Tyne And Wear 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”.

“Occupying an iconic location on beautiful King Edward’s Bay”, this “utterly amazing hidden gem” – a “converted shipping container on the edge of the beach (just perfect at sundown)” – provides a “one-in-a-million” (well, nearly) experience combining “awesome” fish with “fantastic views out to sea”. One prime caveat: it is “now massively popular”, and you must “be prepared to queue, then wait more while the friendly but utterly overworked staff whip up your meal”. “Hopefully the other people in the queue will be good company”: “drinks orders are taken while you queue, there’s great music” and most (if not quite all) reporters are just “on the beach and very happy”. “The menu very much depends on the catch of the day, and can include the likes of cod, monkfish and lobster. Wraps are also served as well as mains cooked on a char grill or in a wood-fired oven”.

“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”.