Award-winning chef Matt Healy reveals new menu at Leeds restaurant The Foundry

The Leeds-born chef has updated the menu at Matt Healy x The Foundry with a selection of stunning new dishes, including butter poached lobster with sauce Bisque, salt-aged duck breast with confit leg roll and plum sauce, and beef fillet with glazed short rib and cauliflower cheese.

Other new dishes at The Foundry include hake with grilled shellfish, samphire and caviar, grilled sardines on toasted sourdough, dressed crab with sangria watermelon, and slow-cooked duck egg with grilled corn and sweetcorn butter.

Vegetarian options include whole barbecued cauliflower with malted puree, raisins and pine nuts, and braised leeks with Parmesan and truffle.

Owner and head chef Matt and the Seventh Course Ltd team are also behind Grön Kafe in Roundhay and The Beehive in Thorner.

Matt said: “Since we’ve taken over the reins at The Foundry, we’ve managed to earn a great reputation and achieved a lot in a short space of time. We aren’t taking it for granted, and will continue to push ourselves to deliver the best dishes we possibly can for our diners.

“We wouldn’t be here if people didn’t keep coming through the doors and supporting us, and we hope they enjoy our new menu as much as the last one.”

To make a reservation, call 0113 245 0390 or visit: mhfoundry.co.uk