A friend of mine, Nick Grieves, runs The Patricia, a small 25-seat restaurant located off the beaten track in Jesmond, Newcastle.

During the recent Newcastle Restaurant Week, I took Chef Sean, and our partners, to eat there.

The space is dark with low lighting, lots of candles and very atmospheric. A quiet spot where the food shines through.

The focus here is very much on the quality of the ingredients, Nick sources locally grown or reared where possible and to allow the ingredients to ‘shine’ they are cooked simply.

There is a no-nonsense approach to the menu, when is says ‘cod with fennel and white beans’ that’s what you get. Opting for a three-course set dinner menu for £25 there were four or five choices for each course and choosing was difficult!

I opted for:

• Chicken liver parfait, brioche
• ‘Frankie Sputino’s’ meatballs, soft polenta
• Chocolate Mousse, salted caramel, poached cherries & hazelnuts

The thing I noted the most was that although the menu I chose had strong flavours, e.g. the heartiness of the meatballs, the dish was in fact rather light. The same with the chicken liver parfait, it was tasty and very smooth, but not overly rich, making it again very light, and rather moreish!

Other notable dishes from the evening included the honey and fennel panna cotta, perfectly balancing sweet with a little savoury and what I consider to be their signature dish; roast sprouts, onion jam with delicious foam made from 36 month aged parmesan.

We will be back!

About Sean Flint
Development & Innovation Chef of SK Foods.
Your food. Our Passion.