Business As Unusual

As we now adjust to the 'new normal', it didn't long for Father and Son to make their comeback review at one of Newcastle's star venues.

Whilst for many, eating out has understandably dropped down the list of priorities, many of the region’s restaurateurs have worked tirelessly to comply with government restrictions and are back in a sociallydistanced full flow.

One such eatery is The Hudson, the County Hotel’s allday kitchen and late night cocktail bar. Occupying a prime location opposite Central Station, this imposing railway hotel has had a new lease of life breathed into it in recent years as part of an expansive £8 million regeneration programme by the Gainford Group.

The venue offers a la carte dining along with a sleek bar area, a stylish space with a pumping atmosphere which is the perfect place to kick back over a couple of cocktails before or after your meal. In a nod to the region’s heritage, the restaurant borrows the name of George Hudson, a 19th century railway financier and close pal of locomotion maestro, George Stephenson.

The romance of the railway has been subtly reflected in the décor with shiny brass rails and cosy velvet booths meeting some of the more modern touches (an impressive open kitchen lends spectacle) which today characterise the vibrant nightlife of Newcastle.

Following lockdown restrictions, a trip into town felt something of a ‘city break’ yet a buoyant lunchtime atmosphere and the clink of wine glasses soon had us rediscovering that palpable ‘dining out’ magic. The menu at The Hudson makes for eclectic company with sharing platters, a la carte dishes, stylish Asian fusion options and hearty hotel classic combining to create the desired allday dining appeal.

In order to get the full experience, diners are encouraged to order multiple sharing dishes to sample between guests. Following suit, Jack and I ordered a sharing plank of bread and olives whilst surveying the menu more closely, before abandoning all and adopting a ”get your own son” starter/ main course approach.

Kicking off, Jack chose the honey glazed tiger prawns, a perfect marriage between sweet and savoury flavours, enlivened by fresh chilli and coconut sambal. A generous eight plump prawns sat atop a shredded Asian salad and proved the perfect way to begin.

I opted for Scotland via South East Asia with Steamed Mussels bathed in a piquant Thai Green curry broth. This packed an outstanding depth of flavour and was dutifully mopped up with another fat hunk of crusty bread. Between courses, we were waited on superbly by Restaurant Manager, Paul, who is a warm and welcoming presence. Paul has clearly been instrumental in restoring the restaurant to its pre-lockdown heights and also proved a dab hand at recharging our glasses with a silky and seductive Argentinian Malbec.

I continued the globetrotting theme with a delicious platter of lime and chilli seared steak fajitas. Pre-rolled with panache, these spared me the embarrassment of my usual tortilla origami and tasted great too, especially when loaded with avocado, salsa tomatoes and herb yoghurt.

Jack plucked one straight “from the grill” and was wading into his favourite peppercorn steak with real gusto which was also supplemented by a bowl of truffle and parmesan fries. Whilst this restaurant excels in hearty hotel classics, it is little touches like this which bring a real touch of class.

Being our first ‘proper’ meal out post-lockdown, we lacked the requisite ‘match fitness’ to put away a full 3 courses but filed a mental note to sample both the hot chocolate fondant and the Hudson Eton Mess on our next visit.

Leaving totally replete, we both agreed that the team deserve huge credit for creating a dining space every bit as safe as it is stylish whilst still maintaining the high standard of cooking which has cemented its place in the city as an instant classic. This iconic railway hotel remains on the right track.