The Foundry in Leeds relaunches with new menu

PUBLISHED: 00:00 25 May 2018

A new menu is launched at The Foundry Photo: Simon Dewhurst

A new menu is launched at The Foundry Photo: Simon Dewhurst

Simon Dewhurst Photography Limited

Grade II listed building has undergone major refurbishment

Matt Healey in the kitchen at The Foundry Photo Simon DewhurstMatt Healey in the kitchen at The Foundry Photo Simon Dewhurst

There is a fresh new look and taste at The Foundry, Leeds where owner and head chef Matt Healy has launched his latest menu after refurbishing the restaurant in the Grade II listed building. ‘We’ve put in so much hard work behind the scenes these past few months, and we’re so excited to open the doors to the people of Leeds,’ said Matt. ‘We’ve created a menu of simple food with big flavours. There’s a selection of small plates plus larger dishes and amazing puds, and we’ll be offering a Sunday roast that I’m proud to put my name to.’

The menu includes: warm sourdough with Pedro Ximenez balsamic vinegar; Cecina smoked and cured with truffle oil; asparagus with wild garlic, peas, and duck egg; hand-cut beef tartare, yolk, and blue cheese and onion toastie; baby chicken kiev with wild garlic and duck fat potato; hake with confit fennel and charred clementine puree and crème brûlée doughnut.

Horsforth-born Matt was runner-up in Masterchef: The Professionals in 2016 and now owner of his first restaurant. The Foundry Wine Bar and Restaurant is part of the award-winning Round Foundry estate of refurbished industrial buildings which provide offices mainly for creative industries. Matt trained at Thomas Danby Catering College, in Leeds.

After graduating he worked at Stuart’s Wine Bar, Babylon and Livebait before moving to Ripponden and working under Simon Shaw at the original El Gato Negro. Matt then moved to London and worked at the critically acclaimed restaurant Terroirs.

Find out more about The Foundry at

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