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Meet the Team

Andy Hook managing director Blackfriars Restaurant 1

Andy Hook

Managing Director

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Originally from Cambridge, Andy went on to read Physics at Swansea before starting his first career in engineering with Philips in London.

After moving north for a spell in manufacturing in South Shields (where it turns-out his 19th-century ancestors lived), he opened his first restaurant, Sidney’s in Tynemouth in 1999. This was soon followed by Blackfriars in addition to various other ventures.

As well as a love for family, hospitality, staff development and medieval food history, Andy retains a passion for green issues and everything Newcastle. When he’s not overseeing Blackfriars, Dobson & Parnell and Hinnies, he loves cooking, wine-tasting, bread-making, watching bands, playing the guitar/drums/piano and cycling.

His favourite meal is the next one his brilliant team of talented chefs serves him! Favourite saying: “Whilst a guest is under our roof, we are responsible for their happiness”.

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Sam Hook

Marketing Director

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Sam oversees the marketing activities for the Hooked-on Group and has more than 25 years’ experience in the marketing/PR sector.

She is also a Life and Business Coach at Uniquethinking working with individuals and business owners.  In her spare time, she enjoys playing netball, eating out and being a mum of two girls. Favourite meal: Andy’s Chicken and tarragon pie. Favourite saying: “If not you, then who?”

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Ruth Terrington

Operations Director

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Ruth joined Blackfriars over 10 years ago and is now the Operations Director for the Hooked-on Group, responsible for auditing and evaluating the operation of each restaurant, leading projects to introduce new initiatives and technology into the businesses, supporting each restaurants recruitment and employment procedures and enforcing health & safety and licensing compliance.

She has worked in the hospitality industry for 26 years and is also married to Troy, Chef Patron at our sister restaurant Dobson & Parnell, so keeps it in the family!

In her spare time, she enjoys dining in fancy restaurants when she can as well as running, fundraising challenges, reading and being the proud mum of two daughters. Ruth’s favoured restaurateur is Danny Myer the Founder & Executive Chairman of the Union Square Hospitality Group and stands by his quote “Hospitality is almost impossible to teach. It’s all about hiring the right people”.

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Rebecca Armstrong

General Manager

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Rebecca joined Blackfriars in 2016 and is responsible for the daily running of Blackfriars, making sure all the team are happy and looked after and everything is in tip top shape.  

In her spare time, you can find her running around after her two young sons, drinking lots of tea and eating cake with her friends. Favourite saying: “It’s good to have fun at work” (I do say this daily to the team).  

Favourite meal: “It’s a very tough decision as my two favourite ever starters from Blackfriars are Young goats’ cheese, candied walnuts, beetroot and honey dressing or Mackerel pate, pickled cucumber, and sourdough – please don’t make me choose!”

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Ellie Graham

Restaurant Manager

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Ellie joined Blackfriars in 2015 and is responsible for overseeing the front of house teams at Blackfriars, ensuring we offer the best possible service to customers. 

In her spare time, she enjoys eating out with her partner Krystian Jaskula, Blackfriars Head Chef,  wine tasting (she has a WSET level 2), travelling and buying vintage clothes. Ellie loves all types of food and has a different favourite cuisine every day! Ellie’s favourite hospitality saying is “one team, one dream”.

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Chis Wardale

Executive Chef

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Chris joined Blackfriars in 2011 when he was a just a young lad and has risen to become our Executive Chef overseeing the menus and catering operations for all the spaces and events at Blackfriars.  He loves taking wholesome North East food and updating it with a new twist.   

In his spare time he loves cooking, walking his Labrador, Simba, running and swimming.  

Favourite meal: Venison Wellington, Scottish girolles, fire-roasted beets and truffle sauce.

Krystian

Krystian Jaskula

Head Chef

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Krystian moved from Poland over 10 years ago and joined Blackfriars as a Kitchen Assistant. He was originally a plumber (comes in handy in the kitchen!) until he discovered his passion for food.  With hard work and dedication, he has moved up the ranks to become the Head Chef at Blackfriars.  His partner is our Restaurant Manager, Ellie, and in his spare time he loves good food, movies and going to the gym.  His favourite meal is Polis sourdough broth.

Anthony oshaugnessy cookery school head chef Blackfriars Restaurant Newcastle

Anthony O'Shaughnessy

Cookery School Manager

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Anthony is responsible for cookery classes and events in our Cookery School. He’s passionate about food and his claim to fame is that he was a finalist on BBC’s Master Chef and is a regular guest judge on the show. 

In his spare time, he likes to travel, eat out and read – it’s all part of his research which he feeds into his classes. His favourite saying is “laughter is brightest where the food is good”.

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Laura Race

Sales and Marketing Manager

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Laura heads up the sales, marketing and reservations at Blackfriars and our sister venues and is responsible for weddings at Blackfriars, ensuring they all run smoothly.  She is a core member of the Blackfriars team and there isn’t much she doesn’t know!

In her spare time, she loves spending time with family and friends, going on walks, running, and dining out.

Favourite meal: “For starters,  Young goats’ cheese and for main, Northumbrian venison mince pie”.

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Joseph Miller

Assistant beverage manager

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Joseph is an award-winning mixologist and heads up the bar operations at Blackfriars. He is usually behind the scenes making delicious cocktail recipes for upcoming menus and events.

In his spare time, he likes to keep fit as much as possible whilst keeping up-to-date with his football podcast. Joseph’s favourite tipple is a strong Long Island Iced Tea.

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Daren Philips

Assistant beverage Manager

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Daren joined Blackfriars in 2017 and runs our wine, gin, whisky and beer tastings, and as well as being an important part of the front of house team. 

In his spare time, he enjoys foraging, tasting wine (he has a WSET Level 2 and is currently studying Level 3), has a Level 2 in Spirits and a Diploma in Gin from Edinburgh Whisky Academy.  He likes making his own gin which he often brings into the restaurant.  

Favourite tipple: “It always used to be a glass of Amarone, but I’ve recently acquired a taste for Gewurztraminer after spending time visiting a couple of vineyards in Alsace. I also love a glass of Ardbeg Uigeadail; the smell always reminds me walking off a hangover one morning with my wife on the beach behind Castle Duart on the Isle of Mull – the salty sea air and smouldering bonfires along the beach – best hangover cure ever.”

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Daniel Walsh

Assistant events Manager

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Daniel joined Blackfriars in 2012, left in 2019 to be a charity worker for an NGO and then returned to Blackfriars in 2021.  He is an important part of our front of house team and oversees our weddings and many themed events. 

In his spare time he likes sports including football, running and handball. A passionate Liverpool fan but also a very keen runner, having completed the Great North Run on nine occasions. Around work, trains and competes regularly as a goalkeeper with the Newcastle Vikings handball team, following on from the legacy the London 2012 Olympics.

Favourite meal at Blackfriars, the venison wellington but I am also partial to their local beer range and whisky/bourbon selection!

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Maria Joana Dos Santos

Assistant restaurant Manager

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Maria joined Blackfriars in 2022 after working in some top restaurants in London.

Originally from Lisbon in Portugal, she loves living in Newcastle and in her spare time enjoys exploring the city.

Her favourite dish on the menu is Pan-roasted halibut or the Venison Wellington.

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Blackfriars,
Friars Street, Newcastle,
NE1 4XN

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Opening Times

Monday – Saturday: 12pm – 2:30pm / 5:00pm – late
Sundays: 12pm – 4pm
Afternoon Tea: Fri and Sat 2:45pm – 4.30pm

Blackfriars closes on most bank holidays including Christmas Day, Boxing Day, New Year’s Day, Easter Monday, May and August bank holidays but is open Good Friday.

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Blackfriars Restaurant
Dobson & Parnell
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