Appointments: Jesmond restaurant Jam Jar appoints new head chef

Steven Foister from Low Fell, Gateshead, has joined Jam Jar on Osborne Road, which burst on to the Jesmond dining scene last year

Steven Foister, Jam Jar head chef
Steven Foister, Jam Jar head chef

A local head chef is celebrating a new position at a popular Jesmond restaurant where he will build on its food offering as it marks its first anniversary.

Steven Foister from Low Fell, Gateshead, has joined Jam Jar on Osborne Road, which burst on to the Jesmond dining scene last year, offering brunch options, lunch and evening meals in a contemporary, relaxed space with character and an industrial edge.

Jam Jar won a Silver award in the Best Food Bar category in the Licensed Trade International Awards last month.

Steven, a dad of three, has worked at some of the North East’s best known restaurants including Terry Laybourne’s Cafe 21, the Cherry Tree in Jesmond and Sidney’s in Tynemouth, as well as spending time honing his skills at The Ivy in London.

He joins Jam Jar to develop the restaurant’s menu, offering refined American-style comfort food alongside English classics, including bestsellers rump steak sandwiches, sharing boards, fish and chips, bangers and mash and pulled pork and burgers – such as its signature Jam Burger, consisting of a 7oz chuck steak patty, crispy bacon, smoked cheddar sauce and tomato jam in a brioche bun.

Steven is also introducing a bar snacks menu including home-cured pastrami and homemade brown ale bread, and is revamping the daily specials menu, featuring such dishes as clam and scallop chowder and artichoke crisps. All food is made on site using local, seasonal food.

Desserts, which are made fresh daily, include such options as the Jam Jar Mess, the venue’s original take on Eton Mess, baked vanilla cheesecake with raspberry jam, chocolate brownie with vanilla ice cream and pancakes with maple syrup and ice cream.

Steven, who trained at Newcastle College, said: “It’s great to be part of the Jam Jar team. They’ve achieved so much in just one year and there’s no doubt that it’s become a hugely-popular hotspot in the area.

“I’m looking forward to bringing some fresh ideas to the menu and developing the range and quality of dishes on offer.”

Jam Jar also boasts an extensive drinks selection, including cocktails served in a jam jar such as More than Mojito Jam, Mexi Jam and Tea Time Jam, as well as a wide range of craft beers, spirits, continental lagers and rare liquors.

Jonathan Edwards, Josh Rose and Robert Clarkson – graduates of Northumbria University – opened Jam Jar at the site of the George Hotel on Osborne Road last year following a £100,000 renovation project.

Jonathan said: “We’ve had a really successful first year at Jam Jar, and we’re grateful to everyone who has supported us since we opened. We pride ourselves on being a welcoming, homely venue at all times of the day – whether people just want to pop in for a morning coffee or to start their night out by enjoying our renowned burgers with friends.

“We’re now in a position to concentrate on refreshing and refining our food offering, and we’re really pleased to have Steven on board to take the lead in creating some new, inventive dishes.

“The timing couldn’t be better as we’re now taking Christmas lunch and dinner bookings, so we’re gearing up for a busy festive season.”

For more information about Jam Jar, visit , like Jam Jar on Facebook, follow @jamjarjesmond on Twitter, email or call 0191 908 7158.

This is a free service. Send good-quality colour photographs and particulars to Business Desk, The Journal, Groat Market, Newcastle, NE1 1ED or contact


David Whetstone
Culture Editor
Graeme Whitfield
Business Editor
Mark Douglas
Newcastle United Editor
Stuart Rayner
Sports Writer