February 4, 2019
Set on a picturesque street in East Boldon, Blacks Corner opened in 2017 and is the realisation of a dream for two locals, Jonathan Dryden and Chris Lowden.
Originally built in 1918 by George Black, the beautiful Edwardian building has established itself as a cornerstone of the village.
The bar and eatery has been expertly renovated, with a warm and inviting décor. Exposed brick walls, marble finishing details and an open fireplace creates an atmospheric venue – the perfect spot for a catch up over lunch, or a relaxing glass of wine or two.
The team is passionate about sourcing small batch and artisan produce, and this is evidently clear in their hand-picked menu of British farm cheeses and cured meats, as well as freshly baked bread, homemade chutney and onions pickled in-house.
The substantial menu includes flatbreads, sharing boards, crostini, small plates, salads and brunch, with plenty of dishes to appeal to the taste of every diner.
And it is apparent the venture has been a success. On a busy weekday afternoon, my colleague and I were seated at a spacious table in the window overlooking the garden, surrounded by tables of family and friends enjoying lunch.
With so many appetising dishes to choose from, we decided to opt for a few sharing plates including the pork belly pancetta, mushroom and honey flatbread and the smoked duck breast and mango crostini – both well-presented and packed with flavour.
The stand-out dish on this occasion, however, was the Blacks Corner sharing board with the chef ’s selection – priced at a reasonable £20 – which comprised a delicious offering of farm house cheeses, cured meats, handmade crackers, toasted sourdough, chutneys and pickles.
All of the cheeses served at Blacks Corner are specially sourced from farms across the British Isles and matured in London neighbourhood Bermondsey, before being supplied to the North East.
The Colston Basset stilton, sourced from Nottinghamshire, boasted a light buttery and creamy texture, and the Smoked Cuddy’s Cave, produced by local supplier Doddington Farm in Northumberland, was full of smokey flavour.
And for the carnivore, we recommend you try the charcuterie award-winning venison with green pepper sustainably sourced from Fort William in Scotland – perfectly delicate and light.
To complement your lunch, there is a selection of speciality coffee and loose-leaf tea grown in England, or if you fancy a tipple, you can pair your lunch with an organic wine, ale or cocktail.
As a newly-discovered gem for both me and my colleague, we will most definitely be returning to Blacks Corner.
On the menu:
Welsh smoked belly pancetta and Kirkham’s Lancashire flatbread £12
Welsh free range cured duck, mango chutney, ricotta and poppy seeds £10.50
Blacks Corner board – three British cured meats, three British farm house cheeses, handmade crackers, toasted sourdough with chutneys and pickles from the deli £20
Farmhouse bread, Spanish oil and balsamic £4