Photo from https://www.fenwick.co.uk/
Inside Greggs first fine dining concept
It will open in Newcastle.
Greggs has opened its first fine dining restaurant concept in the Fenwick department store in Newcastle.
The restaurant will have an 80-cover dining capacity serving fine dining versions of the brand’s favourite menu paired with Fenwick Food Hall wines and a signature cocktail called the Pink Jammie Fizz created by cocktail experts, Mother Mercy.
Classic items such as the Greggs Festive Bake will be served a-la-carte with duck-fat roasties, smoked pancetta, chestnuts and sprouts with a pouring of silky gravy. The Steak Bake will also have its own fine dining take, accompanied by truffled creamy dauphinoise potatoes, green beans and a sprinkling of almonds.
For breakfast and brunch, highlights include the “Greggs Benedict” – a Greggs Sausage, Bean and Cheese Melt masterfully reimagined by Fenwick chefs with smoked ham, poached Cacklebean eggs and a velvety Hollandaise sauce. A Full English celebrates Greggs’ best-selling Sausage Roll alongside bacon, mushroom, tomato, baked beans and a choice of eggs. The dish also comes as a vegetarian and vegan option.
Bistro Greggs will also serve “High Tea” for two, where customers can enjoy a three-tier sharing brunch with Peach Melba, Yum Yum Bites paired with chocolate sauce and banana, alongside a Greggs Croissant, Pain au Chocolat and an iconic Sausage Roll and Sausage, Bean & Cheese Melt.
According to Fenwick’s Executive Head Chef Mark Reid, the main inspiration for the menu was taking the recognisable, classic Greggs products and re-imagining them.
“Transforming Greggs caramel shortbread into an Eton Mess or replacing a Beef Wellington with the Greggs Steak Bake and accompanying it with truffled dauphinoise potatoes and green beans with almonds. Greggs in itself is an everyday treat and the goal was to try and elevate that treat further, verging on the decadent and indulgent with a nod to Christmas,” Reid said.
