North East Connected

Seafood and eat it at Merchants Tavern

A POPULAR Tyneside pub which is gaining an enviable reputation for fine food is hosting a dining event aimed at shellfish fans.

The Merchants Tavern at St Peter’s Wharf, Newcastle, is hosting a Grand Fruits of the Sea night onFriday, September 30 2016 from 6-9pm.

Guest can enjoy a platter of the finest shellfish from the Isle of Skye to the North East Coast, as well as a bottle of Prosecco for just £59 for two.

The platter will feature a feast of treats sustainably sourced from North Shields Fish Quay, Amble and Lindisfarne all the way up to the Isle of Skye.

These include Amble lobster, Lindisfarne oysters, Singapore style Shields crab, Skye razor clams, mussels, langoustines in garlic, lemon and parsley and hand dived scallops in Korean dressing and saffron aioli.

Head Chef Ronald Robson has organised the event to showcase the high grade of seafood served at the pub as well as raise awareness of the quality of their suppliers.

“Here at the Merchants Tavern we care about where our fish comes from, how it is caught and the impact that this has on the environment,” he said. “We only work with the finest suppliers, who we feel are genuine food heroes.

“They provide us with expert guidance on the best products, and they catch everything in an environmentally friendly and sustainable way, using methods passed down through the generations of local fishermen for more than 200 years.

“At the Merchants Tavern, great food and fresh produce are at the heart of everything we do and we are very proud to work with people who share our passion for seafood.”

The Grand Fruits of the Sea night comes hot on the heels of a successful Côte de Boeuf event last month which was resounding success.

The night will include live music, but demand is expected to be very high so early booking is advised. It costs £59 for two people and includes the sea roasted shellfish platter, a bottle of Prosecco and live acoustic music.

To book call the Merchants Tavern on 0191 5971212 or email

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