The story
Blackfriars in Newcastle upon Tyne presents a refined modern British programme within a dining room that originally served as a Dominican friary refectory. Heavy wooden panelling, exposed beams, and substantial furniture anchor the ground floor space, while a separate courtyard garden and an upper medieval banqueting hall expand the footprint. The Hooked On Group manages the entire complex, blending historic architecture with contemporary service standards. Recent recognition in the Good Food Guide reflects the venue’s steady commitment to this historic setting.
The culinary team frames its British cooking with subtle international influences and dedicated vegetarian pathways. Diners often begin with plump Lindisfarne oysters dressed in sharp mignonette or share freshly fried summer vegetable croquettes paired to a smooth pea velouté. The main course frequently highlights tender fillet steak served alongside classic prawn cocktail, rich seafood bisque, and a delicate onion tart. Seasonal produce drives the rotating menus, ensuring ingredients dictate the daily plate composition.
Beverage service centres on a global wine list complemented by house brewed ales from the adjacent St Dominic’s brewery. A glass of their signature pale ale cuts through richer plates, while curated cocktail flights offer structured pairing options. Desserts follow a restrained approach, highlighted by a dense Basque cheesecake sharpened with a bright strawberry and basil compôte. These finishing touches complete a dining experience grounded in regional British fare and measured technique.
Recognition
Ambience
Details
History
1 Rosette Award for Culinary Excellence
Dating from the early 13th century when it was the refectory for a Dominican friary, Blackfriars could be the UK’s oldest purpose-built dining room. It’s now part of a hospitality complex that includes a separate bar, a courtyard garden, a brewery, and a first-floor medieval banqueting hall popular with wedding receptions. The whole set-up is run by the Hooked On Group, which also owns local favourites Hinnies and Dobson & Parnell. Beams, wooden panelling and heavy furniture attempt to recreate Olde England in the ground-floor restaurant, yet there’s also a slight corporate vibe. The cheerful, efficient young staff all wear earpieces, awaiting direction, while an insistent soundtrack of beat-led pop jars with the surroundings, and the whole place seems geared up for large parties. The menu covers many bases, with modern British dishes given an international twist and plenty for vegetarians, including the North East’s own pan haggerty. The food varied markedly on our visit, kicking off with an excellent plump Lindisfarne oyster with mignonette dressing, and a freshly fried summer vegetable croquette matched with smooth pea velouté. To follow, a juicy and tender fillet steak, accompanied by prawn cocktail, creamy seafood bisque and an onion tart, was the high point, while overcooked nori-wrapped monkfish was best forgotten. For dessert, a dense Basque cheesecake was given an intense summery flavour with strawberry and basil compôte. Drinks are a forte, with a varied choice of cocktails, a global wine list and own-brewed beers (we enjoyed a refreshing glass of St Dominic’s Pale Ale). Blackfriars has many advocates, who praise its ‘stunning’ location, ‘courteous’ staff and ‘imaginative’ menu.
Location
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