Member Article

Newcastle restaurateur Terry Laybourne announces new project

Nationally renowned Geordie restaurateur and manager of Newcastle-based 21 Hospitality Group, Terry Laybourne, has been announced as the consultant of the planned Bistro at The Lakes Distillery in Cumbria.

Terry was the first chef to bring a Michelin Star to North East England in 1992, an accolade he and his 21 Queen Street restaurant held for nine years, before he changed focus to develop a string of more casual bistro-style eateries.

In 1999 he received an MBE for his contribution to the restaurant industry and tourism.

The casual bistro and bar, at what is to become England’s largest whisky distillery, will be housed in the converted Victorian model farm that will also have outside heated seating within the distillery’s courtyard.

Diners and visitors will be able to view the distillery’s handmade copper stills producing The Lakes Single Malt, Lakes Gin and Lakes Vodka, with nearby views that show the unsurpassed beauty of the River Derwent and Bassenthwaite Lake.

The new bistro and bar will be run as a vibrant, casual eatery serving carefully prepared food to locals and visitors alike.

The bistro will seat a total of 130 inside and out, and will be open from 11am to late catering for the expected 55,000 visitors to the distillery per year, and as a vibrant evening destination for locals and visitors alike.

The bistro will also house the distillery’s boardroom, a stylish private dining area for 30 people where the casks of maturing whisky can be viewed.

The area will be host to the distillery’s Connoisseurs’ and Founders’ Club events, but may also be hired for special occasions including corporate meetings or weddings.

Terry is currently searching for kitchen and front of house teams with a passion for simple, high quality food and a passion for great hospitality to run the bistro and bar.

The distillery is also searching for a mixologist to work within the bar area and front of house to develop cocktails using the distillery’s whisky, gin and vodka products.

Terry said: “We’re aiming to create something genuinely unique, a bistro that will take its food and service seriously, a venue we hope will become one of Cumbria’s most popular destinations.

“We want to keep our visitors stimulated and so the menu will be constantly evolving to reflect the seasons and the local produce available.

“The bistro will aim for a relaxed, lively daytime and evening service with a front of house team focussed on offering diners a great experience.”

“This is an exciting opportunity to be part of a new team at the start of a ground-breaking leisure project in the North Lakes.

“The kitchen team will be able to showcase flair and their passion for locally sourced food.

“I will act in an advisory role but the bistro is about the chef and his team developing a seasonal menu that will reflect innovation and passion for quality.

“This focus will also be reflected by the bistro manager and service team.”