Author: Liz Cottam
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
It’s getting colder and Sundays are getting cosier, more about that one stand out meal shared with your people.
The weeks are flying by in a busy blur, but I’ve still found time to play around with some brilliant new ingredients.
North Yorkshire salt aged short beef ribs have been confit’d for 10 hours in salt aged, roasted beef fat with fennel, garlic and black pepper. The sauce is made from the confit liquor,...
We’re giving our salt aged Yorkshire ducks some more love this week. As a special, there’s a half bird glazed in burnt honey, mandarin and soy. The leg is confit’d in duck fat with anise, mandarin peel and black pepper; the breast is pan roasted, brushed with the same glaze and finished with a touch...
We’re in danger of turning into a lobster house at this rate — however much we order in, they always gets snapped up by the first tables of the day.
If you don’t want to miss out, drop us an email at least two days ahead and we’ll pre-order one for you.
Our whole lobsters come in at around 600g. We...
For me, game is one of the most special ingredients we get to work with.
I’m starting with two new dishes. First, roasted red leg partridge with a sauce made out of roasted chicken wing, autumn spices and burnt butter sauce...