With its ornate setting and unrivalled storied past, it would be impossible for Blackfriars to not leave a lasting impression, particularly on self-confessed history buffs like myself.
The restaurant itself is situated right in the heart of Newcastle’s bustling city centre with the iconic St James’ Park and Chinatown just a stone’s throw away. The juxtaposition of the culture of a modern city brilliantly contrasts with the quaint, almost idyllic calm of Blackfriars and its surroundings.
With the Newcastle city centre venue believed to be the oldest purpose-built restaurant in the UK and its beautiful medieval Banquet Hall having once played host to royalty in the form of King Edward III (true story; mind-blown), I'll happily admit I was already mesmerised by this venue even before sampling its menu.
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I had often passed by Blackfriars and wondered what the experience would be like inside a venue which boasts such a unique history and so when the opportunity to review the restaurant presented itself, I didn't have to be convinced.
My giddy excitement aside, there is no doubt however, that Blackfriars truly stands apart from pretty much every other venue in the city. It truly is an oasis of historic wonder and charm. As the old adage goes- ‘if only these walls could talk’.
Upon arrival we were quickly seated to our table by our waitress for the evening with my guest and I immediately remarking on the stunning beauty of the Banqueting Hall itself. Believe me, pictures of the place really don't quite do it justice. With its stained glass windows, characterful exposed brick and intimate feel, it is easy to be transported to the past as soon as you enter this venue.
Having arrived between 12-4pm, we were able to have a look at the Sunday Lunch menu which offers for two courses for £24 and three courses for £29. We went for the latter.
And having worked up an appetite after showing my guest the sights in and around Newcastle earlier that day, we quickly set about choosing some starters to take the edge off our hunger.
After having a look through the starters on Blackfriars varied Sunday Lunch menu, which lists favourites such as Gazpacho soup as well as more refined tastes such as cured trout, I plumped for the smoked duck breast which comes with a sour cherry ketchup and charred and marinated spring onions.
My guest, fancying something slightly lighter, went for the young goats’ cheese served with candied walnut, roast beetroots and honey dressing.
The food arrived in no time with both dishes wonderfully presented, demonstrating a real keen eye for excellence on the part of the venue's kitchen staff.
My duck breast was expertly cooked and came rare with the sour cherry ketchup and charred and marinated spring onions complimenting the duck perfectly. The duck truly did melt in the mouth with the sour cherry and adding a rich, decadent twist to proceedings.
My guest similarly reported that their dish was a masterclass in subtle flavours, all complimenting each other expertly. They particularly waxed lyrical about the walnut which gave the dish a really earthy quality which dovetailed with the tartness of the goats' cheese.
With our appetites whetted but with room for more, we felt that the starters did exactly what we hoped they would.
Next up was our main courses which saw myself go for what I would describe simply as the Sunday Lunch menu's pièce de résistance in the form of the roast Northumbrian rump of beef which comes served with Yorkshire pudding, trimmings and, of course, gravy.
My guest went for the roast Northumberland lamb leg which similarly came served with Yorkshire pudding, trimmings and gravy.
I should point out that there are also options such as pan-roasted chicken as well as a veggie nut roast and North Sea cod with the restaurant more capable of catering for a variety of dietary requirements and tastes.
Again, our mains arrived without much of a wait, which is testament to the restaurant's excellent service, with our meals well-presented. As is the case at many venues when it comes to Sunday lunch, the Yorkshire pudding on both of our dishes really did capture our attention and was clearly made just as nature intended- dominating the plate in all its golden, crispy glory.
Aside from our delight at the Yorkshires, the trimmings consisting of classic essentials such as carrot and swede, roast potatoes, garden peas and red cabbage all made an impression with all elements flavoursome and striking in terms of their unquestionable freshness.
Both dishes also had a portion of mashed potato which I know is the subject of fierce debate when it comes to its inclusion on Sunday roasts but I can honestly say it complimented the rest of the dish well.
In terms of the meat, the beef came cooked pink and was melt-in-the-mouth and nothing short of delightful. It combined with the rest of the dish to create a truly special and memorable plate.
My guest also reported that the lamb was similarly cooked to their liking, as requested, although they notably went a little quiet for the remainder of this course which they usually do when they're enjoying their food.
So, in that sense, both dishes come with our seal of approval!
Although the portions were not gargantuan in the same way they are at some establishments, in this case I would say it was a perfect example of the age-old saying that 'less is more'- although I wouldn't have scoffed at the inclusion of another roastie!
After a break following an indulgent past hour or so on both of our parts, my guest and I slowly came around to the idea of finishing off our sitting with a sweet treat.
For this final course, I decided upon a childhood favourite, the sticky toffee pudding served with salted caramel sauce with vanilla ice cream, with my guest opting for the dark chocolate brownie with caramelised crumble and muscovado ice cream.
When our desserts arrived both of us expressed our relief that we didn't decide to call it a day after our main courses with both dishes leaving us beaming from ear to ear. Maybe it was the sugar but there is something to be said for a restaurant that can do that to two otherwise quite unassuming individuals- believe me.
My sticky toffee pudding was clearly freshly made with the salted caramel sauce and vanilla ice cream combining to make it the perfect end to a delightful sitting. In the case of my guest's dark chocolate brownie, this came beautifully presented, although I wasn't able to convince them to let me have a spoonful- shocking, I know.
At Blackfriars, insistence is clearly placed upon fresh, honest ingredients as well as subtle flavours and in this sense, all three courses were an unadulterated success.
The danger with restaurants that already have such a unique selling point as Blackfriars does with its enviable historic backdrop, is that the dining experience itself can sometimes be slightly neglected with some restaurants allowing their heritage to carry the venue's reputation.
I am pleased to say, however, that crucially, the fare at this venue is genuinely outstanding with the attention to detail of both its kitchen and waiting staff obvious. This centuries-old haunt more than lives up to its reputation as one of Tyneside’s most beloved restaurants.
One cannot fault the value for money on offer here either with this restaurant very much competitively priced. Granted, you will have to fork out more than you would at a Toby Carvery, for instance, but for standard of the food and the unique setting, one has to concede that it is more than worth your while if you can afford to spare a bit more cash for a Sunday treat!
In short, if you are on the lookout for a venue which will truly do a special occasion justice or a place for a romantic meal with a difference, then this restaurant ticks so many boxes.
Quite simply, Blackfriars is brimming with character and charm with its exemplary service and food amounting to a winning formula. And having now sampled what their Sunday lunch menu has to offer I am pleased to report that this restaurant, once host to royalty no-less, truly is fit for a king!
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