A restaurant in Leeds has been named as having one of the very best Sunday roasts in the whole of the UK.
Shears Yard on The Calls is already beloved by locals for its 'perfectly cooked' Sunday dinners - and now it's getting national recognition for them too.
The eatery was awarded the gong by reviewers Rate Good Roasts, which rated its offering amongst the top 10 best in the country.
Coming in at number nine, it's the highest-rated Yorkshire eatery to appear on the list - closely followed at number ten by York restaurant Chopping Block.
Image: Shears Yard
Image: Shears Yard
Further afield, our neighbours in the north west also performed very well - with celebrity chef Tom Kerridge's Manchester restaurant The Bull and Bear topping the chart at number one, joined by The Wheatsheaf Inn in Brigsteer, Cumbria (no. 3), Crossby's Mustard and Co (no. 4), The Bank in Delph (no. 6), and Manchester's Edinburgh Castle (no. 7).
Ten different elements are considered when rating each restaurant, with that then converted into a percentage overall
A sample Sunday roast menu listed on Sheaf Yard's website features sumptuous sounding mains like roast sirloin of beef; overnight braised pork shoulder; a leek, potato and truffle wellington; tikka marinated cauliflower with gooseberry pickle, and grilled plaice fillets with dill hollandaise.
Image: Rate Good Roasts The overnight pork shoulder at Shears Yard is a thing of beauty / Image: Shears Yard
Traditional mains are served with all the trimmings, including roast veggies, lashings of gravy and giant Yorkshire puddings (of course), and the list is also accompanied with a tempting selection of starters and desserts if you're looking to go all out.
Think fresh oysters with togarashi, yuzu, spring onion; homemade bread and flavoured butter, or corn fed chicken and ethical foie gras terrine, chicken fat, chicken skin, pickled shallot and grapes to start, and sweet treats like sticky toffee pudding, chocolate brownie, or a cheeseboard to finish.
To view the full sample menu and book, click here.
She's big, she's green and she's ready to ruin your figure.
A lot of you will have seen the viral ‘Bertha’ cake by Leeds born beloved sweet treat specialists Get Baked.
They recently opened another site in Manchester's Northern Quarter, where queues literally formed round the block of hungry punters wanting to get their hands on the infamous sugary treats.
And now it's going to happen all over again, as they've recently unveiled their newest flavour which is sure to go down a storm.
We’ll give you a hint: it’s a current food and drink trend that’s about as big as Bertha herself – it’s not matcha, it’s not hot honey (duh), and it’s not Guinness…
Images: Get Baked
Yes—scratch that; HELL YES!Get Baked is set to welcome Bertha’s equally beautiful twin sister, and she’s officially a pistachio girlie.
Having started out life simply as ‘Bruce’, after taking inspiration from the iconic scene from Matilda, this thing has become a phenomenon in its own right, and who doesn’t like more flavours of a good thing?
Probably one of the biggest foodie crazes going at the minute, thanks to the popularity of pistachio cream, cookies, lattes and the similar social media sensation that is the ‘Dubai Pistachio Bar' people are rather fittingly going nuts for this particular flavour of almost absolutely anything.
With that in mind, the Leeds-born bakery and dessert shop – founded by Rich Myers over in Headingley back in 2011 – have shown no hesitation in hopping on the bandwagon and creating a new twist on their own viral menu item.
Teasing the full details in a post on their Instagram this week, they wrote: “What’s big, green, and is going to destroy your life in a couple of weeks’ time? Pistachio Bertha. Strictly limited to 5,000 slices. Coming oh so soon. GB.”
In case you were wondering just how mad those with a sweet tooth could possibly go for a slice of cake, just look at the recent queues when they finally launched in Manchester city centre:
Speaking on the grand opening here on our turf and his partner Amy’s hometown, Myers said simply: “Manchester, what a launch. Thanks for much for the warm welcome. Stay baked.”
The Swine That Dines announces the official opening date of its brand new restaurant
Clementine Hall
Much-loved Leeds Bistro The Swine Bistro, formerly known as The Swine That Dines, has moved to a bigger space in Headingley.
Although it’s gone through a few name changes over the years since launching as The Greedy Pig cafe in 2012, this independent spot has long been a firm favourite for Leeds locals for some time now.
Run by chef couple Jo and Stu Myers, they’ve been operating out of North Street where it’s all about cooking seasonal produce simply and with an added ‘little bit of sunshine’.
But now Swine Bistro has moved up over to Headingley, taking up a unit previously occupied by Jam hairdressers on Otley Road.
Image: Supplied
And the time has finally come for them to open their doors, as they announce their first service will take place on Friday 4 April with bookings open from today, Thursday 20 March.
The Myers will be welcoming head chef Kirsty Cheetham, who won Observer Food Monthly’s Best Sunday Lunch award in 2018 and 2022 when she ran The Queen o’t owd Thatch in South Milford, Leeds.
The expanded space in the restaurant has allowed the team to curate a bigger wine list which will include natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
Image: Supplied
The team remains passionate about locally sourced ingredients and has partnered with a variety of Yorkshire suppliers including R&J Yorkshire for its fresh meat, Tarbetts fishmonger, cheese from George & Joseph cheesemongers and beans from micro roaster, Chipp Coffee Co.
Jo Myers, co-owner of the Swine Bistro said: “It’s taken a huge amount of time and effort to realise our dream to revamp what was previously a hairdresser into a fully functioning kitchen and restaurant. It’s been a wild ride but we’re excited, and slightly nervous, to finally open our doors.
“We love the vibe in Headingley and the time out has allowed us to have fun with our menu as well as take part in lots of essential taste testing of ingredients and drinks from our brilliant local suppliers. We can’t wait to welcome guests into our new restaurant!”
Georgina Pellant -
4th January 2022 
