The 65-seat restaurant is named in honour of two of Newcastle’s Victorian architectural stalwarts, John Dobson and William Parnell, who designed the original building in 1863.

The interior blends modern elegance with key Victorian features, including traditional pendant track lighting, original brickwork, cast-iron columns, high ceilings, banquette seating with glass partitions, rich dark timber flooring, a brass bar top and decorative tiled counter fronts.

The restaurant is owned by Andy Hook, owner of Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay along with head chef Troy Terrington who was previously head chef for Blackfriars and Jesmond Dene House in Newcastle.

Troy’s menus change daily depending on the freshest produce he can find and he uses ethically-sourced local, seasonal produce direct from nearby farms and markets. There is a strong focus on sustainability and the kitchen team specialises in preserving techniques such as curing, smoking, salting, brining and fermenting.

The restaurant is open Wednesday-Saturday for dinner and Thursday- Sunday for lunch. You can enjoy our excellent value 3 course set menu at lunch times and in the evening (before 6pm on Saturdays) and our 5 or 7-course Tasting Menus at lunch or dinner. We serve a fantastic roast on a Sunday too.