Ward Hadaway serves up restaurant move | 04 November 08
LEADING North law firm Ward Hadaway has helped a new culinary venture to move into an iconic Tyneside address.
Serving up – (from left) Craig Potts and Mike Morley celebrate the opening of Pan Haggerty with Philip Kreczak of Ward Hadaway.
The firm advised Mike Morley and Craig Potts of DMC Restaurant Limited on setting up the Pan Haggerty restaurant at 21 Queen Street on Newcastle’s Quayside.
Simon Errington and Phil Kreczak from Ward Hadaway’s commercial property team advised on property aspects and Cheryl Oliver advised on licensing, in a move which sees Pan Haggerty occupy premises formerly taken up by North restaurateur Terry Laybourne’s Café 21.
Pan Haggerty – named after a traditional Northumberland dish made from potatoes, onions and cheese – specialises in serving hearty British dishes in healthy portions.
The restaurant’s interior has been altered to reflect the homely ethos with a cosy, warming environment created for diners.
Pan Haggerty also boasts the highly respected head chef Simon Wood, who has previously worked for McCoy’s at the BALTIC in Gateshead and The Grainger Rooms in Newcastle as well as many other acclaimed restaurants across the world.
The menu consists of classics such as Shoulder of Beef with grilled marrowbone, bacon, mushrooms and mustard mash and Roast Lamb rump with bubble and squeak, roast shallots and mint gravy.
Director Mike Morley is hoping their no-nonsense approach will ensure Pan Haggerty makes its mark on the local food scene.
Mike said: “Pan Haggerty will offer high quality, locally sourced British food and plenty of it.
“We are really pleased to have secured such a great location for the restaurant in the heart of Newcastle’s Quayside and are grateful to Simon and the team at Ward Hadaway for their work on making this possible.”
Simon Errington, partner in the property team at Ward Hadaway, said: “Mike has a really strong vision for Pan Haggerty so we were really pleased to help them secure the right premises for the restaurant.
“We wish them all the best with the venture.”