Earlier this month, new city-centre bar, The Furnace was revealed as the latest venue to open in Heart of the City II development.
The new bar and restaurant has now unveiled its introductory Yorkshire-themed menu, which includes fish cakes, Yorkshire tea-smoked mackerel and dessert Yorkshire puddings, which will be available when the bar and restaurant opens on 7 June.
The menu, designed by local chef Guy Greaves and team, pays homage to the city it serves by pairing famed local products and dishes with cooking techniques inspired by the functions of a furnace – such as cooling, torching, flame-grilling, and blowtorching.
First up is a Yorkshire chip-shop staple – the Fish Cake. Evoking that Friday night tradition down the chippy, The Furnace has elevated the humble chippy-tea item into a first-class fried starter. Made to the traditional recipe – two pieces of potato sandwiching a fillet of cod, and then served with a perfectly fried egg and warm tartare sauce.
For fans of a brew, the second dish revealed might be more your cup of tea, their Mackerel smoked with God’s own Yorkshire Tea.
Guy Greaves, Operations Chef for The Furnace, said “Yorkshire has so many fantastic unique recipes and traditions passed down from multiple generations. The team and I have dug into our own experiences growing up – combined with our modern styles to provide a menu that evokes nostalgia but stands up to the test of time”.
Furnace is also all about flames, with main courses including Flame-grilled Halloumi and Watermelon Kebab served with flatbread and Pan-Fried Cod Loin with chicken butter sauce.
And it is still all about Yorkshire for pudding! Homemade Yorkshire puddings with vanilla ice cream, salted caramel sauce and dried raspberries.
Guy said: “I have fond memories of visiting Grandma Greaves on a Sunday and hoping there was Yorkshire Pudding for pudding. I wanted to share this memory with guests – and hope they’ll allow our unique dishes to ignite their senses”.
Saving the best until last, The Furnace has what they hope to be their soon-to-be ‘flame-ous” Crème Brûlée – which is blowtorched to caramelise tableside – served with rhubarb and homemade shortbread.
If any of this sounds like it’s a bit of you, book here.
