A new £700,000 restaurant and bar development, which is being led by a businessman who operates two north Northumberland pubs, has opened.
David Whitehead, who runs The Plough, in Alnwick, and The Jolly Fisherman, in Craster, has unveiled the The Jolly Fisherman on the Quay, in Newcastle.
The venue, which was previously the Waterline pub, opened last week and its menu will include fish dishes from the restaurant’s sister pub in Craster.
And acclaimed cook Adam Hegarty, who worked at London’s Claridge’s in the early days of his career, has been appointed as the premises’ head chef.
David, who is leading the project in partnership with Star Pubs and Bars, said: “We have worked hard to bring to life the Quayside’s newest casual dining spot. There has been a real gap in the market for a top quality, casual bar restaurant in Newcastle serving fresh fish.
“This combined with The Jolly Fisherman on the Quay’s quayside location and the success we’ve had in Craster, lead me to believe the pub restaurant will be well received in Newcastle.
“I’m thrilled to have secured such a talented and well-respected head chef in Adam. His passion for cooking with fresh fish and locally-sourced produce to create top quality seafood dishes goes hand-in-hand with what The Jolly Fisherman on the Quay is all about and I’m looking forward to seeing the restaurant full of happy diners enjoying our food, whether it be couples, families, friends or groups.”
The Jolly Fisherman on the Quay, which has created up to 25 jobs and has views of the River Tyne’s iconic bridges, is open seven days a week. It will serve food throughout the day, until 10pm, and closes at midnight.
It will be open in the morning for coffee and pastries, for lighter bites during lunchtime and casual dining in the evening, offering rustic dishes and a selection of drinks.
The lunchtime menu will include rustic favourites from The Jolly Fisherman in Craster, from the crab sandwich and crab soup, to The Jolly Fishboard – a crab pot, fresh salmon, kipper pate, smoked salmon, prawns and herring roll mop, a side salad and local artisan bread.
During the evening, seafood lovers can enjoy authentic fish dishes, with elements including cured salmon, and smoked salmon – smoked on site in the restaurant’s kitchen, as well as The Jolly’s Marseille Bouillabaisse, Craster Crab Theremadore, and sharing options including fruits de mer.
There is also a wine selection, cocktails created by a dedicated cocktail manager, and a selection of beers, ales, spirits and soft drinks.