Geordie flavour to new restaurant as Andy heads back to borough

Andy Hook, who owns the multi-award winning Blackfriars Restaurant in Newcastle, is launching Hinnies in East Parade, Whitley Bay, offering rustic and hearty food.

The launch marks a decade since Andy sold his first restaurant, Sidney’s on Front Street in Tynemouth.

Andy has teamed up with business partner David Townsley for the restaurant, made almost entirely from recycled materials.

Head chef Jonny Wardale joins Hinnies from catering company Love Food, and will be receiving support from brother Chris, head chef at Blackfriars.

Andy said: “It’s a brilliant time to return to the coast to launch Hinnies – a relaxed, informal, warm and friendly neighbourhood restaurant serving comfort food we all like to eat – earthy, rustic and hearty dishes made properly from scratch, using local and seasonal produce to give a real taste of our beloved north east.

“We chose the location because of its prime position on the spectacular Whitley Bay seafront. The timing of our arrival is ideal, thanks to North Tyneside Council’s exciting re-development plans for the coastline.

“We’re showcasing Blackfriars best-selling dishes from the last ten years but with more of a Geordie twist.”

The interior of Hinnies was designed by Newcastle-based designer Neil Wilson, who said: “The brief was to make the restaurant a warm, relaxed and inviting place to eat.

“We thought it would be interesting to combine a coastal colour scheme with warm natural wood tones and features, but then add a range of vintage furniture, fittings and accessories.

“Much of what you see inside the restaurant is recycled including the chairs, tables, bric-a-brac, booths, front bar, back bar, floor, light fittings.”

Hinnies’ menu features a range of dishes such as a modern take on the famous Saveloy Dip: smoked sausage, mustard, gravy-dipped bap, peas pudding; as well as Sam’s toasted cheese beans squashed squares on sourdough; North East coast creamy crab soup; North Sea mackerel pate, pickled cucumber, toasted sourdough; Black(friars) pudding, poached egg, crispy bacon; Slow-roasted belly pork, pease pudding, cabbage & onions; Newcastle Brown Ale slow-cooked beef, horseradish dumplings; Pan Haggerty, greens, poached hens’ egg, mustard cream; and Crème brûlée, Tynemouth Garibaldis; not forgetting old Geordie favourite, Singin’ Hinnies, bramble jam, clotted cream which inspired the name of the neighbourhood eatery.

Hinnies is open from Tuesday to Friday, noon to 2pm and 5pm to 9pm; Saturday, 9am to 9pm; Sunday, 9am to 5pm. It is also open Bank Holiday Mondays.

For further information about Hinnies, call 0191 447 0500, visit www.hinnies.co.uk, like Hinnies Family Restaurant on Facebook, and follow @HinniesRest on Twitter.