Restaurant Rebel

SOME NEWS

Tasting menus are great, aren’t they? No difficult decisions to make over what to order, trying something you might not have initially been drawn to, and saving those turtles. We think they’re pretty great, but there’s nothing worse than wanting to revisit your favourite restaurant just to find out they’re still running that same old menu.

We’ve been having a think at rebel HQ about how we find the best of both worlds and after much deliberation we came to the conclusion that changing up our tasting menu on a weekly basis would be a pretty cool direction to take.

This way, we can be far more dynamic in our approach, and really focus hard on the freshest most seasonal produce week by week. We can be more diverse, more innovative, and most importantly keep giving you the most unique, intuitive and thoughtful dinner experience possible.

This will be a go from 11/09.

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Set Tarragon Yoghurt
Raspberry Jelly
Lemon Gel

Simple pre dessert on the new menu

Tarragon & Honey Set Yoghurt
Sea buckthorn Sorbet

Our Autumn menus are here!

Live from 28/08.

For reservations head over to www.restaurantrebel.co.uk

We've not quite had the chance to post any of this menu's dishes, but we thought we should share at least one before it's gone.

In exciting news, our new menu goes live from 28/08, with the return of the potatoes & cheese showing a shiny new revamp.

Couple of tables left this week to catch the end of our summer Menu.

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Banana parfait
Dark chocolate
Dulce de leche ice cream

Steamed bun.

Filled with Hen of the woods; cooked in a kombu and mushroom stock before being lightly BBQ'd. Along with some wild garlic kimchi for good measure. Dusted with spignel.

Rebel 2.0

One of our favourites from the new menu.

Think olive, citrus and umami.

Violet artichokes cooked in Douglas fir oil and lemon brine
Douglas fir Hollandaise
Sourdough crumb
Herbs from our garden

New dinner menu

Live from the 12/07

Bookings at www.restaurantrebel.co.uk

The first of our new menus.

Our four course lunch menu, available every Saturday.

REBEL 2

Two years ago we put everything we had into rebel, opening with £150 left in the account and no idea what was going to happen. We opened with some of the most basic kit you can imagine, one small induction to cook on, 1.5 fridges, and a freezer from the 90's. It somehow added to the fun of it.

From then, every penny we've taken has gone back into rebel - to give you the best experience we can. However, this obsession to constantly improve and try to compete with the big names in the North East made us lose sight of what we set out to do. Affordable fine dining.

Now, there is a point to the waffling, two years on from our barely passable DIY it's time to let professionals have a go. We'll be closing from the 1st of July and reopening on the 12th to have a complete overhaul of rebel.

Along with the refurb we're going back to our roots, and from the 12/07 we'll only be offering:

- 6 course menu at £45
- 4 course lunch menu at £30

To celebrate re-opening on the 12th there'll be a free glass of fizz(or soft drink) on arrival.

You might’ve noticed that we've been a little quieter than usual on here lately.

We haven’t been skiving. Instead, we've been working on something incredibly exciting. A huge series of changes. The next chapter of the restaurant.

We can’t wait to be able to share this with you in the coming days.

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One of our favourites from our spring menu. Simple but great.

Smoked Spilman's Asparagus
Douglas Fir Emulsion
Sourdough Crumb
Garden Shoots

This menu is in its last couple of weeks. Don’t miss out!

To book head to www.restaurantrebel.co.uk

Our new pre-desert:

Sesame & Miso Cremeaux
Strawberry & Elderflower Gel
Macerated Strawberries
Fresh Elderflower
Brioche

Sad time for us as we say farewell to one of our OG's .

Joining us as a KP two years ago, to seeing him progress to running the pass on a busy night is what makes this industry great.

Sorely missed, all the best with the next step in your journey.

We’re officially 2 years old! 🎉

It feels like only yesterday we got the keys to our first venue, and here we are 2 years on with 2! What will year 3 bring?

We’d like to thank everybody who has supported us the past couple of years. We get some of the most amazing guests through the door and we’d like to think we’ve made some good friends.

Also a huge thank you to our staff, past and present - this wouldn’t have been possible without you.

Here’s to many more years!
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🍷 Competition time 🍷

To celebrate the launch of our very own branded wine, ‘R’, we are giving you the chance to win an entire case, that’s 6 bottles of red or white wine!

All you have to do is:
- Like this post
- Follow us
- Comment down below and let us know whether you want red or white
- Tag whoever you’d share your prize with!

We’ll announce the winner this time next Friday, good luck! 🎉

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ITS HERE.

To book, head over to www.restaurantrebel.co.uk

Available every Monday and Tuesday from the 1st of April.

NEW

Banana parfait
Dark chocolate glaze
Miso & sesame cremeaux
Bergamot Gel

On the menu from next week

**BIG NEWS**

Small Plates, Different Days.

You spoke, and we listened. After the huge response to our recent story, we're really happy to let you know that small plates are making a comeback! Starting April 1st, join us every Monday and Tuesday to dive into a mix of your old favorites from our tasting menu along with some fresh new dishes we've been cooking up.

We'll be dropping the full menu soon, so keep your eyes peeled.

Bookings are now live

www.restaurantrebel.co.uk to book your table.

We've done a whole new menu this month, and here's the latest addition.

Salsify cooked barigoule style, glazed with black garlic.
Salsify puree
Kalettes poached in lemon brine and charred to finish.
Finished with potato butter.

Kalettes cooked in lemon brine are a must try.

Our arrival course.

Enjoyed while choosing your drinks for the night.

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Pie Tee with Cauliflower & Baron Bigod Cheese
Braised duck, rolled in pickled shiso with pine nut and lemon
Dill Cream Cheese with Caviar and preserved lemon with Onion Crackers

We're delighted to have maintained our spot in the for 2024!

Our new fish course.

Poached Halibut
Preserved Lemon
Fermented Artichoke Sauce split with Pine butter
Dill

One of the introductory courses on our menu - smoked brie sauce split with parsley oil, fermented kohlrabi and roast onion purée.

📸 by

VALENTINE’S DAY

Our kitchen team have curated an extra special Valentine’s Day menu to be enjoyed with your favourite person.

This is a one-off menu available only on Valentine’s Day. A truly unforgettable dining experience to celebrate a whole day of love!

Menu £120.
Reservations are now open and can be made via our website.

Over and out from team rebel! Merry Christmas everyone! 🎄

Huge congrats to our amazing somm on passing her WSET level 3 with distinction!

NEW MENU.

From January, we’re releasing a new 5 course tasting menu!

Same quality, same rebel experience. No corners cut.

The menu is available Wednesday-Thursday evening, and Saturday lunch.

Reservations are now live for this through our website. Click the link in our bio to book. Our 10 course menu will continue to run as normal.

Say a huge welcome to our newest recruit to team rebel! Josh has just joined the kitchen as our Commis Chef and has absolutely smashed his first week!

Welcome to the team 👨‍🍳

GIFT VOUCHERS

Looking for the perfect present for someone who has everything? Share the experience of rebel with our gift vouchers! Whether it's for a friend, family member, or colleague, treat them to our sustainable and locally sourced tasting menu. Head to our website to purchase, or pop into the restaurant.