Chef Nick Grieves.

Newcastle chef announces new dining venue ‘putting a spin on a classic concept’

Nick Grieves, chef owner of ‘acclaimed’ neighbourhood restaurant The Patricia, Jesmond, and French inspired bistro, Ophelia, Gosforth, has launched a third dining business, Cafeteria, in Gosforth.

Cafeteria is described as “the total opposite of anything Nick has ever created before, and an antidote to the homogenised double shot, low fat, full foam chain coffee shop culture we’ve gotten used to, with their identikit décor, ‘muzak’, loyalty card schemes and bewildering array of cup sizes full of foam.”

Cafeteria takes its inspiration from eponymous ‘caffs’ of yesteryear with a particular focus on the classics of the 50’s, 60’s and 70’s serving up its version of ‘hearty, inexpensive, home cooked meals’.

Notable features include ‘red and brown sauce’ bottles on the table, salt and pepper shakers, paper napkin dispensers, stainless steel teapots and ‘pretty much unbreakable’ Duralex classic white café crockery, glass sugar pourers, laminate tables and fixed moulded chairs that cannot be moved.

The menu ranges from toast and jam to pie and mash, a chip-butty to Vinny’s lemon meringue pie. The idea comes from the ‘caffs’ of the past but this is where the similarity ends, because chef Nick Grieves has put his own take on this ‘particularly British’ culinary institution, to offer something familiar but in essence very different.

Nick commented: “I’m very aware of the fact that people are looking for more individual dining experiences. We wanted to bring something a bit different to the market offering decent home cooked food at an affordable price all served up in surroundings that are comforting and feel just a little bit familiar.”

“I’ve always wanted to run a café serving the classics, it really revolves around the idea of cooking and serving honest food at a good price, underpinned by fantastic produce and really great service. And I’m pleased to say that’s what Cafeteria is about. We serve up quality freshly cooked food with no airs and graces.

“As you’d expect, all the dishes we serve are all made with the same care and attention to detail that our guests have come to expect from our restaurant teams. As things develop we can guarantee we’ll add even more classics to the menu.”

By Matthew Neville – Senior Correspondent, Bdaily

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