After an evening spent experiencing its signature tasting menu and expertly curated wine flight, one conclusion becomes unavoidable: Faru offers one of the best dining experiences in the North East.
Since opening in 2023 and founded by husband-and-wife team Jake and Laura Siddle, the restaurant reflects years spent operating at the highest level of British hospitality. Jake, formerly of Newcastle’s Michelin-starred House of Tides, brings technical precision, creativity and a passion for seasonal produce. Laura complements this perfectly with a refined approach to hospitality and wine, elevating the entire experience.
The name “Faru”, derived from the Old English word for “journey”, captures the restaurant’s philosophy. Dining here is not simply about eating; it is a carefully curated culinary journey where every course, wine and interaction has been considered with precision and intent.
From the moment guests enter the simplistic, elegant dining room on Silver Street, there is an immediate sense of occasion. The space is contemporary and refined without feeling intimidating, while the open kitchen reveals the craftsmanship behind each plate. Unlike some fine dining restaurants that lean into theatrics, Faru is defined by understated confidence and calm execution.
The tasting menu, priced at £110 with an optional wine flight at £65, is a masterclass in progression, balance and flavour.
It begins with a trio of beautifully composed snacks that set the tone. A cheese beignet with apple delivers rich savoury depth lifted by gentle sweetness. A crab croustade with dill brings freshness, while duck parfait with orange and port offers luxurious richness balanced by acidity and warmth. Each bite is tightly controlled yet expressive.
The beef course with shallot and egg yolk demonstrates Faru’s ability to elevate familiar ingredients into something memorable. Deliciously savoury and impeccably balanced, it reflects a philosophy where technique always serves flavour rather than overshadowing it.
The milk bread, served with chicken fat and cultured butter is surprisingly different. What could be a simple accompaniment becomes a highlight of the meal. The bread is soft, rich and perfectly textured, while the accompanying fats create an indulgent, moreish combination.
The Hen of the Woods mushroom dish is a standout example of Jake Siddle’s creativity. Paired with dashi, hispi cabbage and chive, it delivers umami richness while maintaining clarity and elegance. It is comforting yet refined and complex, a dish that captures Faru’s identity.
The sea bass course continues this theme of balance. Served with Jerusalem artichoke, bergamot and lemon thyme. The fish is perfectly cooked, with every element enhancing rather than overpowering the other ingredients.
Lamb with mint and asparagus follows, showcasing seasonality. The lamb is tender and flavourful, while the herbal freshness of mint and the green brightness of asparagus provide contrast and lift.
Guests may also add a cheese course for a £14 supplement, offering an additional layer to an already generous menu. Although the portions look delicate, by this point you are certainly satisfied – an element which is sometimes missing with tasting menus.
Desserts maintain the high standard. Pear with honey and almond is elegant and delicate, while Yorkshire rhubarb with tonka bean and lychee delivers brightness, acidity and subtle floral complexity. The final pairing of pineapple with kaffir lime, followed by egg custard tart with cherry sencha, brings both nostalgia and refinement.
The wine flight is a truly essential part of the experience. Thoughtfully curated and expertly paced, it complements each course with remarkable accuracy. Rather than relying on predictable pairings, it introduces guests to unexpected wines that expand the narrative of the meal and enhance its sense of discovery. The drinks were just as outstanding as the food.
Service throughout is exceptional. The team combines professionalism with warmth, striking a rare balance between refinement and approachability. There is no stiffness or performance, just confident, knowledgeable hospitality delivered with genuine care. Each course and wine paring was explained with its purpose and history, creating an entertaining and interesting backstory which encourages guests to further appreciate the experience.
Recognising the need for greater flexibility, Faru has also introduced a new set menu alongside its tasting experience. Launched in May, it offers a more accessible way to experience the restaurant’s Michelin-recommended cooking while maintaining the same seasonal, ingredient-led philosophy. Curated by owner and head chef Jake Siddle, the menu features a selection of starters, mains and desserts designed to reflect the kitchen’s style in a more relaxed format. Available on Wednesday and Thursday evenings, as well as Thursday, Friday and Saturday lunchtimes, it is priced at £32 for two courses and £35 for three courses, offering exceptional value while retaining Faru’s quality.
In an increasingly competitive dining landscape, Faru stands apart. The food is exceptional, the wine programme outstanding, and the service among the finest I’ve ever experienced. Most importantly, it delivers something increasingly rare: a dining experience that feels genuinely unique.
