Newcastle Quayside Restaurant Marks 10 Years with Major Transformation
A landmark Newcastle restaurant is marking its tenth anniversary with a complete refurbishment and a bold new dining concept, reflecting how people want to eat today.
Dobson & Parnell has officially reopened on the Quayside following an extensive transformation, unveiling a reimagined space and menu centred on elevated modern British dining. The relaunch introduces an open kitchen, a more sociable layout, and a flexible approach designed to suit everything from casual drinks and small plates to celebratory shared feasts.
Originally opened in 2016, the restaurant has built a strong reputation over the past decade for its refined yet approachable cooking, earning industry recognition, awards and a loyal following. The decision to fully redevelop the space came after a period of reflection by owner Andy Hook, who sought to evolve the restaurant in line with changing dining habits.
Led by head chef Kyle Bowman, the new menu focuses on modern British cuisine, celebrating the best of the North East through fresh, seasonal ingredients and subtle global influences. Dishes range from whole North Shields wild turbot and classic Beef Wellington to soy-braised short rib and grilled monkfish, alongside plant-based plates such as charred hispi cabbage with wild garlic emulsion, and vegan nduja bhaji with lentil dhal.
The new concept allows guests to dine in a way that suits the, whether enjoying drinks and sharing plates in the bar area, or settling in for a more substantial meal.
The interior has been completely reimagined, with warm tones, polished wood and exposed brick enhancing the character of the Victorian building. A newly introduced open kitchen and social bar bring a sense of theatre and energy to the dining room, creating a more relaxed and inviting atmosphere.
Sustainability remains central to Dobson & Parnell’s ethos. A zero-waste philosophy underpins the kitchen, with a focus on nose-to-tail cooking, close relationships with local suppliers, and the use of traditional preservation techniques.
Dobson & Parnell is part of the Hooked-on Group, which also operates Blackfriars Restaurant in Newcastle and Hinnies in Whitley Bay. The group is widely recognised for its commitment to sustainability, regional sourcing and its contribution to the North East’s growing food reputation.
Andy Hook, owner of the Hooked-on Group, 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.”
Since opening, Dobson & Parnell has received multiple accolades, including Gold in the Taste of the North East category at the North East Tourism Awards 2025. It has also been listed in both the Good Food Guide and the Michelin Guide, and was among the first restaurants in the region to be recognised with the Good Food Pledge and Green Tourism Awards.
Dobson & Parnell is now open seven days a week. For more information visit www.dobsonandparnell.co.uk.
