Development chef Kyle Bowman claimed the accolade of the North East Chef of the Year, hosted by North East Culinary and Trade Association (NECTA), which took place earlier this month.

Kyle, who has worked at St. James' Park for two years as part of the Sodexo hospitality team, saw off stiff competition as his locally-inspired menu took the top prize.

Drawing on local produce to inspire his menu, Kyle's three-course winning experience consisted of a North Shields crab claw starter, made up of brown crab, tomato, cucumber, radish and watercress.

The main dish won plaudits throughout the judging panel with Kyle's Morpeth goat loin curry with wild rice, curd, coriander and Northumbrian potato being the star of the show, whilst the winning menu was topped with a 'caramelised six nine orchard apples' dessert - a crumble ice cream with white chocolate, Northumbrian wildflower honey and red clover.

Commenting on his award, Kyle said: "It is an honour to claim such a prestigious award, especially given the high standard and talent of chefs that we have throughout the region.

"With this being a North East inspired competition and award it was important to use our local heritage and produce to create the menu. This is something that I am extremely passionate about throughout any of my menus that I create. We have some of the best farming and seafood on our doorstep so it is a privilege to be able to use these every day."

Kyle has created a number of bespoke dishes for special events at St. James' Park throughout the calendar, including a three-course menu for NE1's popular Restaurant Week and a show-stopping four-course meal for Newcastle United Foundation's prestigious annual awards dinner.

For details on upcoming dining experiences and hospitality at St. James' Park, please visit www.nufc.co.uk/events.