New restaurant DOOD will officially open on Newcastle’s quayside on November 18.
Drawing on Persian-Levantine feasting traditions and the vibrant cultures of the Silk Road, DOOD will blend timeless flavours with modern sophistication across a menu developed by celebrated chef Colin Clague and the team behind Dabbawal and Khai Khai.
Colin’s career spans Michelin-starred kitchens and world-class restaurants. Born on the Isle of Man, he has worked with icons Anton Mosimann and Peter Langan, as well as leading the opening of Dubai’s Burj Al Arab. He has also been part of the pre-opening teams of restaurants like Zuma (London and Dubai), Jean-Georges Dubai, and Michelin-starred Pollen by Jason Atherton.
“We’re thrilled to bring this unique dining concept to Newcastle,” said Colin. “The history and culture of the Silk Road offer endless inspiration, and at DOOD, we’re using the finest ingredients to create a menu that’s as exciting and varied as the regions it draws from.”
DOOD’s menu will feature an array of dishes – from mezze and grilled meats to vibrant plant-based options, all designed for communal feasting. The restaurant’s interior, designed by London-based studio Run For The Hills, reflects the nomadic heritage of the Silk Road – merging ancient influences with contemporary touches.
