Newspaper article Evening Gazette (Middlesbrough, England)

Good Food with Spectacular Views; SEASIDE MOVE: Husband and Wife Team William and Barbara Weeks outside the Vista Mar at Saltburn, Which They Plan to Make as Successful and Their Former Award-Winning Restaurant

Newspaper article Evening Gazette (Middlesbrough, England)

Good Food with Spectacular Views; SEASIDE MOVE: Husband and Wife Team William and Barbara Weeks outside the Vista Mar at Saltburn, Which They Plan to Make as Successful and Their Former Award-Winning Restaurant

Article excerpt

A MOUTHWATERING and memorable dining experience isn't always easy to find.

Somewhere with a cool, chic interior, an imaginative and delicious menu and a standard of service second to none - and all wrapped up with a breathtaking view too: does it exist? The answer is yes - and you'll find all that and more at the stylish Vista Mar set into the bank side at Saltburn.

Part bar and part restaurant, the venue has recently been taken over by William and Barbara Weeks, former owners of the award-winning Otter and Fish restaurant in Hurworth.

And the husband and wife team have created a haven of a place that lends itself to fine dining thanks to a fabulous food menu. It's also ideal for stylish evenings out, thanks to the range of continental draught beers and high class wine and champagne cellar - and the panoramic vista, of course.

William and Barbara have brought chef Aaron Craig with them to the Vista Mar and the emphasis is definitely on providing top quality fresh, locally sourced dishes designed to tempt all tastes.

"The restaurant is in a stunning location with unbelievable panoramic views," explains William.

"We offer an unrivalled service which moves from lunchtimes where diners can come in, relax and enjoy our menu to an intimate candlelit evening setting."

One look at the menu will set tastebuds tingling.

Choose from homemade soup of the day with locally baked bread at pounds 5.95 or what about moules, frites and aioli, pounds 8.95 from the light bite option. For main course you can go traditional with a delicious fish pie or gammon steak.

Take things up a step on an evening where you'll find bar meals and an a la carte option to choose from.

What's on the menu changes frequently according to what's in season - fresh, tasty and local, says William.

All palates will find something satisfying from the likes of the pounds 12.95 medallions of pork with calvados sauce to marinated venison with chocolate red wine and beetroot foam, pounds 16. …

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