ANNA HEDWORTH, COOK HOUSE, NEWCASTLE

Had the pandemic hit a few years ago, restaurant owner Anna Hedworth would have found it much harder to reopen. Beginning life as a shipping container overlooking the river Ouseburn, Cook House’s seasonal sharing plates were a hit from the start – but abiding by even a one-metre rule would have proved impossible. Fortunately, Hedworth’s restaurant now occupies a two-story space with an outdoor terrace and deli selling kombucha, infused oils and takeaway lunch pots. When the announcement was made on June 23, Hedworth wasted no time in putting plans into action to reopen today.

“We knew we were going to reopen as soon as we were allowed,” she tells me. “We’re lucky to have enough space that we can operate at 70 per cent capacity.” The kitchen is a tighter spot, but Hedworth has solved this problem by reducing the days on which the restaurant is open. “For the time being we’re reopening Thursday to Sunday, and using Tuesdays and Wednesday to prep the food – with fewer chefs in at once, it’s going to take longer to make all the food.” Though the future of sharing plates has looked doubtful, Hedworth is confident her customers will still have an appetite for a whole roast chicken or leg of lamb in the centre of the table. “We’re going to play it by ear, though. If the public are cautious of sharing, we’ll have a rethink. But we’re so excited. I was writing menus the other day, and I can’t tell you how nice it is to finally be thinking about serving real food again.”