Read Reviews About Tyne And Wear Restaurants

Fish & Seafood Restaurants in Tyne And Wear

1. Colmans Fish & chips restaurant in South Shields 182-186 Ocean Rd - NE33

“Lots of good competition now for top fish & seafood in the North East but for me this old favourite still hits the spot every time!” – this century-old operation (est. 1905 in a nearby hut) has gone from strength to strength over the years, adding a ‘Temple’ spin-off (see also) in recent years. Those in the NE postcodes say “it never disappoints, although it’s a bit further away from our local”.

Price*

£40

Food

Very Good

Service

Very Good

Ambience

Good

2. Colmans Seafood Temple Fish & seafood restaurant in South Shields Sea Road - NE33

“Great fish ’n’ chips with a view of the sea” summarises the key features of this local landmark which has “a lovely setting” in a quirky beachfront property, known locally as Gandhi’s Temple (dating from 1921). “Basically, it’s a posh chippy” – part of the local Colman’s empire (see also), it was taken over by them in 2017 and with similar “excellent” standards. (Jay Rayner of The Observer also added his seal of approval in a November 2023 review: It’s “part bargain-priced Bentley’s or Scott’s, part kiss-me-quick-and-kiss-me-again”).

Price*

£62

£££

Food

Very Good

Service

Good

Ambience

Very Good

3. Longsands Fish Kitchen British, Traditional restaurant in Tynemouth 27 Front Street - NE30

This “excellent takeaway on Tynemouth’s busy Front Street” – with “adjacent restaurant also popular with locals for its extended menu” of “attractively presented, super-fresh seafood” – was founded 10 years ago by Simon Walsh, a chef with a background in fine-dining. Top Tip – “expect queues at weekends”.

Price*

£46

££

Food

Good

Service

Average

Ambience

Average

4. Riley's Fish Shop Fish & seafood restaurant in Tynemouth 3-5 Percy Park Road - NE30

2023 Review: This 2021 opening is “a brilliant restaurant innovation in Tynemouth village to add to Adam Riley’s successful (and widely acclaimed) beach Fish Shack” – because “for all the hoo ha, who wants to sit on a beach with the wind whipping in from the North Sea? Better be tucked up inside, where you can have an excellent selection of small plates, often using parts of the fish (e.g. cod jaw) that are otherwise discarded”. “Dishes range from simple small plates made to order at the ground floor wet fish counter, to an outstanding 5-course themed meal in the first-floor dining room, allowing chef to showcase his creative skills using the latest catch.”