FOLLOWING a multi-million pound investment, the grand redevelopment of the Food Hall at Fenwick Newcastle is now complete and open to customers.
Work began this summer to transform the Food Hall in a full redesign, introducing new eateries, brands and products. The project, two years in the planning, followed a wide-ranging consultation with customers to discover what they wanted to find in a modern Food Hall.
The development now offers exciting dining experiences alongside a retail offering that showcases the very best regional and international produce.
New restaurant spaces include Fuego, a Mediterranean-inspired wine bar and restaurant, and bakery-patisserie-café Mason + Rye, centred on fine patisserie, artisan baking and Viennoiserie to either eat in or take away.
The dining experience also features two new ventures from prominent North East restauranteur Terry Laybourne – casual seafood bar and fishmonger Saltwater Fish Company and South East Asian street food restaurant Ko Sai, the latter led by Thai-born award-winning head chef Parichat Somsri-Kirby.
The refreshed delicatessen department features an array of renowned brands from across the world paired with the very best local produce, including a number of products which are exclusive to Fenwick in the region.
Indian cuisine lovers can visit Rafi’s Spicebox concession for bespoke curry packs made to order and health food addicts can choose from fresh juices, organic and non-processed food at The Naked Deli outlet.
The revamped confectionery department now features specialist chocolatiers from around the world and from closer to home, visitors will discover artisan roasters Ouseburn Coffee Company.
The new look Fenwick Wine Room, adjacent to the Wine Bar, features an innovative Enomatic wine dispensing system, the first one in the region.
Rhys McKinnell, Head of Food and Catering at Fenwick Newcastle, said: “It’s been a busy few months with the redevelopment work but we’re delighted to now be welcoming the first customers into our brand new Food Hall.
“Our vision was to create an exceptional dining and retail experience in the heart of Newcastle and we feel we’ve achieved just that. We’re looking forward to hearing our customers’ thoughts on the new space as we begin the countdown to Christmas.”
The project was developed by London-based agency CADA Design, which has delivered a warm and contemporary space encompassing a series of unique destinations for shopping and dining.
Stand out features include Fuego’s striking wood stone oven, the theatre kitchen at Mason + Rye plus the impressive floor to ceiling drinks display in the Wine Room.
Terry Laybourne of the 21 Hospitality Group has acted as consultant on the Food Hall project, working alongside Fenwick Executive Chef Kelly Richardson on the various concepts.