New buzz around The Beehive Thorner in Leeds as restaurant reopens with new menu and head chef

Alex Farolfi who has worked alongside Simon Rogen in the Lake District's L’enclume and under Michelin-star chef Shaun Rankin, will be wearing the apron in the Beehive’s new line up of staff.

The chef is bringing his passion for local produce to the upmarket pub in Main Street, which puts an unconventional twist on classic pub grub.

For the first two weeks of opening, the dog-friendly pub will serve a selection of small plates which incorporate locally-sourced food from across Yorkshire.

Stand-out dishes include the wild pea risoni made with Beehive's house-made soft ricotta cheese and the spring lamb croquettes, which have been sourced directly from Denby Dale in West Yorkshire.

The succulent lamb dish will be served with Alex’s house-made garlic emulsion.

The dessert offerings include the denholme apiary honeycomb, made with the Beehive’s house-cultured sweetened yogurt, preserved raspberry, wild bee pollen and toasted hazelnut.

Alex said: “I believe we should take advantage of what ingredients we have around us in Yorkshire as there is so much that we can use to make into delicious dishes.

"My vision is to recreate classic dishes and reintroduce long lost British flavours to create a perfect, relaxed pub environment."

The popular family-style Sunday roast will also make a return.

With an array of meats to choose from, and a vegetarian wellington option, diners can experience a home-cooked roast while enjoying the pub's luxury interior decor.

The Beehive owner Dale Winter added: “We are excited to welcome our guests back.

“I believe Alex is the person to get the pub where it needs to be, for the village and for the city”.

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