After moving to the North East from Cambridge in 2005 and working as head chef in Jesmond Dene House and Blackfriars Restaurant, Troy teamed up with Andy Hook to open Dobson & Parnell at 21 Queen Street. Located within a Victorian Grade ΙΙ listed building, Troy creates modern dishes to compliment the buildings elegant design. Named after two of Newcastle’s Victorian architectural stalwarts, John Dobson and William Parnell, who designed the original building in 1863, the restaurant is now six months old and is a welcome addition to the Quayside’s growing culinary scene.
Chef Patron Troy tells us his favourite dish on the menu is ‘the bread and snacks we offer! I could eat a bowl of the smoked cod’s roe smeared generously on our awesome sourdough!!’
Originally from Cambridge, a city steeped in history and elegance, Troy is well placed to take over a restaurant in such an amazing and old building. Although he is very focused on his career, he is also an avid gym-goer and loves spending time with his wife and two daughters. He also let us in on what he loves best about working at Dobson & Parnell: “I gained a lot of experience from my positions as head chef at both Blackfriars Restaurant and Jesmond Dene House so now have the freedom to explore my creativity and develop my own unique style of cooking”
Dobson & Parnell Tasting Menu…
Troy has carefully crafted a tasting menu, together with matching wines, showcasing the very best of refined British and European cuisine. The new tasting menu will change daily as chef will use the freshest of produce, even taking trips to see the gardens of renowned herb, fruit & veg grower Ken Holland in Northumberland from time to time. A vegetarian tasting menu has also been developed which highlights some of the region’s finest vegetables on offer.
The seven-course tasting menu is priced at £65 per person or £100 with wine pairing. It is available from 5.30 – 9pm between Tuesday and Saturday and guests are advised to allow around three hours to enjoy the tasting menu experience.
Dobson & Parnell is the latest addition to restaurateur Andy Hook’s venues. 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.