Review on Jesmond Dene House Hotel & Restaurant
Jesmond Dene House Hotel & Restaurant was first put on the culinary map in Newcastle by renowned chef Terry Laybourne, but he has since sold his stake in the business in order to focus on his 21 Hospitality Group.
The setting is a grand pre-Victorian house overlooking the wooded enclaves of Jesmond Dene, five-minutes' drive from the city centre. Its richly decorated interior is a blend of light modern design, colourful fabrics and original 'Arts and Crafts' features. The restaurant is divided into two dining areas: the former music room with its delicate plasterwork, decorated in earthy tones with splashes of orange and crisp linen laid tables and the light and leafy garden room, with its summer terrace for al fresco dining.
Heading up the award winning kitchen is Danny Parker, who blends a modern style with classic techniques for an innovative menu. Seasonal ingredients are meticulously sourced, scallops from Scotland, organic beef from Northumberland, pigeon from Anjou, France and some of the herbs, fruit and vegetables come from the hotel garden. Typical offerings on the carte might include creel-caught langoustines, braised Savoy cabbage kholrabi and Pancetta, follow on with Burtree House Farm chicken breast, Black Perigord truffle, fries and mixed salad leaves.
Desserts are lively ideas such as chocolate and salted caramel sphere with
Peanut Ice Cream or red wine poached pear and pistachio millefeuille with orange sorbet. The Jesmond Dene wine list is a majestic tome, with pages of French regional classics and pedigree stuff from elsewhere.
Jesmond Dene House Hotel & Restaurant is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Danny Parker
Restaurant Opening Times
Breakfast: 7.00 - 10.00am Mon - Fri (7.30 - 10.30am Sat-Sun)
Lunch: 12.00 - 2.00pm
Dinner: 6.30 - 9.30pm
Accepted credit cards
Visa, Master Card, American Express