Newspaper article The Journal (Newcastle, England)

Not Just for the Golfers; EATING OUT

Newspaper article The Journal (Newcastle, England)

Not Just for the Golfers; EATING OUT

Article excerpt

First impressions: No 19 is a smart, contemporary eaterie and bar housed in a new-build, home also to a function room and golf shop. It is a stone's throw from the main stunning 18th Century mansion house, owned by North East businessman Graham Wylie, and the focal point of the Tyne Valley golf destination.

Huge windows in the stylish stone-built restaurant offer panoramic views with the wow factor. The terrace, a decked area with wicker chairs, overlooks the Filly and Colt golf courses, ideal for balmy summer evenings.

STYLE, DESIGN AND FURNISHINGS: Luxurious black and red thick carpet and matching red and black club chairs (although these are heavy to manoeuvre!) plus pretty chandeliers and floor-to-ceiling windows.

FOOD AND DRINK: Cuisine is modern British but far more than just bacon butties and burgers. Executive head chef Simon Walsh, who heads up both No 19 and now Argent D'Or restaurant in the main house, has put his stamp on the food and it shows.

The menu features lots of locally-sourced produce from veg and salads as well as meats and cheeses from Northumberland and fish from North Shields.

On offer is everything from breakfasts, steak sarnies and Caesar salad to hearty plates like steak and ale pie, Goan seafood curry and gammon steaks, as well as a daily menu offering two courses for PS16.50 and three courses for PS19.50. Choose from celeriac soup and pork belly or roast rack of lamb to rum-poached pineapple and vanilla cheesecake.

There is a steady stream of hungry golfers but the eaterie is open to all, and Sunday lunches are hugely popular.

I chose from the daily menu and my starter of pear, walnut and blue cheese salad was terrific, the tiny slivers of sweet pear contrasting with the soft punchy cheeses and the crunch of the walnut, all prettily served up on a glass plate.

Presentation of all the dishes was notable for the care and attention to detail.

Main of lemon sole, salmon fishcake, purple broccoli and mussel and caper butter, was similarly an elevated offering.

Rolled-up morsels of sole were carefully cooked - crucially not overdone - and had a delicate flavour, the capers and mussels adding flavour contrast, and the hearty fishcake ball was pure comfort food. …

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