The back end of 2021 seems to have featured a disproportionate number of trips to Harrogate for me, with Hospitality Action, Golden Fork Awards and the Deliciously Yorkshire Judging and subsequent ceremony all pulling me in that direction. Another reason to make that recently familiar trip dropped into my lap recently with an invitation to…
Kirkgate Market is a bit of a Leeds legend, easily found bang in the centre of the city, that local chefs regularly wander round for inspiration while picking up quality produce. Its history in the city stretches over 150 years and it can call itself the largest covered market in Europe. As well providing local…
A decent pub adds a huge amount of value to a village and its residents, providing a centre for socialising and occasions as well as, hopefully, making it a destination for non-residents in which to spend money. I can’t ever imagine living further than walking distance from a decent pint over which to discuss similarly…
The nature of running this site means that I’m constantly on the go trying out new places to eat, which is certainly nothing I complain about. But, the race to keep up with trying out new openings while occasionally revisiting some personal favourites means that I am guilty of maintaining a mental list titled “bugger…
It’s early days for the reopening of the hospitality scene, indeed as I write this it’s not even started to happen, but in a few days pubs and restaurants will start to open their doors again to an audience I presume to be equal parts eager and nervous. One of those reopening is The Bay…
York may be defined by its history but it’s never constrained by it. There’s always something new to enjoy but it’s always got a fantastic historic backdrop. This is a narrative that The Old House York ties into neatly from its home on Petergate. Prior to its current occupation, this building was home to the…
There are many, many challenges associated with opening a new food business. The process can be a perfect storm of colossal public expectation, monstrous workload, huge capital expenditure and a massively competitive market. I’ve been to more restaurant launches that smell of wet paint than I can count and it’s not uncommon to be sat…