A Quayside address with a distinguished heritage, this Victorian Grade II-listed building is named after two of Newcastle’s most famous architects and has been home to many a restaurant, including Michelin-starred successes. Now, veteran restaurateur Andy Hook and chef-patron Troy Terrington take their turn, offering a daily British menu featuring on-trend seasonal market ingredients and locally sourced meats. Expect elegant dishes that showcase Terrington’s interest in preserving techniques, from line-caught mackerel with charred alliums, to smoked wild-duck breast with sea buckthorn and chicory, or ash-rolled aged lamb with green sauce – plus well-presented, boozy desserts. The high-ceilinged space provides a Victorian-style take on the vogue for industrial interiors, with original brickwork, vintage subway tiles, cast-iron columns, and a polished brass bar setting the scene for cosy brasserie-style booths in sage-green leather. Service is professional, the atmosphere is vibrant, and there’s something to suit most budgets: from set menus to tasting extravaganzas.