Did someone say Yorkshire puddings? Yes, we thought that would get your attention! Craig Rogan, son of Three Michelin Star Chef Simon Rogan from the restaurant L’enclume has put together a tasty Yorkshire menu with tempting fillings for his top-quality Yorkshire puddings.
We are talking fluffy clouds of golden crispy goodness with fillings like wild mushroom, pearl onion and smoked pancetta, black pudding and apple, and ox cheek and bone marrow mash. They also do a veggie option of Yorkshire blue cheese with caramelised onion gravy – yum!
This offering is only available on Sundays and is priced at £4 and £7 at Dakota Grill in Leeds city centre as an addition to your Sunday Roast meal, which is an absolute steal.
Craig is the executive chef at the Dakota and speaking about the new menu addition he said:
“We are so excited to share this menu, which puts a modern twist on an iconic English side dish, all while celebrating God’s own county – Yorkshire!
“We’ve seen other chefs make Yorkshire pudding wraps, or fill a Yorkshire with an entire roast dinner, but this is the first time ever that a restaurant has created an entire Yorkshire pudding menu, to truly celebrate the UK’s love for everyone’s favourite Sunday roast staple.
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“We saw an unmissable opportunity to experiment and create a menu which is unique while still including complimentary flavour profiles. It’s something people must try!“Taking a dish with such history and culture behind it, and adapting and modernising it for our guests, was a brilliant experience.”
Speaking on the new addition, Craig Rogan, Executive Head Chef at Dakota Grill, Leeds, said: “We are so excited to share this menu, which puts a modern twist on an iconic English side dish, all while celebrating God’s own county – Yorkshire!
“We’ve seen other chefs make Yorkshire pudding wraps, or fill a Yorkshire with an entire roast dinner, but this is the first time ever that a restaurant has created an entire Yorkshire pudding menu, to truly celebrate the UK’s love for everyone’s favourite Sunday roast staple.
“We saw an unmissable opportunity to experiment and create a menu which is unique while still including complimentary flavour profiles. It’s something people must try!“Taking a dish with such history and culture behind it, and adapting and modernising it for our guests, was a brilliant experience.”
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