We now have this 4% ultra-clean light ale brewed in North Shields on sale permanently. For more information visit the Real Ales page.

 

TYNESIDE EATERIES

This guide is compliled by our very own ‘Lunchtime O’Boulez’, larger-than-life, Pavarotti-lookalike,  Ian Smith, Esquire, who is indeed a legend in his own lunchtime !

When it’s nose-bag time and he gets his bib on, this dude has racing-colours on his knife and fork !

Move over Harry the Horse (Damon Runyan’s infamous champion eater of Broadway), this guy has REAL class !

 

Rumour has it that 2017 has been an exceptional year for Ian on the gee gees – as he has been sucessfully backing up-and-coming trainer Phil Kirby’s horses big style and he regularly puts a Monkey on the nose !     He has even been down to the stables at Middleham to cast an eye over his investments !   For the uninitiated, a Monkey is £500, so named because the old 500 Rupee notes in India had a  money on them – another bit of useless information !

 

 

Read on ………

 

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Categories are as follows : Fish and Chip restaurants ; Ethnic Restaurants ; Haute Cuisine ; Cheap & Cheerful Eateries.

Bon appetite !

I.S. (Tynemouth, October 2010)

 

Category I. Fish and Chip Shops.

 

*  This is a no-brainer, as the best fish and chip shop in the country is right on our doorstep.

Colemans Fish and Chip Restaurant, 182 Ocean Road, South Shields, NE33 2UQ, has been in business since 1926.

Unfortunately, their original premises, Colemans Central Cafe, was destroyed by the Luftwaffe but they rose from the ashes and the show went on.

Colemans is the current English Fish and Chip Shop of the Year 2010, having scooped this award several times.

Situated bang in the middle of Ocean Road amidst a host of Bangladesh and Pakistani eateries, Coleman’s shuts its doors when the ‘Indians’ are opening up.

Hours of trading : 11am – 5.45 pm, sitdown and takeaway.

They even have a blackboard on the wall of the restaurant naming the boat on which the fish was caught !

This fish and chip shop is run with military precision.

And you don’t go out smelling of vinegar, like you do from most other local chippies !

Their standard cod and line-caught haddock meals cost around £8.

All of their food is cooked to perfection and the local staff are smart and friendly.

For that special occasion, their Special Seafood Platter or their Hand Prepared Scampi, weighing in at about £18.95 are superb dishes.

Despite enlarging the restaurant in 2012, long queues regularly stretch out into the street.

Small / inexpensive meals also available for pensioners.

For full details, visit :     www.colemansfishandships.com

 

Pip Pip !

 

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CATEGORY II. ETHNIC RESTAURANTS.

 

* My favourite Indian restaurant on Tyneside is exactly what it says on the tin.

Rasa Newcastle, 27 Queen Street, Newcastle, NE1 3UG, is a genuine ‘Indian’ restaurant, which is something of a rarity.

The cuisine emanates from the Indian state of Kerala, which lies on the beautiful Malabar coast of  south India.

Even the pre-meal Snacks at 3 quid a head are something special, comprising a snack tray with a bowl of unusual assorted crispy Indian treats such as achappams, pappadavadai, pappadoms, banana crisps, murukku, etc., all of which are popular in Karalan tea shops for ‘tiffin’.

These are duly dipped into assorted small dishes of pickles and chutneys.  Delicious !

The menu is a bit bewildering, as it is not the usual chicken vindaloo and pilau rice format.

Mains even include Crab Varuthathu, which is the most popular dish back home in Rasa Samudra. Recipe is fresh crabs cooked in turmeric and chilli water, stir-fried with Indian shallots, black pepper and curry leaves and served with paratha bread.

Give this place a try at lunchtime, as the £12 business special is brilliant.

Hours of trading : lunch 12-3 daily, dinner 6-11pm and Sundays, dinner only, 6-11.

Pip Pip !

 

* For Chinese in Newcastle, where better to go than to the brand-new Lau’s 202 Buffet House, 92 Newcastle Street, Newcastle, NE1 5RQ.

The 202 refers to the number of seats, but this place has been so well put together in unabashed contemporary style by Dakota House of Design that it does not feel over-crowded.

Open all day, eat as much as you like, with prices and range of dishes increasing as the day progresses.

Their lunchtime Special for about £7 includes starters from a chefs-island, where you can watch them making sushi and teppanyaki, etc.

Follow this up with choice from a vast array of mains, rice dishes, noodles, etc.,  then help yourself to sweets, smoothy ice cream and Chinese tea.

A much nicer venue in my opinion than the many outlets on nearby Stowell Street, otherwise known as China Toon !

This place gets seriously busy, but gives a 7.15% discount for students and wrinklies !

Reminiscent of similar restaurants in Singapore.

Open 11.30 to 22.30.

Great place to take a bunch of kids for a party !

 

Pip Pip !

 

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CATEGORY III. HAUTE CUISINE – TOP END RESTAURANTS.

 

*  A superb new modern restaurant opened in September 2010, just down the road from the Tynemouth Lodge pub.

Chef-patron, Graeme Cuthill who hails from Lancashire opened Irvins Brasserie in the former Richard Irvin (trawler owners) Building on North Shields Fish Quay.

The fish quay was already awash with bistros and chippies, but Irvins is in a different league.

Graeme was previously a chef to Andrew Lloyd Webber and a former Head Chef at Newcastle’s Hotel de Vin.

Everything is cooked in the open-plan stainless-steel kitchen area at the back of the restaurant and it is immediately apparent that the catering team are working with military precision.

Great choice of dishes on the menu and all meat, fish or vegetarian dishes can be ordered as either a Starter of as a Main.

Hence, possible to have a few Starter dishes on the same plate !

Had lunch at Irvins about a week after it open and impressed by the beautifully-presented, exquisitely-cooked offerings, which I duly washed down later with a pint or two of ‘Khyber’ in the Tynemouth Lodge !

Returned for lunch over the Christmas period, steak and calves’ liver were brilliant and the staff were working their socks off !

The presentation and quality of the offerings in this restaurant are unparalleled in the area.

Having a chef-owner at the helm in a kitchen area makes all the difference – other restaurants please note !

This outlet has became an overnight success-story and it is advisable to book at weekends to avoid disappointment.

Fast-forward to  2013 and Graham has had to put extra tables into the brasserie where they now also serve a good range of inexpensive tapas-type English dishes in addition to the A la Carte and Table d’hote menus.

They will also cook to order, within reason !

 

Full address : Irvins Brasserie, Fish Quay, North Shields, NE30 1HJ. Tel 0191 296 3238

www.irvinsbrasserie.co.uk    (Closed for annual holiday during most of January – check website)

Be there or be square !!

 

Pip pip !

UPDATE : Irvins ceased trading in 2017 and is currently standing empty

 

CATEGORY IV. CHEAP & CHEERFUL QUALITY EATERIES.

 

 

* Start the day with the best bacon and egg butty on Tyneside atWights, bang in the middle of North Shields Fish Quay.

No charge for al fresco dining under parasols outside of this famous ships’ grocers, where you can watch the world go by !

Friendly service is assured by Marty and Dennis at Wights and in the true tradition of an English grocers shop, the fresh bacon is sliced to order.

An array of old-fashioned sweets are also sold loose.

This place is a ‘must’ if you are visiting the Fish Quay.

 

Pip Pip !

 

UPDATE : WIGHTS SHOP CLOSED IN THE SUMMER OF 2017 AND IS CURRENTLY STANDING EMPTY

 

 

* Best value CARVERY in the area is The Gibralter Rock, Tynemouth.

Formerly a Bass house and in the same safe family hands for over 20 years, the Gibralter Rock – which is right next door to Tynemouth Castle – provides excellent fresh wholesome food at just £10 for two carvery meals during the week (correct at NOvember 2013)

Everything is home-cooked and joints being sliced are ham, beef and turkey, then you help yourself to as much veg as you like.

It is possible to walk in there and have a meal in front of you in the space of 5 minutes.

Cheaper and much much better than Wetherspoons !

Brilliant views out to sea and of the ancient Priory.

They also have an extensive a la carte menu to choose from.

 

Landlord Billy is one of the longest-serving licensees in the area.

 

Pip Pip !

 

1952 bus full of real ale/bus enthusiasts visits the pub.

When I started drinking real ale in the sixties, I never once saw beer lines being cleaned when a pub was trading. Common sense dictated that this was unacceptable and dangerous.

I remember,over 40 years ago, a Newcastle Breweries’ manager in a Tyneside pub telling me that it was strictly against company policy to clean any beer lines while a pub was trading and that the penalty if caught in the act was instant dismissal.

Why then, when Health & Safety regulations now cover just about everything, is it such a common sight seeing beer lines being cleaned while bars are serving customers with food and drink ?

Murphy’s Law states : ‘Anything that can go wrong, will go wrong’ and in the event of a pub dispensing cleaning fluid solution to a customer accidentally, this could result in serious injury or even death, followed by possible bankruptcy for the licencee in the event of legal action being taken (Public Liability Insurance does not cover negligence).

An example of a good quality beer line cleaner is Proton Protinate. It is a concentrated solution of Sodium Hydroxide and Sodium Hypochlorite. If allowed to come into contact with the skin or other soft tissues it could cause severe burns and it is highly poisonous.  If ingested, burns may appear around the lips and blood may be vomited. There may also be bleeding from the mouth or nose.   For full details of this product, visit the Proton website and go to the 5 page Safety Data Sheet on Protinate.

NOTE : If line cleaner is used under sane conditions, i.e. before a bar opens and with the cellar operative wearing rubber gloves and carefully following the user instructions on the container, then it is perfectly safe to use.

(Other beer line cleaners on the market include MOLSON COORS LINE CLEANER, SAVOL, PIPELINE CLEAR and CleanPro)

It beggar’s belief why a publican should clean beer lines when a pub is open. Even if the cleaning fluid contains a dye, a customer could be served cleaning fluid solution and have swallowed some before the alarm bells start to ring.

Line cleaning of both real ale lines and also keg products should to be done once a week and should be completed before the doors open or failing that in an area that is sealed off to the drinking public.

When a barrel of real ale goes off while a bar is trading, all that is necessary is for the line to be quickly flushed through with water, then connected to the new barrel. This takes  a couple of minutes. In fact, if the beer has not gone cloudy at the end of the barrel and the same beer is going back on, then the beer line can be connected straight onto the new barrel in the cellar and beer pulled through at the bar until it tastes perfect.

There are financial motives for a publican should choose to clean beer lines when a pub is trading.  Firstly, it avoids the need to pay cellar staff to clean lines and secondly there is slightly less wastage, as the line is cleaned when a beer has gone off, but when lines are cleaned correctly once a week, any beer in the lines is wasted.

I often watch real ale line cleaning in busy pubs. The operatives rarely taste the clean water (or better still use a manufacturer’s LITMUS TEST STRIP to detect traces of line cleaner) that has been pulled through, nor do they taste the beer for purity when it is pulled through, so they haven’t a clue whether the beer is contaminated or watery (perhaps this is because the staff aren’t permitted to drink any alcohol behind the bar.)  

Johnson Litmus neutral paper test strips are suppled with Molson Coors beer line cleaner. They are pastel coloured and if there are any traces of line cleaner in the solution they are dipped into, they turn blue.  If the solution is just water, then there is no change in the colour of the strip.

There is only one way to test if a newly pulled through beer or lager is in perfect condition and that is to taste it. This is not rocket science.                          

(Historical note : it was common in the North East of England for a new pub customer to ask for ‘a pint of what the gaffer drinks’, as landlords not only took a pride in their beer but were often seen carrying out quality-control checks by the pint)

During regular weekly real ale line cleaning, the operative should wear rubber gloves and also eye protection if they feel that necessary. The beer lines are unscrewed from the barrel taps and dropped into a solution of cleaning fluid in a bucket. Cleaning fluid solution at measured dilution is drawn into all the lines and left for about half an hour, with quantities being pulled through every 10 minutes.  The last  of the cleaning fluid solution is pulled out of the lines, which are then dropped into buckets of clean cold water and lots of water is pulled through to flush the lines clean. Before pulling the last of the water out of the lines it is checked with a paper test strip for any residual traces of line cleaner.

Next, the beer lines are re-connected to the barrels and beer is carefully pulled up to the bar by handpump. This beer should be tasted at the bar, to ensure that it not only tastes okay but that it is full strength, at which stage the plastic creamers (if used) are screwed back onto the swan necks of the handpulls and the doors can then be opened to the drinking public. 

When keg lines are cleaned, the remote cooler(s) should have been switched off for at least an hour, otherwise the line cleaning chemical (which should be mixed with warm water) does not work at optimum efficiency.  It is also commonplace to see bar staff cleaning the odd keg line during trading hours, presumably when a keg has gone off.  This practice is not only inadvisable and potentially dangerous, but as the remote cooler will still be running, the lines are not getting properly cleaned anyway, so it’s a waste of time.

Even the biggest managed pub operator in the country, have a policy of ongoing line cleaning when their pubs are open to the public, if my observations are anything to go by.   Assuming that this mammoth company has very sophisticated cleaning systems, this does not detract from the fact that when their beer lines are being cleaned the products in question are off sale, which in itself is unprofessional.

The best way to dispense real ale is straight from the barrel behind the bar, with no lines or line cleaner or handpumps to worry about.  Unfortunately, space behind a typical bar is usually at a premium and does not allow ‘gravity dispense’.   Also, as real ale needs to be kept at a cool temperature so that it stays fresher for longer, it is usual for it to be dispensed from a temperature-controlled cellar beneath the bar.  

Hardly surprising that some of the pubs in which I regularly see beer lines being cleaned, also have their unfortunate staff thoroughly cleaning the bar at closing time, so they presumably employ neither a cellar person nor a cleaner.

I called into an excellent  CAMRA Good Beer Guide listed pub for a couple of pints in April 2016 on Royal Parade, Harrogate. Despite there being a queue at the bar for drinks on this lively Sunday evening, one of the bar staff was occupied cleaning real ale lines, pulling dangerous cleaning fluid into a plastic container right next to active handpumps.                         Unprofessional in the extreme and putting customers at potential risk.                                         The two ales on handpump that went off when I was there could have been connected to new barrels and fresh ale pulled through in a minute or two.                                                                      It is absolute madness to start cleaning beer or lager lines in a busy bar.

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Request to readers (September 6th 2016)  :  I would welcome reports from readers regarding any incidences that they may know of, of persons having been served contaminated beer in public houses.  Please email me on : hughieprice@aol.com

 

For example, someone contacted me to tell me of an incident in a social club on Tyneside in which a customer who only drank grapefruit juice and who picked up what turned out to be a glass of cleaning fluid solution on the bar, took a swig and died later that day.   

Also, in December 2011, an article in the Daily Mail reported an incident in a licensed premises in which childrens’ cordials were, by accident, diluted with a cleaning fluid solution and several children had to be taken to hospital.

It is obvious that such avoidable accidents could result, not only in persons being injured or killed, but the legal consequences could be catastrophic for the pub/club/licensee in question.

In January 2016 a Leeds bar owner was fined £20,000 plus hefty legal costs after a 48 year old man was left fighting for his life after being served line cleaner solution instead of beer.   Spanish television producer David Caminal had to have his oesophagus surgically removed and has suffered a life changing injury, which should never have happened.

Mr. Caminal was given the toxic solution in an ‘upmarket’ bar in Leeds and what should have been an enjoyable pint in a bar turned into a nightmare for him and his family.  David Caminal suffered excruciating pain as soon as he swallowed the liquid and was rushed to Leeds Infirmary with severe internal injuries. His family were told that he might not survive.

He was placed in an induced coma for 10 days, then flown back to Barcelona where it was eventually decided by surgeons that his oesophagus be removed and a new organ rebuilt linking to his stomach.   His solicitor said that her client Mr. Caminal now finds it difficult to eat solid foods and suffers from a range of related problems which has meant him giving up his career.

This dreadful occurrence could not have happened in an establishment in which beer lines are cleaned outside of trading hours.

 

LEGAL GUIDANCE  :

I have no vested interest, but David Caminal was successfully represented by his lawyer, Ms Jill Greenfield, who is a partner and head of the Serious Injury Sector with law firm Fieldfisher. Their contact number is 020 7861 4557 or she can be emailed on jill.greenfield@fieldfisher.com

FOOTNOTE, January 2016

How come an employee has to go on a half-day training course and get a certificate to use a hot & cold pressure-washer machine in a business and yet bar employees who clean beer lines with LETHAL chemicals need no formal training or certification ?   This defies logic.   If beer line cleaning fluid had just been invented, I am certain that Risk Management would be brought into play in all licensed premises and proper certification of cellar staff would also be required, not to mention a stipulation that beer/lager lines must never, ever be cleaned when customers are in a bar.

NOTE : The Proton Group can provide training materials for use with new and existing staff that instruct safe and proper handling of all of their chemical products. This company can be contacted on 01924 892834, or visit their website : www.proton-group.co.uk

SEPT 2016 :    9pm on a Friday night in a town centre bar in Keswick and their house Bitter plus Carling Lager both off sale for an hour or so as lines were being cleaned. Several customers walked out. Lots of complaints at the bar.  Are they trying to chase customers out of the door ?  Get real : clean all lines once a week before opening time.

 

 

 

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Hugh Price
Tynemouth Lodge Hotel

 

It’s back to basics for Tynemouth Lodge boss

Sep 4 2011 by Michael Brown, Sunday Sun

LANDLORDS in the North are toiling away for long hours and little pay, a new study claims.

And the situation is being made worse by the actions of big pub companies who leave their tenants “without a sporting chance”.

The findings, published in a new report, say that nearly half of all publicans in “tied” pubs are earning less than £15,000 a year and almost 40% plan on giving up by 2014.

Hughie Price, who owns the successful Tynemouth Lodge Hotel, a free house in North Shields, said politicians were to blame for the bleak situation as they had allowed non-brewing businesses to buy up so many pubs.

He said: “The difference between a ‘free house’ and a ‘tied’ house is that the proprietor of a free house can negotiate and buy from any supplier they like, while a tied house has restrictions in place.

“It does make sense that a brewery be able to tie their tenants to own-brands in the interests of ensuring the long-term survival of the brewery.

“But it beggars belief that any pub-owning company without a brewery has been allowed by Government to enforce any tie whatsoever.

“In short, many tied pubs are not on a level playing field with a free house owner and consequently do not stand a sporting chance of lasting the course. This explains the high failure rate of big pub company tenants.”

Hughie’s pub, The Tynemouth Lodge, is well known for its back to basics approach.

And he’s offering some clues to his success as part of our Back Our Boozers campaign.

The Sunday Sun is running a series of articles that highlights how pubs are an essential part of our culture – with advice on how to thrive.

The Lodge has a no frills approach with just tables, chairs and the bar so customers can enjoy a pint the old fashioned way.

They have banished the TV, the jukebox and pool table…it is just the pub.

And they say The Lodge is all about their community and helping local charities like the Tynemouth lifeboat.

The good news is that the IPPR report, written by politics research fellow Glenn Gottfrie and the institute’s associate director for public service reform Rick Muir, described pubs as “an integral part of Britain’s culture and way of life”.

“Outside the home, the pub is the most popular place for British people of all ages and classes to relax and socialise,” it said.

“Alongside the monarchy, the football match and the fish and chip shop, the pub is an iconic British institution.”

But it warns: “And yet pubs are under considerable pressure, with the latest figures showing that pubs are closing at a rate of 25 a week.

“The evidence of this is clear to see in the large number of boarded-up pubs along almost any British high street.

“We have found that tied publicans earn substantially less as a whole and are more likely to say they are struggling financially.

“There is a higher level of ‘churn’ in the tied sector and while we cannot conclude that this is due to higher financial pressures in that sector, neither – given our other findings – can we rule it out.

“As such, we believe that the Government should act to reform the way the industry operates. The Office of Fair Trading decided not to refer this matter on competition grounds, because it did not find evidence that consumers suffered from a lack of choice in a competitive market.

“However, even if this matter cannot be pursued on narrow competition grounds, the fact that a significant proportion of publicans appear to be being put under significant financial pressure is matter of serious concern. “This is not only because of the personal financial hardship involved but also because the sustainability of vital local amenities is being put under pressure. Any reform must have as its objective a rebalancing of the unequal relationship between pubcos and their lessees.”

One solution could be to see more residents’ groups forming and attempting to buy back their local so it can operate as a free house.

Tynemouth Lodge Hotel manager Damien King added that way a pub could cement its place as “more than just somewhere for drinking”.

He said: “I’ve been here 12 years and we’ve an old guy who comes in regularly, and if we’ve not seen him for a few days we know to go check on him and see if he’s all right”.

To read the full IPPR report visit www.ippr.org.

 

Read the original article here.