Prices From: £49.50
Experiences
Beaujolais Nouveau Lunch at Dobson & Parnell
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When: Thursday 20th November 2025
Price From: £49.50pp
About: Join Dobson & Parnell for a very special Beaujolais Nouveau Lunch, a celebration of France’s most popular “Vin de Primeur”! Hosted by Charles Willoughby Bon Coeur Fine Wines
Every year, the 3rd Thursday of November marks the arrival ” Est Arrivé” of Beaujolais Nouveau, a vibrant, light, and fruity wine made from the region’s indigenous Gamay grape. Bottled just 6-8 weeks after harvest, this young wine is cherished for its freshness and festive spirit.
Celebrate this ancient French tradition with a delicious Burgundian-inspired Set Lunch, carefully crafted to complement the bright, fruity notes of Beaujolais Nouveau. Each guest will also enjoy half a bottle of Beaujolais Nouveau, enhancing the dining experience with this rare, once-a-year tradition.
The event begins at 11am-£49.50pp including 3-course lunch, half a bottle of Beaujolais Nouveau and coffee.
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Business providing experience
Dobson And Parnell
Dobson & Parnell on Newcastle Quayside specialises in refined British and European cuisine and is owned by Troy Terrington Chef Patron and award-winning restaurateur Andy Hook who also runs Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay.
Dobson & Parnell on Newcastle Quayside specialises in refined British and European cuisine and is owned by Troy Terrington Chef Patron and award-winning restaurateur Andy Hook who also runs Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay.
Dobson & Parnell was awarded 2023 Bronze winner of the Taste of North East England Award. You will find Dobson & Parnell in the Michelin Guide 2023 and the Good Food Guide 2023.
Set within a Victorian Grade II listed building, the interior blends modern elegance with key Victorian features, including traditional pendant track lighting, original brickwork, cast-iron columns, high ceilings, banquette seating with glass partitions, rich dark timber flooring, a brass bar top and decorative tiled counter fronts.
The menus change daily using ethically-sourced local, seasonal produce direct from nearby farms and markets. There is a strong focus on sustainability and the kitchen team specialises in preserving techniques such as curing, smoking, salting, brining and fermenting.
The restaurant is open Wednesday-Saturday for dinner and Thursday-Sunday for lunch. You can enjoy an excellent value 3-course set menu early evening and at lunch times and a seasonal A la Carte Menu. They serve a fantastic roast on a Sunday too.
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