Kiln has unveiled refreshed interiors and a reimagined all-day menu as it welcomes the winter in Newcastle’s Ouseburn Valley.
The venue, which opened in 2017, began as a makeshift ceramics studio built around a secondhand kiln and has grown into an important part of Newcastle’s food and coffee scene.
Eight years after the launch, co-founders Rich Cullen and Geffen Yoeli-Rimmer are ushering Kiln into a new era with a refreshed interior reflecting Kiln’s signature warmth with earth-toned walls, exposed brick, natural wood furnishings and red-hued lighting – all inspired by the colours synonymous with pottery.
Diners can choose a front-row view of the bakery, where the bread ovens burn all day, while in the centre of the room there is a large bar lined with local beers and small-batch wines.
Kiln’s new menu flows seamlessly from brunch through to dinner, celebrating the warmth and vibrancy of Middle Eastern flavours brought to life through the British larder. Everything is cooked over flame – reflecting the café’s origins and its name.
Brunch – served 10am-3pm – features granola and smoked salmon and crème fraîche on rye alongside Kiln signatures like shakshuka; rump steak with Northumbrian eggs and sourdough green labneh; taleggio, pecorino and cheddar with a honey chilli bechamel toastie; and house-made pide served three ways. To drink, there are freshly squeezed juices, craft coffees, herbal teas, and cocktails.
