The Staith House, run by Masterchef: The Professionals finalist John Calton, is a quayside pub in North Shields focusing on a daily changing seasonal menu.
Chef John Calton’s passion, combined with business partners Kimberley Calton and James Laffan’s dedication, make the Staith House in North Shields a recipe for success.
Charcuterie is made on site as well as cream cheese and ice cream, bread is freshly baked every morning, and fish is smoked over applewood chips in the Staith House smoker.
In July, the Staith House was named as Catey Newcomer of the Year at the Catey Awards and was named as top five in the UK for fish cookery in the Seafood Restaurant of the Year awards. It was also awarded a Bib Gourmand by the esteemed Michelin Guide in 2017.
A daily changing menu reflects the fish landed by local fishermen who moor up on the quay metres away from the pub – and there is always seasonal game.
And what began as an evening for top chefs at the Staith House has turned into a sell-out event for paying diners.
The pub’s fish and shellfish tasting menu showcases the finest seasonal produce from the local Fish Quay. The menus give guests the opportunity to sample some of the pub’s favourite dishes alongside fresh ideas.
For £70 for nine courses, diners can choose whether to have this special option at lunchtime for the 2.30pm sitting, or dinner for the 8.30pm sitting.
Calton said: “We offer nine courses for £70 and customers get a really good selection of the best that the Fish Quay has to offer.
“There’s always Lindisfarne oysters. We also offer local crab, hand-dived scallops, turbot, monkfish and lemon sole – it just depends what is in season. It’s a real fish-heavy, seafood tasting menu.”
Other dishes on the daily menu include rare-breed pork and locally supplied beef and lamb.
The pub admits the secret to its award-winning Sunday roast is having the best local beef from Ryal Farm or lamb from nearby Simonburn, served with fresh vegetables, fluffy Yorkshire puddings and real gravy.
Starters on the Staith House menu include the slightly obscure pork and onion Scotch egg with house ‘slaw’ priced at just £5.
The local sirloin is a snip at around £12.50 and comes with Yorkshire pudding, cheesy leeks, spring onion fritter, crème fraiche crushed potatoes, purple sprouting broccoli, spring greens, glazed new seasons turnips and roast potatoes.
The Staith House / CHEF
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