GREGGS, the nation’s canteen and the sausage roll manufacturer of choice for millions, has spun 180 degrees from its high street routes to launch a high-end bistro this Christmas.
The humble pasty will be served alongside ‘delicious duck-fat roasties, smoked pancetta, chestnuts and sprouts with a pouring of silky gravy’ as the normally no-frills fast-food outlet takes aim at Michelin Star eateries.
Their classic Steak Bake that normally comes in a greasy paper bag will instead be ‘accompanied by truffled creamy dauphinoise potatoes, green beans and a sprinkling of almonds.’ and served on an elegant silver cloche.
‘Bistro Greggs’ is positioning itself as an upscale dining establishment, offering a sophisticated experience where guests can indulge in £9.50 cocktails that apparently taste like jam doughnuts.
The pop-up, styled with a ‘Parisian-inspired’ theme within Fenwick’s department store in Newcastle, is set to open its doors on Friday and will be serving all day until New Year’s Eve, The Independent reported.
The menu will feature an Ă la carte selection showcasing creatively elevated interpretations of both savoury bakes and sweet treats from the renowned high street bakery chain.
“Our main inspiration for the menu was taking the recognisable, classic Greggs products and re-imaging 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.” explained Fenwick’s Executive Head Chef, Mark Reid.
“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”
Breakfast 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.
And there’s plenty of choice of what to wash it all down with. “We collaborated with Mother Mercy to develop a ‘Pink Jammie Fizz’ cocktail – a sparkling cocktail inspired by Greggs iconic ‘Pink Jammie’ doughnut – raspberry, apple and fresh doughnut flavours all topped with Prosecco. We will also be serving Greggs’ Festive Hot Drinks range featuring Mint Hot Chocolates to Salted Caramel Lattes.” said Restaurant Operations Manager, Amy Byers.