Cranstons’ Penrith Food Hall will welcome the first customers through the doors of its new-look cafe on Monday.
The firm has spent the latest lockdown giving its popular cafe Oswald’s a makeover – including a new in-house bakery.
The café, on the first floor of the firm’s Food Hall in Penrith, has been completely transformed, a spokesman said.
He added: “There is upholstered booth seating, all new tables and chairs and a stylish pendant and filament bulb lighting scheme.
“The original open plan minimalist design has now been segmented by an innovative metal and oak frame which has been designed to give diners more privacy.”
Cranstons has created a new in-house bakery next to the café, which will provide fresh brownies, cakes and scones for the café and the Food Hall below.
Naomi Morgan, Cranstons product developer has been the driving force behind the new bakery and cake range.
Naomi said “Cranston’s hope that the exiting new cake range, baked by us in’house will grow Oswald’s mid-morning and afternoon trade as customer realise they can call up for a great quality artisan cake and a barista coffee when doing their shop.”
Joe Bowness, café manager, said: “The whole Oswald’s team is really excited about the reopening, we can’t wait to show everyone our fresh new look.
“We know Oswald’s customers really value the quality of the food and our friendly team but we can’t wait for them to see the stylish new interior and the new cake counter which will be packed with brownies and cakes, baked by us.”
Martin Jones, deputy managing director of Cranstons, said since Oswald’s opened in 2009, it has traded seven days a week ever since, without a break.
He added: “During the first lockdown last year we revamped the kitchen but left the customer space untouched.
“Although having to close up again in December was a blow to us all we were determined to achieve something positive during the closure.
“We wanted to give our customers and our dedicated team a new space to enjoy as we emerge from lockdown.
“We feel we have created a café experience we can be proud of both now and in the years to come.”
