Porterhouse Butcher and Grill – a unique butcher and steak bar combination – is the latest development in Fenwick’s Food Hall and opens today (Wednesday 9th August).
Porterhouse Butcher and Grill, created and run by renowned North East chef and restaurateur Terry Laybourne, offers casual dining at the counter, along with seated restaurant space. There is counter seating for around 14 people, table seating for 30, an open kitchen, creative chefs and knowledgeable service staff.
Terry Laybourne said: “This new venue has been driven by the positive response we’ve had to the Saltwater Fish Company which operates as a fish bar and fishmonger within Fenwick. We offer a premium product, treated with respect and cooked in front of customers who really engage with the process.”
Meat is cooked in front of customers using a charcoal-fired Josper grill, ensuring a lively, dynamic environment throughout the day. One of the key suppliers to Porterhouse Butcher and Grill is world-renowned meat supplier Peter Hannan who runs Hannan Meats. The award-winning beef is dry aged for up to 45 days in Himalayan salt chambers which give the meat a unique flavour and tenderness.
Top nationally renowned chefs turn to this beef because of its unique quality. Terry Laybourne has been working with Peter Hannan and serving his Himalayan salt-aged beef from other restaurants within his 21 Hospitality Group for several years. However, this will be the first time such premium, restaurant quality beef will be available from a retail outlet in Newcastle and the North East. London’s Fortnum & Mason is the only other retailer to offer this beef in England.
Porterhouse Butcher and Grill also sources produce from a multitude of small, specialist producers including Steve Ramshaw and his Northumberland Wagyu beef and Middle White pork from Ravensworth Grange Farm.
The restaurant also has a carefully selected wine list along with some classic cocktails.