Newspaper article Evening Chronicle (Newcastle, England)

Kitchen Has Mum's Vote

Newspaper article Evening Chronicle (Newcastle, England)

Kitchen Has Mum's Vote

Article excerpt

Byline: By Louise Redvers

Louise Redvers wanted to impress her mother when she came to visit ( and found the perfect restaurant to do just that

When my mother announced she was coming to visit I plunged into a panic about where I could take her for a meal.

But after a few days of head scratching, I booked a table at The Open Kitchen in Gosforth, Newcastle. It turns out it was the best decision I've made in ages.

Small and intimate and, like it's name suggests, with an open kitchen, this is a welcome addition to Newcastle's dining scene.

Branding itself a "local bistro with a worldwide conscience", The Open Kitchen aims wherever possible to use locally-sourced organic ingredients and Fairtrade products.

These are cooked lovingly by former Blackfriars head chef Andy Drape, who you can see hard at work through the serving hatch as you eat.

The menu is small but diverse with a range of meat, fish and vegetarian options, served in an interesting fusion of traditional and international styles.

My mother could not resist the quick-seared king scallops and French black pudding, which came with a rosemary chilli and a red onion jam, and judging by the murmurs from her side of the table, it more than passed the taste test.

I started with the Oriental spiced tofu with a Korean soba noodle salad, which was light and tasty, with a tangy dressing and crunchy vegetables, just how I like them.

For mains I went for the Galloway beef fillet, which came on a chorizo and wild-honey mash, served with a yuzu and Bumble Bee Ale jus.

My enormous piece of beef was pink and juicy in the middle, and the chunky mash was perfect for soaking up the gravy ( which was flavoured with beer, rather than insect, you'll be pleased to know.

I didn't have clue what the yuzu was before I ordered, but the polite waiter explained it was a Japanese citrus fruit.

It went very well with the richness of the beef and chorizo, offering an overall fresh zing.

She-who-must-be-pleased was also delighted with her main course of brill in a cumin and chickpea batter, served with a Maryland salad, banana, pineapple, sausage and bacon ( believe me, it's nice! …

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