Prices From: £95.00
Experiences
Filey Bay Whisky Dinner
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Price From: £95 per person and includes a drink on arrival, 5 courses with 5 matching whiskys & coffee.
When: Thursday 24 October 2024, 7pm
About:
Prepare your palate for a night of culinary delight as we welcome Morgan McDermott from the Spirit of Yorkshire Distillery to co-host a very special Filey Bay Whisky Dinner.
Morgan and Chef Patron Troy Terrington will be presenting a sumptuous five-course menu perfectly paired with five exceptional Filey Bay whiskies.
Filey Bay First Release was bottled in September 2019 and since then Filey Bay has grown and prospered. It is the first single malt whisky made in Yorkshire and its distinctive casking has created a range of interesting, exciting and delicious whiskies.
Whether you’re a seasoned whisky enthusiast or a curious newcomer, join us at Dobson and Parnell Restaurant for a gourmet evening where every sip and every bite tells a story of craftsmanship and passion.
This prestigious evening is by ticket only and begins at 7pm.
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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.
- Food and drink
