Coarse

Coarse Affordable tasting menu restaurant in Durham city. 6 courses for £49.

The main course on our current menu is a real celebration of amazing produce. We’re very lucky to get incredible quality...
19/05/2026

The main course on our current menu is a real celebration of amazing produce.
We’re very lucky to get incredible quality meat from butchers and we’ve done our best to let it shine.
Hogget rumps are marinaded, roasted and glazed with wild garlic. The lamb necks are cooked really slowly with Moroccan spices and topped with a fragrant Dukkah combining toasted nuts and spices.
A rose harissa houmous, sheep’s yogurt and braised carrots topped with fresh pomegranate play supporting roles.
We’re into the second week of this one, so you’ve got 4 more week to come in and try it!
A great time of year to both cook and eat, we’ve got the best seasonal ingredients, think English strawberries and tomatoes, jersey royals, wild garlic and wild halibut to name a few! Hopefully see you all soon!

Lovely afternoon with at the having a wine recap and tasting for our new wines which start alongside our new menu Wedn...
11/05/2026

Lovely afternoon with at the having a wine recap and tasting for our new wines which start alongside our new menu Wednesday.

Also joining us is Annelise who most know as our restaurant manager and her newest addition Aiofe (who was very well behaved).

Thanks for a lovely day

The Coarse Creme Egg is a yearly institution, something we spend a lot of time over and we feel like this version might ...
03/05/2026

The Coarse Creme Egg is a yearly institution, something we spend a lot of time over and we feel like this version might be our best yet!
Dark chocolate shell, passion fruit gel, cream cheese custard and ginger caramel. It’s been a firm customer favourite! Only available for one more week before our next menu change, we’ve got some availability this coming week on Wednesday and Thursday so if you fancy it get booked in!

Our next menu.This one runs 13th May - 20th June.There's a roughly six-week window each year where Britain becomes, brie...
27/04/2026

Our next menu.

This one runs 13th May - 20th June.

There's a roughly six-week window each year where Britain becomes, briefly, one of the best places on earth to eat.

We're about to enter that window.

We’re halfway through our current menu which fully embraces the arrival of spring. A great time of year to cook and eat!...
21/04/2026

We’re halfway through our current menu which fully embraces the arrival of spring. A great time of year to cook and eat!
The changing of the seasons brings with it some incredible produce and ingredients we’ve waited for all winter.
Two of the most special, British Asparagus and Wild Garlic and paired together on our latest menu. Asparagus is grilled and bathed in wild garlic butter, some is fried in a light tempura batter and dusted with a powder made from more wild garlic and seaweed.
We serve this with grilled red prawns or jersey royals for the vegetarians.
Light, fresh and seasonal and on for the next three weeks!
If you fancy joining us we’ve got a bit of availability Wednesday and Thursday night this week hopefully see you then!

our next menu.the coarse creme egg is back!this one runs wednesday 1st april until saturday 9th may.the best of british ...
20/03/2026

our next menu.

the coarse creme egg is back!

this one runs wednesday 1st april until saturday 9th may.

the best of british spring time ingredients, and some cacio e pepe arancini thrown in for good measure.

Fantastic start to the week, Good to know we are doing everything right. Well done team Coarse
18/03/2026

Fantastic start to the week, Good to know we are doing everything right. Well done team Coarse

Cheese, Onion, Potato, Gravy.The first course on our latest menu and a firm favourite already! Our version of cheesy chi...
01/03/2026

Cheese, Onion, Potato, Gravy.
The first course on our latest menu and a firm favourite already!
Our version of cheesy chips and gravy, the death row meal of our long standing kitchen porter Alan.
Sliced potatoes and caramelised onions are pressed and slow cooked before being cut into chip shape.
Gratinated with a Welsh rarebit mix, using Welsh cheddar. Guinness ketchup, black garlic mayo, a few crispy potatoes and some more cheese to finish before being doused in a rich beef gravy (veggies get an onion gravy)
On for the next four weeks, we’ve got some availability Wednesday and Thursday this coming week, get booked in and come and see us!

When this is what we deal with on a daily basis and to be fair this is kind compared to normal rubbish that is left. (I’...
26/02/2026

When this is what we deal with on a daily basis and to be fair this is kind compared to normal rubbish that is left. (I’ve kindly left the photo off which is more rubbish and piles of sick)

We receive emails from our customers and rightly so having to walk past this mess from others is disgusting.

If anyone can recommend who we can reach out to we would love the advice, we’ve tried council, neighbour hood wardens.
Council have kindly placed student bins in this alley way who are not even living in this alleyway and they then just use the alleyway instead of their bins.

I would love our team to not have to clean up someone’s else mess before even starting out jobs.

One week into our new menu and we’re pretty happy with how it’s gone! Amazing support from our customers as always, and ...
22/02/2026

One week into our new menu and we’re pretty happy with how it’s gone! Amazing support from our customers as always, and some really nice feedback.
Something we put a lot of time and effort into is our vegetarian menu, trying to make the dishes more than an afterthought.
This is is the beetroot course, slowly cooked crapaudine beetroots are bathed in a fragrant marinade of blood orange, dill and horseradish, then roasted to order. Sliced and then dressed with loads of fresh garnishes that mirror the marinade.
On for the next five weeks, check out the rest of the menu and get booked in!

Address

Reform Place, North Road
Durham
DH14RZ

Opening Hours

Tuesday 5pm - 10:30pm
Wednesday 5pm - 10:30pm
Thursday 12pm - 3pm
5pm - 10:30pm
Friday 12pm - 3pm
5pm - 11pm
Saturday 12pm - 3pm
5pm - 11pm

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