After a divinely solid nights’ slumber, it was time to wend our way down to Durham... but first there was the small matter of a breakfast Stottie to attend to! There is no way The Man Bird and I could come to Newcastle and not sample one of the region’s most beloved morsels, is there? Can you imagine the uproar? “Calls hersel’ a foodie, an’ has nee had a Stottie!”.
We tracked down a venue on our route out of the city, ‘The Geordie Stottie’, and paid them a visit for their Bacon-laden Brekkie version – champion bit o’ scran it turned out to be, too - Howay the Stottie!
What makes this type of flat bread-cake so unique though? Well, for a start, it is a single-rise dough, as opposed to the usual two-rise bread dough; it also has a bit of a savoury twang to it, thanks to a hint of White Pepper in its recipe.
Perhaps the most recognisable difference is its thick, tight crumb that is responsible for its chewiness and density. Interestingly, ‘Stot’ is the Geordie word for ‘bounce’ - be reassured though, they’re not that tough you could use ‘em as a weapon!
With tummies filled, we set off for Beamish Museum: The Living Museum of the North. Hot Wings happily given for The Geordie Stottie teams’ Breakfast Stottie.
