Oliver Awards deadline extended

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The deadline for entering this year’s Yorkshire Evening Post Oliver Awards has been extended by just a few days, following a surge in popularity.


Winners at the Yorkshire Evening Post 'Oliver Awards' 2015.  Elland Road.  9 March 2015.  Picture Bruce Rollinson

Winners at the Yorkshire Evening Post 'Oliver Awards' 2015. Elland Road. 9 March 2015. Picture Bruce Rollinson

This year has seen a record number of individual category entries, with over 330 altogether, beating last year’s total of 312 entries.

It comes just months after the city earned its first Michelin Star in over a decade after Michael O’Hare’s The Man Behind The Curtain won one of the coveted fine dining awards.

The YEP’s Oliver Awards are now in their 8th year and have grown in popularity each year. The deadline has been extended to Tuesday, November 24.

This year, in a bid to react to the changing dining scene, there are two nerw categories - Best Street Food and Best Rural - in addition to our usual awards, which cover everything from Best Chef to Best Service, Best Italian, Suburban, Indian and Best British.

The awards have become a byword for quality - at last year’s awards ceremony at Elland Road, hundreds of industry professionals, from chefs to owners, turned up to celebrate the success of the local dining scene, which in Leeds is going from strength to strength.

So, if you have not yet entered our awards, there is still time to do so.

You can either enter yourself or nominate your favourite restaurant by visiting our bespoke website: www.oliverawards.co.uk

The awards are based on the weekly restaurant reviews which appear in our WOW supplement on Thursdays.

Tony Linley, from the Rythre Arms, said: “At the Rythre Arms Steakhouse we’ve had some excellent reviews and are repeatedly shortlisted for the Oliver Awards, having previously won the prestigious ‘Best of British’ category. These accolades are really important to restaurants showing not everyone needs a Michelin star to be the top of there game.”

Kevin Brennan

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