Author: Liz Cottam
This week our lobster tail is poached in salt aged beef fat and served with a Bloody Mary sauce made from sun dried tomatoes, Worcestershire sauce, vodka, celery salt and smoked beef fat.
Beef and oysters are such a timeless combination. This week, I’ve deep fried an Isle of Mull oyster in aged beef fat and then BBQd a hen of the wood mushroom and then dressed them in horseradish pickle.
Beef and oysters are such a timeless combination. This week, I’ve deep fried an Isle of Mull oyster in aged beef fat and then BBQd a hen of the wood mushroom and then dressed them in horseradish pickle.
Our new tasting menu features around twelve plates, served in connected sequences. Each sequence explores a single ingredient through multiple preparations — a deeper, longer, more focused expression of flavour.
I love sharing new things I’m cooking — the ingredients that catch my attention and the ideas that start to form around them. But there are a few cracking dishes that have been with us since day one and they deserve mentioning.
A gorgeous cosy pub with loads of charm and a better than most array of beers and wines.
A little underground haven that takes cocktails seriously but never takes itself too seriously.
The oldest pub in Leeds and still one of the best. Down a little alley off the main shopping street Whitelock’s is a slice of history
