Epicure Bar & Kitchen showcase their seasonal evening menu//= get_the_date( 'dS F Y' ); ?>
Epicure Bar and Kitchen, 37-39 Queensgate, Huddersfield HD1 2RD
As part of the Epicure Bar and Kitchen re-launch and re-brand we were kindly invited to last weekend’s press event which aimed to showcase their seasonal specials menu available on Friday and Saturday evenings. Previously known as ‘The Coffee Kabin’ the core of their business is serving some of the best coffee from around the World. However since outgrowing their name after introducing craft beer, wine, gin and whisky tasting plus locally sourced seasonal dishes, the evening was all about showcasing Head Chef Lewis Myzak’s skills. As we arrived on a very chilly bonfire night we were greeted and taken upstairs into the dining room. A perfect retreat from the cold. Open beams, striped back wooden benches and glowing candles gave the place a real cosy feel.
We had a chance to have a look at the drinks menu before deciding what to eat. A really impressive range of craft beers with local favorites Magic Rock to Sheffield’s Thornbridge, not to mention Mad Hatter from Liverpool and Cloud Water from Manchester. Also a specially selected gin cocktail menu and wine list had us spoiled for choice before we’d even seen the food on offer.
The specials menu had us absolutely salivating, small but perfectly curated, with a huge focus around the seasons. To start I opted for the ‘Fennel and chargrilled orange salad with goats cheese and beetroot crisps’. When my starter arrived I was blown away by the presentation and the taste, really clean, fresh flavours from the aniseed of the fennel, the sharpness of the chargrilled orange, a sourdough crumb to add different textures to the salad and the goats cheese biscuit to showcase the chef’s talents in the kitchen. All tied together with a refreshing citrus dressing. My partner opted for the winter warmer of ‘Whisky braised onion and pumpkin soup, served with toasted oats and pumpkin seeds, sour dough bread and parsnip crisps’. The flavour combination worked a treat, the smoky earthy whisky braised onions and the creamy pumpkin really showcased the best ingredients on offer. Perfect for a cold autumn night.
Next up the main courses. I opted for the ‘Confit chicken, served with beetroot dauphinoise, chicken skin scratching’s and white kale’. I was sold on the chicken skin scratching’s and also absolutely intrigued by beetroot dauphinoise. Like the starter the dish was expertly presented, probably one of the best looking dishes I’ve eaten in a long time. The chicken was beautifully tender, with a serving of leg and breast, the meat pretty much fell off the bone. The creamy beetroot dauphiniose worked really well, again showcasing another in season ingredient. Garnished with salty chicken scratchings and beetroot crisps, adding another dimension of taste and texture, along side the sautéed white kale. The ingredients combined to make a winning dish.
When my partners choice of main followed I also had a bit of food envy when another perfectly presented plate arrived. Two huge ‘Smoked salmon and horseradish croquettes served with baby spinach, beetroot crisps and home cured gravlax’. Thankfully I managed to sample these too. Delicately poached salmon and potato combined brilliantly with the sharp spike of the horseradish, finished in a crunchy oat crumb to give a nice rustic crunch to the croquette. The generous slices of beetroot cured gravlax were a great addition, with baby spinach and beetroot crisps that added colour and texture to another beautifully presented main.
We couldn’t resist ordering desserts. I opted for the ‘Epicure cheese board’. With a great selection of artisan cheeses ranging from a soft blue, a light and delicate creamy brie, golden cross goats cheese made with raw goats milk and the star of the show the Brebis Sangle, quite intense at first then mellowed into earthy flavour. Served up with homemade chutney, bread and more of the amazing goats cheese biscuits.
My partner opted for a homemade salted caramel brownie and full-bodied cappuccino. A super gooey chocolate brownie covered in lashings of just set salted caramel. Simon really showcased his expert coffee knowledge from the many barista competitions he’s competed in.
From start to finish the evening exceeded on so many levels. From the seasonally curated menu, to great service with knowledgeable staff, to the comforting surroundings. Epicure – meaning ‘A person who takes particular pleasure in fine food and drink’ couldn’t be a more fitting name for this Huddersfield tastemaker.
Visit Epicure Bar and Kitchen’s dedicated page