Greggs Turns Pub‑Owner with the Golden Flake Tavern in Newcastle

A bakery steps into the pub world

When you think of Greggs, the first images that pop up are probably a sausage roll jam‑packed in a paper bag or a steaming steak bake on a commuter’s lunch break. That familiar high‑street vibe is now being reworked into a full‑blown Greggs pub experience inside the historic Fenwick department store on Eldon Square. The Golden Flake Tavern opened its doors on Saturday, September 27, 2025, and will stay open until mid‑February 2026, giving north‑eastern England a rare chance to sip lager over a hot bake.

The concept was hatched when Greggs’ senior commercial team approached Fenwick with the idea of a temporary gastropub that could sit comfortably within a retail environment. Fenwick’s executive chef Mark Reid took the reins on menu development, blending the bakery’s product DNA with the expectations of a classic British public house. The result is a compact 88‑seat space that feels like a traditional tavern – wood‑panelled walls, brass bar taps, and a jukebox that spins a mix of old‑school rock and today’s chart‑toppers.

What to expect at the Golden Flake Tavern

The menu rolls out fifteen distinct dishes, each one a nod to a Greggs bestseller turned pub‑plate. Highlights include a chicken bake parmo – a Newcastle favourite reimagined with a thick slice of Greggs’ chicken bake, cheese, and a generous topping of béchamel sauce. The steak bake mixed grill piles slices of roast beef, pork belly, and a side of peppered mushrooms on a flaky pastry base. And for the adventurous, the sausage roll and mash serves a classic sausage roll beside a creamy, buttery mash – an easy comfort dish that feels oddly sophisticated when paired with a pint.

Desserts aren’t an afterthought either. A pink jammie trifle layers strawberry jam, sponge cake, and custard, while the “yum yum” bread‑and‑butter pudding adds a caramel‑drizzled twist to the traditional staple. The dining room also boasts a fully stocked bar with a cocktail menu that incorporates Greggs’ iconic flavors – think a “Sausage Roll Manhattan” with a hint of smoked paprika.

The real show‑stopper is the Sunday carvery. Instead of a carved joint of meat, diners select from a steak bake, chicken bake, or cheese‑and‑onion bake as the centerpiece. These are served alongside all the familiar trimmings: roast potatoes, cauliflower cheese, Yorkshire puddings, and a rich gravy that ties the whole plate together. It’s a playful spin on the British tradition that has already sparked social‑media buzz.

On tap, the tavern offers two exclusive brews designed in partnership with local breweries. The Pink Jammie Pale Ale is a light, fruity ale with a subtle hint of strawberry jam – a playful nod to Greggs’ jam‑filled treats. The Gosforth 1939 Stottie Lager, meanwhile, draws its name from the iconic “stottie” bread and is brewed to be slightly maltier, perfect for pairing with a hearty bake. Both drafts are also sold in the Fenwick food hall, where they’re packaged as festive gift sets.

Bookings opened on Thursday, September 25, and have filled quickly, but the venue also welcomes walk‑ins. Early visitors report a buzzing atmosphere, with families sharing tables and groups of friends swapping stories over a pint of Stottie Lager. Critics have praised the daring hybrid model, noting that it successfully bridges the gap between fast‑food convenience and the slower, communal pace of a traditional pub.

Greggs’ foray into sit‑down drinking marks a bold diversification move for the company, which has long relied on grab‑and‑go sales and a strong presence on high streets across the UK. By embedding itself in a retail setting and offering a full bar and cocktail program, the bakery chain is testing the waters of an altogether different revenue stream – one that could reshape its brand identity if the concept proves popular enough to roll out beyond Newcastle.