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....

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.


Related Stories


    Hang out An independent cafe/bar in the heart of the edgy and up-and-coming suburb of Ouseburn. A place for everyone; hungry students, the city’s young professionals, groups of yummy mummies and...

    Chocolates by James Close and Maria Guseva is a limited- edition collection created by James and fellow chef Maria Guseva, of the acclaimed Raby Hunt Restaurant in County Durham. The...

    Pukka Wonder Green Berry An organic blend of purple berries, spices and whole leaf green tea. Think juicy elderberries, blackcurrants, rosehip and beetroot, gilded with glorious echinacea. Sweet and...


    La Belle Assiette – ‘the beautiful plate’ Good food comes hand in hand with a birthday celebration, an anniversary or a special occasion with loved ones. For me, dining...