Anthony's
19 Boar Lane,
Leeds,
LS1 6EA
Tel. 0113 245 5922
Head Chef: Anthony Flinn
White onion risotto, parmesan air and espresso
Braised pig's cheek, black pudding bonbon and vanilla puree
Milk pot (four textures of milk served in a carton)
El Gato Negro
Oldham Road,
Ripponden,
Sowerby Bridge,
HX6 4DN
Tel. 01422 823070
Head Chef: Simon Shaw
Syrian lentils
Patatas a lo pobre
Mini Catalan chorizo cooked in Aspell cide
Casa Mia Grande
Casa Mia Restaurants,
33 - 37 Harrogate Road,
Chapel Allerton,
Leeds,
LS7 3PD
Tel. 0870 444 5157
Head Chef: Luigi Tramontano
Nozze di mare: king tiger prawns and king scallops roasted with garlic, white wine, lemon juice, olive oil and fresh ginger
Fettucine al nero di seppia: fresh homemade black ribbon pasta, cooked with mixed seafood, fish and shellfish with garlic, cherry tomatoes, white wine and extra virgin olive oil
Parmiggiana di melenzane & zucchine: alternative layers of pan-fried courgettes and aubergines with fresh tomato sauce, mozzarella cheese, fresh basil and parmesan cheese
Room
Bond House,
The Bourse Courtyard,
Boar Lane,
Leeds,
LS1 5DE
Tel. 0113 242 6161
Head Chef: Greg Lewis
Room risotto: pumpkin and black sticks blue
Chicken & mushroom pie: corn-fed chicken
Crab cake: spiced crab, Wharfe Valley rapeseed mayonnaise
The Star Inn
The Star Inn,
Harome,
Near Helmsley,
North Yorkshire,
YO62 5JE
Tel. 01439 770397
Head Chef: Andrew Pern
Pressed gammon terrine with a fried quail's egg, spiced pineapple pickle and English peashoots
Yoadwath Mill 'hot-house' salmon caesar salad with Doddington cheese shavings
Grilled black pudding with pan-fried foie gras, pickering watercress, apple and vanilla chutney
Orchid
28 Swan Road,
Harrogate,
North Yorkshire,
HG1 2SE
Tel. 01423 560425
Head Chef: Kenneth Poon
Mieng Gai: Lightly spiced minced chicken seasoned with crushed peanuts, shallots, fresh peppercorns, ginger and lemon, served on Thai Betel leaves
Kao Nue Ro: Beef Satay, chargrilled skewered beef marinated in crushed Sichuan peppercorns and dried chillies or the vegetarian alternative, Kao Yang Sichuan vegetable and quail egg satay: chargrilled skewered vegetables and quailed egg marinated in crushed Sichuan peppercorns and dried chillies
Singapore Crispy Prawns: Crispy fried prawns served with an oriental mayonnaise, topped with sesame seeds and chopped shallots
Hansas
72/74 North Street,
Leeds,
LS2 7PN
Tel. 0113 2444408
Head Chef: Kishor Dabhi
Patra: A very typical Gujarati snack made with tender Collocasia Leafs (similar to a water-lilly leaf) pasted with a slightly curried batter, rolled and then steamed. The rolls are then chopped into fine slices and stir-fried with onions, sweet-corn and mustard seeds, garnished with coconut and served with our own tomato and tamarind sauce
Bhagat Muthiya: One of the most popular main course at the restaurant. Ground Chickpeas Koftas, cooked in a curry sauce with potatoes served on a bed of fragrant pilau rice
A deliciously refreshing creamy yoghurt dessert made with thick fresh yoghurt, sugar and tangy mandarine or strawberry and garnished with coarsly ground cardomon
Harvey Nichols Fourth Floor
Harvey Nichols,
107-111 Briggate,
Leeds,
LS1 6AZ
Tel. 0113 204 8000
Head Chef: Richard Allen
Poached organic salmon with pea salad, tarragon and sorrel dressing
Pork belly with pickled red cabbage, fennel and apple dressing
Valrhona chocolate mousse with chocolate flakes and cream
Malmaison
1 Swinegate,
Leeds,
LS1 4AG
Tel. 0113 398 1000
Head Chef: Peter Conlin
Malmaison burger made from naturally reared ground beef from Sykes House Farm
Ribblesdale goats cheese and red onion tart
Lemon syllabub with robert tomlinson's braised Yorkshire rhubarb
Sharing a stand:
Thursday/Friday: Chaophraya
20A First Floor,
Blayds Court,
Swinegate,
LS1 4AG
Tel. 0113 244 9339
Head Chef: Amnuai Tawaitan
Moo Yang & Khao Niew: A Thai favourite. Succulent grilled pork marinated with honey, coriander root, garlic and pepper on bamboo skewers. Served with the classic sticky rice. Vegetarian option available.
Pad Thai Gai: The famous Thai stir fried rice noodles with tender pieces of chicken, egg, bean sprouts, carrot and spring onion.
Gaeng Panaeng Gung: The famous Thai curry consisting of red curry paste Kaffir lime leaves and coconut milk with prawn. This curry is slowly cooked to create perfection
Saturday/Sunday: J Baker's Bistro Moderne
7 Fossgate,
York,
Y01 9TA
Tel. 01904 622688
Head Chef: Jeff Baker
Spiced Whitby crab with glass lettuce and tomato 'quavers'
'Saddleback' Pork pie with Yorkshire beer cheese and mash
'Seaside Special': Lemon tops with local berries
Rajput
11, Cheltenham Parade,
Harrogate,
HG1 1DD
Tel. 01423 562113
Head Chef: Shaan Khan
Tandoori roast tiger prawns: marinated in mustard oil, ground roasted cumin, garlic and ginger
Tandoori roast salmon: salmon marinated in dill, mustard oil, lemon juice, chilli and cumin
Dakhni tikka: succulent tandoori roast chicken simmered in a thin yoghurt based sauce, flavoured with curry leaves, garlic, cumin and asafoetida
CROWNS – Taste of Leeds operates its own currency called Crowns. Crowns can be purchased with tickets as well as at the event, and are used to buy dishes from the restaurants and food and drink from exhibitors.
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