Sunderland Serves up its Fourth Restaurant Week

SUNDERLAND’s top restaurants, cafés and bars are preparing to dish up some delicious special offers for the city’s fourth Restaurant Week.

Eat Drink Sunderland Restaurant Week will run from 17 – 25 March, with a whole host of new restaurants joining old favourites to celebrate the city’s thriving culinary scene.

The event, organised by Sunderland BID, will see a range of £5, £10 and £15 deals across a whole host of eateries.

This time round Restaurant Week has seen ever more restaurants from beyond the city centre signing up, with eateries in Seaburn, Roker and even Washington taking part.

And the week will also showcase the exciting new venues which have opened in Sunderland, including the Bonded Warehouse, Fat Hippo, Grannie Annie’s and El Nido Mexicana.

For restaurant owners the event is a great opportunity to bring new customers into the area.

Andy Barnett, of Port of Call at Park Lane, which has been involved in the previous events, is a firm supporter.

"Restaurant Week is a chance for us to showcase new ideas and attract new customers, who we hope will enjoy their first experience at Port of Call and keep coming back like many of our regulars do,” he said.

Restaurant Week is also supported by Station Taxis, which not only instructs their drivers to keep passengers informed but also puts special Restaurant Week livery on some of its cabs.

“We are happy to be supporting Sunderland’s fourth Restaurant Week,” said Trevor Hines, Managing Director of Station Taxis.

“It’s great to see so many of the city’s favourite restaurants taking part again, as well as some exciting new places for people to try.

 “We have a great selection of restaurants in Sunderland and this is something worth shouting about. We hope to help spread the word by promoting the event to our customers and by branding our vehicles.”

Anyone wanting to take advantage of the offers needs to download a voucher from the BID website at

Sharon Appleby, Head of Business Operations at Sunderland BID, said the event was growing in popularity year on year.

“As our restaurant scene develops, there’s more and more reasons for people to take advantage of the great offerings available during Restaurant Week,” she said.

“And the good news as far as we’re concerned is the advantages don’t just last for the duration of the week but continue, with many restaurants reporting repeat business after the event.”

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