Grainger Rooms

Within the burgeoning economy and growth that characterises the North East these days, Grainger Rooms are very much a focal point, drawing their name and their inspiration from the spirit of Sir Richard Grainger, who transformed Newcastle, then the "coal hole of the North" into an example of enlightened municipal development in the early 19th century, effectively laying the foundations for the great city of today.

Higham House is home to Grainger Rooms, his first major commission, and a great setting it makes for this forward-looking and exciting restaurant, with its chameleon like habit of changing from bistro to grill depending on the mood, the food and the time of day. Lunchtimers will find the bistro effect in evidence, with private dining upstairs, open sarnies, a full range of English classic dishes and a straightforward 3.3.3. business lunch menu - something for everyone.

The chef/owner Chris Slaughter is one of the North East's brightest young names and brings with him a decade's award-winning experience in some of the area's very best restaurants; his set lunch menu could offer North Shields smoked haddock salad with Berwick Edge, (the local Parmesan) North Sea pie or possibly rare breed ham and eggs with chips and ketchup, followed by Whitley Bay honey and raisin rice pudding with banana ice cream

In the evening the mood changes and a more chic and sophisticated menu encourages thoughts of higher things together with the change of pace that marks the arrival of pleasure and leisure. If you arrive between 5.30pm-6.30pm take a shot at the excellent value early dinner with a starter of corned beef hash with fried free range egg and ketchup before some boiled Northumbrian beef with carrots, cabbage and potatoes. A chocolate truffle torte rounds off a meal that may be a prelude to a night out at the theatre or one of the many other evening events in town.

For those with all evening to devote to a leisurely meal starters of pan-fried ox-tongue with green sauce and sweet cure bacon combines interesting flavours, followed by local brill with parsley crush, citrus bitter and carrot purée, or English chicken with chips, rare breed ham and smoked cuddy's stuffing, and a winter slaw.

As you may have observed a local dialect dictionary is not out of place here, but I'm not going to spoil your voyage of discovery. Amongst the horribly tempting desserts look out for toasted banana bread and Whitley Bay honey sandwich with banana and Bailey's ice cream, or for something more familiar an apple crumble with homemade custard may waft you back to your granny's kitchen table.

The bar and grill menu maintains the pace of excellence set by the kitchen brigade with light bites of crab mayonnaise with toast, or a sirloin steak from rare breed belted Galloway beef, aged for 21 days and some of Nel's best ale mustard.

Local micro breweries have been taken on board with refreshing new ales and ciders, and restaurant manager Laura Edgell has perfected a wine list that goes all the way towards meeting the challenges created within the kitchens.

There is always buzz and activity at Granger Rooms. Click on their Website to find out more details about availability of the Chef's Tale, or such events as the rousing Northumbrian Folk and Fodder Nights.