Expansion to Grainger Street is our recipe for success

Sintons Solicitors at mmm... and glug...

A North East artisan food and drink retailer, which sources products from around the world and has amassed a following across the UK and beyond, is targeting expansion through a move to Grainger Street and the launch of its online shop.

mmm glug stamp logo Grainger Streetmmm…and glug…was established in Newcastle in 2008 and has grown into one of the most highly-esteemed independent food and drink brands of its kind.

It attracts customers from across the country and earning name-checks in books by celebrity chefs, including Thomasina Miers

The business, based in the city’s Grainger Market, has earned fame in foodie circles for its commitment to sourcing the highest quality produce from suppliers around the world.

It is now known for being the go-to place for the most unusual of ingredients, and has a loyal and sizeable following both among its customer base and on social media.

Run by Simone and Ian Clarkin, mmm…and glug… – which started out in 2008, is now moving to a two-floor 1,500 sq ft retail unit on nearby Grainger Street.

This will allow it to have its own shop front on one of Newcastle’s busiest streets and dictate its own opening hours.

The move comes at a time of development for the business, as it introduces a ‘click and collect’ service for customers and online mail order to allow it to look at international trade.

Spanish paprika at mmm... Grainger Streetmmm…and glug…have also launched a range of its own-label spice mixes and cooking ingredients.

mmm…and glug…has been built by passionate foodies Simone and Ian, who have assembled a five-strong team who share their love of quality food and drink.

Simone’s background in sourcing fine food and wines from continental suppliers, coupled with Ian’s expertise in marketing – which has seen mmm…glug…named as one of the most influential independent businesses on Twitter – has proved a recipe for success.

Simone said: “This is a very exciting time for us, moving into our own shop on Grainger Street and having the freedom that comes with that is something we have wanted for some time.

“The Grainger Market has been a fantastic place to be, but we are delighted with the start of our new chapter.

“Our ethos is we source high-quality food and drink from independent producers wherever they are in the world, and strive to build long-term relationships with both our customers and suppliers.

“We do stock products from the North East and we source from Spain, Italy, France, America, we look across the whole world to get the quality we know our customers will want.”

Ian, who initially was ‘Saturday boy’ with mmm…glug…before joining his wife full time, said: “We have customers who come to us from as far afield as Liverpool and Manchester and even afield.

“Through the launch of online ordering in the near future we hope we will become accessible to people across the UK and even internationally.

Thomasina Miers at mmm... Grainger Street“Our customers are fantastic and are the biggest advocates of what we do.

Thomasina Miers first became aware of us when she remarked how difficult it was to find some cooking ingredients; one of our customers got in touch with her to tell her about us.

“Since then, she has mentioned us in her cookbooks and even held a book launch here.”

mmm…and glug…have been supported in its expansion by law firm Sintons, with Head of Licensing Sarah Smith and Laura Peace, Partner in the Real Estate team, both acting in the transaction.

Sarah Smith said: “Newcastle enjoys a reputation as a vibrant and diverse leisure venue which attracts people from across the whole UK.

“mmm…and glug…is another example of something special we have here which again puts the North East on a national scale.

“Its reputation for its quality and variety of produce is well known far beyond this region.

“And the platform it has created on social media has also helped it to stand out in the very competitive culinary marketplace.

“We wish Simone and Ian luck in their new home for mmm…and glug…on Grainger Street and every success as they continue to grow and develop the business.”

Pictured (courtesy of Sintons Law and David Wood Photographer above: left to right –  Simone Clarkin; Sarah Smith and Laura Peace, Sintons and Ian Clarkin.

Want to know more before we move to Grainger Street?

Free events at mmm… and glug… (all from 1pm)

  • Saturday, 3 June: Flashhouse Brewing meet the brewer – come and taste Jack O’Keefe’s latest North Shields-brewed ales, including his new chocolate coffee stout
  • Saturday, 16 June: Firebrick Brewery meet the brewer – looking for a Father’s Day gift? Our Blaydon-based brewery will help you find the perfect bottles for him to enjoy.
  • Patagonian wine tasting (date tbc)
  • Summer fruit beer tasting (date tbc)
  • Ooft! meet the maker – come and taste hot Scotch Bonnet pepper and smoky chipotle sauces (date tbc)
  • Meet the Hogarth honey bees – come and meet 10,000 of our honey making bees and taste this year’s summer honey (date tbc)
  • Click and collect at mmm… and glug… To find out more sign up for news below.

Little Turban curry sauces at mmm…

Little Turban sauces at mmm

‘Little Turban’ (aka Harj) is an artisan producer of modern regional Indian cooking sauces available at mmm…

Their vision is to introduce real authentic, regional flavours and aromas from around India to your dining table.

Little Turban’s products reflect the diverse flavours, aromas, spices and tastes India has to offer.

Each of their cooking sauces is inspired by a regional classic steeped in tradition and influenced from past generations and rulers.

Little Turban at mmm…

Rich and aromatic Lababdar Curry

A meal fit for Royalty!

A rich sauce made with a cashew nut paste, cream and butter for that decadent experience.

This dish originates from the Mughal era and has stood the test of time as a truly rich royal dish from Hyderabad.

Rustic and hearty Kashmiri Rogan Josh

The famous Rogan Josh created in the way it was orginally created with freshly ground Kashmiri chillies.

These chillies give this sauce a deep red colour.

Combined with a blend of aromatic spices and tomatoes this sauce is a umami hit, which gives it an amazing meaty taste.

Creamy and aromatic Makhani Masala

Creamy, rich and well spiced is the only description for my version of the famous Butter Chicken made famous in Old Delhi

Little Turban was inspired to recreate it with his special blend of tandoori spices.

A real must for lovers of Butter Chicken and for those that enjoy a little spicy kick.

Hot and spicy Naga and Mango Curry

Little Turban’s take on the classic chicken curry but with a bit of kick.

This smooth sauce is combined with a special garam masala blend, naga chilli and mango pulp.

This combination gives the sauce a great balance of heat and sweetness.

A must for chilli lovers.

Creamy coconut Goan Fish Curry

Inspired by Harj’s (aka Little Turban) trip to Goa.

This creamy coconut based sauce brings together a blend of complex spices together which embodies the coastal flavours of Goa.

It’s great with with fish and seafood, as well as chicken, lamb, beef and pork.

Meet the producer – Little Turban’s sauces are already hugely popular with our customers at mmm… so come and try one yourself from 1pm on Saturday, 11 March with Harj himself.

Want to know more?

Kwan’s Kitchen stir fry kits at mmm…

Kwan's Kitchen at mmm...

Kwan's Kitchen family photoKwan’s Kitchen, award-winning Chinese condiments and stir fry kits at mmm… can help you create restaurant quality dishes at home in minutes.

The Kwan family knows a thing or two about the Great British taste for Chinese cuisine.

For more than three decades, they have been preparing authentic Chinese food that excites the taste buds of their restaurant clientele.

Originally from Guangdong province in South China, Kwan’s Kitchen take inspiration from the vast array of Chinese cuisine on the Chinese mainland and Hong Kong.

Kwan’s Kitchen at mmm…

Spicy Szechuan meal kit – this spicy kit uses a delicious blend of tomato and garlic combined with Kwan’s award winning Szechuan chilli oil to give you a true taste of Sichuan cuisine.

Kwans_Kitchen_spicy_SzechuanBlackbean and garlic meal kit – this stir fry meal kit uses freshly ground blackbean and garlic combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Aromatic curry meal kit – this kit uses a fine blend of herbs and spices combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Sweet chilli with sesame and coriander meal kit – this Sweet chilli stir fry kit uses a delicious blend of fresh red chillies combined with Kwan’s award-winning salt and pepper spice blend.

Unlike commercial sweet chilli sauce Kwan’s don’t dilute the chillies with water or saturate with sugar.

How to use the kits – simply choose your favourite meat and vegetables, follow the simple three step process and you have a restaurant quality Chinese meal in 10 minutes!

Salt and pepper spice/hot salt and pepper spice – Kwan’s traditional family blend of five spice, ginger and garlic has been used in Kwan’s restaurants since 1978.

Experience authentic Chinese flavours with this versatile seasoning blend.

Want to know more?

Moz’s ‘She Devil’ BBQ Sauce – a mmm… recipe

Moz's 'She Devil' BBQ sauce
An easy to make at home BBQ sauce that has a bit of a spicy kick!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 onion, coarsely grated
  2. 3-5 Isle of Wight garlic cloves, finely chopped
  3. 4 tbsp Worcestershire Sauce
  4. 250g Stokes Tomato Ketchup
  5. 4 tbsp molasses sugar
  6. 2-3 Cool Chile Co dried chipotle chiles
  7. 275ml Wylam Bohemia or Loco No1 (or similar pilsner/lagered beer), plus extra if needed
  8. 250ml water, plus extra if needed
  9. 1 tsp mustard powder
  10. 1 tsp mild red chilli powder or cayenne pepper
  11. 1 tsp ground cumin
  12. Maldon Sea salt flakes and freshly ground black pepper, to taste
  13. 4 tbsp Aspalls Cider vinegar
Instructions
  1. Mix everything together, with only half of the vinegar.
  2. Bring the boil in a large pan (the beer will foam when it boils, so use a bigger pan than you think you need)
  3. Simmer for 30-45 minutes with the lid off, until it forms a thick dark sauce.
  4. Stir every few minutes and if it starts to stick, add more beer or water.
  5. When the sauce is thick and shiny, add the remaining vinegar and cook for 5 minutes.
  6. Check the seasoning and add more salt or pepper as necessary.
  7. Allow to cool before serving with your favourite barbecued meats.
Notes
  1. You can also pour over ribs, sausages or chicken wings just before they’re finished cooking for a nice spicy glaze!
Adapted from Adapted from Good Housekeeping, and Moz’s brother Ciaran
Adapted from Adapted from Good Housekeeping, and Moz’s brother Ciaran
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The fresh vegetables came from the Grainger Market.

More recipes from mmm…

Easter is here – and so is Spring …

This month Easter chocolates and the arrival of Spring …

  • Easter is coming and we celebrate one of our great local suppliers – Davenport’s Chocolates.
  • Sunday, 20 March marked the Persian New Year, ‘Norooz’, celebrating the first day of spring. To mark this event we share with you a recipe for Persian Kisir salad (adapted from Sabrina Ghayour’s book ‘Persiana’).
  • The arrival of spring means the first signs of new produce and one of the tastiest and most fleeting is wild garlic. 
  • We also want to share a lovely recipe for wild garlic and potato soup.

Davenport’s Chocolates

Hand crafted in Tyneside by Jane Williams and her team of chocolate artisans.

Davenports eggsJane trained as a classical chocolatier under Master chocolatier, Philippe Burger and preserves the traditional Swiss method of ‘enrobing’, whereby tasty handmade centres are delicately coated in smooth, rich chocolate couveture.

Jane’s team are multi-skilled with a passion for chocolate and at Davenport’s there is no mechanised production line, every task is completed by hand with care.

Davenport’s chocolates are available all-year round at mmm… and at Easter we are stocking these Davenport’s hand-crafted chocolate eggs:

  • Vintage Collection dark chocolate eggs
  • Vintage Collection milk chocolate eggs
  • Signature Collection milk chocolate eggs
  • Floral Collection dark chocolate eggs
  • Fudge Mallow Milk chocolate eggs.

Persian New Year – Kisir

KisirKisir is a bulgur wheat salad with pomegranate molasses and fresh herbs.

Adapted from Sabrina Ghayour’s book ‘Persiana’, this dish is great for sharing as part of a feast.  

You can also add feta cheese or similar and scoop up in gem lettuce cups for a nice pre-dinner snack.

You will need:

  • 250g Suma bulgur wheat (or try Zaytoun Palestinian Maftoul as an alternative)
  • 160ml boiling water
  • 1 tbsp Asharun Spices harissa paste
  • Juice of 1 lemon
  • 2 tbsp Mutti tomato puree
  • 2 tbsp Arabica Spices pomegranate molasses
  • 5 tbsp Zaytoun extra virgin olive oil
  • 2 tsp Maldon sea salt flakes
  • Fresh ground black pepper
  • 5 ripe tomatoes, finely diced
  • 1 bunch spring onions, finely chopped
  • 1 x 20g bag mint, leaves picked and finely chopped
  • 1 x 20g bag flat leaf parsley, leaves picked and finely chopped
  • 100g fresh pomegranate seeds.

Tip the bulgur wheat or Maftoul into a shallow bowl and pour over the hot water.

Allow to absorb (this should take 15 mins) and then transfer to a large bowl for mixing. 

Add the harissa, lemon juice, tomato puree, pomegranate molasses, oil, salt and pepper to the bulgur wheat and work into the grains using your hands.  

This will allow the grains to absorb all the lovely flavours.

Once you have mixed well, and the grains are well coated, add the tomatoes, spring onions, herbs and pomegranate seeds, and stir well until combined.  

Check the seasoning and adjust with salt, pepper and lemon juice as required. 

Allow to stand for at least 10 minutes before serving at room temperature.


In season – wild garlic

Wild garlicWild garlic is now in season and thrives in woodlands and around deciduous trees, especially where there is a marshy area or pond.

These leaves are delicious raw in salads, or in dressings such as Trotters Wild Garlic Pesto (a must have at mmm… and due very soon).

The taste is quite mild, similar to chives but with a hint of garlic.

Be sure to wash the leaves well before using.

A great way to use them is sliced very finely and tossed in olive oil, then simply tossed through a salad.

Moz’s favourite use for them is with mashed potato – simply slice finely, and stir through buttery mash.

To make delicious croquettes, you need to chill the mash, and form into small balls or sausage shapes.

Then dip them into beaten egg and coat with panko breadcrumbs. Shallow fry in rapeseed oil until brown and crisp – a great alternative to roast potatoes.

Once the plants have flowers, you can also deep fry the flowers as a garnish, or dip in a light batter for tempura – delicious.

Wild garlic and potato soup 

You will need:

  • 2 tbps Baste and Bray Extra Virgin Northumbrian rapeseed oil
  • 2 shallots, chopped finely
  • 200g white potatoes, peeled and diced
  • 400g sweet potatoes, peeled and diced
  • 1 litre vegetable stock (we love Marigold Vegetable Bouillon)
  • 60g wild garlic leaves, washed, dried and finely shredded
  • Maldon sea salt flakes and freshly ground white pepper
  • Creme fraiche or sour cream for garnish.

Heat the oil in a large saucepan.  Gently fry the shallots until softened without colouring.

Wild garlic soupAdd the diced potatoes and sweet potatoes and the stock.

Bring to the boil, and simmer for 15-20 minutes until the potatoes are tender.

Add the wild garlic leaves, reserving a few shreds for garnish.

Transfer the soup to a blender, or blend in the saucepan using a stick blender, until smooth.

Check your seasoning and add salt and pepper to taste.

Serve sprinkled with the remaining shreds of wild garlic, and a swirl of crème fraiche or sour cream.

Serves 4.


Upcoming events at mmm… and glug…

  • Poetic Licence (distilled in Durham) free in-store gin and vodka tasting – Saturday, 2 April from 1pm
  • Hepple Gin (distilled in Hepple, Northumberland) free in-store tasting – Saturday, 23 April (tbc) from 1pm.

Moz’s Chiles en Nogada – a mmm… recipe

Chiles en Nogada

Chiles en Nogada
Serves 6
Chiles en Nogada consists of poblano chilis filled with picadillo, topped with a walnut-based cream sauce giving it the three colours of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. Sauce
  2. 250g chopped walnuts, blanched, skinned and soaked in 375ml milk overnight.
  3. 125g queso fresco or feta cheese
  4. 375ml sour cream
  5. 1½ tbsp cane sugar
  6. ¼ tsp ground cinnamon
  7. 6 large chiles poblanos
  8. Picadillo
  9. 650g ground beef or pork
  10. Salt to taste
  11. 4 tbsp olive oil
  12. ½ onion, finely chopped
  13. 3 cloves of Isle of Wight garlic, finely chopped
  14. 1 tbsp butter
  15. ¾ tsp ground cinnamon
  16. ½ tsp ground black pepper
  17. ¼ tsp ground cloves
  18. 250g tomatoes, roasted in oven or in a hot heavy pan until blistered
  19. 125g golden raisins
  20. 1 large apple, peeled and roughly chopped
  21. Fresh pomegranate seeds to garnish
  22. Fresh coriander and parsley to garnish.
Instructions
  1. Roast the chiles in a dry heavy bottomed pan, or over a gas flame to char the skin. Put them in a polythene bag once charred.
  2. Allow to cool in the bag, and then peel off the skins as much as possible, leaving the chiles intact.
  3. Drain the walnuts, and place in a blender with the cheese, sour cream, sugar and cinnamon, and puree until smooth. You might need to add a little milk to help the blending process.
  4. Heat the oil in a large pan, add the meat and fry for 2-3 mins.
  5. Add the salt, onion, cinnamon, pepper, cloves and garlic and fry for another 2-3 mins until the onion is softened.
  6. Add the butter, and once melted, add the tomatoes and raisins and a tablespoon of water to stop the pan catching.
  7. Finally add the chopped apple, cook for 2 mins (add splashes of water if it looks dry) and check your seasoning.
  8. Allow to cool slightly.
Notes
  1. To serve, stuff the charred peeled chiles with the picadillo meat filling.
  2. Arrange in a serving dish, pour over the walnut sauce, and sprinkle with the pomegranate seeds and chopped herbs.
  3. Buen Provecho!
Adapted from Erika Servin Gonzalez (one of our lovely customers at mmm...
Adapted from Erika Servin Gonzalez (one of our lovely customers at mmm...
mmm... and glug... http://mmm-glug.co.uk/
The poblanos, walnuts, cinnamon, oil, salt, garlic, cloves, pepper, raisins and sugar for these Chiles en Nogada came from mmm…
The beef, apples, pomegranates and fresh herbs came from the Grainger Market.

Food store books place in Maunika Gowardhan’s heart

A Newcastle-based food store is celebrating its latest inclusion in a national cookbook with a book signing this weekend.

mmm…, based in the Grainger Arcade in Newcastle city centre, is playing host to local chef Maunika Gowardhan for a signing of her newly-published book, ‘Indian Kitchen’ this Saturday (27 June) from 12 noon.

The food store is described by the Mumbai-raised chef as being a, “haven in the heart of the Grainger Market for quality spices, alongside oils, vinegars, chutneys and flour.”

Maunika GowardhanThe award-winning store has also previously been recognised in two best-selling cookbooks by BBC Masterchef and owner of Mexican restaurant chain Wahaca, Thomasina Miers.

Maunika was born and raised in Mumbai, India and is now based in the UK.

‘Indian Kitchen’, published by Hodder and Stoughton, is based on simple and enticing dishes that have been part of her family for generations.

As well as being a private chef, Maunika also writes a food column for a Vogue India and has featured in international food and lifestyle publications, including The Independent, Red Magazine, Sunday Telegraph and Jamie Magazine.

As well as being able to meet Maunika, have copies of her book signed and get cooking advice, food fans will also be able to sample dishes from her cookbook.

Simone Clarkin, owner of mmm…, is excited to not only be hosting the signing, but to also feature in her third nationally-published cookbook.

She said: “Maunika is a regular shopper with us and is always giving us useful advice on which herbs and spices to stock, as well as tips on how to use them.

“We were so pleased that she included us in her wonderful new cookbook, ‘Indian Kitchen’ and we know that many of our customers are looking forward to Saturday’s signing.”

The event is free and being held at mmm…, 10-13 Grainger Arcade, Newcastle upon Tyne from 12 noon to 2pm on Saturday, 27 June.

Moz’s Bagna Cauda – a mmm… recipe

Bagna Cauda

Bagna Cauda
Serves 3
A delicious anchovy dip that goes so well with crusty bread and crudités.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200mls olive oil
  2. 2 x 30g tin Cooks & co anchovy fillets
  3. 75g butter
  4. 6 large Isle of White garlic cloves, peeled and chopped
  5. Lemon juice, Maldon Sea salt and ground black pepper to taste.
Instructions
  1. Pound the garlic and anchovy fillets in a pestle and mortar until fairly smooth.
  2. If you don’t have a pestle and mortar, you can use a blender, but you don’t want it too smooth, or too chunky.
  3. Melt the butter and olive oil together in a small pan over a low heat.
  4. Add the garlic and anchovy mix, and heat very gently for about 10 minutes, until the garlic and anchovy have all but melted away.
  5. Add a good squeeze of lemon juice and some freshly ground black pepper – check before adding any more salt, you might not need it because of the butter and anchovies.
Notes
  1. Traditionally this is served in a warmed bowl (ideally over a tealight like fondue) with crudite vegetables and bread to dip in.
  2. Alternatively, pour liberally over just-cooked British Asparagus, and maybe a sprinkle of Parmesan cheese.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients for this Bagna Cauda are available from mmm…
The lemons came from the Grainger Market.

More recipes from mmm…

Moz’s (pickled) onion rings – a mmm… recipe

Moz's (pickled) onion rings
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Ingredients
  1. 3 large red onions, peeled and sliced into half moons
  2. 4 tbsp olive oil
  3. 6 dried bay leaves, crumbled (or 1 tsp Herbes de Provence)
  4. ½ tsp marjoram
  5. Pinch of ground allspice
  6. 125ml Aspalls cider or red wine vinegar
  7. 1 Isle of Wight garlic clove, finely chopped
  8. 1 tbsp dark brown sugar
  9. Large pinch whole cumin seeds
  10. Maldon sea salt flakes to taste
Instructions
  1. Separate the onion slices into half moons and mix with all the other ingredients until well coated.
  2. Leave covered in an airtight container, either at room temperature for three hours, or overnight in the fridge, shaking or stirring occasionally.
  3. Use within two days (but unlikely to last that long as they are so delicious), or store in a sterilised jar for up to a year.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The onions came from the Grainger Market.

More recipes from mmm…

Simone’s spicy smoked paprika wedges – a mmm… recipe

Spicy smoked paprika wedges
Serves 4
These wedges smell seriously amazing when they are cooking – even better they taste great too! The paste also works well with chicken wings and drumsticks (adjust cooking times accordingly) and makes a lovely marinade for BBQs too. It isn’t a recipe – just something you can put together in a couple of minutes and makes your kitchen smell amazing (did we mention that before?)
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 1 tsp of smoked paprika/pimenton (we used sweet smoked, but you can also use semi-sweet or hot smoked)
  2. 2 tbsp of Mutti tomato puree (the double concentrate purees work best)
  3. 3-4 tbsp of oil (we used our Herdade Portuguese olive oil – but you can also use rapeseed oil too)
  4. 600 – 700g of uncooked potatoes cut into wedges, cubes, chips or whatever you fancy
  5. Juice of half a lemon
  6. Parsley to garnish (optional).
Instructions
  1. Mix the paprika, puree and oil together in a dish
  2. Put your potatoes in a pan and add the paste
  3. Put a lid on the pan and shake for a few seconds to coat the potatoes
  4. Season with salt and pepper
  5. Add the coated potatoes to a pre-heated oven tray (oven set to 220°C/428°F) and leave for ten minutes
  6. Then turn the potatoes and reduce the oven temperature to 180°C/356°F and cook for a further 35 minutes or until they start to char
  7. Just before serving squeeze the juice of one lemon onto the potatoes and garnish with parsley (optional).
Notes
  1. If you are feeling like a bit more heat use our Gran Luchito smoked chilli ketchup instead of tomato puree – spicy!
mmm... and glug... http://mmm-glug.co.uk/
All of the ingredients came from mmm…

The potatoes came from the Grainger Market.

More recipes from mmm…