Bib of the Month: The Broad Chare, Newcastle Upon Tyne

Our latest Bib of the Month is The Broad Chare in Newcastle, a consistent, brilliantly priced spot that shows what great pub dining is all about. Below, a MICHELIN Guide Inspector gives their verdict.

“The Broad Chare has been a hit since day one and, now well into its second decade, that popularity shows no signs of slowing down. It’s not hard to see why, as this is a modern gastropub that’s simply getting everything right. The service is attentive, efficient and always delivered with a smile, while the joyous atmosphere comes courtesy of diners from all age groups. What I love most, of course, is the food. The cooking is so simple yet so skilful, packing punchy flavours into every hearty, accessible dish. The haggis on toast, for instance, is a surefire winner I could eat again and again.”

To find out more about what makes The Broad Chare tick, we spoke to its Head Chef Daniel Warren to get the inside track.

What was the idea behind The Broad Chare? How would you describe your approach to food and cooking?

I’m quite lucky really – when I joined the team here, the idea behind The Broad Chare was already well established. In fact, that’s exactly what drew me to it in the first place. There wasn’t – and still isn’t – another pub quite like it in the city centre. It’s the kind of pub you see in central London: warm, friendly, a place for all, with good beer and house-made bar snacks!

The approach is a simple one: food that shows off the best of the season by celebrating the brilliant British produce we have at our fingertips. So first and foremost, seasonality is key. Then it’s about how we showcase that produce in a way that feels honest, satisfying and – crucially for us – offers real value for the customer too.

You describe yourselves as a ‘proper pub’. How important is it to retain that sense of being a pub, even when serving great food?

I don’t think it’s something we overthink, to be honest – it’s just in our DNA. Food and drink are of equal importance here. Whether you’re in the dining room with a plate of calves’ liver, or stood at the bar with a pint, it all has to be spot on.

If you’re having a beer, the snacks need to be good enough to keep you ordering more. If you’re having a meal, the drink you have alongside it should be just as well considered. One shouldn’t outshine the other – they go hand in hand.

What price range can customers expect, and how are you able to keep your prices affordable?

We try to strike a balance. We’re lucky to work with some brilliant suppliers, which means we have access to outstanding British produce – but of course, that quality comes at a cost.

That said, we also forage or use more humble, often overlooked ingredients and treat them with the same care and respect. A good example would be our Haggis on Toast with Fried Duck’s Egg and HP Sauce, which has been a bit of a staple and sits in the lower price range. Or if you’re after something lighter, the Endive, Pickled Pear, Walnuts and Spenwood is again really good value.

At the other end of the scale, we’ve got big sharers like our Slow Roast Lamb Shoulder for two – something to push the boat out a bit with. It’s all about creating a menu with options – and our menu changes regularly, often daily, so we can react to the seasons (or when Andy turns up last minute with wild mushrooms he’s foraged locally – although he still refuses to tell us where from)!

For a first-time diner, what’s the dish to order at The Broad Chare?

It’s got to be the Bar Snacks. They sort of sum the place up in a few small plates. Things like Monkfish Cheeks, Crispy Pig’s Ears and our Hand-Raised Middle White Pork Pie, which we make fresh here every day – nothing necessarily new or overthought, just great ingredients and real care, both in the cooking and in the relationships we’ve built with our suppliers.

Tell us about your location in Newcastle and how you see your place within the local community.

That’s an interesting one. You might assume that being on the Quayside would make it tricky to build a regular crowd or a proper community feel – but that’s simply not the case. We’re lucky to have the law courts just next door, a good mix of offices nearby and loads of local residents within the neighbourhood – so we’ve ended up with a genuine sense of community. We've got regulars who order the same dish every visit and always sit at the same table, and others who can’t wait to try whatever’s new on the menu.

And being on the Quayside means we welcome a fair few visitors too, so there’s always a lovely mix in the pub. That famous North East hospitality extends beyond just the team – our regulars are part of that too. They welcome people in as if it were their own place and it’s clear they’re as proud of it as we are.

‘Proper beer’ is one of your maxims. What’s the secret to serving the perfect pint?

You’d probably have to ask Steven [the pub's manager] about that – he’s in charge of the beer! I stick to the peas and carrots. But that’s not to say I haven’t enjoyed a fair few pints of our house ale, The Writer’s Block, after a shift.

If I had to hazard a guess, I’d say a few of Steven’s mantras have rubbed off. Storage is key – cellar temperature, the angle of the barrels – and line cleanliness goes without saying. After that, it’s all about the glass: it’s got to be clean, free from impurities and properly renovated. That means keeping on top of the glasswasher and changing the water regularly – something Steven’s always banging on about.

And finally, pacing. Especially with hand-pulls. New staff often get a bit keen and pull too quickly – I think ours usually take three pulls, given where the cellar is. But I’ll say this: the number one reason someone orders a second pint is because they enjoyed the first one. That’s what matters.

Hero Image: A fish dish from The Broad Chare, a Bib Gourmand pub in Newcastle Upon Tyne. © Kevin Gibson