Porterhouse Butcher and Grill is located in the Food Hall of Newcastle's Fenwick department store. It offers a contemporary butchers shop, along with a relaxed dining space. The ethos is about creating exceptional meat dishes, based on provenance, flavour and quality.
Where is Porterhouse Butcher & Grill located?
Porterhouse Butcher and Grill is situated in the Food Hall of Fenwick department store, which is in the heart of Newcastle.
What cuisine is on offer at Porterhouse Butcher & Grill?
It goes without saying that meat is central to the Porterhouse experience.
Customers can watch the chefs in the charcoal-fired grill, choose from a wide range of dishes, and even take home some meat to cook at home.
The emphasis is on the very best ingredients, from organic Wagyu beef to Himalayan salt-aged beef.
To showcase what cooking with meat is all about, they've brought together a butcher's counter, a steakhouse and a team of talented chefs.
They make no apology for saying they aim to work only with the best products, from Himalayan salt-aged beef to organic Wagyu. The knowledgeable chefs will also be happy to advise on cuts of meat and cooking techniques.
What is the signature dish at Porterhouse Butcher & Grill?
Porterhouse Butcher and Grill has built an excellent relationship with Peter Hannan, owner of Hannan Meats, which also supplies Fortnum and Mason. Hannan's award-winning beef, for example, is aged for around 45 days in Himalayan salt chambers, to give it a sensational and very unique taste.
Whilst Terry Laybourne, owner of the 21 Hospitality Group, has been offering Himalayan salt-aged beef through his chain of restaurants for some time, Porterhouse is the first retail outlet in the North-east to offer it for sale, with the only other UK retailer being Fortnum and Mason.
What makes a meal at Porterhouse Butcher & Grill unique?
Porterhouse Butcher and Grill offers counter dining for up to 14 people, and additional table seating for 30. Meat is cooked to order in front of customers, on a charcoal grill, and the chefs welcome questions on the preparation and cooking of meat.
