Terry Laybourne to reopen St Vincent after three years
North-East chef-restaurateur Terry Laybourne is reopening his Newcastle wine bar and restaurant St Vincent after three years.
Laybourne, the 1998 winner of the Restaurateur of the Year – Independent Catey, closed the Quayside restaurant on the eve of the Covid-19 pandemic in March 2020. Other venues within his 21 Hospitality Group (21HG) have since re-opened while St Vincent remained closed. However, it has been announced that the venue will reopen on 9 March.
The Franco/Italian-inspired St Vincent, which originally opened in the autumn of 2018, sits alongside Newcastle's Live Theatre.
Matt Clarkson has returned to the site as general manager, while Martin Malinowski will lead the kitchen team, having been involved in most of Laybourne's restaurants over the years.
Laybourne said: "It feels wonderful to be finally reopening St Vincent after such a long break. The hospitality sector has gone through a rollercoaster period these last two to three years. We haven't stood still though during that period – opening Café 21 in Fenwick York and establishing the beer garden at the Broad Chare, as well as continuing our 21@Home collection service. We have been carefully managing and building our resources – St Vincent is the final piece of the jigsaw.
"We are reopening St Vincent with a super-strong core team of familiar faces along with some lovely, enthusiastic new recruits. Customers will be able to enjoy some old favourites they may remember from previous visits; plus, we've used the preparation time to freshen things and create some new, less familiar options.
"We will have a concise, ever-changing menu with a seasonal focus, quite often influenced by the punchy flavours of southern France and Italy that we all seem to love so much."
Wine will continue to take centre stage at St Vincent, with a large proportion from small independent producers, including organic, bio-dynamic and natural wines, and several ‘skin contact' wines. There will also be a rolling programme of open wines to sample by the glass. Cocktails and vermouths as well as craft beers will also be available.
The menu will offer small plates but there will be an emphasis on seasonal larger plates. There will always be a fish dish or two on the daily menu, as well as a strong emphasis on vegetables, many supplied by Hexhamshire Organics.
Stephen Patterson, chief executive of Business Improvement District company NE1, said: "The long-awaited re-opening of St Vincent is great news for the city and the Quayside and highlights the vibrancy of Newcastle's hospitality scene. St Vincent is a shining example of Newcastle's hospitality sector, which boasts more independent restaurants per person than any other city outside of London."
Other restaurants within 21 Hospitality Group include 21 and the Broad Chare on Newcastle's Quayside, as well as Café 21, Porterhouse Butcher & Grill and Saltwater Fish Company in Fenwick Newcastle, and Café 21 in Fenwick York.
Laybourne was the first chef to bring a Michelin star to north-east England in 1992, an accolade he and his 21 Queen Street restaurant held for nine years, before he changed focus to develop a string of more casual bistro-style eateries. In 1999 he received an MBE for his contribution to the restaurant industry and tourism.
Pictured, from left: Martin Malinowski, Terry Laybourne and Matt Clarkson
