Hinnies

The story

Hinnies Whitley Bay: Modern British Comfort Food on the Coast

The kitchen and its origins

Andy Hook opened Hinnies in Whitley Bay to serve modern British comfort food along the coast. Executive chef Chris Wardale now runs the kitchen, taking those wholesome regional ingredients and refining them with careful technique. The team prepares every dish properly from scratch rather than relying on shortcuts. This commitment to foundational cooking keeps the menu grounded while allowing seasonal produce to drive the daily plates.

Plates from the North East

Morning service begins with homemade black pudding paired with serrano ham, a poached egg and a sharp mustard dressing. Dinner turns toward heavier classics like pan haggerty layered with winter vegetables or a beef featherblade braised slowly in red wine. Fresh catches arrive directly from North Shields, often finished as whole grilled sole served alongside sautéed new potatoes. Sweet finishes lean heavily on the kitchen’s signature sticky toffee pudding or traditional singing hinnies spread with fruity jam.

The room and its standards

A front terrace captures the coastal light during warmer months, while large windows maintain a warm atmosphere year round. Recent Good Food Guide recognition highlights how the space balances hospitality with rigorous sustainability standards. An electric refrigerated van transports fresh fish and local produce straight from the market, cutting out unnecessary emissions. Staff consistently highlight the value of avoiding air freighted goods and choosing seasonal items that anchor the menu within contemporary British cooking.