Tyneside restaurant celebrates first birthday

A Tyneside restaurateur is celebrating his first successful year of business in North Shields, and is now calling on other businesses to come to the area.

Owner Graeme Cuthell opened Irvin’s Brasserie 14 months ago, after spending time as head chef at Newcastle’s Hotel de Vin and working in London as Andrew Lloyd Webber’s personal chef.

At Irvin’s birthday celebrations on Tuesday evening, the restaurant was teeming with people – a clear testament to the restaurant’s popularity. However, Cuthell still remains cautious.

He commented: “The business is going well – I’ve got no complaints considering the economic climate.

“We’re still being conservative and keeping things tight from a cost point of view, whilst also offering value on the menu.”

When looking for a venue for his restaurant, Graeme briefly considered locations in central Tynemouth, before eventually deciding on the restaurants current location on the Fish Quay, North Shields.

“There wasn’t alot in terms of quality food offerings down here, so when I was given the opportunity to bring something down here, I decided to go for it.

“Fortunately it’s worked, and a lot of people say we’re filling a gap.”

Graeme now hopes that more businesses will choose to set up on the Fish Quay to further rejuvenate the area.

“It’s a great area with lots going for it – there’s so much history, we’re by the beach – there’s even free parking,” he said. “The council seem to be behind the idea too, but only time will tell.”

Irvin’s recently took on a new management team and five new waiting staff, which will ensure the restaurant delivers high standards of service to match the cooking. However Graeme won’t be resting on his laurels, and is striving to ensure that the food quality remains high.

“Hopefully we’ll still be here this time next year, as year 2 is just as important as year one, so we’re aiming to continue to offer the high standard of products, to ensure that people still have an excellent experience when they come here.”

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