Tasty Times by the Seashore

Try a beer at Newton by the Sea made by home-brew heroes at The Ship Inn. Ship Hop Ale or Dolly Day Dream with a view to die for. Locally-caught lobster on the menu most days too.


Head to King Edward’s Bay in Tynemouth for Rileys Fish Shack. Try a juicy mackerel wrap or ‘squid on a stick’. Prepared and cooked over real charcoal from the bicycle-powered stall.


Crab sandwiches, fine views and sea breezes on the menu at Craster’s Jolly Fisherman.


Try the Amble shellfish steamer – a platter of three types of seafood with juice-mopping bread, served up by the sea at The Old Boat House.


Wits End Café is at the bottom of Lythe Bank in Sandsend near Whitby. Fine views and a fine crab sandwich from crabs landed in nearby Staithes.


Another good crab sarnie spot is Sandsend’s Sandside Café, a sweet shack of a place with splendid homemade cakes and freshly-made crab sandwiches.  www.sandsidecafe.co.uk

Further up the coast at North Berwick, The Lobster Shack is a charming little eaterie where you can sample beautiful lobster, succulent langoustine, sweet crab, meaty mussels and line-caught mackerel.


Mackerel ahoy!

Few things taste as good as fresh mackerel on a BBQ. This is how they do it at Swallow Fish in Seahouses.

Barbecued mackerel with ginger, chilli & lime drizzle >>


3 tbsp extra-virgin olive oil

8 mackerel fillets

For the drizzle

1 large red chilli, deseeded and finely chopped

1 small garlic clove, finely chopped

Small knob fresh root ginger, finely chopped

2 tsp honey

Finely grated zest and juice of 2 limes

1 tsp sesame oil

1 tsp Thai fish sauce

Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.

Score each side of the mackerel fillet about 6 times, not quite through. Brush the fish with the remaining oil and season lightly.

Barbecue the mackerel for 4-5 mins on each side until the fish is charred. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.

Serve with fresh crusty bread.