Bloody Marys for breakfast and decadent desserts - Harvey Nichols in Leeds reveals its new Autumn menus

Chef Lee Heptinstall, has used seasonality at its very best with a menu that is deep, dark, rich and warming.

There are four menus to get your teeth into starting with breakfast.

On the menu is a full English, avacado on sourdough and other options right through to a continental pain au chocolat as well as breakfast cocktails featuring tequila, vodka and rum to kickstart your day.

However, the lunch and dinner menus are the highlight of the season with all the spices and favours you would expect from this time of year.

A fixed price menu of three courses for £25 has been created where you can wash it down with an aperitif.

To start, enjoy spiced pumpkin velouté with kohlrabi, smoked plaice, toasted pumpkin seeds and pumpkin oil or a tasty ham hock tart topped with piccalilli relish.

To follow, opt for a warming braised ox cheek served with mashed potato, chard and bourguignon sauce or a flavoursome wild mushroom fettuccine with roasted Jerusalem artichokes, rocket and parmesan.

It’s impossible to resist dessert too with offerings of rich dark chocolate and olive oil tart served with spiced poached pear and vanilla mascarpone or the ever-popular sticky toffee pudding topped with lashings of salted caramel sauce, candied pecans and vanilla ice cream.

If you are more about the drinks there are various Bloody Mary sharing boards with a shot of something strong, tomato juice, lemon, Worcestershire sauce, Harvey Nichols Rouge, Noilly Prat dry vermouth and snacks such as olives and pretzels.

Lee Heptinstall, Head Chef at the Fourth Floor Brasserie and Bar, at Harvey Nichols Leeds said: "We are excited to launch our new Autumn Prix Fixe menu, which champions seasonality and showcases the very best in regional produce.

"We have created dishes that bring warming, rich flavours to the forefront, alongside Autumnal additions like pumpkin velouté and spiced poached pear. The braised ox cheek is definitely my dish of choice, served with mashed potato, chard and a rich flavoursome bourguignon sauce”.

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Laura Collins