About Starks Kitchen
At Starks Kitchen offer high quality seasonal food in a relaxed cafe environment. We’ve taken inspiration from working and travelling round the world and combined this with our training in classical French cooking to produce great tasting food with a twist.
Meet the team.
Proprietors: Fiona and Peter Anderson.
Fiona has an eye for detail in design and business. She brings warmth, experience and knowledge to both running Starks and looking after the diners.
Peter is equally adept front of house, as well as being a keen and successful cook. He holds the title “Cook of the North” and was a Masterchef finalist.
After running a successful hair salon for 26 years, Fiona and Peter took a leap of faith, moving to Morzine in France, where they opened the opulent gourmet ‘Chalet Fiona’.
After ten seasons of packed houses and wonderful reviews a new challenge was next on the menu and they returned home. Their son Ed Anderson and his colleague Ben Griffiths Hardman were hard working young chefs, returning from their own travels and also looking to start something fresh.
The opportunity was too good to miss. The four decided to combine their expertise to create a great new eating experience in lively Heaton, Newcastle.
Chefs: Ed Anderson and Ben Griffiths Hardman.
Ed is Fiona and Peter’s youngest son. He and Ben trained together under Terry Laybourne at Cafe 21 in Newcastle. Ben honed his skills working as sous chef on the larder section, dealing with meat and fish. He now prepares the meat at Starks, including the salt beef on the menu. Ed completes the all-round nature of the pair, excelling in baking and pastries, which he makes fresh every day.
In 2013 they travelled to Asia and Australia. They ate exciting dishes in Bangkok and experienced the laid back atmosphere of modern Australian restaurants, especially the Tall Timber Café in Melbourne, where Ben worked, and they felt they could make a success of something similar, back home.
Starks Kitchen: Born in Australia – raised in Newcastle.
It’s important that we support our region and wherever possible we use ethically sourced local produce.
Taylors Seafood North Shields.
Seafood is collected from the fish quay in the mornings. We serve the best fish while reducing miles from the boat to your plate.
Hodgson Fish is one of the best known fish merchants on the North East coast, supplying the freshest seafood to leading hotels ad restaurants throughout the region.
Charlotte’s Butchery Gosforth
We’re proud to use this small local butcher. They provide us with the highest quality Northumbrian meat across the board including steaks, duck and lamb. This really sets our breakfasts apart. Our beef even comes to us exclusively from the Newcastle’s very own Town Moor!
Matfen hall eggs
It is important that our eggs come from a sustainable ethical source, and Matfen hall produce great quality, local free range eggs.
Wellocks provide excellent fruit and vegetables which have been sourced locally, they also provide us with a range of unique products from around the world. The quality of the ingredients is important to help us produce great quality food for our customers.
Fresh Artisan Bread Co.
A new baker for our sourdough bread. All of our other breads are baked on the premises.
Our coffee and tea is supplied by Pumphreys, established in 1750 they provide great quality coffee from a family run business.
We also use Easy Teasy to supply us with herbal teas. They are a local company providing a lovely selection of loose-leaf tea for the perfect brew.