Chef is cooking up new ideas

Graeme Cuthell, who is looking to expand his business based on North Shields Fish Quay.
Graeme Cuthell, who is looking to expand his business based on North Shields Fish Quay.

A FORMER chef to the stars is looking to expand his business after finding demand for more local products.

Graeme Cuthell set up Irvins Brasserie in North Shields Fish Quay last year after leaving his job as head chef at the Hotel du Vin on Newcastle Quayside.

And, after a bumper first quarter in business, Mr Cuthell is now planning on expanding his offering as he looks to grow the Irvins brand and restaurant appeal.

In March, the company will launch a range of Irvins-branded sauces, olive oils, spices and pickles which will initially be sold at the venue.

As well as importing produce from the Continent, some products will be made and packaged onsite.

Mr Cuthell – who has worked in some of London’s top restaurants, served as personal chef to Sir Andrew Lloyd Webber, and cooked for the likes of Mick Jagger and Ben Elton – is also looking to remove any snobbery associated with fine dining.

His aim is to develop Irvins into a relaxed and affordable venue.

Mr Cuthell said: “Our first four months in business were extremely busy and we are now hoping to widen our offering to cater for the ongoing growth in demand.

“We’ll be looking to sell our own range of goods such as pickled red cabbage, humus, tapenade, sauces and dressings as well as serving a new breakfast menu and looking to offer more value for money on our main menu.”

Irvins is based on the Grade II-listed Irvin building on North Shields Fish Quay, which dates from 1913 when Irvin and Son first launched their fish trawling business.