Peace & Loaf is a fine dining restaurant in Newcastle’s Jesmond district serving inventive tasting menus using the best of British produce. The restaurant was co-founded in 2013 by Dave Coulson, who learned his trade under the esteemed Michel Roux Jnr before making the final of BBC2’s MasterChef: The Professionals in 2010. Dave opened Peace & Loaf in partnership with the owners of Sachin’s – one of Newcastle’s renowned Indian restaurants – and has earned the restaurant a series of accolades over the years including two AA rosettes and mentions in the Good Food Guide.
British cuisine is a favourite theme and he has reinvented many traditional recipes for this venture, including the chicken pie that featured on the TV series. Otherwise, look for things like ‘deconstructed’ fish and chips (aka ‘The Chippy’), elderflower cured trout with wasabi and fennel and teriyaki Iberico with cabbage and salt plum. Desserts feature the likes of a salted caramel tart with burnt butter or a toasted marshmallow with lime. There are three tasting menus to choose from, each varying in length and cost, with vegetarian alternatives available.
An array of unique signature cocktails includes creations such as the Tyne Sea Beast which mixes P & L Wasabi Infused Vodka with local sea herbs, lemon juice and cucumber. There is also a lengthy wine list along with gins, local beers and and even kombucha if you’re not on the booze.
Peace & Loaf uses locally sourced products throughout the menu. The eponymous ‘loaf’ at Peace & Loaf is sourdough sourced from Shynara Bakisheva’s FAB Bakery, a local artisan bakery in Fenham. Beers are sourced from several local breweries, including Two by Two Brewing. Although foraged ingredients are not the main focus of the menu at Peace & Loaf, they do make a frequent appearance in the form of wild garlic, young pinecones and dried local wildflowers.