Exciting times as Leeds’ finest dining location, Crafthouse appoints Josh Barnes as head chef and launches a brand new set menu.
Josh brings over 10 years extensive culinary experience, with his most recent role as Head Chef for The Galvin Company where he impressively retained its Michelin Star, 3 AA Rosettes and a spot in the Good Food Guide.
Alongside these achievements, Josh was also awarded the title for London’s Best Vegan and Vegetarian Tasting Menu in 2016, plus career highlights including the provision of fine dining to RAF officers, as a chalet chef in Val-d’isere and private chef to the Brocket Hall Estate in Herfordshire.
Wine & Dine Yorkshire was invited to try out the new menu and we was certainly excited.
Arriving at Crafthouse, the décor and overall feel of the restaurant is elegant and modern. The glass window walls create an airy feel and its brilliant to look out onto the whole of Leeds. This restaurant is perfect for a special occasion celebrating with family, friends or a loved one as you were definitely looked after and made to feel special from start to finish.
The amuse-bouche was a shot of pea puree/soup which an oil and balsamic dressing on top. Served cold, the taste was unreal! I can honestly say the sensation in your mouth was wonderful and I could have had five more!
For starters we went for Salad of Isle of Wight Tomato and Terrine of Chicken and Ham. The tomato salad had a variety of tomatoes and along with the burrata in the middle, the dish was extremely creamy and a perfect palette cleanser.
The Terrine of Chicken and Ham was very flavoursome, and the carrot and apricot puree was paired beautifully. My partner doesn’t touch much fruit or anything sweet in general, however, he loved the puree and said it made the dish!
Now for the mains, my Sea Bream with tender-stem broccoli and sun-dried tomato was delicious. The fish was flakey and very juicy. The crunchy skin was added the perfect crisp to each bite. We also indulged in the pork shoulder which again was extremely tender along with a rich turnip and pomme puree.
My dessert was the main star of the show! Just wow. The presentation, the taste, everything was perfect. It was the Eton Mess which consisted of strawberry mousse, meringue and fresh strawberries. The freshness of the dish was the perfect palette cleanser and left me feeling fresh. My partner went for the cheese plate (again as previously mentioned he doesn’t have a sweet tooth!) The portion size was quite small and there wasn’t much of a selection, however, the cheese was one of the best he has ever tasted!
Head Chef, Josh Barnes had been working hard behind the scenes at Crafthouse. He is committed to using great quality, seasonal local produce and will bring a sense of experimental cooking to Crafthouse’s Tasting Menus. Josh’s signature dish, Gressingham duck breast, pickled red cabbage purée, confit leg pastilla and duck fat rosti, can be enjoyed on the A La Carte Menu.
Josh says, “Crafthouse offers one of the best dining experiences in Yorkshire and I can’t wait to take it to the next level. It’s a pleasure to be working with such a dedicated and talented team and I’m looking forward to what we can achieve together, delivering some of Crafthouse’s most memorable menus, using the best local produce to create clever, interesting, and delicious dishes”.
“We are thrilled to have Josh on board” says Guillaume Sanzey, Senior General Manager of Crafthouse, “his passion, drive and incredible expertise reflects perfectly the vision we have for the future of Crafthouse. Having him in the kitchen will bring a new edge and freshness to the restaurant, especially after the hardship of lockdown and is something we are all very excited about”.
For more information, please visit www.crafthouse-restaurant.com