Best restaurants in Newcastle Published 08 December 2023
Newcastle boasts a rich and dynamic food scene that seamlessly blends history with innovation. The best restaurants in Newcastle span a diverse range, from historic venues like Blackfriars, the oldest purpose-built dining room in the UK, to modern dining experiences from renowned chefs. The city's culinary landscape also features cosy neighbourhood spots and destination restaurants, offering a variety of atmospheres and menus to suit all tastes. The best restaurants in Newcastle highlight both local tradition and contemporary creativity, making the city a must-visit for food lovers.
In what could be the oldest purpose-built dining room in the UK – there's a claim! – Newcastle has a real gem. It started life in the early 13th century as the refectory of a Dominican friary, and still radiates m… Read more
In what could be the oldest purpose-built dining room in the UK – there's a claim! – Newcastle has a real gem. It started life in the early 13th century as the refectory of a Dominican friary, and still radiates medieval atmosphere from its stolid stone walls and stained glass. A banqueting hall and tasting room host scheduled events. Staff in the main restaurant come in for affectionate praise for their warmth and attentiveness, and what they bring to your table are gently creative modern British dishes of considerable flair. Flavours pack quite a punch, as in an earthy starter of venison, chorizo and potato galette, with a fried duck egg, smoked mushrooms and salsa verde that girded the loins of a spring diner for the sirloin in onion butter and triple-cooked chips to follow. Those looking for a lighter route might consider rainbow trout tartare and ponzu jelly, and then smoked Cheddar tortellini with slow-cooked beetroot and creamed spinach. The caramel-centred dark chocolate fondant with cocoa-nib tuile and vanilla ice cream has its firm devotees. Glasses from £5.95 head up a wine list that secretes a few unusual head-turners: Brazilian Tannat or a Roditis-Malagousia white from Macedonia.
Creative modern eatery serving on-trend global dishes
Firmly bedded in at Foundry Lane Studios (a series of spaces for creatives and artists), chef and food writer Anna Hedworth’s Cook House continues to grow by leaps and bounds. Spread over two floors, the premises now include… Read more
Firmly bedded in at Foundry Lane Studios (a series of spaces for creatives and artists), chef and food writer Anna Hedworth’s Cook House continues to grow by leaps and bounds. Spread over two floors, the premises now includes a deli and dining terrace, plus a little garden which supplies herbs for their growing list of soft drinks; there are also plans to keep bees on the roof. It also ticks all the ‘community’ boxes when it comes to local support, education and events.
Anna has drafted in a team of chefs to run the kitchen (and the BBQ), while the expanded menu is a rolling roster of ‘outrageously good’ dishes inspired by British produce and the world larder. Any modern eatery worth its smoked salt must have kimchi on its menu (preferably made in-house) and this place is no exception. Otherwise, breakfast/brunch at the weekend means house granola, hash browns with hot aïoli, green harissa fried eggs on toast and other trendy nibbles, while lunch and dinner could usher a roster of creative ideas ranging from parsnip mousse with curried granola, pickled parsnip and some crispy chicken skin for texture to whole smoked mackerel with smoked salsify, lime yoghurt and orange hot sauce.
There are also sticky, treacly slow-roast short ribs with cheesy polenta and plum ketchup for sharing, plus some tempting desserts including dark chocolate mousse with blackberries and honeycomb or toasted barley ice cream with miso caramel. World beers, kombucha and spritzes suit the on-trend minimalist setting, and there are plenty of intriguing, fashionable wines too.
‘We have been regular customers for a while, and it seems to be getting better each time,’ noted a reader who plunged into the ‘exceptional’ seven-course tasting menu at this grown-up metropolitan brasserie… Read more
‘We have been regular customers for a while, and it seems to be getting better each time,’ noted a reader who plunged into the ‘exceptional’ seven-course tasting menu at this grown-up metropolitan brasserie close to Newcastle’s Quayside. The gastronomic star turn on that occasion was a dish of crispy oyster with apple and dill purée (served with a beetroot ‘jammy dodger’), but bigger plates were also perfectly executed (think lightly roasted halibut teamed up with fried chicken and mushroom ketchup). Others have also lapped up equally enjoyable, ‘thoughtfully decorated’ dishes from the more modest set menu – perhaps rare-breed pork with carrots, carrot-top pesto and fried sourdough crumb followed by dark chocolate and orange pavé with chocolate aero and orange sorbet. Named after the two Victorian architects who designed the building, this is a spacious, good-looking venue with some of its original rough brick walls intact, plus white tiling, low-hanging lights and partitioned banquette seating. Service gets a resounding thumbs-up (‘knowledgeable, friendly and the right sort of attentive’), and the carefully chosen, global wine list promises sound drinking from £24. ‘Go there – you won't be disappointed.’
Hugely popular, not least for its 'super-fair' pricing and vibrant, inclusive atmosphere, this South Indian favourite takes a masterly approach to carbs. Dosas, which can be roasted with homemade ghee or stuffed with the house pot… Read more
Hugely popular, not least for its 'super-fair' pricing and vibrant, inclusive atmosphere, this South Indian favourite takes a masterly approach to carbs. Dosas, which can be roasted with homemade ghee or stuffed with the house potato masala, are big, crisp and shiny, while the parathas are gloriously ragged and the pooris puffy. Eat them with veggie and vegan curries such as tempting tamarind chickpeas, though there are homespun takes on chicken and lamb classics too. Everything comes together on Sundays for 'particularly good' sapaad feasts, popular across the generations. A new outdoor space is getting noticed.
Opened in 2014, House of Tides is the original flagship of Kenny Atkinson (of Great British Menu and Saturday Kitchen fame). It's a capacious venue occupying a 16th-century former merchant’s house by the Tyne and incorporate… Read more
Opened in 2014, House of Tides is the original flagship of Kenny Atkinson (of Great British Menu and Saturday Kitchen fame). It's a capacious venue occupying a 16th-century former merchant’s house by the Tyne and incorporates an atmospheric ground-floor bar and anteroom with a flagstone floor, plus a first-floor dining room more comfortably furnished with wooden flooring and modern art on white walls. The tasting menu can be modified for various diets (and vegetarians have their own list), but otherwise there’s no choice. To start, a tempting gougère with warming baba ganoush and harissa filling (served downstairs) indicated the delicacy this kitchen can achieve. Many dishes contain a multitude of ingredients, several unmentioned on the terse menu, but it's questionable whether every component deserves its place. Did the sharp, pickled vegetable topping simply overwhelm a lovely creamy tasting of celeriac velouté? Was the tiny cube of smoked eel needed on the meltingly satisfying rissole of pulled pork matched with tart apple? And wouldn’t salt crystals have been preferable to caviar, topping a tender roundel of venison tartare (cleverly combined with crunchy smoked beetroot and tiny pickled shimeji mushrooms)? The jury is out. In contrast, praise is unalloyed for the sourdough bread and cultured butter (both are bought in), and at inspection, the fish and meat ‘main courses’ showed flashes of brilliance and a mastery of technique. ‘Stone bass, mussels, salsify and dill’ featured a sublime oblong of fish (seared skin, succulent flesh), with a crunchy roasted salsify log in a dill and fish sauce – creativity manifested in an eye-opening blob of intense (and disarmingly sweet) lemon verbena gel. Likewise, a pink, juicy helping of duck was complemented by squash (both puréed and roasted), resilient hen of the woods mushrooms and a piquant blob of black garlic. Puddings – as with every dish – are beautiful to behold: a luxurious cube of orange chocolate covered with melting roasted chestnut shavings (a nice wintry touch) and set off by tiny leaves of Thai basil; and a blackberry and fig tart topped with croissant ice cream, tangy apple caramel and candied pecans, made prettier still with marigold flowers. The wine list is extensive and service from a young team is eager (if uncertain). Yet with the sun shining brightly at Atkinson’s latest venture, Solstice, it seems that this one-time front-runner is starting to fade.
In posh Jesmond, this grey-fronted venue has a little outdoor area beneath an awning, while its interior space with grey banquettes and teensy tables isn't much more expansive. On the principle that good things often come in … Read more
In posh Jesmond, this grey-fronted venue has a little outdoor area beneath an awning, while its interior space with grey banquettes and teensy tables isn't much more expansive. On the principle that good things often come in small packages, though, Long Friday is a firm local favourite. People love the laid-back intimacy, the enthusiastic staff, and the carefully sourced ingredients – as well as the on-trend ethos of a place to drink good wine and enjoy a couple of flavourful bites too, which is so much more relaxed than a formal three-course menu with accompanying bottle. Tickle your taste buds with an opening salvo of truffled black-pepper popcorn or beer-battered fried sage leaves, before going a little larger for Shetland mussels with rhubarb nam jim or a barbecued bavette in bone-marrow crumb with herb butter. It's the kind of menu that encourages you to try new things, from fried, squashed pink fir potatoes dressed in miso aïoli to a finisher sorbet made with German-style gooseberry sour beer. Too rad? Then stick with honeyed custard tart and poached quince. Fruit-forward, low-intervention and skin-contact wines are worth the adventure in themselves, while sparklers include Josmeyer's fragrant Chante Pinot/Alsace blend – a steal at £10 a glass.
'Hospitality is done superbly well' at this ambitious but easy-going spot, incongruous on a student street in suburban Heaton. The biggest act of rebellion here is in making old-fashioned standards of service and technique feel so… Read more
'Hospitality is done superbly well' at this ambitious but easy-going spot, incongruous on a student street in suburban Heaton. The biggest act of rebellion here is in making old-fashioned standards of service and technique feel so contemporary. That's helped along by the full complement of experimental pickles, British wines and edible flowers growing under lamps – as much a part of the calming aesthetic as the North Sea art, tree-trunk tables and sit-up kitchen counter. Tasting menus run to 10 courses as standard, with a shorter five-course option earlier in the week or at Saturday lunch. Dishes starring local produce are neatly seasonal and texturally effective, from the crackle 'n' crunch of a cod tartare and roe tart to a charred, meaty slice of hen of the woods mushroom in a creamy but bright mushroom broth. Often, the kitchen plays tricks with the familiar, as in a charred Jersey Royal with onion jam, whipped cod's roe and a generous blanket of pecorino, which is, in spirit, a single, magnificent cheese and onion crisp. Elsewhere, it nudges the boundaries – witness the stridently salty-hot wild garlic kimchi added to pork loin with charred hispi cabbage and parsley yoghurt. To finish, macerated rhubarb with sorrel sorbet is a gentler prospect. For those who've made Rebel their 'regular treat', a young team delivers every time. 'The vibes,' it is said, 'are exceptional.'
To ask for £175 per diner upfront sets the bar high for any restaurant, so it’s difficult to enter Kenny and Abbie Atkinson’s new Quayside venture without demanding (at least notionally) ‘prove yourself!&rs… Read more
To ask for £175 per diner upfront sets the bar high for any restaurant, so it’s difficult to enter Kenny and Abbie Atkinson’s new Quayside venture without demanding (at least notionally) ‘prove yourself!’ Slowly, via up to 19 tasting dishes on a no-choice menu, Solstice does exactly that. Scott Hodgson is head chef, though Kenny Atkinson (who gained fame on the Great British Menu) was orchestrating proceedings in the kitchen when we visited, emerging to explain dishes to his customers. And what dishes they are! Guests are presented with a bare-bones menu on arrival: ‘caviar’, ‘cod roe’ and ‘mackerel’ being the first three items on our line-up (shortly before the winter solstice). Elaborate verbal descriptions are provided at table, and you’re given a detailed account on paper at the end. A meal here is characterised by beautifully presented, complex morsels of artistry, where contrasting textures and tiny bursts of concentrated flavour excite the taste buds. Highlights? Seafood is certainly a star: Lindisfarne oyster, poached in its shell then covered with an oyster and bonito beurre blanc, topped with oscietra caviar set off by drops of walnut oil (applied at the table); langoustine tail roasted in its oil yet still translucent, served with a citrus yuzu koshu butter sauce and fennel flower; steamed pollock, wrapped in nori and stuffed with a fish and mussel mousse, the masterstroke being its intense Craster kipper sauce. Shortfalls? Perhaps a sweet Parker House roll (itself perfect) wasn’t the ideal accompaniment to a main course of venison, which came with a glorious gravy of red verjus and smoked bone marrow. But that’s a minor gripe. Puddings? Northumberland heather honey parfait won the prize. Don’t be daunted by the number of dishes: portions are well-judged and the final four (including chocolate with sansho pepper ganache) are petits fours, served together. The setting for all of this is a split-level room (with limited kitchen views) seating only 14 diners; colours are subdued but note the sunburst wall lights replicating the restaurant’s logo. Staff are young but well-versed in the menu (and charming too). The suitably voluminous wine list is presented on an iPad; flights cost £95, though there’s ample choice by the glass, starting with a palatable Albariño. It’s clear Solstice is setting its sights at a level still higher than its older sibling House of Tides. If it succeeds, and on this evidence it will, it should become the brightest star in the Newcastle firmament.
Local restaurateur Terry Laybourne set up this popular venue in a converted warehouse in 2011, giving it the motto: ‘Proper pub, proper beer, proper food’. Yes, yes, and yes is the verdict of our readers, who especiall… Read more
Local restaurateur Terry Laybourne set up this popular venue in a converted warehouse in 2011, giving it the motto: ‘Proper pub, proper beer, proper food’. Yes, yes, and yes is the verdict of our readers, who especially note the 'welcoming atmosphere' and the standard of bar snacks. The pub occupies the ground floor, where dark wood panelling and furniture help create a cosy, almost Dickensian feel. Good real ale helps too, of course, and the house brew (The Writer’s Block) certainly qualifies as ‘proper beer’. The convivial vibe ascends to the first-floor restaurant where groups of friends, work colleagues and couples on shopping trips create an appealing hubbub at lunchtime, aided and abetted by capable, friendly staff. Dark wood also dominates here, with weathered floorboards, bare tables and blackboards advertising wine deals. Crispy pig’s ears fit the bill as a snack, arriving in thin slices expertly deep-fried to perfect crispness. A brief list of ‘small plates’ also serve as starters, though a slice of toasted sourdough thickly spread with haggis, topped with a precisely fried duck egg and resting in a pool of HP sauce, would easily suffice as a main course. More upmarket nosh can also be had, and Gigha halibut in a truffled mushroom butter more than qualified at inspection, with the moist, flavourful fish enhanced by the sauce and accurately cooked kale – pity about the missing celeriac purée (the chef apologised sincerely, and the side dish of mash was taken off the bill). Puddings are also up to standard: a slice of spiced custard tart was more brûlée-like in its creaminess, with lightly mulled fruit providing a wintery counterpoint – proper food with an improper allure.
Our website uses cookies to analyse traffic and show you more of what you love. Please let us know you agree to all of our cookies.
To read more about how we use the cookies, see our terms and conditions.
Our website uses cookies to improve your experience and personalise content. Cookies are small files placed on your computer or mobile device when you visit a website. They are widely used to improve your experience of a website, gather reporting information and show relevant advertising. You can allow all cookies or manage them for yourself. You can find out more on our cookies page any time.
Essential Cookies
These cookies are needed for essential functions such as signing in and making payments. They can’t be switched off.
Analytical Cookies
These cookies help us optimise our website based on data. Using these cookies we will know which web pages customers enjoy reading most and what products are most popular.
