Winter Warmers on the Menu as New Dishes Revealed for Matt Healy x The Foundry

 

Smoked Mackerel Terrine, Avocado Cream, Soft Herbs.jpg

Matt Healy x The Foundry has revealed its new autumn/winter menu, just in time for the colder months.

 Brand new dishes include roasted partridge with bread sauce and game chips; dry-aged rack of lamb with warm Caesar salad; beef fillet with horseradish potato, shallots and mushrooms; braised pig cheek with orzo pasta and crispy skin; and truffle mac and cheese with nduja.

 Seared chicken liver, wild mushrooms, toasted brioche, truffle oil

Seared chicken liver, wild mushrooms, toasted brioche, truffle oil

 Meat-free options include sweet onion risotto with aged Parmesan, a homemade crumpet with roasted sweetcorn butter and quail’s egg, and spiced sweet potatoes with pomegranate, spinach and yogurt.

 Matt Healy, owner and head chef, said: “We’re constantly adapting our offering – this is our third incarnation of the menu since opening earlier this year.

 “We’ve had such positive feedback and support so far, but it’s important to keep pushing the boundaries and evolving.

 Smoked eel, celeriac remoulade, pickled radish

Smoked eel, celeriac remoulade, pickled radish

 “Our latest menu offers hearty dishes full of flavour – perfect winter warmers for the colder months.”

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


 
Food & Drink, LifestyleEditor