Newcastle’s biggest hitter is the work of seasoned chef Kenny Atkinson, a Geordie born and bred. The setting, a Grade I-listed 16th-century merchant’s house on the banks of the Tyne, is spectacular. The exposed beans, original flagstones and open fire invite guests to relax into their fine-dining experience and enjoy the likes of stone bass, with celeriac, artichokes and lovage or salt-aged duck with black garlic and hen of the woods. The dress code stipulates: no Sunderland football shirts.