Due to popular demand, Matt Healy chef at The Foundry is launching a Sunday lunch menu, with dishes including 12-hour roasted sirloin, roast chicken, and Mushroom Wellington. Diners are in for a treat as the starters and desserts will change weekly to ensure the freshest ingredients and offer something new on each visit.
Previous starters have included Matt’s take on a Ploughman’s, with pork fillet, Yorkshire Blue cheese and sourdough, and a chorizo and potato hash with fried egg.
For dessert, the sticky toffee pudding and crème brûlée doughnuts have proved a popular choice.
The main menu has also been updated, with new dishes including a Catalan-style fish stew with bisque and gremolata, and sous vide duck breast with crispy leg, baby beets and blood orange.
Matt Healy, owner and head chef, said: “We’ve been overwhelmed with the amount of support we’ve had from diners in the first couple of months – it’s been incredible.
“The weekends have been particularly busy and we’ve had so many requests for a Sunday lunch menu, so we’re excited to add this to our offering.
“We’re constantly evolving our menus and making the most of seasonal ingredients so there’s always something new to try – even for our regulars!”
Sunday lunch is priced at £19.95, or 2 courses for £22.50 and 3 courses for £26.
To make a reservation, call 0113 245 0390 or visit mhfoundry.co.uk.