coarse wants to make tasting menus more affordable, accessible and fun.

We do this by only offering a 6 course tasting menu of local, seasonal ingredients that changes every six weeks. We also have a vegetarian tasting menu and cater to other dietary requirements if you let us know in your booking notes.

Ruari MacKay is head chef and co-owner of coarse. Starting off life training with Michelin star chef Terry Laybourne in Jesmond Dene House, he soon found himself promoted to head chef at Bistro 21.

Since then he has made a name for himself transforming venues in the North East. The Garden House Inn and The Traveller's Rest both excelled with Ruari at the helm, attracting critics from across the country.

Now - after 20 years in the industry - it was time for Ruari to open his own place.

the gift of food

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