Sangomas Kitchen

05/09/2022

Here’s a couple of dishes from our pop up on Saturday, thanks so much to everyone that came down, really appreciate it! Here’s a rundown:

Mosaic wrapped poached salmon, beetroot dice, pickled beetroot, beetroot gel, beetroot glass, horseradish sorbet, charcoal emulsion and baby fennel

Caprese salad; Marinated tomatoes and bocconcini, mozzarella espuma, tomato gel, basil oil powder, tomato essence and elderflower sphere, white chocolate caramel tuille, baby basil

45 degree hake, pomme pavé, pea purée, pea, broad bean, macadamia and bacon, fish cream, pea shoots

Hope a few of you can make the next one, watch this space!

01/09/2022

Joni’s looking forward to our pop up on Saturday at
Who’s coming?!
Doors at 16.30!

22/08/2022

Finally pieced together the menu for our pop up at on Saturday September 3rd!
We’re drawing on our fine dining experience with this one, seeing as we’ll be working in a high end restaurant!
Like and share, people! This will be a great night!

12/08/2022

After some pretty bad luck and drastic recalibration, the good folks at Peace of Pie, Jesmondhave agreed to let us take over the kitchen on Saturday September 3rd! Stay tuned for details!

25/10/2021

Just brushing the cobwebs off 😉

10/10/2021

……this goes to eleven……🤘😅 We’ve had some pretty big news in the last week or so, really good to be making some progress on the new plan. There’s still a bit more waiting around to do, but we’re finally in a position to say ‘big news coming soon, stay tuned’!

30/08/2021

We haven’t posted in a while, this is simply because of extended waiting periods for applications and the like due to COVID backlogs 😖 we’re being as productive as possible researching mind you! Picked up this beauty today, brilliant ethos around rethinking how we use fish with sustainability and waste reduction at its heart.

03/06/2021

We’re still here and cracking on!thought we’d break away from back office work today and have fish night! All of your kind donations have helped us push this far, we’re not stopping now! The link to the GoFundMe is in the bio if anyone has a burning desire to donate, all donations will receive a voucher equal to the donation once we’re up and running! Stay tuned for the next event 🌈❤️🌈

20/05/2021

Been waiting to do this Bernie meme 😅 sincere thanks to all those that have donated to the GoFundMe so far (link in bio), and to the chronicle for covering it, really wasn’t expecting that! Read it here 🙂 https://www.chroniclelive.co.uk/whats-on/food-drink-news/ouseburn-chef-launches-crowdfunder-help-20610165 =Android_ChronicleNewsApp_AppShare

20/05/2021

Been a little quiet on here for a couple of days but haven’t lost momentum! Just been waiting for this to come out 🙂 thanks to the good people at the chronicle for covering this, didn’t expect it!
Link to GoFundMe contained in the article 🙂

Richard Robson has more than 15 years of experience working in kitchens around the world

15/05/2021

Let’s try and keep wastage down people! All the trim and carcasses from ‘s beautiful chickens got put into this fantastic stock. Absolutely fine to freeze and use later!