No 28 wins "Best Bar in the North East 2013" and Snowball & Jukes opens

No28 is proud to announce that it recently won first place at Licensed Trade       International`s North East Bar Awards and carries the title `Best bar in the north east    2013` Most awards are decided by panels of industry experts, although the award for best      bar was based on a public vote. The finalists were No28, Popolo & As You Like it in        1<sup>st</sup>, 2<sup>nd</sup> & 3<sup>rd</sup> place respectively. No28`s Paul Skevington said “Its been 2 years since we opened and it has been hard at times being tucked away on Nelson St as we are, however, I feel we have built up a loyal following and the fact this particular award was based on a public vote makes it even more satisfying.” Not resting on their laurels the team at No28 have just opened up a new venue called   Nectar. It is nestled in between Popolo & Alvino on the 2^nd floor in the middle of what is becoming THE COCKTAIL CIRCUIT the bottom of Pilgrim St. The new bar is charming, quirky & fiercely independent with an interesting cocktail list that is constantly being tweaked with new ideas, the china teapot cocktails for three served with porcelain cups & saucers are currently creating a bit of  a stir. Also, a very eclectic mix of global bottled beers, fine wine & spirits. The venue boasts an impressive open plan kitchen Introducing Snowball & Jukes:             The food operation is being operated by a dynamic new partnership who are       promising exciting things: Simon Snowball & Peter Jukes  

• Simon is the owner of Quay Ingredient, rated #1 out of 561 restaurants in Newcastle on Trip Advisor for the past 6 months.  Born and bred on Tyneside, he has been a chef for 13 years and has previously worked for Jean-Christophe Novelli for 2 and ½ years in London and Medinat Jumierah in Dubai in 2006-2008 where he met Maggie his wife from China. Maggie currently runs Quay Ingredient with Simon. He has also worked in several of the best restaurants in Newcastle.
• Pete has been a chef for 5 years, working in some of the best restaurants in the region including Hotel du Vin & Pan Haggerty. He grew up in Oman, has been exposed to many different types of cuisine.
• The menu is will be simple, about good food, not specific to any one style of cuisine, the priority will be keeping it creative, fresh and exciting, offering the food that they themselves enjoy cooking and eating.
• Some examples are ‘boston clam chowder served in a corn bread loaf’, ‘Seared tuna steak salad nicoise’, ‘Moules Frites’ , ‘4 day marinated ½ grilled chicken’, ‘Rare Beef Thai salad’ & ‘Naga Jolokia Chicken Wings’

Paul Skevington, “Getting the food operation right is an essential part of any bars success these days. I   am very excited to have such a capable team putting the food operation together at           Nectar & can`t wait to see what they come up with.” Snowball & Jukes “ We are very excited to have the opportunity to work with the operators of Nectar       and No 28, they are veterans of the Newcastle bar scene and we believe we will          compliment there bar expertise with an exciting new food offering for the city.            Having an open kitchen will allow us to communicate and interact with our         customers and create an intimate, yet informal dining experience.” Nectars food operation is now in full swing.             Opening hours: mon 4pm-midnight kitchen 4pm-midnight tue 4pm-midnight kitchen – closed wed/thu 4pm-midnight kitchen 4pm-midnight fri 4pm – 2am kitchen 4pm - midnight sat midday – 2am kitchen midday - 10pm sun midday-midnight kitchen midday – 8pm