Sausage roll and Bolly? Fine dining menu launched at Greggs

"They really did go well together," said Erin Rivers after finishing off her Greggs sausage roll paired with Bollinger rosé brut champagne.

- Mark Brown

"The contrast from something very carby to a very crisp drink was really nice."

Rivers, a 22-year-old production assistant, was one of the first people to experience what is unquestionably a different, probably never-to-be-repeated experience - a Greggs champagne bar in the food hall of Newcastle's historic department store Fenwick.

The fine dining menu includes steak bake with peppercorn aioli; chicken bake with katsu curry sauce and pickled cucumber; and sausage, bean and cheese melt with bloody mary ketchup.

There has been a series of in-house tasting sessions, and wine experts at Fenwick insist the "rich fruit and creamy brioche notes" of the Bollinger perfectly complement the "savoury flavours" of the Greggs sausage roll.