Fuego Bar and Restaurant is centred on a wood stone oven, a striking focal point that will create a real ambience within the dining space. The name ‘Fuego’ was inspired by this feature stone oven and many of the restaurant’s dishes will be delivered directly from it.
The menu for the 70-cover restaurant has also been influenced by the Food Hall’s inherent focus on charcuterie, cheese and delicatessen as well as the popularity of its wine selection.
The concept and menu have been created by Fenwick Executive Chef Kelly Richardson supported by prominent North East restauranteur Terry Laybourne of the 21 Hospitality Group, who has acted as consultant on the project.
Kelly’s wealth of culinary experience includes Girasol, a Michelin star restaurant in Moraira, Spain and Bodega de Tapas, a London Time Out top 50 bar in Camden.
Kelly said: “I’ve always had a passion for Mediterranean food. The Fuego menu is centred on ‘small plates’ or Mediterranean tapas, allowing customers the opportunity to enjoy a light snack or create a full meal alongside hand-stretched pizzas, which will be our signature hero offer.”
Kelly has been joined by newly-recruited Head Chef, Darren Busby, who has several years of experience working in premium Italian restaurants including Caffé Vivo on Newcastle quayside, part of the 21 Hospitality Group.
The design for Fuego, developed by London based consultancy CADA Design, will have a contemporary look and feel with hints of olive green throughout.
Rhys McKinnell, Head of Food and Catering at Fenwick Newcastle, said: “We’re excited about the talented team we have on board for Fuego and can’t wait to reveal the restaurant and menu to our customers.
“Guests will also find an extensive drinks menu with a choice of 20 wines by the glass, specialist craft beers from European artisan brewers and chic aperitifs, such as an Aperol Spritz or a Hugo.
“Fuego marks the first phase of our plans to deliver an exceptional dining and retail experience in the heart of Newcastle.”