Quayside restaurant marks milestone with refresh

A Newcastle restaurant is marking a milestone anniversary with a major refurbishment and a refreshed dining concept designed to reflect changing customer habits.

Dobson & Parnell, part of the Hooked-on Group which also operates Blackfriars Restaurant in Newcastle and Hinnies in Whitley Bay, has reopened on the city’s Quayside following an extensive transformation, unveiling a redesigned interior and a new approach to modern British dining.

Originally launched in 2016, the restaurant has built a strong reputation for refined yet accessible cooking. 

Owner Andy Hook chose to redevelop the space to better align with how people now dine, introducing a more flexible and sociable format.

He said: “The way people dine has changed. 

“Guests are looking for flexibility and experiences that feel special without being overly formal. 

“This relaunch is about responding to that, while staying true to what Dobson & Parnell has always stood for: great food, warm hospitality and a space where people feel comfortable.

“As we mark ten years on the Quayside, it’s also a moment to reflect. 

“We’re incredibly grateful to everyone who has supported us over the years. 

“This next chapter feels like a natural evolution, and we’re excited to welcome both familiar faces and new guests through the door.”

The updated layout includes an open kitchen and bar area, allowing guests to enjoy anything from drinks and small plates to full dining experiences. 

Meanwhile, the interior has been reimagined with warm tones, exposed brick and polished wood, creating a more relaxed and inviting atmosphere.

Led by head chef Kyle Bowman, the new menu celebrates seasonal North East produce, blending traditional British dishes with subtle global influences. 

A focus on flexibility allows diners to tailor their experience to suit different occasions.

Sustainability remains central, with a zero-waste approach, strong local supplier relationships and an emphasis on responsible sourcing.

To find out more and to book, see here.

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