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Tuesday 1st of September 2015
A short distance from Newcastle city centre, Tynemouth has this summer seen the opening of a small, cool, independent seafood diner. Recently reviewed in the local paper as ‘ambitious’ and even ‘transformative’ for the area, the waiting staff promise to be “friendly and keen”.
Open from 9am, Longsands Fish Kitchen provides Craster kippers and smoked salmon eggs Royale for breakfast, it also has an upmarket fish ‘n’ chip takeaway menu including: tiger prawns in a chilli jam, Whitby scampi, and the haddock is served with the skin still in tact. Their dessert selection proves equally delectable, featuring a “dark and yielding” chocolate delice accompanied by ‘sensational’ banana ice cream.
The restaurant is on the site of what used to be Roy’s Bakery, on the corner of Hotspur Street. Brown leather banquettes flank wooden tables, as whitewash and dark tiles decorate the walls. There’s a marble-topped bar, stocked with The Lakes gin from Cumbria, and al fresco dining is an option on warmer days. It’s the creation of Simon Walsh; former head chef at Close House. Walsh says Longsands is the kind of place where one can pop in for a glass of wine, as well as feast on local delicacies such as chip ‘stotties’ (sandwiches).
Fresh fish, landed within walking distance of the kitchen, cooked simply and served with good wine in a warmly lit room; Longsands is catch-of-the-day for Tyneside eateries on your trip to Newcastle this autumn.