NEWCASTLE,
EAT YOUR
HEART OUT
Interview by Emma Roberts
Photographs by Christopher Owens
Lawrence Norman and Alana Whenary have already made their mark under some of the North East’s most famous restaurants and marketing agencies. Now, they’re bringing their talents together to create something new for the region to revel in, with SOKU. Their Asian-inspired dining experience celebrates the best of the Eastern continent’s culinary offerings, alongside Newcastle’s charming hospitality spirit, to create something truly special. Here, Lawrence and Alana share their journey to breaking out into their own joint venture, and what it takes to create an experience that stays with guests for years to come.
Anthony Bordain famously said, "You learn a lot about someone when you share a meal together." Enjoying a meal at SOKU, you’ll learn a lot about Lawrence Norman and Alana Whenary.
Lawrence and Alana’s SOKU is the latest addition to Newcastle’s food scene, offering Asian-inspired delights from their dining residency at Lockup Ouseburn. The couple in life and in business have crafted a dining experience that transports guests to Asia, whilst keeping you firmly rooted in the friendly atmosphere of the Ouseburn valley. Safe to say, SOKU’s residency is one not to be missed.
“I was constantly writing down ideas, sitting on the beach, thinking up dishes. I wasn’t sure exactly what it would become, but I knew I wanted to do something with all the inspiration we were getting.”
Lockup’s new proposition is simple - hosting pop-up dining residencies by the region’s coolest eateries - but the experience of eating there with SOKU is anything but. Against the contemporary, industrial backdrop of the newly built Lockup, throughout this spring SOKU is offering a refined, carefully crafted menu of small plates inspired by the delicacies of Thailand, Vietnam and Japan, where Lawrence and Alana travelled to gather inspiration for their joint venture.
Alana remembers, “We wanted to travel even further, but we quickly gave up on our super strict budget, ditching the hostels and booking hotels instead.”
Lawrence explains, “Travelling pushed us out of our comfort zone. We were eating five meals a day, trying everything we could get our hands on. I was constantly writing down ideas, sitting on the beach, thinking up dishes. I wasn’t sure exactly what it would become, but I knew I wanted to do something with all the inspiration we were getting. For example, we’re doing a take on a taramasalata, a dish you see all over menus in modern wine bars, but with our own twist - Thai spices with kaffir oil and shrimp crackers. Everyone loves it. We want to make flavours accessible but still exciting.”
“I want to use my marketing experience to make us a brand that people remember.”
The restraunting world is notoriously volatile, but the couple are more than prepared for the challenge. Sharing their pre-SOKU backgrounds, it’s clear that Lawrence’s extensive fine dining experience and Alana’s expertise in brand building are a recipe for success.
Lawrence’s CV boasts some of the North East’s most famed restaurants, signalling the craftsmanship he brings to SOKU’s menu. “I started in hospitality well over 10 years ago. I’ve been brought up around cooking, but when I started working, I wasn’t sure what I wanted to do, so I spent a few years doing front-of-house in bars. That’s one thing I think has really helped me - a lot of chefs don’t get that full view of how a restaurant works beyond the kitchen, but having experience in both areas gives me a good understanding of the whole operation. Then, about six years ago, I decided I wanted to be a chef. That was it - I knew this is what I want to be good at. I want to push myself and be the best I can be.
“I ended up working as a chef at The Patricia, then moved to Terry Laybourne’s Broad Chare, and then Alana and I left for Asia. That trip really inspired a lot of what we’re doing now with SOKU.
“When I came back, I joined Hjem as Sous Chef, which was my first experience at a Michelin-starred restaurant. That was hard work but fantastic - I learned so much. Which brings us to where we are today with SOKU. We started doing pop-ups inspired by our travels and eventually gained traction, so we thought it’s time to take the leap and go for it.”
Alana’s background is full of twists and turns through industries just as tough as hospitality. “I used to work in a hair salon sweeping floors and washing hair. Then, I moved into digital marketing, doing an apprenticeship at an agency called JUMP, for about three years before we went traveling around Asia. When we came back, I joined the team at another agency, Mediaworks, but I realised I wanted to do something for myself, rather than working for clients and being restricted creatively.
“Lawrence had the idea to start a pop-up, and we both kind of pushed each other to make it happen - he encouraged me, and I encouraged him. I took on all the marketing, branding, and business side of things, and we went from zero to a hundred so quickly. The response has been amazing, and there’s still so much I want to do.
“I want to use my marketing experience to make us a brand that people remember. I see a lot of restaurants start out with the expectation that the guests will come pouring in. They could have the best food but if they're not marketing themselves then no-one is going to know that.
“I’m working on building out a proper marketing strategy, between running front-of-house and managing the brand to get the word out about what we’re doing. Having full creative control over our image is amazing. It gives us the power to grow SOKU beyond the kitchen. We’re inspired by places like BAO in London, which started with street food and has since collaborated with clothing brands, drinks companies, and more. That’s the kind of brand equity we want for SOKU.”
Just as Alana is learning about the world of hospitality, Lawrence is getting a glimpse of the challenges of brand building. He recalls, “Naming SOKU was a whole process in itself. I had an original name in mind, but when I checked, there were already five different businesses with that name, so it was back to the drawing board. Eventually, we landed on SOKU, and it just felt right.”
Dedicated to building a dining experience that people remember, Alana and Lawrence have put as much thought into the atmosphere as they have the food. Alana explains, “We want to offer refined food in a comfortable space. The service has to be attentive without being overbearing, letting guests enjoy themselves freely whilst still feeling looked after.”
Lawrence adds, “We want to make SOKU a dining experience that people remember for years to come.”
Achieving this vision is enough of a challenge for even the most experienced of entrepreneurs, but Alana and Lawrence are also navigating the world of self-employment for the first time.
Lawrence remembers, “Leaving my full time job was terrifying, but taking that step gives you the drive to make things happen for yourself.”
Alana expands, “It's been a rollercoaster, but there have been more highs than lows along the way. Obviously being a couple and working together all day every day has made us butt heads a few times, but we’re great at picking each other up and reminding ourselves that it’s just part of the journey. The lows are the little things that you don’t anticipate, like trying to pile kit into a tiny car and it doesn’t fit, or finding that something doesn’t work and having to come up with a quick fix. But it’s all part of the learning experience and we get stronger and more experienced with every service.”
“Leaving my full time job was terrifying, but taking that step gives you the drive to make things happen for yourself.”
The pair have been strategic about building up SOKU’s reputation, relying on pop-ups at established venues to grow their presence in the region.
Lawrence explains, “Pop-ups give people with drive and passion the chance to start something without the full financial commitment of opening a permanent restaurant. It’s tough to save up on a normal salary to open your own place, especially with high rent and other costs. With pop-ups, you can build a reputation and test ideas before fully committing. Plus, you get to move around, reach new audiences, and keep things fresh.”
But the pop-up model offers more than a test-bed for new restaurants. Marketing-savvy Alana explains, “From a consumer perspective, pop-ups create an exclusivity factor, which is key in building hype around a brand. It makes the experience more exciting. People feel lucky when they get a booking, which creates a buzz.”
The buzz around SOKU is already real, with dinner services packed out week after week, so foodies of Newcastle need to get booked in fast, before Lawrence and Alana move onto the next phase of SOKU’s success.
“We just want to create good food, build something sustainable, and make a real mark on the Newcastle food scene.”
Looking ahead, Lawrence says, “Right now, we’re here for three months, then we’ll explore new residency options - something more stable but still flexible. Eventually, the goal is to have a permanent space. I want to be in the kitchen, doing what I love, and building something that lasts.
“We’d love to have a brand where we can serve both street food and a refined tasting menu. The idea is to take the bold flavors we experienced while traveling - those sweet, sour, spicy, umami-packed dishes - and present them in an approachable way, inspired by Mediterranean-style small plates and wine bars.
“The dream is to have multiple venues, each with its own concept - maybe a bistro, maybe even a chippy like the iconic Colman’s. We just want to create good food, build something sustainable, and make a real mark on the Newcastle food scene.”
And make a mark, they certainly have.