The Broad Chare

A Pub That Looks Like a Pub and Cooks Like One Too

There is a particular kind of pub that has largely disappeared from British city centres: the kind where the bar is built for drinking, the food is built for eating, and nobody has thought to put microgreens on the Scotch egg. The Broad Chare, at 25 Broad Chare on the north bank of the Tyne, is a deliberate attempt to recover that version of the pub — and it does so with enough conviction to have become a reference point in Newcastle's dining scene.

Walking in, the room reads immediately. A polished oak bar runs along one side, fitted with high stools at the right height for a pint and a conversation. The floor is plain wood. The banquettes are the kind you actually want to sit in rather than perch on. Nothing has been distressed for effect or chosen for its photogenic quality. The design language is pub, not pub-concept — a distinction that requires more discipline than it sounds, given the pressure on city-centre hospitality venues to signal ambition through interior choices. Here, the ambience is the ambience of a good pub: warm, slightly noisy, furniture that has absorbed a few years of use.

Upstairs, Where the Eating Happens

The dining room sits on the upper floor, and the register shifts slightly without abandoning the ground-floor mood. Sturdy wood tables replace the bar stools, cheery staff replace the bar staff (though the disposition is consistent), and the menu arrives with the kind of directness that defines the whole operation. This is not a space trying to look like something other than what it is. The room works because the proportions are honest and the lighting does not demand attention.

British pub dining has spent the past two decades splitting into two distinct categories. The first, associated with the gastropub movement, replaced traditional formats with restaurant-style tasting menus and imported produce, using the word 'pub' primarily as a licensing convenience. The second held closer to the original function: substantial, seasonal, regionally grounded food that accompanied rather than competed with drinking. The Broad Chare belongs firmly to the second category, and its association with Terry Laybourne , one of the north-east's most recognised restaurateurs , gives it the culinary credibility to execute that positioning at a high level.

The Food: Northern Cooking Without Revision

The menu at The Broad Chare reads like a considered argument for what pub food should be. Raised pork pies. Scotch eggs. Potted shrimps. These are the opening positions, and they signal the rest clearly. The kitchen's approach to sourcing and preparation is evident in the details: Dorset crab arrives with kohlrabi, celery, and fennel, which counts as the menu's most involved combination. Everything else stays closer to the British canon: bubble and squeak with a fried egg and HP sauce; calf's liver and bacon with crispy onions; smoked haddock fishcakes with tartare sauce made properly, without shortcuts.

In the context of northern English pub cooking, this menu is a reliable map of the tradition rather than a tour through it. The Sunday roast operates on the same logic: shoulder of lamb with mint sauce, served with the expectation that the whole thing will be satisfying rather than impressive. Sponge puddings close the meal, built for comfort , whisky marmalade versions with custard are the kind of thing that explains why British pudding culture developed the way it did. A lemon sorbet is available for those who need a lighter exit.

The drinking programme matches the food in its priorities. Seasonal beers are chosen with care, and the selection rotates to reflect what is worth drinking at a given time of year. For those who prefer wine, the list is concise but not perfunctory: Castilian house wines by the glass anchor the lower end, and the overall selection covers enough range to support a full meal without requiring navigation of an extended list. The approach to both beer and wine treats drinking as part of the meal rather than an afterthought.

Where It Sits in Newcastle's Eating Scene

Newcastle's hospitality scene has broadened significantly over the past decade, with serious cocktail bars like House and St. Vincent raising the standard for drinks-led venues across the city. Within that broader development, The Broad Chare occupies a specific and somewhat contrarian position: it is not trying to compete on the axis of modernity, technique, or trend. Its competitive set is the tradition of the serious British pub, measured against the standard of whether the food justifies the occasion rather than whether it photographs well.

That positioning is increasingly rare in UK city centres, where rents and expectations have pushed most operators either toward casual-fast formats or toward restaurant-ambition venues. The Broad Chare sustains a middle ground that requires a clear point of view and consistent execution. Across the UK, comparable venues that hold this territory successfully include operations in cities with strong pub cultures , comparable to what Horseshoe Bar Glasgow does for the Scottish pub tradition, or what the more food-focused end of operations like Avon Gorge by Hotel du Vin in Bristol achieves for its regional dining context. Cities like Edinburgh have Bramble anchoring a drinks culture; Newcastle has The Broad Chare anchoring something older and arguably harder to sustain.

For visitors approaching Newcastle primarily through its dining options, our full Newcastle upon Tyne restaurants guide maps the wider scene. For those arriving from other UK cities with well-established bar and pub cultures , whether from Manchester's Schofield's, Leeds's Mojo Leeds, Belfast's Merchant Hotel, or London's 69 Colebrooke Row , The Broad Chare represents a deliberate counterpoint: less about technical ambition, more about the sustained delivery of a very specific kind of satisfaction.

Planning Your Visit

The Broad Chare sits at 25 Broad Chare, close to the Quayside and a short walk from Newcastle's main transport connections. The location places it easily within reach of the city centre, and the Quayside neighbourhood adds context: this part of Newcastle has seen consistent investment in hospitality, and the pub benefits from foot traffic that understands what it is offering. Booking ahead for the upstairs dining room is advisable, particularly for Sunday lunch when demand for the roast is predictably high. The ground-floor bar operates with more flexibility for walk-ins. There is no dress code that would be out of keeping with a serious pub visit.

Those seeking cocktail-focused alternatives in other cities might consider L'Atelier Du Vin in Brighton or Bar Leather Apron in Honolulu as points of comparison for the wine-forward drinking format , though the comparison is instructive precisely because The Broad Chare is not trying to be either of those things.