A York city centre bar has recruited a top chef as it launches a permanent food offering.
Forage Bar & Kitchen on Little Stonegate began a pop-up kitchen last November. On the back of its success, the business has now appointed Kieran Duffy as head chef, who is delivering a full menu.
Kieran has a growing reputation, having worked previously at acclaimed restaurants including Roots and Le Cochon Aveugle in York.
He has created Forage’s first spring menu, featuring locally-sourced game, fish and seasonal produce, much of which is cooked on an open flame.
Forage founder Callum Houston said: “It’s a major coup to have Kieran heading up the team.
“He is an accomplished and talented chef with flair and creativity in abundance and shares our passion about celebrating seasonal produce, and transforming it into delicious dishes.”
The announcement comes after the Forage Speakeasy Charcuterie & Cocktail Bar opened its doors in February – a behind closed doors bar offering exclusive cocktails and a unique food menu in a restricted environment that is only accessible to a few.
Mixologist Callum Houston champions the use of foraged ingredients in his cocktails.
He transforms banana skins into banana oil which features his Dolce & Banana cocktail. Similarly off-cuts of fudge from York’s Fudge Kitchen are repurposed into Fudge Liquor.