Passengers will now be able to enjoy locally-sourced dishes and relax with a regionally-distilled drink at the new ‘Quaystone Bar and Kitchen’.
Dean Ward, Head of commercial at Newcastle Airport, said: “I am proud that we have been able to offer something different to our passengers with Quaystone Bar and Kitchen.
“Now, customers will have a much wider variety to choose from – thanks to the addition of pizzas, pastas, sharers and of course, the North East-inspired dishes.
“For local passengers, the Quaystone Bar and Kitchen will give them a last taste of home before they jet off on their travels.
“For overseas tourists leaving Newcastle, this will be one last chance to sample some of the region’s finest produce and favourite dishes before they depart.”
The Quaystone Bar and Kitchen menu features a variety of traditional dishes, including pizzas, pasta and sharing platters, as well as a selection of dishes that are being introduced into the departure lounge for the first time – including the ‘famous’ Chicken Parmo served with Newcastle Brown Ale battered chips.
Many of the dishes will consist of regional produce – including cheese from the Northumberland Cheese Company, stotties from Geordie Bakers and meat from Ponteland-based Manners Butchers.
Travellers can then wash down their meals with a choice of beverages – including alcohol supplied by the award-winning Lakes Distillery, based in Cumbria.
The Quaystone Bar and Kitchen is based in the departure lounge and has replaced the former Flying Hippo.
Simon Smith, CEO of SSP UK & Ireland, which operates the new restaurant said: “We’re extremely pleased to be serving passengers more of the authentic flavours of the North East at Newcastle Airport.
“From ‘show-stoppers’ such as the Tyne Burger, topped with local cheese and onion rings made with Newcastle Brown Ale batter, to the design which features artwork depicting the local area, there’s something to remind every Newcastle traveller of what’s great about the city and the region the airport serves.”