Set within a restored Victorian warehouse on Newcastle’s historic Quayside, Dobson & Parnell serves refined modern British cooking in a relaxed, contemporary setting. Located on Queen Street, the restaurant occupies a striking Grade II-listed building originally designed in 1863 by Newcastle architects John Dobson and William Parnell, whose names now lend the restaurant its identity. Today, Dobson & Parnell is best known for serving elevated British dining on Newcastle Quayside.
The restaurant’s open kitchen and social dining concept is central to the experience, where chefs turn out dishes with subtle global influences, using seasonal ingredients and informed by a nose-to-tail ethos.
The menu features a vibrant mix of small and large sharing plates, from land and sea to plant-based options. Examples of small dishes might include citrus-cured mackerel paired with pickled fennel, BBQ pork belly served with whipped pease pudding, or truffled cauliflower focaccia.
While larger plates might include monkfish with Café de Paris butter or grilled whole market fish with thyme-roasted Jersey Royals, lime, chilli and smoked peanuts. The kitchen also caters well to plant-based diners, with dishes such as a vegan nduja bhaji with carrot chutney and minted yoghurt offering bold, layered flavours.
Traditional favourites occasionally appear in elevated form too, such as a classic beef Wellington served with smoked gratin potatoes, wild garlic green beans and Bordelaise sauce.
Finally, on Sundays the team turns out a magnificent Sunday set lunch menu, featuring an array of different meats with signature trimmings.
Dobson & Parnell is part of a small family of restaurants that includes the acclaimed Blackfriars Restaurant in Newcastle and Hinnies in nearby Whitley Bay. Together they share a focus on ingredient-led cooking, warm hospitality and celebrating the character of the North East dining scene.