And now, have you taken advantage of NE1’s Newcastle Restaurant Week? Well, next I’ll be talking to an NE1 Representative and a restaurant owner to find out how the city benefits from this scheme which runs twice every year. Let’s take a little look at that now.
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00:00 "Anyone's Newcastle Restaurant Week started back in 2011 and we only had a small number
00:06 of venues that were on board at that point, 13 I believe, and it's just grown exponentially
00:11 over the years and I do think that is down to people in the North East really love supporting
00:16 local businesses which is the first thing, but also the venues in the city absolutely
00:21 love welcoming diners through their doors."
00:23 Anyone's Newcastle Restaurant Week has gradually become a true staple for the city, held twice
00:28 yearly to give visitors and locals one week to dip their toe in a deal at their favourite
00:32 restaurants, January's addition of the scheme continues to impress foodies.
00:36 So what has this week done for the city?
00:38 "So this January we've got over 100 restaurants involved.
00:42 I think it's just there's so much love for this event from both venues and diners that
00:47 people are excited to be part of it.
00:49 We hear from venues time and time again which youngest chefs might get involved and actually
00:54 write the menus so it gives them an opportunity to shine and flourish and really go up ambition
00:59 wise but it also gives diners the opportunity to try new things so I think that's part of
01:05 the reason both venues and diners get on board."
01:07 Over 100 restaurants in the city have opted to take part.
01:10 These restaurants include Iveka, Dabblewall and Kai Kai.
01:14 Another one of the restaurants includes Zucchini, a fresh pasta bar located at the bottom of
01:18 Pilgrim Street.
01:19 I talked to the General Manager, Chris, to see what Restaurant Week does for their establishment.
01:24 "Yeah, because obviously we're an independent business and it is very hard in this industry
01:29 to be an independent business so anytime we are busy we embrace it 100% and because there
01:35 are times and especially these days with the current situation where we do have quiet spells
01:43 and that's purely about the economic reasons and so when we do get busy we literally go
01:50 for it and get as many customers in as we possibly can.
01:54 The beef and oxtail we do with Pappardelle Pasta is by far one of the biggest sellers
01:59 and also is the sliced meatball with spaghetti but this week we have let the head chef, Brad,
02:08 have a bit of a play about with the dishes."
02:11 "So we know that we do two Restaurant Weeks every year and last year it generated a £2
02:16 million economic benefit directly for those who were involved in the event.
02:20 The £2 million economic benefit, although it's measured by restaurants, we know that
02:25 outside the restaurants there's a much bigger and wider impact as well.
02:29 So we know from venues nearby which may be bars, they see people coming through their
02:33 doors for drinks both before or after meals.
02:36 We see a lot of the activity and leisure outlets, you know, people will book it on a cinema
02:39 date or they'll book it on if they decide to go out and go shopping as well.
02:45 And then you've got the wider regional impact, so it impacts suppliers, transport links,
02:50 food providers, so it is a huge impact not just for those who are dining but also for
02:55 all the businesses that surround that environment."
02:59 Anyone's Restaurant Week is set to take place until Sunday, January 21st.
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