Eats

Simon Rogan’s son launches UK’s first Yorkshire pudding menu

Georgina Pellant Georgina Pellant - 12th May 2022

The son of three-star Michelin L’Enclume chef Simon Rogan has launched the UK’s first dedicated Yorkshire pudding menu, and it sounds unreal.

Inspired by calls from customers to share his ‘incredible’ Yorkshire pudding recipe, Craig Rogan has put together the exclusive Yorkshire menu – loading his top-notch puds with mouthwatering toppings.

Available on Sundays only, the heaped Yorkshires are priced between just £4 and £7 and come with indulgent toppings like Yorkshire blue cheese, bone marrow mash, and caramelised onion gravy, reports The Hoot.

Image: Supplied

Inspired by calls from customers to share his ‘incredible’ Yorkshire pudding recipe, Craig, who is the Executive Chef at Leeds’ Dakota Bar and Grill, has just launched the game-changing menu in the city.

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On it, you’ll find perfectly fluffy puds loaded with the likes of wild mushroom, pearl onion and smoked pancetta, Easingwold pork stuffing, black pudding and apple, and ox cheek and bone marrow mash.

Elsewhere, non-meat-eaters can feast on Yorkshire blue cheese with caramelised onion gravy. 

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Image: Supplied

All served with heaps of gravy, they are available exclusively at Dakota Grill in Leeds as an add-on to its spectacular’ Sunday roast offering.

Speaking on the new addition, Craig Rogan, Executive Head Chef at Dakota Grill, Leeds, said: “We are so excited to share this menu, which puts a modern twist on an iconic English side dish, all while celebrating God’s own county – Yorkshire!

“We’ve seen other chefs make Yorkshire pudding wraps, or fill a Yorkshire with an entire roast dinner, but this is the first time ever that a restaurant has created an entire Yorkshire pudding menu, to truly celebrate the UK’s love for everyone’s favourite Sunday roast staple.

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“We saw an unmissable opportunity to experiment and create a menu which is unique while still including complimentary flavour profiles. It’s something people must try!“Taking a dish with such history and culture behind it, and adapting and modernising it for our guests, was a brilliant experience.” 

Feature image – Dakota