Blackfriars Restaurant dates back to 1239 when it served as a refectory for the Dominican Friars. Today it offers gutsy, traditional British cooking at its best, which has earned it the Taste of England Gold accolade in the North East England Tourism Awards.
Blackfriars offers a great-value three-course lunch for £18 (or add a glass of fizz for £21) from Monday to Saturday (except in December), and a special early-dinner menu, as well as an impressive à la carte menu. The Sunday roasts have earned the proud owners a nod from readers of The Independent, who voted Blackfriars’ Sunday lunch as the best in Newcastle.
The team of chefs, headed by Chris Wardale, focuses on seasonal produce, sourced straight from local farms and markets, serving up a real taste of the North East.
Guests can also enjoy a drink in the Parlour Bar before their meal where classic northern cocktails are served such as the Newcastle Classic (Newcastle Gin, Franklins Tonic, fresh lemon & lime) or a historic themed drinks like the Friar Tuck (Honey Mead, Lemon Tonic, squeeze lemon juice).
As well as the menu, Blackfriars will be holding a number of events within its Cookery School and Tasting Room including Whey Ale Man – local beer tasting on Monday 2 July; Geordie Scran cookery class on Wednesday 4 July (£26) and Geordie Classic Cookery day on Saturday 11 August (£99 including lunch).
Blackfriars’ sister restaurants, Dobson & Parnell on Newcastle quayside and Hinnies in Whitley Bay will also be serving a Great North Exhibition of the North inspired menus.