Hern Chapel Allerton: Head chef Rab Adams unveils new seven-course tasting menu at minimalist Leeds bistro
This charmingly minimalist bistro has made a name for itself offering one of the most intimate dining experiences in Leeds.
For the last five years, Hern in Chapel Allerton has been quietly redefining what it means to serve exceptional food in the suburbs.
Its “product-led” philosophy sees head chef and owner Rab Adams take organic ingredients and craft dishes that highlight their essence with minimal intervention and maximum impact.
And the venue itself reflects that simplicity - it is a stripped back space bathed in natural light, where white-painted exposed brick and tiled floors set a subtle stage for the real star: the food.
In a couple of weeks, Hern will unveil its new seven-course tasting menu, a move that’s reflective of the fine dining roots that shaped 38-year-old Rab’s early career.
He started cooking in his 20s after studying physics at the University of Edinburgh. It was in the Scottish capital that his love of food began to take hold.
“I was eating out a lot,” he said, “and within 18 months, I decided I wanted to go to cooking school.”
His decision led him to the prestigious Le Cordon Bleu Culinary School in London, where he honed his skills over nine months.
Rab’s first foray into a professional kitchen was at the celebrated Hedone in Chiswick, an experience he described as “foundational”.
“It was a small kitchen, so I helped out on a few sections and would get to see everything,” he recalled.
“I learned the basic stuff about putting together a dish – the importance of texture, acidity, and that sort of thing.”
A subsequent role at Gordon Ramsay’s flagship restaurant in Chelsea followed.
“That was a big step up. I realised quite quickly that I didn’t want to work somewhere with extreme hours and in such an intense environment. You’re talking about 20-hour days.”
Nonetheless, the experience was invaluable. “It taught me about getting organised, whereas my time at Hedone was about focusing on products,” added Rab.
After moving to West Yorkshire to be with his wife, Rab’s first venture in Leeds was Roops, a bakery with a focus on sourdough bread.
And though it was more challenging than he had anticipated, it became a step towards opening Hern.
His vision for the restaurant was clear from the outset - a neighbourhood bistro offering a relaxed but refined dining experience.
“We didn’t really open with a concept,” he said. “But I knew we were going to do a set menu because it was just me in the kitchen.
“We wanted it to be at a competitive price point and for the restaurant to be in a suburb where people lived.”
He continued: “It took us a while to get to where we are now in terms of the food, the aesthetic, and the identity of the place.
“Sometimes when places open, they look very polished - but we didn't really have the PR or a big budget for that.
“We did the absolute bare minimum before opening, so this was more organic and a bit of a sleeper hit. I just thought, if the food's good people will come.”
The menu at Hern is constantly evolving, driven by the seasons and Rab’s commitment to using organic ingredients. When crafting a dish, he said that balance is paramount.
“If we’re going to do a lighter vegetable dish for a starter, we might want to do something more substantial as a main course,” he explained.
Describing his approach, he said: “We’re looking at produce and saying: what’s the minimum we need to do to this ingredient to make it into a dish.
“If we have a concept, that’s what it is. I hope that’s still coming through, because we’re a bit busier than we used to be.”
One of the current menu’s standout dishes is a bergamot dessert that exemplifies Hern’s inventive style.
“We realised that if we juiced the bergamot and kept the flesh, we could boil it and turn the waste product into a sorbet.”
It is served with whipped mascarpone, meringue, black pepper and crumbled biscuits.
Looking ahead, Rab expressed excitement about the introduction of Hern’s new “long menu,” a six- or seven-course tasting menu priced at £70.
“We’re hoping to be super creative with the new menu and play around with the format,” he said. It will be offered alongside the more affordable four-course “short menu”, which caters to all dietary requirements.
Another goal for the new year is to transition to using exclusively organic ingredients.
And beyond that? “Opening a new location is always on the cards,” teased Rab.