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Terry Laybourne opens new steak venue in the heart of Newcastle

Well-known North East restaurateur Terry Laybourne has launched a new butcher and steak bar combination in Newcastle city centre.

Opened in Newcastle’s Fenwick department store (today Wed August 9), Porterhouse Butcher and Grill is the latest development in Fenwick’s Food Hall and is the latest operation within Terry’s successful 21 Hospitality Group.

Laybourne’s 21 Hospitality Group operates his flagship restaurant, 21, along with Caffe Vivo and The Broad Chare pub on Newcastle’s Quayside; as well as Café 21 and Saltwater Fish Company within the Fenwick department store.

Porterhouse 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.

Meat will be cooked in front of customers using a charcoal fired Josper grill, ensuring a vibrant environment throughout the day according to Terry, giving diners the opportunity to see and discuss how premium meat should be prepared and cooked.

Terry, who also acted as a consultant to Fenwick helping advise on the overall Food Hall multi-million pound redevelopment in 2015, 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.”

One of the key suppliers to Porterhouse Butcher and Grill is meat supplier Peter Hannan who runs Hannan Meats. His award-winning beef is dry aged for up to 45 days in Himalayan salt chambers which give the meat a unique flavour and tenderness.

Terry has been working with Peter and serving his Himalayan beef from other restaurants within his 21 Hospitality Group for several years.

Yet, 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.

Terry continued: “I have never come across beef that is so good and is of such consistent quality. This beef isn’t just different, it’s consistently better.

“Our chefs will work hand in hand with our butcher, taking a ‘we cook what we sell, we sell what we cook’ approach. Our meat and game is seasonal so both our butcher and dining menu will be constantly changing.”

Peter Hannan added: “We are delighted to be part of what is an immensely exciting and unique dining and retail experience in Newcastle. It’s a great example of the smart culinary and catering ideas that we’ve come to expect from Terry.

“We’ve developed an excellent relationship with him over several years and we look forward to offering consumers in Newcastle and the wider North East supreme quality meats from our Himalayan salt chambers.”

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