With a new chef ringing the changes at the Blue Bell, my son Jack and I thought it was high time to revisit this old gastropub favourite.
Having worked at a number of the region’s top restaurants, Tyneside lad, Michael Kilgallon, has joined the pub bringing real culinary pedigree and a raft of new ideas. In post just a matter of weeks, it hasn’t taken long for Michael to put his own spin on things launching an all-new menu for 2019 shaped around homemade burgers, sharing platters, gourmet pies and loaded fries.
Central to the new look menu is a respect for fresh ingredients and an emphasis on local provenance. All dishes are freshly prepared; burgers are a chef’s personal blend of ground meat and spices whilst brioche buns are hand delivered from Geordie bakers.
Comfort food fans are also in for a treat, with ‘posh’ pies sourced locally from the award-winning Amble Butchers – made with Northumbrian meats, fresh stocks and handmade pastry.
We arrived on a Friday lunchtime and it didn’t take us long to be seduced by the pub’s cosy embrace. The wood-panelled bar area has a lovely, homely feel which is the perfect place to lose an hour or two, especially with live sport and a good selection of beers.
With much to choose from, we sought the recommendations of Michael who cherry-picked a cracking couple of starters. Buffalo chicken tenders came marinated in a zingy homemade spice rub alongside crispy onion ring strips and Cajun mayo. Jack chose the curried hog spring rolls which were served on a slick of sweet chilli salsa with fresh lime and a shredded Asian side salad. Presented on large sharing plates, these looked good and tasted even better, although sharing was definitely not caring here!
Following on, we both opted for a couple of sharing platters which are fast becoming a firm favourite of the new offering. Tender strips of steak / chicken sat alongside thick cut chips, pillow-y pitta breads, side salad and a spicy mayo dip. A side jug of bone marrow gravy also proved a real hit. We were both blown away by the quality and presentation of the food which we both agreed was well beyond your typical pub grub.
The Blue Bell has always been renowned for a good pub lunch yet with a chef of Michael’s calibre at the helm, this is a venue set to move from strength to strength. We urge you to try it.
