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Hibou Blanc

Elegant French-British cuisine and refined hospitality in Newcastle's historic Bigg Market.

4.6

Hibou Blanc is an elegant French restaurant and bar located in Newcastle's historic Bigg Market, housed in a beautifully restored period building on High Bridge. The kitchen delivers refined modern British cooking with a strong emphasis on seasonal British seafood, complemented by classically French techniques and comfort food sensibilities. With an AA 1-Rosette rating, the restaurant offers carefully executed dishes ranging from Dover sole and hand-dived scallops to slow-cooked meats and house-baked breads, supported by attentive service and a thoughtfully curated wine list.

A brief summary to Hibou Blanc

  • 13 High Bridge, Newcastle upon Tyne, NE1 1UW, GB
  • +441912618000
  • Visit website
  • Duration: 1.5 to 3 hours
  • Mid ranged
  • Environment icon Indoor
  • Mobile reception: 5 out of 5
  • Wednesday 12 pm-11 pm
  • Thursday 12 pm-11 pm
  • Friday 12 pm-11 pm
  • Saturday 12 pm-12 am
  • Sunday 12 pm-7 pm

Local tips

  • Book the set lunch menu for exceptional value—two courses for £25 or three for £30 offer the same quality cooking as dinner at a significant saving.
  • Visit during oyster happy hour for access to Lindisfarne oysters at reduced prices, and enjoy the bar's welcoming atmosphere for pre-dinner drinks.
  • Request a table away from the kitchen if you prefer a quieter dining experience, as the open layout can carry service noise into the dining room.
  • Allow time to explore the wine list with staff guidance; the predominantly French selection pairs thoughtfully with the menu but benefits from knowledgeable recommendations.
  • Order slow-cooked beef dishes and house-made soufflés—these showcase the kitchen's particular strengths and consistency.
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Discover more about Hibou Blanc

A Refined Culinary Haven in Historic Surroundings

Hibou Blanc occupies a striking position within Newcastle's Bigg Market, one of the city's most characterful neighbourhoods. The restaurant inhabits an elegant period building on High Bridge, its interior thoughtfully designed to balance historic architecture with contemporary comfort. The bar area, in particular, creates an inviting atmosphere for pre-dinner drinks or casual evening socialising, while the dining room maintains an understated sophistication that encourages lingering over meals.

Modern British Cooking with French Foundations

The kitchen philosophy at Hibou Blanc sits at the intersection of classical French technique and modern British sensibility. The menu showcases an impressive commitment to British seafood—Dover sole, hand-dived Scottish king scallops, Lindisfarne oysters, and cured Wester Ross salmon appear regularly alongside carefully sourced meats. Dishes such as sole Veronique, pot roast Yorkshire chicken for two, and Waterford Farm salt-aged chateaubriand demonstrate the kitchen's confidence in handling premium ingredients without unnecessary embellishment. The execution is notably consistent: meats and fish are treated with due care, vegetables are properly seasoned, and accompaniments—smoked mash, crisp fries, house-baked sourdough—elevate rather than distract from the primary elements.

Attention to Detail and Ingredient Quality

What distinguishes Hibou Blanc is the kitchen's evident respect for classical dishes and its restraint in presentation. A properly garnished soupe de poissons with golden rouille and melting cheese, or a well-executed French onion soup, serves as a reliable indicator of the establishment's standards. The menu balances accessible classics—featherblade with Bourguignonne sauce, slow-cooked shoulder of lamb—with more luxurious offerings such as hand-dived scallops with wild garlic aioli or champagne and caviar-dressed halibut. Salads are dressed lightly, breads are baked in-house, and the kitchen demonstrates particular skill with slow-cooked beef preparations and traditional soufflés.

Beverage Programme and Service

The wine list leans predominantly towards French selections, offering a curated rather than adventurous approach to wine pairing. An oyster happy hour provides an accessible entry point for casual visitors, while the broader drinks programme supports the restaurant's positioning as both a serious dining destination and a neighbourhood bar. Service is characterised by genuine enthusiasm and attentiveness; staff navigate the balance between professional formality and genuine warmth, creating an environment where diners feel welcomed without being fussed over.

Value and Accessibility

Hibou Blanc offers structured pricing that makes fine dining accessible to a broader audience. The lunch menu provides two courses for £25 or three courses for £30, while dinner pricing stands at £35 for two courses or £40 for three. These set menus represent genuine value for the quality delivered, though à la carte selections—particularly premium items such as sole meunière at £50 or supplementary charges for chateaubriand—reflect the restaurant's positioning at the upper end of Newcastle's dining landscape. The establishment holds an AA 1-Rosette recognition, affirming its standing as a destination restaurant within the region.

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