Fenwick is hosting a pop-up brasserie with Michelin starred restaurant Hjem

Hjem, Located in the small village of Wall, Hjem (pronounced "yem") is both a Northumbrian and Scandinavian word for "home” and can be found tucked away within the popular pub, The Hadrian at Wall.

Bringing the flavours and style of Scandinavia, Hjem invites foodies to experience its famous flavours and signature cooking style. The menu showcases local and seasonal produce with a twist served in a relaxed setting with a frequently updated tasting menu available.

Founded by husband and wife team, Alex Nietosvuori and Ally Thompson, Hjem’s blend of fresh North East produce and traditional Scandinavian cooking won it a Michelin star in 2021– making it the first Michelin-starred restaurant in Northumberland.

Hjem is bringing its style and cooking prowess to an upmarket brasserie deluxe in the Newcastle Fenwick store. Not compromising on sourcing only the very best ingredients served in a more relaxed and commercial space to give more customers a chance to experience the skills and flavours of Hjem. The tasing menu at £85 is almost half the price of the menu at the Hjem Michelin starred site and the Fenwick brasserie is twice the size, so offering a slightly more accessible version of the highly acclaimed original.

Signature Hjem dishes on the menu will include chicken liver parfait with brioche & Pedro Ximenez syrup, fried chicken with Kewpie mayo, gougères filled with Doddington cheese cream. For dessert, enjoy a waffle sandwich with miso caramel and freshly baked doughnuts with an espresso semi freddo. Don’t worry, the team will also be able to cater to dietary requirements.

We asked founders Alex and Ally about their ethos, inspiration and what to expect from Restaurant Hjem at Fenwick Newcastle.

What can customers expect from Restaurant Hjem at Fenwick Newcastle?

We are really looking forward to welcoming guests from across the city. We have a beautiful location in the tiny village of Wall but not everyone is able to make the trip to get to us. We hope our residency in Fenwick Newcastle will offer guests the opportunity to enjoy a taste of Hjem, in a location that is perhaps easier to get to.

Alex and his team have put together an a la carte menu which represents their style of cooking, using local and seasonal produce, but also not being afraid to use the odd ingredient or spice sourced from a little further afield. There will also be a weekly changing set tasting menu, made up of the team’s favourite dishes. Perfect for guests who prefer not to make any decisions.

We have chosen ingredients of the highest quality, from some very dedicated producers and will bring luxury dining in a relaxed and comfortable setting.

How are you translating Michelin-level cuisine to Restaurant Hjem at Fenwick Newcastle?

The Michelin Guide features restaurants, and awards stars, based on a few different criteria. Quality of ingredients, harmony of flavours, mastery of techniques, personality of the chef expressed through their cuisine and consistency across the menu and over time.

At Hjem the quality of ingredients we use is a massively important part of what we do. Great produce, well cooked. The setting will be different but the quality of produce, the creativity and work behind each dish will be the same. The service will be knowledgeable, professional and friendly. Much like the team in each Fenwick store.

Talk us through menu highlights and if you’ll be switching up dishes like you do at Hjem.

We change the menu at Hjem frequently, sometimes daily. At our residency in Fenwick we will not be able to be as fluid, so dishes won’t change as often. The menu has lots of options on it though, and we will also have the set menu, which will change often so there’ll be plenty of opportunity to try different dishes over the eight weeks we are in residence.

We would like to think all the dishes are highlights, but some signature Hjem dishes on the menu will include our chicken liver parfait with brioche & Pedro Ximenez syrup, fried chicken with Kewpie mayo, gougères filled with Doddington cheese cream.

There’ll also be vegetarian/pescatarian/vegan options should they be requested.

Favourites on the dessert menu are the waffle sandwich with miso caramel, and freshly baked doughnuts with an espresso semi freddo.

Talk us through menu highlights and if you’ll be switching up dishes like you do at Hjem.

We change the menu at Hjem frequently, sometimes daily. At our residency in Fenwick we will not be able to be as fluid, so dishes won’t change as often. The menu has lots of options on it though, and we will also have the set menu, which will change often so there’ll be plenty of opportunity to try different dishes over the eight weeks we are in residence.

We would like to think all the dishes are highlights, but some signature Hjem dishes on the menu will include our chicken liver parfait with brioche & Pedro Ximenez syrup, fried chicken with Kewpie mayo, gougères filled with Doddington cheese cream.

There’ll also be vegetarian/pescatarian/vegan options should they be requested.

Favourites on the dessert menu are the waffle sandwich with miso caramel, and freshly baked doughnuts with an espresso semi freddo.

What can you tell us about the wine list?

We have crafted a wine list that represents the wines that we serve at Hjem. Small, growers and producers who believe in minimal intervention in both the vineyard and the cellar. Unique wines you won’t necessarily come across in other restaurants in town. Alongside this selection we have also chosen some real crowd pleasers, most of which are available in the Wine Room at Fenwick, so if you should try something you really enjoy you can nip downstairs and pick yourself up a bottle, or two, to take home.How does your selection of products support local producers?

We use local producers and suppliers across our menu. Our Fenwick residency is giving us a little more freedom to use produce we don’t get the opportunity to work with in rural Northumberland, which is exciting in itself. We’ll be working with plenty of our incredible suppliers from the region though, Hexhamshire Organics, North Acomb Farm, Lindisfarne oysters and Doddington Dairy to name a few. We’ll also be serving our Aquavit made exclusively for us by Hepple and our Unfiltered Lager brewed for us by The Twice Brewed Brewhouse on Hadrian’s Wall.

How are you bringing together fresh North East produce and traditional Scandinavian cooking techniques that Hjem is known for to Fenwick Newcastle?

The produce will speak for itself. As a region we have so many fantastic producers and suppliers and it is great to have another outlet to support them. The residency runs through June and July so we are at a fantastic time on the produce calendar. So many fresh and exciting items to work with. We will use a very similar cooking style and make use of techniques in the kitchen that we also use in Hjem. Preserved, pickled and fermented ingredients will all be included on the menu. We have chosen dishes that showcase Alex’s cooking, but which are more suited to a lunch/late afternoon service than our tasting menu in the restaurant, which we only serve in the evening.

Why is the partnership important to you?

Ally has grown up with Fenwick as the go-to shopping destination in the centre of town. Hjem and the store share a lot of values, most notably quality of produce and the highest standards of service. Hjem is a small business in a secluded part of the region, the residency is an opportunity to marry our matching values and bring our corner of Northumberland to Central Newcastle.

For Alex, the partnership means being able to cook for people who might not ordinarily choose or be able to visit us in Northumberland. Being able to continue supporting small/local businesses and be part of a national department store is also exciting.