STACK, Newcastle's new "creative social hub" opened earlier in the year to much intrigue. The shipping container village is a modern, forward-thinking concept offering visitors an eating, drinking and retail experience from its prime Pilgrim Street location.
STACK champions a low-cost, low-energy approach and draws upon a number of independent North East outlets. I visited amongst the pre-Christmas hustle and bustle to find out more about the story so far.
Downstairs, long wooden tables and outdoor heating combine to create a communal drinking space sound tracked by a lively rock and pop playlist. Signature Heineken and Havana Club bars make up some of the main attractions, whilst there’s also an ever-changing, seasonal centrepiece which recently welcomed back the much-loved Hadrian’s Tipi for more festive merriment.
Whilst there’s some fantastic street food outlets downstairs, most of the dining options can be found on the upper floor. One fine example is Cluck Cluck Moo, a new specialist meat restaurant which I had the pleasure of visiting with my son Jack.
This bright and buzzy restaurant really is a carnivore’s heaven. Etched rather brazenly on the wall are the words “We don’t cluck about. No starters. No desserts.” yet what they do specialise in is a grand helping of “Protein, Sides and Great Vibes.” Cluck Cluck Moo offer a funky, customisable concept which allows the diner to choose their cut of meat, side order and accompanying sauce.
On a mid-week lunchtime, we were surprised to find the restaurant doing brisk business. Decked out in what can only be described as “Industrial Chic”, the dining area possesses a lovely, laid-back atmosphere whilst the open corner kitchen creates a sense of spectacle. The drinks menu offers much good too with a mix of beers, wines, cocktails and mocktails aplenty.
All dishes at Cluck Cluck Moo are prepared from scratch and cooked to order. During the interlude, we were treated to a sharing portion of pork crackling sticks and buttery Yorkshire puds served to all diners as an appetiser with dipping gravy and apple sauce.
Main courses include a mix of choice cuts including 10oz rump, 10oz rib eye, buttermilk chicken and even a 24oz Tomahawk steak perfect for sharing. Jack paired the 10oz sirloin with spring greens (sautéed in chilli and garlic) and the obligatory peppercorn sauce. I chose the equally-tasty spatchcock chicken with thick cut chips and a sweet chilli butter revved up with extra chilli as per request.
Cluck Cluck Moo don’t try to overcomplicate matters, instead deciding what they’re good at and executing superbly. Both dishes were in the top echelon, seasoned precisely and cooked to perfection. The deconstructed menu offers diners real freedom as you’re free to mix and match as you fancy.
Unfortunately, Cluck Cluck Moo don’t do coffees but we did pick up a couple of bracing Americanos on our way out from YOLO Coffeeshop. Such is the nature of STACK, each unit has their own various specialisms. These shipping containers are a marvellous thing!
