Diners at a Tyneside restaurant can have their fill of a favourite ingredient, thanks to a whopping catch.

Lovage in Jesmond, Newcastle, recently acquired a giant 113kg halibut, believed to be one of the biggest fish of its kind ever landed in the UK.

The fish, which cost around £2000, is set to be turned into mouthwatering meals for visitors who love what is widely recognised as one of the most flavoursome fish around.

The halibut took two days to prepare into 400 portions, and was caught off the North East coast and was then offered to Lovage chef, Kleo Tabaku.

The Northern Echo: What a whopper! Picture: Lovage/Sorted PRWhat a whopper! Picture: Lovage/Sorted PR (Image: Lovage/Sorted PR)

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“Halibut is a fantastic fish and whenever we have a dish with it on the menu it’s always very popular,” said Kleo.

“So when we were offered this giant halibut we couldn’t turn it down, even though it has taken us a huge amount of work to prepare it.”

Kleo has ensured that there is as little waste as possible, with the bones used to make stock.

The fish will be used in several dishes, including being served with spinach, lobster sauce, sea vegetables, and sweetcorn which is on the current menu.

The Northern Echo: The 113kg halibut is being used in a variety of dishes at the restaurant. Picture: Lovage/Sorted PRThe 113kg halibut is being used in a variety of dishes at the restaurant. Picture: Lovage/Sorted PR (Image: Lovage/Sorted PR)

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It is also on offer on Lovage’s Sunday lunch menu, prepared with mussels, clams, smoked haddock, samphire, and fish cream.

“It’s a very versatile and absolutely delicious fish even if this one is more the size of a whale!” said Kleo.                                                                             

Lovage has gone from strength to strength since it opened last year, having already been mentioned in the Michelin guide and becoming a popular destination for both lunch and dinner.

The restaurant’s menu is inspired by Kleo’s Mediterranean background, with a range of seasonally changing menus using locally sourced ingredients whenever possible.