Member Article

Jam Jar set to revolutionise Jesmond’s dining scene

Three entrepreneurial graduates are stirring up the social scene in Jesmond with the launch of a contemporary food and drink venue.

Jonathan Edwards, Josh Rose and Robert Clarkson – all graduates of Northumbria University - have opened Jam Jar at the site of The George Hotel on Osborne Road following a £100,000 renovation project.

The venue is set to be a popular haunt for local residents and professionals, with an extensive drinks selection of creative cocktails including Negroni, Old-Fashioned, and Jam laced Mojitos for under £5, as well as craft beers, continental lagers and rare liquors.

Jam Jar’s menu boasts fresh, locally sourced produce, with a strong focus on fusing English comfort food with all-American classics.

British dishes such as traditional fish and chips, homemade pies, slow-cooked pulled meats and afternoon tea are on offer alongside transatlantic favourites such as fried chicken, buttermilk pancakes and hearty Jam Jar burgers, all for £10 or under.

The young entrepreneurs, who met while they were studying Estate Management at Northumbria University, hatched a plan to launch a food drink venture based on their shared vision for a contemporary, relaxed dining and drinking space in Jesmond with character, charm and an industrial edge.

Jonathan said: “We had set up an events company together at university, and we quickly recognised that we shared a similar passion for good food, great restaurants and a keen interest in trends in the leisure sector.

“We felt that we could do something really special in the leisure industry, and we knew that Jesmond was the location we really wanted to be in, as we felt that there was a demand for a more contemporary, trend-aware venue in the area.”

The trio have all travelled far and wide over the past two years in the name of gastronomic research and experimentation, including visits to Berlin, Barcelona and Miami, as well as regular trips to London to fuel their knowledge of the latest culinary trends.

Jonathan also has first-hand experience of the hospitality trade after spending a year learning the basics of French cooking in the ski resort of Verbier, Switzerland.

Josh added: “We visited cities abroad to get a flavour of what was popular, and we were inspired by the ambient, relaxed, soulful feel to many of the venues we saw. We definitely wanted to recreate that laid back concept back in Newcastle.

“We were so passionate about making Jam Jar a reality that, despite setbacks from the bank - due to regulation that states applicants must have five or more years of experience in the leisure industry- we decided to go fund ourselves and go it alone.

“We looked around many sites, but 88 Osborne Road in the heart of Jesmond was our clear favourite, so we pulled out all the stops to purchase the site in February this year, and Jam Jar was born.

“We’ve worked incredibly hard to bring our vision to life and it looks fantastic. It’s a very quirky, homely, comfortable and welcoming venue – great for a quiet breakfast, a relaxed lunch or a three course evening meal.”

They have recruited Mark Taylor as head chef, who has worked in fine dining restaurants in Cornwall and the Isles of Scilly, including the three AA rosette winning Hell Bay Hotel.

Mark said: “I’m really looking forward to getting started at Jam Jar. Having worked in Cornwall where there is an abundance of fresh food within easy reach, I know the value and quality of local produce, and the North East is a haven for that.

“The difference with Jam Jar is that, unlike fine dining, I’ll be making the kind of food that I love to eat day in, day out, at the right price, in the perfect location. It’s comforting, wholesome food, served in an unpretentious environment.”

For more information about Jam Jar, visit www.jamjarjesmond.co.uk, like Jam Jar on Facebook, and follow @jamjarjesmond on Twitter.

Opening times: Monday – Sunday from 9am – 12am.

For reservations, contact info@jamjarjesmond.co.uk

This was posted in Bdaily's Members' News section by Uniquethinking PR team .