Newspaper article The Journal (Newcastle, England)

Fish Restaurant Is a Great Catch for Hall

Newspaper article The Journal (Newcastle, England)

Fish Restaurant Is a Great Catch for Hall

Article excerpt

Byline: Barbara Hodgson Reporter barbara.hodgson@ncjmedia.co.uk

LEADING restaurateur Terry Laybourne has announced ambitious plans for Newcastle's dining scene which include a new fish restaurant and a revamped Cafe 21.

The star chef is expanding his hugely successful 21 Hospitality Group and top of his to-do list is new venture Saltwater Fish Co which will open as part of the multi-millionpound Food Hall redevelopment at Fenwick. And recruitment is already under way for the eight new jobs he will create.

Laybourne has also announced the closure of Cafe 21 on Newcastle quayside - but just for two weeks while he invests in a new look for the popular seven-year-old eaterie which will be re-named simply 21.

The Saltwater Fish Co, which will have counter seating and an open kitchen, is set to open in early October, offering fast and casual seafood dining, while anyone wanting a touch of luxury can drop in for a perfectlymatched treat of oysters and fizz.

The opening will mark the return of a fish outlet in Fenwick's Food Hall where Laybourne has also been acting as a consultant, advising on its overall redevelopment.

His new restaurant will operate as a fish bar and fishmonger and also signals a return to his roots as it was in fish and seafood that the chef built his reputation in Newcastle in the early 1980s.

So diners can expect dishes, based on mainly locally-caught fresh ingredients, created by a master of the art.

Laybourne said: "Fish will be lightly treated, grilled or steamed, to showcase their natural flavours.

"Fish cookery is all about the product, precision and restraint. Fish really needs a light touch in order to show it at its best.

"People often get this wrong at home but we hope our experienced team will be able to demonstrate how to get the most out of great seafood."

He will recruit eight fishmongers and chefs de partie and is looking for creative talents in the kitchen as well as knowledgeable service staff.

A London-based consultancy, CADA Design, has been involved in creating the restaurant's modern look and its open layout will add to a dynamic atmosphere and allow diners to see - and discuss with staff - how the seafood is prepared and cooked. …

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