“Jesmond Brasserie. Mash with everything - almost”
This review is solely of the restaurant. I have never stayed at the Jesmond Hotel but have eaten there on many occasions.
The restaurant, previously known as Amers but recently refurbished and renamed the Jesmond Brasserie, used to be excellent. It was awarded a Michelin Bib Gourmand when Paul Amers was the Chef. Unfortunately, he has since moved on.
Although the new chef is a decent cook, the food is not of the standard or variety it once was.
I suspect they are trying to run the brasserie on a tight budget while trying to maintain it’s previous reputation. This isn’t working out terribly well. There only ever seems to be one guy working in the kitchen and, if he is the sole chef, I expect there is a limit to what he can achieve.
Some of the food is great. The Chef does wonders with cheaper cuts, for example, shoulder of beef or belly pork. However, much of the menu seems to be presented in exactly the same way; that is on a plate of mash (albeit very nice mash) swimming in gravy with the odd green bean or mange tout thrown in. One of our party had the “traditional” Christmas dinner in December and was astounded that even the turkey arrived on top of a plate of mash and gravy. This wasn’t what I would call a traditional Christmas dinner.
The menu has also become very “samey”. Sirloin steak with chips and fish and chips are always available. These aren’t served with mash and gravy by the way, and the twice cooked chips are very nice indeed.
The repetitive menu is a shame, as I’m sure the Chef could achieve more. There is just this pervading feeling that money is tight and the place is being run on a shoestring. I appreciate times are probably very hard in the hospitality industry but I really hope the Brasserie can find a way to manage costs and offer a good and more varied menu. I’m confident it would be in it’s long term interests to do so.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
28 January 2012
Jesmond Brasserie welcomes all comments and appreciates yours.
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The concept of Amers was fine dining as opposed to the casual dining of Jesmond Brasserie and so the style of food is bound to be different. Our concepts are wholly separate and we hope you understand that we are not trying to be Amers but Jesmond Brasserie.
We do not deny that our budget is less than it was when we were Amers however we are not being run on a shoestring. Our budget is set by the head chef who buys the food according to his wishes. With the change in concept comes an equal change in budget and food, we feel our food reflects our concept. Furthermore the Amers menu was often populated by the so called cheaper cuts such as pork belly and mackerel which can create a better dish than the more expensive cuts.
Our menu is a combination of the cheaper (belly pork, mackerel etc.) and more expensive (French black pudding, scallops, smoked salmon, venison etc.) products. Our customers are more than happy with the food choice and prices, which reflect our product use. We are customer conscious and our customers tells us what a delight it is to have an affordable meal which tastes wonderful. We would like to thank you for your compliments to our head chef and next time you visit we invite you to try the shoulder of beef which our chef truly does work wonders with.
We are sorry that you feel the chef was often unaccompanied however on the day you dined it was unfortunate that it was our head chef’s day off.
This Christmas time our staff decided that Christmas dinner should be served with creamy mash as oppose to roasted potatoes. Please let us know next time if you have any requests, we are more than happy accommodate our customer’s preferences.
We have a strong regular client base with whom fish and chips and sirloin steak is a firm favourite. By taking classic dishes of the menu we would be upsetting our regular customers.
Our current menu contains only one dish served with mash however in winter people do wants warming dishes of which mash potato is a great part of. We always offer seasonal dishes at the moment the dishes are such as: Pan seared guinea fowl served on green vegetable and wild mushroom risotto, Sea bream served on a cassoulet of white beans and chorizo with café au lait foam.
Jesmond Brasserie has been open almost a year and we hear nothing but praises about the food and service. Jesmond Brasserie has recently been reviewed in Accent magazine of which the title was “Simplicity key to success”.
We welcome all comments from customers and would encourage you to come visit again and give us feedback.
This response is the subjective opinion of the management representative and not of TripAdvisor LLC