Restaurant engages with local community

Jun 6 2009 by Andrew Mernin, The Journal

A VIBRANT arts scene, good grub and surfing are synonymous with Tynemouth and now a new restaurant in the town wants to help promote all three.

Brasserie 1883 has opened its doors to the public with a recession-busting mission to bring Michelin star-standard dining to members of the public who may be feeling the pinch.

It will also use the walls of its 126-year-old historic premises to display and sell work from local artists and is planning to work closely with a nearby surf shop to help surfers fill up on quality barbecued food.

The restaurant will launch a newsletter promoting pubs, cafes, shops and events in Tynemouth and will partner the Hurley surfwear shop – opposite the restaurant – in hosting barbecues with local produce, on the beach.

Brasserie 1883’s premises was formerly fine dining restaurant Sidney’s, which won a number of national awards for its menu from Michelin Bib Gourmand-winning chef Alan O’Kane.

But now in response to the changing demands of recession-hit customers, Brasserie 1883 has been launched with the aim of bringing a broader menu with more affordable options as well as high-end dishes.

Although Mr O’Kane remains in the kitchen, the eaterie has a new team headed by recently-appointed manager Alan Peacock.

Mr Peacock said the restaurant is keen to play its part in helping other Tynemouth businesses through the recession and would also largely use locally sourced ingredients, in line with The Journal’s Think North East First campaign. He said: “We don’t really view the other restaurants in Tynemouth as competition, we want to work alongside them so we will produce a newsletter once a month on events that will be happening at other venues.

“More and more customers demand local products and there are great suppliers round here, such as the fish quay.”

“We are going to run a lot of things in conjunction with the local businesses.

“I’m a surfer myself and I think there’s definitely a lot of scope for us to do beach-front barbecues.”