Newcastle Upon Tyne Restaurant Guide

“Perched by the Tyne”, this “former merchants house” on the Quayside is a “fascinating old building” that is nowadays “a blow-out destination” for Kenny Atkinson’s “first-rate” tasting menus, which in particular “showcase the best of the North Sea catch (of special note are the Lindisfarne oysters)”. There is the odd quibble – service is sometimes “variable” throughout a meal, and the dishes can sometimes seem “over-elaborate”, but on most accounts it’s “an absolute delight” delivering a “first rate gastronomic experience”.

“Terry Laybourne’s original venture and his best” – this “consistently excellent” city-centre all-rounder remains the most commented-on venue in the City, and many locals’ “preferred choice for every special occasion”. It “reliably produces superb brasserie food, while staff are outstanding and professional” and “though it’s a bit too rammed and noisy to be a relaxing experience, if you like the buzz of a crowded restaurant you won’t be disappointed”.

“A local institution which nearly always comes up trumps even when it is very busy”; staff “treat you like family”, the “ambience is fab” and the bargainous Sardinian food is “always reliable” (homely classics being supported by “interesting and varied specials”).

“Set in a lovely space” – a split-level venue in Jesmond – Dave Coulson’s “very assured modern british cooking” is “supported by attentive and timely service” at this accomplished four-year-old, which all reviewers see as “a class act”.

Terry Laybourne’s boutique hotel occupies “a lovely old house in a wooded ’dene’” in the city’s most “salubrious suburb”. It’s one of the town’s top gastronomic destinations thank to its high quality cuisine, including a selection of steaks (“in other top north eastern venues fish generally rules”).

A superbly “atmospheric” 13th-century medieval friary houses Andy Hook’s well-known local venue, which has a “low-key pub style” that draws “a proper local crowd”. Most reviewers feel its “locally sourced food” (“traditional but interesting”) really “goes the extra mile” (even if it arguably “stands in poor comparison with Dobson & Parnell” his new venue). In Spring 2017, there was a major makeover here, with expansion into the old parlour and library rooms, gaining extra seating, an open kitchen and cookery workshop.