the overall style of many of the
starters and main courses created by Chris and his team at this
Chris explains: "All of our dishes are essentially British with
a strong regional influence; they're dishes we grew up eating as
"We serve the sort of food your grand-mother might have cooked.
It all has a simple, homely feel and is based on great local
produce, cooked with classic techniques."
Chris added: "Our ethos is simple. We're a proper pub, offering
proper beer and proper food. The skill is in the simplicity and
getting it right every day of the week."
Sourcing great local produce is a big part of that skill. One of
the key ingredients in many mains and some of the now legendary bar
snacks - the Scotch eggs, hand-raised pork pies, pork crackling and
crispy pigs' ears - is the rare breed Middle White pork bred at
Ravensworth Grange, a 200-acre farm opposite the Angel of the
The Broad Chare has won various national plaudits for its food.
The Quayside pub was one of just two North East venues to receive a
Bib Gourmand in the 2013 Michelin Guide.
- MHW is delighted to manage PR for The Broad Chare along with
Terry Laybourne's 21 Hospitality Group.