The story
Cook House is a modern British restaurant at Foundry Lane Studios, Foundry Lane, Newcastle upon Tyne, and the Good Food Guide lists it as Good for 2026. Chef and food writer Anna Hedworth runs the kitchen, which started as a recipe blog and supper club before moving to its current two-floor home on Foundry Lane.
Anna Hedworth is chef and proprietor, and she has brought in a team of chefs to run the kitchen and the barbecue. The menu changes with the season and the day's produce. Michelin lists the restaurant as Recommended for 2026, and the kitchen works with local suppliers and British produce alongside wider influences.
Weekend brunch includes house granola, hash browns with hot sauce aioli, and green harissa fried eggs on toast. Dinner has featured whole smoked mackerel with smoked salsify and lime yoghurt, and slow-roast short ribs with cheesy polenta and plum ketchup for sharing. Desserts have included dark chocolate mousse with blackberries and honeycomb, and toasted barley ice cream with miso caramel. The kitchen makes its own kimchi and pickles.
The upstairs dining room looks onto the open kitchen, and the site includes a deli and a dining terrace. A small garden supplies herbs for the house soft drinks, which include kombucha, shrubs and lemonade. The drinks list also covers world beers, spritzes and a range of wines.
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History
Firmly bedded in at Foundry Lane Studios (a series of spaces for creatives and artists), chef and food writer Anna Hedworth’s Cook House continues to grow by leaps and bounds. Spread over two floors, the premises now includes a deli and dining terrace, plus a little garden which supplies herbs for their growing list of soft drinks; there are also plans to keep bees on the roof. It also ticks all the ‘community’ boxes when it comes to local support, education and events. Anna has drafted in a team of chefs to run the kitchen (and the BBQ), while the expanded menu is a rolling roster of ‘outrageously good’ dishes inspired by British produce and the world larder. Any modern eatery worth its smoked salt must have kimchi on its menu (preferably made in-house) and this place is no exception. Otherwise, breakfast/brunch at the weekend means house granola, hash browns with hot aïoli, green harissa fried eggs on toast and other trendy nibbles, while lunch and dinner could usher a roster of creative ideas ranging from parsnip mousse with curried granola, pickled parsnip and some crispy chicken skin for texture to whole smoked mackerel with smoked salsify, lime yoghurt and orange hot sauce. There are also sticky, treacly slow-roast short ribs with cheesy polenta and plum ketchup for sharing, plus some tempting desserts including dark chocolate mousse with blackberries and honeycomb or toasted barley ice cream with miso caramel. World beers, kombucha and spritzes suit the on-trend minimalist setting, and there are plenty of intriguing, fashionable wines too.
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