Until New Year’s Eve, Greggs classics will get a gourmet facelift in this ‘Parisian-inspired’ pop-up.
The menu, curated by Fenwick’s executive chef Mark Reid and Greggs, transforms the iconic festive bake into a masterpiece with duck-fat roasties, smoked pancetta, chestnuts, and sprouts.
The cordon bleu-inspired dishes include Greggs Benedict, featuring poached Cacklebean eggs and a hollandaise sauce, and a steak bake paired with truffled dauphinoise potatoes, green beans, and almonds.
Desserts bring Greggs’ yum yum with caramel sauce and macadamia brittle, alongside a quirky “tea and cake” combo featuring Greggs’ Christmas cake slice with an Earl Grey creme brulee.
Both rooted in the North East with a combined heritage of 225 years, the unique collaboration between Greggs and Fenwick has been described as a “watershed moment” by Greggs’ customer director Hannah Squirrell.
Fenwick celebrates their regional collaboration, blending Northeast spirit with French finesse.
The bistro, located on the first floor of Fenwick’s Newcastle store, boasts an all-day dining experience.
Dishes will be served under silver cloches by waiters donning Bistro Greggs aprons and traditional white shirts and ties.
The bistro promises a touch of je ne sais quoi, blending great food, North East spirit, and the culinary expertise of Fenwick’s chefs.
However, not everyone is on board with the idea of a ‘posh’ Greggs, and the move has divided social media. A few users have branded it “gentrification” and a “hate crime”, expressing concerns that the bistro is simply a way to hike up prices.
Yet, other fans are planning “posh Greggs dates”. With its limited run tables disappearing fast, those eager to experience the fusion of Greggs’ iconic flavors with fine dining flair better make their reservations soon.
Bistro Greggs launched on Friday, December 1, and will be running to New Year’s Eve on December 31.
