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Fern is an upmarket neighbourhood Dining Room and Bar, the emphasis is on creating fine, flavoursome food where there’s both respect and passion for the ingredients. The cooking is skilful, generous, and heartfelt with dishes inspired by the rhythm of the seasons. Its food that is about simplicity, craftsmanship and honesty, a little artistry, a lot of love. Ultimately, it’s non fussy, contemporary food to please the taste buds.
Our team of chefs led by Executive Head Chef, Eddie Saint, like to take inspiration from the classics, and modern cookery techniques alike. As a keen lover of fish and homegrown produce, Eddie has created some exciting dishes for our menus with produce from trusted and responsible suppliers, preferably local.
Our service offers relaxed, informal Geordie hospitality, and memorable dining experiences, making Fern the perfect place to, meet, eat, drink & celebrate.
A la Carte
We offer a seasonally changing A la Carte menu, showcasing Eddie's relationship with suppliers, and the incredible British larder, drawing on inspiration from memories and of course, embracing the sassy classics.
Fern Dining Room is open Wednesday – Saturday, 6pm – 9.30pm.
Our Bar and Billiard Lounge is open daily. Wednesday - Saturday we serve our full Bar Menu. Sunday from 6pm and Monday - Tuesday from 12:30pm - 5pm then 6pm - 9pm we serve a small Lounge Menu.
The Bar at Fern is the perfect place to eat, meet, drink and celebrate. With a range of cocktails, beers and spirits, the bar has a relaxing atmosphere for you to enjoy a drink whether it's after work, before dinner or meeting with friends. Serving informal food Wednesday-Saturday from 12:30 – 21:30. You can enjoy a snack, light lunch or early supper, our bar menu offers a range of hot and cold sandwiches, lighter and larger dishes, salads, or fish and chips, as well as some delicious desserts.
We are open daily for drinks. The Bar Menu is available Wednesday – Saturday, 12.30pm – 9.30pm.
Fern Dining Room is open Wednesday – Saturday, 6pm – 9.30pm.
Our Bar and Billiard Lounge is open daily. Wednesday - Saturday we serve our full Bar Menu. Sunday from 6pm and Monday - Tuesday from 12:30pm - 5pm then 6pm - 9pm we serve a small Lounge Menu.
“There are few hours in life more agreeable than the ceremony known as afternoon tea.”
Henry James from The Portrait of a Lady, 1881
There is no more delightful and quintessentially British institution than afternoon tea and nowhere better to enjoy it than Jesmond Dene House. The ritual of tea served in fine bone china and three tiered stands overflowing with cakes, dainty finger sandwiches and our signature freshly baked, still warm scones. Staff glide through the rooms, music plays quietly in the background, whilst a mix of guests – from ladies in smart dresses, to overseas tourists visiting Hadrian’s Wall and local families celebrating their Grandmother’s birthday – all enjoy a traditional afternoon tea.
This menu is available Wednesday – Sunday, 1pm – 4pm.
Afternoon Tea is served in the Billiard Room or Fern Wednesday - Saturday, and in the Billiard Room every Sunday.
At Jesmond Dene House we have all the ingredients you need to have a great celebration; we have a wide choice of set menus to suit different budgets or we can create a menu with your favourite dishes. We have a variety of exclusive private rooms to make your celebrations special, whether it is a cosy room for dinner with friends, or the grandeur of the Great Hall for a drinks reception and dancing. With dedicated events coordinators, award winning chefs and Geordie hospitality its bound to be a memorable occasion!
Eddie Saint has been announced as the new Executive Head Chef at Jesmond Dene House, taking over from Danny Parker. A father of two, Eddie has worked in various hotels throughout the North East since starting as a commis chef at 2AA Rosette’s Hotel du Vin in 2009. Eddie went on to work as a lecturer at Newcastle College, where he taught kitchen larder and patisserie to levels #1 and #3 and helped students achieve gold awards at NECTA competitions. Eddie then moved on to work at Riley’s Fish Shack as head chef, where his passion for developing his knowledge of fish first emerged.
Eddie joined Jesmond Dene House in 2021 as senior sous chef and has been running the Fern restaurant side of the business operation for the past two years. During his tenure, Eddie has trained numerous junior chefs and has become heavily involved in the development of Fern restaurants’ offerings. Using his vast experience in the industry, he has helped devise the menus, organise special events, and manage the financial aspects of running a busy, high-profile kitchen.
As the new Executive Head Chef, Eddie plans to create exciting dishes for the guests of Jesmond Dene House and Fern Dining Room & Bar, utilising the Secret Garden Kitchen for outdoor BBQs. A keen lover of fish and homegrown produce, Eddie intends to plan some fun events around these themes and bring some excitement to Jesmond Dene House. The appointment of Eddie also coincides with the launch of their brand-new Summer seasonal menu at Fern restaurant, which Eddie and his team created.
Speaking about his promotion, Eddie said, “I am thoroughly delighted with the position of Executive Head Chef and am looking forward to using my experience to create some exciting dishes for the guests of Jesmond Dene House and Fern Dining Room & Bar. I am fortunate to have worked alongside Danny Parker, who has moved onto pastures new, and I wish him all the very best, but I really look forward to the challenges ahead in my new position.”
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