Cook House

About Cook House

Cook House is Anna Hedworth's restaurant in the Ouseburn valley, the former industrial quarter east of the city centre that now holds much of Newcastle's studio and music life. Hedworth, who wrote as The Grazer before cooking professionally, started the business small and moved it to the Foundry Lane Studios site, where a bright, plain room with an open kitchen replaced the original much tighter setup. It has been consistently well reviewed nationally, appears in the Michelin Guide's selected listings and has been written up by the Good Food Guide and the national broadsheets, which is unusual for a restaurant of this size.

The cooking is seasonal and ingredient-led, with short menus that change often, plenty of preserving and pickling, and bread and baking done in house. Service runs Wednesday to Sunday, with evening-only opening at the start of the week, lunch from Thursday, brunch-friendly morning hours on Saturday and a shorter Sunday service. The Ouseburn location means it pairs naturally with the Cluny, Seven Stories or a walk along the valley, and it is about fifteen minutes on foot from the Quayside. Tables are limited and the restaurant is small, so booking ahead is strongly advised, especially at weekends.

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