Exciting times as Leeds’ finest dining location, Crafthouse, appoints Josh Barnes as Head Chef.
Josh brings over 10 years extensive culinary experience, with his most recent role as Head Chef for The Galvin Company where he impressively retained its Michelin Star, 3 AA Rosettes and a spot in the Good Food Guide.
Alongside these achievements, Josh was also awarded the title for London’s Best Vegan and Vegetarian Tasting Menu, plus career highlights including the provision of fine dining to RAF officers, as a chalet chef in Val-d’isere and private chef to the Brocket Hall Estate in Herefordshire.
Josh has been working hard behind the scenes at Crafthouse, developing the menu ready for this month’s welcome re-opening of indoor hospitality. He is committed to using great quality, seasonal local produce and will bring a sense of experimental cooking to Crafthouse’s Tasting Menus. Josh’s signature dish, Gressingham duck breast, pickled red cabbage purée, confit leg pastilla and duck fat rosti, can be enjoyed on the A La Carte Menu.
Josh says, “Crafthouse offers one of the best dining experiences in Yorkshire and I can’t wait to take it to the next level. It’s a pleasure to be working with such a dedicated and talented team and I’m looking forward to what we can achieve together, delivering some of Crafthouse’s most memorable menus, using the best local produce to create clever, interesting, and delicious dishes”.
“We are thrilled to have Josh on board” says Guillaume Sanzey, Senior General Manager of Crafthouse, “his passion, drive and incredible expertise reflects perfectly the vision we have for the future of Crafthouse. Having him in the kitchen will bring a new edge and freshness to the restaurant, especially after the hardship of lockdown and is something we are all very excited about”.
Yorkshire Businesswoman and TopicUK editor Gill Laidler has been invited to sample the new menu and you can read our review in the forthcoming edition of Yorkshire Businesswoman magazine publishing at the end of the month.
