Executive chef Graham Proctor and his brigade, including head chef Lawrence Neasham and senior sous chef Craig Bickle, are offering a new range of breakfast and lunch options for meetings and conferences.
“Because our meeting and events spaces range in size – from 1000 people in the Bamburgh Suite to as few as two in an executive box overlooking the pitch – we cater for a wide variety of events – and, consequently, a wide variety of people,” said catering services director, Sean Brown.
“So, our menu has to be equally versatile in terms of what it offers to ensure that delegates are well sustained so that they get the most out of their day here with us as Newcastle United Football Club.
“The result; contemporary British food with a subtle international influence, which we believe will really give a visit to St. James’ Park an added dimension.”
Breakfast options now include griddled bagels with smoked salmon and crème fraiche, super smoothies and Bircher apple porridge with berry compôte, while, at lunchtime, a salad bar has been introduced offering fresh, nutrient-rich pulses and vegetables.
Bowl food features highly, giving delegates a choice of hot meals, from traditional fish pie to chicken and chorizo paella and Indonesian beef rendang.
The team has also incorporated the finest local produce into its menu to create a beef stew braised in Newcastle Brown Ale, breakfast bacon stotties and sausage and mash from Northumberland reared pork.
A selection of finger food is also on the menu, encompassing cuisine from as far afield as Korea and as close to home as Tyneside.
Among the options on offer are pitta stuffed with lamb kofta and pickled red cabbage, king prawns with tamarind, chickpea tempura cauliflower and even home- made pork sausage rolls with spicy brown sauce.