One of Leeds' most beautiful brunch spots is bringing a bottomless experience to the table.
The bottomless option has been brought in after years of customer requests, and their debut offering certainly won't disappoint.
The very first FINT bottomless brunch can be sampled over the Jubilee bank holiday weekend, so there's no stress of next-day headaches to
On the menu there's bottomless cava, mimosas, Bloody Mary’s, coffee negronis or drinks from Saltaire’s Brewery alongside any brunch dish from the new spring menu.
In true nordic style, the menu is bursting with natural ingredients and flavours aplenty. Choose from mouthwatering Smørrebrød (open sarnies) with salmon gravlax, smoked chicken, or tofu on toasted coriander on seed bread, with seed cream, onion jam, rocket, sliced new potato, capers.
The crumpet benedict, a customer favourite of local bacon or vegan sausage with two poached Burford Brown eggs and hollandaise will make a feature alongside heartier dishes like spring stalk gnocchi: a plate of pan toasted gnocchi with carrot salad, yellow pea puree, cavolo nero and a choice of either trout or tofu.
Simon Hawkins, Head Chef and Owner, said:“For years we’ve been asked if we do a bottomless brunch. As we’ve got a four day weekend coming up for the Jubilee, we thought what better time to join the bottomless brunch party!
The Nordic poached eggs come highly recommended. / Image: The Hoot Leeds
"We’ve got so much to offer and what better time to try our new Nordic take on an English breakfast. With the option of gluten free crumpets on our crumpet benedicts and a vegan hollandaise that’s hard to tell apart from the regular one, there is something for you and your friends as you raise a mimosa, coffee negroni, or other party drink to celebrate Her Majesty or just to celebrate spending time with your nearest and dearest!”
FINT's new bottomless brunch launches Thursday 2 June 2022 with tickets costing £34.95 per for a ninety-minute sitting.
Fint is located on Great George Street in Leeds city centre. / Image: Fint Leeds
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!”
Sophie Smith -
31st May 2022 
