The first Fenwick store, opened by John James Fenwick in 1882, is still trading today from the same location in Newcastle. CADA Design have recently completed a redesign for Fenwick to reinvigorate the food hall of this historic store.
The primary objectives given to CADA were to make the Food Hall a destination once again, to emphasise Fenwick’s strong focus on fresh and premium foods and support their desire to present the very best regional and international produce. CADA’s brief was to create stylish interiors for a number of specialist fresh food departments including a fishmonger, a meat and game specialist (local supplier Blagdon Farm), chocolatiers, coffee roasters and a juice bar.
The choice for customers wishing to dine in is provided by four distinct offers: Mason + Rye, a patisserie and bakery incorporating a café and seating area; Fuego, a Mediterranean wine bar and restaurant; Ko Sai, specialising in Asian street food, and a seafood bar from the Saltwater Fish Company. All of these individual elements combine to create a cohesive space that communicates the sophistication of the new Food Hall.
Fenwick collaborated with prominent restaurateur, Terry Laybourne, on two of the new dining offers which have been designed by CADA. Stephen Richardson (CADA design) explains; “The aim was to return the Food Hall to the centre of Fenwick and the city – to revive this great and iconic destination for Newcastle.” Rhys McKinnell, Head of Food and Catering at Fenwick Newcastle, said: “Our vision was to create an exceptional dining and retail experience in the heart of Newcastle and we feel we’ve achieved just that.”
Compiled in Editorial Board of Retailiran