Entirely North East

NEWCASTLEUPONTYNE FOOD NEWS


St Vincent coming soon to Newcastle


Renowned chef and restaurateur Terry Laybourne recently closed his popular Italian restaurant Caffe Vivo, to create a new concept inspired by European traditions and craft winemaking.



St Vincent coming soon to Newcastle

The development of Terry Laybourne’s new European wine bar is well underway on Newcastle’s historic Quayside.

The renowned chef and restaurateur recently closed his popular Italian restaurant Caffe Vivo, to create a new concept that is inspired by European traditions and taps into the current craft revolution in winemaking.

The space within Live Theatre buildings has been completely gutted for a major refit that will see the introduction of softer furnishings, intimate booths, high bench tables, along with an enlarged bar area and bar stools.

Long-time manager Matthew Clarkson will front the new project with his existing team while also looking for new full and part-time recruits. “We’re on the lookout for people with a passion for great wine, great food and great service,” he said.

St Vincent will offer an ambitious, very personal wine list. There will be some classic names and favourites along with an extensive range of wines from small, independent winemakers, mainly from France and Italy. Matthew explained: “We’ll also be tempting the more adventurous with natural, biodynamic and skin contact (orange) wines.”

"St Vincent is a wine bar, inspired by the places I love to spend time in across Europe. This is the Broad Chare five years on, thats gone European. "
Terry Laybourne



There will be a range of cocktail classics, along with craft beers, ciders and beer on draught.

Served alongside the wine will be a menu of ‘small plates’. Terry has designed the food to respond to the wine. It’s wine bar food. Dishes are simple, produce driven, delicious and nutritious. Many will be familiar, almost ‘retro’. As with the wines, the ingredients are carefully sourced, seasonally harvested with the chefs letting the ingredients speak for themselves.

Terry said: “St Vincent is a wine bar, inspired by the places I love to spend time in across Europe. This is the Broad Chare five years on, that’s gone European. It’s also a place where you can order as many dishes as you like, combining with a great selection of classic and new-style wines. A place to hang out and enjoy great food and great drinks with friends … and strangers.”

St Vincent will be open six days a week (closed Mondays) offering breakfast, lunch, weekend brunch and dinner when it opens September 28.

More details will be revealed in the coming weeks – with a provisional website established to inform people of the opening www.saintvincentncl.co.uk. For job enquiries people should contact careers@21hospitality.co.uk




DISCLAIMER: The statements, opinions, views and advice expressed in this article are those of the author/organisation and not of ENTIRELY. This article should represent information correct at the time of publication however whilst every care has been taken to present up-to-date and accurate information, we cannot guarantee that inaccuracies will not occur. ENTIRELY will not be held responsible for any claim, loss, damage or inconvenience caused as a result of any information within this article or any information accessed through this site. The content of any organisations websites which you link to from ENTIRELY are entirely out of the control of ENTIRELY, and you proceed at your own risk. These links are provided purely for your convenience and do not imply any endorsement of or association with any products, services, content, information or materials offered by or accessible to you at the organisations site.






RECOMMENDED FOR YOU ON ENTIRELY FOOD






















UK Expert Helps Launch Sugar-Free Gum In Guyana


UK confectionery expert Andy Baxendale is helping to launch sugarfree gum in Guyana after agreeing a deal to help the countrys leading sweet manufacturer.Andy has just returned from the South American countrys capital, Georgetown, where he taught staff at Edward B Beharry and Co