A new modern British restaurant in Ponteland which launched during lockdown restrictions has had to adapt.

Eleven opened for takeaways in early December.

Danny Land, Ryan Carr, and Stephen Pitfield were going to work for a restaurant which was due to open in Newcastle city centre last April.

But when the Covid-19 pandemic hit, the owner pulled the plug, “leaving the three of us without a job,” Danny said.

With no other jobs going in the industry, chefs Danny and Ryan, along with Stephen who works front of house, decided to bring their vast experience together and open their own restaurant.

Danny had recently moved to the town, and saw the site, which is on Main Street and used to be home to café Postbox, whilst he was driving through.

“We realised that it was possible for us to get it, it didn’t need lots of work doing and it was in a good location,” Danny said.

Unable to open as a restaurant currently due to Covid-19 restrictions, Eleven is making the most of what they are able to do and are offering takeaways, ‘Eleven at home’.

They are also currently serving items available to collect from the restaurant which are just for lockdown, such as fried chicken sandwiches and doughnuts.

“People go mad for them,” he said.

“We know people are locked up and want to go somewhere to grab their food.

“But it’s very detached from what the restaurant will do.”

“It’s all you can do really,” Danny added, saying it was a difficult decision as customers’ first impression of the restaurant won’t be the same as what they plan for it to be when restrictions allow.

“But we had no choice,” he said.

The trio plan for the modern British restaurant to be informal and quite a “quirky place”.

They will offer a five course set menu which will change weekly, however Danny said they they are wary of calling it a ‘tasting menu’ as he believes some people associate the name with being very formal and stuffy.

“It’s going to be the complete opposite,” he said.

“Our food is all about the ingredients and getting the best ingredients we can get our hands on.”

Danny said they will try and use as much local produce as possible and their menu will be completely seasonal.

For lunch, they will serve charcuterie, cheese and small plates, designed for people to share.

They will also have an extensive wine list.