James Martin Restaurant - Leeds

[thetapeworm]

Just a heads up - "The Leeds Kitchen by James Martin" opens in Leeds soon at the Alea Casino on Clarence Dock, the website isn't live yet and they don't have an official opening date (March 2011 at present) but they are taking names for the waiting list already.

A bit of info here:

http://www.interior-insight.com/?p=817

Booking number:

0113 3413202

Website (when live):

http://www.theleedskitchen.co.uk


I'm not sure what the overall concept is going to be or what the prices will be like etc but I've got my name down because I'm a bit of a fan of his shows and what he tends to make. The fact he's a car buff is just an extra I guess.

[GWC]

What's the betting the puddings come with a spun sugar basket over the top. I don't think I've ever seen him on tv when he hasn't made one.

[Aydogflipper]

would be interested in this, do quite like his cooking.

[thetapeworm]

Menu now up - I'm booked in tonight so will give some feedback tomorrow hopefully.

http://www.theleedskitchen.co.uk/the-menu

[Shaw Tarse]

Have you chosen what you're going to eat yet?

[thetapeworm]

Shaw Tarse said:

Have you chosen what you're going to eat yet?

I'm not 100% but the provisional at the moment is:

Cod and monkfish collops (aka fishfingers and sauce)

Roast rump of lamb

Sticky toffee pudding


I have a bit of an irrational fish bone phobia so some of the stuff I'd like to try could be a challenge for me and spoil my enjoyment of them.

Interesting to see cheese & biscuits off the menu and replaced with welsh rarebit but I've got to go with something sweet, hoping it'll have spun sugar obviously.

[Bonefish Blues]

Rock bass? Never seen that before, so looked it up:

http://www.seagrant.wisc.edu/greatlakesfish/frockb...

Some way away from local sourcing, unless it's another name for a more local fish, perhaps.

[adycav]

Gotta love The North, those menu prices look great!

I'd be interested in your feedback as I'd like to visit when I'm in the area if it's good.

[thetapeworm]

Just back and nicely full up with tasty delights and happy with the experience.

It's like a good Gastropub menu with a touch of fine dining but without being pretentious, the only slightly negative thing is having to go in through a casino and give your name and date of birth on entry if you aren't members - minor detail.

I stuck to my guns and went with the food I'd decided upon in advance but had a helper to run through the menu with us and suggest certain things - James Martin! Had a bit of a natter with him and felt a little starstruck but it was good to see him there. Nice chap, obviously a vested interest in being that way in his own restaurant but he wasn't parading around for his own ego boost, he seemed genuinely keen to chat about the food and meet people.

Anyway, man-crush to one side... onto the food.


The cod and monkfish collops were really light, not at all greasy, batter perfect and a good tartare sauce, nice portion too. A good start. Other dishes coming out looked equally nice, presentation good, service spot on and really friendly. My OH had the mozzarella and that went down well.

Roast rump of lamb was cooked to perfection (pink) and really tasty with it, none of the bland tasteless stuff you get sometimes. Came in a light gravy with cubes of potato, pickled mushrooms etc as per the menu and it all worked. Side order of buttered mash was executed as well as it could be and the carrots were spot on again.

OH had chicken breast with smoked bacon and that was moist - I managed to steal a bite and the bacon was exceptional.

Sweets were probably the highlight for me - the sticky toffee pudding was more like a sticky "memories of bonfire night treacle toffee and heroin with added awesome" in a light yet indulgent toffee sauce that you could drink in pint glasses. A scoop of ice cream helped diffuse the mass of sugar but it was perfect, by far the best sticky toffee pudding I can recall and I've had a few.

The other side of the table had the apple custard tart with clotted cream, I was too high on toffee to even consider pinching any but reports were positive, light pastry that was very thin with a rich custard on top of an apple purée.

All in all an enjoyable evening and somewhere that I'll be returning to so I can work through the menu. Seeing and meeting James Martin was an added bonus but even without that it was a special time.

The kitchen is quite open and you can see through if you are positioned in the seats on that side, was nice to see things being prepared and good to see the care being taken with each dish. Spotted James trying most of the stuff the chefs were making and checking and checking, he even worked as a waiter at one point.

Anyway I'm rambling now, I'll be going back.

[adycav]

Great review, thanks.

Sounds like I would enjoy it, we'll have to check it out.

[tvrforever]

any idea who the head-chef is that is running it for him?