Hinnies Restaurant

Issue 80

You could say it's a fine time to be a Geordie. Eddie's mags back from the brink of relegation, Sam Fender's meteoric rise up the charts. One aspect of North East life perhaps historically underrepresented however is its cuisine - tasty, wholesome and full of spirit.

Hinnies restaurant plugs this gap serving up a rustic, earthy Geordieinfluenced menu bang on the seafront in Whitley Bay. The restaurant is owned by the team from the award-winning Blackfriars Restaurant and Dobson & Parnell in the centre of Newcastle and offers ‘Geordie Comfort Food’ with dishes and cooking styles inspired from across the North East.

The menu is a delight with dishes like North sea soup, Forager’s tart with wild leeks, garlic, mushroom and Northumberland cheese to start. For mains choose from Pan haggerty, summer greens and poached hen’s egg, and slowcooked belly pork, sauerkraut, new season potatoes and brown ale jus – a tribute to head chef Jonny Cairn’s talent!

My son Jack and I had the pleasure of visiting one sun-scorched Summer’s afternoon and we were pleased to find that the venue is keeping up its impressively high standards from when we last visited around four to five years ago.

In the interlude, the restaurant has clearly amassed a steady stream of punters as the dining area was absolutely bustling upon arrival.

The interior is welcoming, combining coastal colours with warm, natural wood tones and almost everything in the restaurant is recycled including the fittings, furniture, bar and vintage memorabilia.

Earlier this year the restaurant was updated with a new bar and banquette seating making it extremely comfortable to sit and relax whilst looking out to the coast.

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