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A wood-fired restaurant inside a converted Leeds mill, sharing the building with a beer hall and cocktail bar, which means the room is loud and no one is pretending otherwise. The kitchen runs everything through smoke and flame, with a US-imported grill doing the heavy lifting and bold flavors layered on top, nduja with oysters, gochujang on crispy pig tails. Vegetarians get a serious run too. The côte de boeuf is there if the mood takes you.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Côte de boeuf
“with the 1kg côte de boeuf on hand if you're feeling flush”
Michelin Guide -
Crispy pig tails
“the gochujang glaze on the crispy pig tails”
Michelin Guide
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