October 2021

LOCAL PROFILE: Georgie, founder of Fig Foods

Fig Foods is based just outside Berwick and is the creation of Georgie Harding Newman, passionate foodie, founder, chef and business woman. Fig Foods provides a delicious range of ideas for parties, events and gatherings with menus designed and created by Georgie and her team of chefs from her home, covering the Borders and North Northumberland. Georgie would be delighted to quote for dinner parties and important celebrations or events during your stay at Housedon Haugh, the largest house in the Wild Plum portfolio. Please follow her @FigFoods on instagram or find out more about what’s on offer at www.figfoods.com.



North Sea salad of white crab with avocado.
Chilli, coriander and garlic dressing

Loin of roe
Pear and red wine chutney
Orange, thyme and chilli roasted beets
Butternut purée

Creme brûlée
Bramble, bay and marsala compote



“Just Launch it!” is what a friend said during a coffee meet up in London where, adrift after redundancy as a career consultant struck, a burning passion for cooking, creating and working with food moved me into the world of corporate events, lunches and dinners. Fig Foods was born and quickly picked up a notch when a move North with my husband and young family meant a chance to breathe new life into how I networked and the business grew legs. Things have grown organically from there and word of mouth in the area has helped us expand so that we now cover the whole of North Northumberland and the Borders.

Survival Tactics

“Hard to imagine how a food company could stay afloat during the pandemic but I tweaked my ideas and before long we were running a successful takeaway business offering a delicious three course dinner on a Friday night. Orders had to be in by Tuesday and I loaded my van up and delivered locally on Fridays”.

“At other times we crowdfunded to be able to cook for the staff of the Borders General Hospital for 8 weeks. We had a lovely group of volunteers producing tray bakes as well and I found that this gave me the structure and optimism needed to keep cooking through the darkest times. I hope it cheered people up as well.”


“I wish I had the time and information to do this more often but there is so much on offer in the area. Favourite forages would be sloes for gin and jelly, crab apples for jelly and jam; there’s amazing sea vegetables in abundance along the coast and plentiful wild garlic”.


“The area, like everywhere else, is waking up to the idea of what it means to shop thoughtfully and I have found Dunbar with the Crunchy Carrot and the Community Shop filled with ethically sourced fruits and vegetables as well as environmentally aware products to be a great example”.

“I always use locally grown, seasonal produce where possible, I see no real excuse not to use what’s on our doorstep, our own natural larder and incorporate it into my recipes”.


North Northumberland is packed with great places to eat and drink.

My top picks would have to be:

The Fire Brick in Lauder
The Potted Lobster in Bamburgh
The Ship Inn Newton by the Sea
The Joiners Arms in Newton by the Sea
The Whitting House in Alnmouth


Extra curricular

I run a charity in Kenya called Kivuli Trust www.kivulitrust.org

Kivuli Trust – we operate 2 hostels in Kenya for children with physical and mental disabilities.
We help these children receive specialist education and support within a regular school environment.