Newcastle Upon Tyne, British, Traditional Restaurant Guide

The Banqueting Hall at this former Dominican friary is said to be the oldest dining room in the country, dating back almost 800 years – and the ambience in its contemporary restaurant is “just as you’d expect from a tasteful friary”, while the food is “consistently good”. Launched in 2001 by Sam & Andy Hook, the venue hosts occasional medieval-style banquets, and recently added a micro-brewery next to its restored cloister garden.

“Really impressive” Quayside pub from local food hero Terry Laybourne with cooking that is a “significant upgrade on the usual fare” while “also in these very difficult days exceptionally generous with its portions”. “Everything is beautifully cooked, and they’re especially great at frying” – “you could recommend this place to anyone”. Top Menu Tip – “don’t miss the excellent bar snacks”: “Lindisfarne oysters and crispy pigs ears”; “cauliflower fritters with curry mayonnaise; deep-fried monkfish cheeks with homemade tartare sauce; crab with fennel and crackers”.

“Permanently busy in this lovely town – the takeaway is worth the wait for super fresh fish ’n’ chips” according to fans of this locally acclaimed chippie. “The adjacent restaurant is the same but more relaxing, with more varieties of seafood… just brilliant!”

2022 Review: A “super-friendly and efficient” stone-fronted country boozer, where chef Paul Johnson (a Nathan Outlaw alum) delivers a “great menu selection” that saw it walk off with a CAMRA Pub of the Year accolade not too long ago.