When Max took over the bistro in November 2015 he knew immediately what needed to be done. Dishes should use locally sourced ingredients where it’s possible to do so. They should be made fresh every day from scratch and we should be serving food that tastes good in the season we are in now. A tomato salad in the winter is as nonsensical as a kale dish in the summer. Northumberland holds a bounty that we don’t think or hear about often, from the shoreline seafood to the game of the fells and forests. This continues through the trout and crayfish in the rivers and lakes down to the breweries, gin distilleries and coffee roasters in Newcastle and beyond.
Having trained in and run some of the hottest kitchens in North East, Max needed to find a place where he could make his mark on the culinary scene in Newcastle. Taking many cues from previous mentors (and developing a strong sense of how things shouldn’t be done in some places) Max brings to bear his childhood and teen years of travelling the UK and Europe, foraging and fishing and digging things up from the garden. Long spells in France and a fascination in what food was ‘before it was food’make Max’s dishes often unique, hearty and very connected to the ingredients on the plate. The menu at bistro forty six is an expression of his creativity and dedication to ‘doing things right’.
We’re going on a journey to make sure that our food has less of a journey. Finding local suppliers with a good supply of local vegetables isn’t necessarily quick or easy but it’s worth doing. Within a month of opening we had found an amazing game supplier bringing us whole deer from Morpeth and beyond, daily. Trout and Mackerel were easy to find next and possibly the most fun we’ve had is tasting the wares of the incredible number of craft breweries that the North East has to offer these days (Wylam, Anarchy and Out There being our favourites at the time of writing). It turns out the North East is also blessed with excellent coffee roasters (Tynemouth, for us) and gin distilleries (we serve Durham gin with a slice of grapefruit). We haven’t cracked all of it yet but as and when we do we’ll be
promoting it on our menus.
We shouldn’t really need to go into this in too much detail. You really are entitled to ‘fresh’ food regardless of our ethos or stance on any of the above. The thing is, we’re small, we don’t have lots of freezers and we absolutely can’t afford waste. So fresh is a necessity for us. The fact that our menu changes with the wind reflects this. Hopefully you’ll find change comforting.
If you’ve had our homemade sticky toffee pudding or foraged fruit crumble, you’ll hopefully agree that hand-made is best. All of our stocks and sauces are made onsite with no artificial flavourings or stock bases. Every day our stockpots boil down to thick, glossy, savoury reductions. Our pasta, without exception is made fresh by us and flavoured with squid ink or turned into nettle pasta ravioli with veal ragu. You get the idea.
About The Owners
Chef Max and his brother Ben are the sole owners of bistro forty six. Ben likes his upholstery blue, his wine red and the bistro full. Max is the bistro.
Bistro Forty Six
46 Brentwood Avenue
Newcastle NE2 3DH
Tuesday 5:00 pm – 10:00 pm
Wednesday 5:00 pm – 10:00 pm
Thursday 12:00 pm – 2:30 pm 5:00 pm – 10:00 pm
Friday 12:00 pm – 2:30 pm 5:00 pm – 10:00 pm
Saturday 12:00 pm – 4:00 pm 5:00 pm – 10:00 pm
Sunday 12:00 pm – 5:00 pm