SO, WHAT IS NEST?

NEST is the brainchild of restaurateur Jack Brown and chef Chris Wood, along with their business partners Nick Smith and Marc Hardy. The premise? That indulgent dining doesn’t need to be daunting.

‘I think people here in the North East don’t want to come out for a meal and pretend they’re someone they’re not,’ says Jack. ‘And we never want anyone to come into NEST feeling like they have to do that. A quality dining experience means different things to each individual and we respect that.’

Their eight-course tasting menu (served at 7pm sharp and coming in at an incredibly reasonable £55 per person), promises to provide honest, humble dining with a little creative flair and only the finest quality, all served in a warm, welcoming and informal atmosphere. Best of all, you can opt for a complementary wine flight, where you’ll be served a hand-picked selection of wines throughout your evening, all specifically chosen to bring out the flavours of each course.

‘We do get customers expecting a Michelin-star restaurant, even though that’s never been who we are,’ adds Chris. ‘And we don’t aspire to that. We’re not in this business to be recognised by the industry. We chose to open a restaurant because we’re passionate about tasty food. And we’re pretty sure our customers here in the North East are passionate about that, too.’

THE EVENING MENU

‘I always get a sneaky sense of satisfaction when I see the plates coming back into the kitchen and they’re almost always fully cleared,’ smiles Chris. ‘We’re obviously doing something right.’

We’ll say! Talk of Kentucky fried rabbit, savoury apple crumble and chocolate pave have our mouths watering already. But it’s the personal touches on NEST’s tasting menu that we find particularly endearing. Each dish has its own story – further reiterating that this whole venture is a deeply personal one for Jack, Chris and their families.

Take Darcy’s Favourite: king scallop, pork belly, curried carrot, carrot bhaji and coriander. Otherwise known – to Chris’ daughter Darcy, anyway – as her special birthday tea. Or Pat’s Black Forest Gateaux, which is a nod to Chris’ grandma’s secret recipe.

‘It’s always been important to us that people know what they’re eating when they come to NEST,’ says Chris. ‘That the menus aren’t overly fancy and full of ingredients customers aren’t familiar with. That’s why every dish has a special meaning to us. We’ve gone for relatable dishes that, for us, conjure memories of certain occasions or celebrations. Because that’s what food is really about, isn’t it? It’s a way to connect.’

THE LUNCHTIME OFFERING

While it’s certainly the cream of their crop, it’s not all about the evening tasting menu at NEST. Lunchtimes are also an excuse to indulge in some exquisite – if slightly more laidback – cuisine.

‘Lunchtime is more about social grazing,’ Jack explains. ‘Instead of a set menu, we have deli boards, which include sliced meats, cheese, chutney, olives, that sort of thing. And then there are also add-ons available: fish goujons, chips, squid, small plates that you can have on their own or as sharers. It’s still about indulging though – the idea being that you come in at lunchtime with your friends or family, open up a bottle of wine and chat while you graze.’

‘We think that really fits in with NEST being here, on Chillingham Road,’ Chris continues. ‘We want to appeal to the mix of people here. That’s why we change things up at lunchtimes and on Sundays. We’re all about a Sunday roast – we’ve both got big families who would always get together on Sundays – so we really wanted to bring that sense of a traditional Sunday lunch with a relaxed, weekend vibe to NEST.’

THE FUTURE

Despite the unprecedented success NEST has enjoyed in its first six months of opening, it’s clear the Heaton restaurant is just the start for this dynamic duo.

‘We’re always looking towards the bigger picture,’ Chris explains. ‘We’ve had a great start with NEST, but we can’t rest on our laurels here. We can’t stand still.’

The first development on the agenda? A menu refresh.

‘People always ask whether we’re going to change our menus up,’ says Jack. ‘At the moment, it’s a few months before customers can book to dine with us. So, if we changed the menus too often, some customers will miss menus out altogether. In the same breath, many of our customers rebook, so we want to be able to give them something new when they return.

‘We’ve got to find a balance where it’s sensible to switch things up while giving customers a good chance to try any one tasting menu at any given time. But yes, we’ll be aiming to refresh our menus every 6-8 weeks.’