Chef Adam Handling has been steadily building his restaurant portfolio since he first opened The Frog in 2016 and his upward swing looks set to continue with The Loch & The Tyne. Found on the former site of Michelin-starred gastropub The Oxford Blue (an unfortunate victim of the Covid-19 pandemic), The Loch & The Tyne is a joint project between Handling and co-chef proprietors Steven Kerr and Johnny McNeil, both of whom have worked with the chef for a number of years.
Handling’s first venture outside of London is his take on a classic British pub and restaurant (there are also two bedrooms available for overnight stays). Fans of Handling will know that his menus are often underpinned by sustainability and The Loch & The Tyne pushes this further, incorporating low-waste practises into the everyday workings of the venue - there is a vegetable garden and composting area on site, solar panels on the roof and water used in the kitchen sinks is recycled as toilet water. Overnight guests are even able to take a Nespresso Velosophy bike out for a spin, which is made using recycled coffee capsules.
Inside, expect a traditional pub feel with touches of modernity, while the menu is a seasonally evolving offering which champions the best of British produce. Begin with snacks such as Handling’s signature cheese doughnuts, before moving on to starters proper, which could include a lobster tart or twice-baked cheese souffle with pickles. Main courses meanwhile, see fish and chips served with mushy peas and Balmoral chicken paired with asparagus and wild garlic. The pudding list features custard tart and a peach trifle, while savoury-toothed diners can instead opt for cheese sharing boards.
On Sundays, head to The Loch & The Tyne for a traditional three-course Sunday lunch, washed down alongside fun house cocktails such as a Scottish Porn Star featuring Irn Bru.