Blackfriars was opened in 2001 by Andy and Sam Hook following on from the success of the critically acclaimed Sidney’s Restaurant in Tynemouth. The restaurant is now run by a team of exceptional staff headed up by Group Operations Manager Ruth Terrington, Manager Rebecca Blackith and Head Chef Chris Wardale.
Andy is originally from Cambridge and graduated in Physics at Swansea University where he preferred playing electric guitar and drums in rock bands, more famous for their pyrotechnics than the quality of music!
He then headed for the big lights of London where he watched Marco Pierre White open his famous first restaurant, Harvey’s in Wandsworth, a stone’s throw from his flat.
Four years on, and being attracted by the legendary nightlife, the increasing cultural activities, the seaside and Newcastle United, Andy moved to Newcastle to work in manufacturing and then shortly after met his wife Sam, a marketing and PR specialist who is now Marketing Director for Blackfriars and its sister restaurants.
Quickly tiring of the rigours of factory life and with a burning passion for entering the life of a restaurateur, he opened Sidney’s Restaurant in Tynemouth (since sold) followed by Blackfriars a few years later. In 2016 he opened Hinnies in Whitley Bay and Dobson & Parnell in Newcastle's vibrant Quayside.