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Restaurateur Terry Laybourne opens latest Newcastle venture

The multi-million pound redevelopment of Fenwick’s Newcastle Food Hallhas welcomed the latest addition to its restaurant resurgence with the opening of a new fish bar and fishmonger, Saltwater Fish Co.

Expanding his 21 Hospitality Group, chef and North East restaurateur Terry Laybourne is the man behind the seafood venture - which has created 8 new jobs as reported by Bdaily in August earlier this year.

Developed with London-based design consultancy CADA Design, Saltwater offers fast, casual seafood dining with counter seating for 23 persons.

Chris Eagle, the former head chef at Newcastle favourite The Broad Chare, will be the man in charge of the new restaurant’s kitchen. Running the front of house and service team is Rachel Elliott, who previously worked at Caffe Vivo.

Fish will be cooked from the counter ensuring a lively, dynamic environment throughout the day. Diners will have the opportunity to see and discuss how seafood is prepared and cooked.

Joining him, heading the fishmonger is well known chef and fish specialist Ian Lowrey, who worked with Terry Laybourne when he first received his Michelin star in 1992. Prior to that, Terry and Ian worked together at the renowned Fisherman’s Lodge in Jesmond Dene.

Terry Laybourne explained: “Our chefs will work hand in hand with the fishmonger, taking a ‘we cook what we sell, we sell what we cook’ approach. Fish is seasonal so both our fishmonger and menu will be constantly on the move, reflecting the rhythm of the season.

“We have brought together a skilled and experienced team to select the best of seasonal seafood and go wherever it takes to find the best. Our fishmonger will ensure we consistently offer the finest, highest quality seafood that comes from the fabulous larder off the North East coastline as well as other ports around the UK.”

Depending on the season and daily catches, menu choices at Saltwater Fish Co will include freshly prepared fish, oysters from different beds, French-style fruits de mer platters, salt and pepper squid, seafood cocktail, crab sandwiches and salads. A fish focussed wine list will accompany the menu.

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