Launching on Wednesday 13th May, the menu was developed by Group Executive Chef Mark Askew. It focuses on meticulous sourcing and bold flavours, featuring exclusive partnerships with high-end producers. This includes a bespoke smoked salmon from Severn & Wye and complex, sweet notes from Black Bee Honey, which headlines the new Stracciatella starter.

The menu strikes a balance between reimagined classics and contemporary global flavours. Highlights include:

• Truffled Chicken Kiev: Enriched with wild garlic butter and served with silky mashed potato.
• Roasted Salmon Supreme: Paired with a vibrant pink peppercorn hollandaise.
• Keralan Vegetable Curry: A masterfully spiced, globally inspired plant-based option.
• Dessert Theatre: Featuring classic French Paris-Brest and the iconic Ivy Signature Chocolate Bombe.

Group Executive Chef Mark Askew commented:

“We’re not simply serving dishes; we are creating a genuine sense of occasion. When you cut into the new Truffled Chicken Kiev to reveal the rich wild garlic butter… you understand the intention behind this menu. We’ve worked closely with exceptional suppliers, allowing the quality of the ingredients to speak for itself.”

The Ivy Edition is priced at £34.95 for two courses or £41.95 for three courses, and is available daily for lunch and dinner across selected Ivy Collection restaurants.

Research shows that 32% of Gen Z find modern food too complicated, leading to a massive resurgence in “forgotten” staples like liver and onions. This recipe takes that nostalgic flavour and wraps it in a soft, fluffy bao bun for the ultimate fusion feast…

Herb-Marinated Liver Bao with Onion Salad, Chips & Gravy

Ingredients

For the Liver:

• 300g lamb or calf liver, sliced
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp salt
• 1 tbsp butter (for finishing)

For the Onion Salad:

• ½ red or pickled onion, thinly sliced
• 1 tsp sumac
• Small handful of fresh parsley, finely chopped
• Zest of ½ lemon
• Pinch of salt

For the Gravy:

• 1 tbsp butter & 1 tbsp flour
• 200ml beef stock
• Dash of Worcestershire sauce

To Serve:

• 4–6 pre-made bao buns
• Crispy air-fried chips

Method

1. Marinate: Toss the liver slices with thyme and salt. Let them sit for 15–30 minutes to soak up the flavour.
2. Steam & Air-Fry: Place the liver into the Philips Steam & Fry Airfryer. Steam for 7–8 minutes until just cooked through.
3. The Butter Finish: Remove the liver and quickly pan-sear in butter for 1–2 minutes per side until rich and browned.
4. The Sides: Cook your chips at 200°C for 20–25 minutes until golden. While they cook, mix your sliced onion with sumac, parsley, lemon zest, and salt.
5. Steam the Bao: Pop your pre-made bao buns into the airfryer’s steam setting for 3–4 minutes, until cloud-soft.
6. Assemble: Fill each warm bun with the buttery liver and a generous spoonful of the tangy onion salad. Serve with chips and a pot of rich gravy for dipping!

The restructure followed the closure of Veeno’s Chester site, which was deemed unviable due to structural building issues and an ongoing landlord dispute. Caruso was quick to clarify that the challenges in Chester were site-specific and do not reflect the health of the wider group, particularly in Leeds, which continues to go from “strength to strength.”

The brand’s new direction moves away from a “chain” feel, refocusing on its Sicilian heritage and authentic Italian hospitality. A major part of this reset involves a greater emphasis on wines sourced directly from Caruso’s family vineyard in Sicily, which was established by his great-grandfather.

Nino Caruso, Founder of Veeno, said:

“It is business as usual at Veeno Leeds. Over time, we felt the business was beginning to be perceived as a chain, and that’s something we want to move away from. Our focus now is on our heritage, our roots, and delivering a simpler, more authentic offering that reflects our Sicilian identity. I’m stepping back into a more active role so we can return to what Veeno has always been about – authentic hospitality and exceptional wines.”

Guests at the Leeds site can expect a refreshed experience, including new organic and small-batch wine additions and a streamlined food menu designed to pair perfectly with the Sicilian labels. Caruso assured partners and staff that all suppliers remain in place and that the restructure has effectively “future-proofed” the business.

The space, which previously operated primarily as a pre-show area, has undergone an ambitious transformation. It will now be open from midday until late, Wednesday through Sunday, offering a relaxed social space for coffee, cocktails, and craft beers, including a rotating selection from local favourites like Kirkstall Brewery.

Yuzu Street Food, inspired by a 2019 culinary tour of Asia, will serve up its signature contemporary menu of bao buns, ramen, katsu curry, and fried chicken. The partnership cements HAR bar’s position as a key destination in the thriving New Briggate area.

Michael Wilkinson, Director of Strategy and Commercial, said:

“We are very excited to be welcoming Yuzu to HAR bar. Their Asian-inspired street food is the perfect accompaniment to our range of drinks, firmly establishing us as one of Leeds’ leading spots to meet and eat. We want everyone in the city to feel that this is their space, where great music and exceptional service combine to support Opera North’s outreach work.”

Chris Hargroves, Yuzu Founder & CEO, added:

“We’re delighted to be back in Leeds city centre! Returning really feels like coming home. Working with such a prestigious venue as the Howard Assembly Room is something we’re absolutely buzzing about and we can’t wait to fire up the woks!”

Rooted in research by renowned food scientist Charles Spence, the soundproof, darkened booth isolates the snacker from the outside world to heighten taste perception. By suppressing auditory distractions, which Spence notes can mask sweet and salty notes, the mind is forced to focus entirely on the palate.

Inside the booth, guests are guided through a curated audio-visual journey to experience the new Chicken Royale and Bacon Double Cheese XL limited-edition Pringles. The experience is designed to reveal the flavour profile in layers: for the Chicken Royale, it begins with savoury mayonnaise and sweet bun notes, peaks with intense chicken and lettuce profiles, and finishes with a subtle return of sweetness.

Charles Spence, food scientist and flavour expert, explained:

“Scientific research has highlighted that suppressing senses like sound can actually enhance the tasting experience. Noise suppresses our ability to perceive sweet and salty flavours, so if you remove any auditory distractions, you’re likely to experience a heightened experience of flavour, because your mind focuses more fixatedly on the food in front of you.”

For those who can’t visit the booth, the new flavours are now available across major UK retailers, including Asda, Sainsbury’s, Morrisons, and Tesco. Even better, the collaboration includes a buy-one-get-one-free (BOGOF) offer: shoppers can scan the QR code on their Pringles tube to redeem a free Chicken Royale or Bacon Double Cheese XL at participating Burger King® UK restaurants.

Starting this month, the brewery’s legendary Old Peculier will be available in cans at Tesco stores across the UK. It will be joined in the aisles by its alcohol-free twin, Nowt Peculier, which is set for a national rollout in Morrisons and a regional launch in the Co-op from June. Using advanced filtration, Nowt Peculier retains the rich, dark ruby character of the original 1890s recipe, offering a “no compromise” option for traditional ale fans.

The brewery’s latest success story, Theakston’s Salted Caramel Porter, is also seeing a massive boost. Following an exceptional response since its 2025 launch, Morrisons will stock the porter nationally this month, with Tesco and the Co-op adding it to their regional shelves. These new deals mean the porter will now be available in over 500 stores nationwide, including existing stockists Waitrose, Booths, and Sainsbury’s.

Richard Bradbury, Managing Director of Theakston’s Brewery, said:

“We’re delighted to see such strong demand for our beers. Much of our portfolio started life in the pub, gaining popularity before making the move into retail and enabling drinkers to enjoy their favourite pints at home. While we remain dedicated to supporting the Great British pub, it’s fantastic to see our beers continue to grow their presence in the off-trade.”

For more information on the full range, visit www.theakstons.co.uk.

Following a successful soft launch, Chatang will celebrate its official Grand Opening on Friday 8th May 2026. To mark the occasion, the store is running a “Buy One Get One Free” promotion for three days. Customers who purchase any drink can receive a free regular drink from a selected range, including Snow Jasmine Green Tea Latte, Mango Fruit Tea, or Passion Fruit Tea. Additionally, the first 100 customers during the launch period will receive a complimentary Chatang fridge magnet.

The concept focuses on high-quality, made-to-order drinks, including creamy milk teas, matcha creations, and fruit-infused blends. Every drink is fully customisable, allowing guests to adjust sweetness, ice levels, and toppings. For those looking for a meal, Chatang also offers Malatang- a popular Chinese street food where guests can build their own personalised hot pot from a selection of fresh meats, seafood, and vegetables.

Vincent Deng, Owner of Chatang, said:

“We’re proud to bring Chatang to Leeds and introduce a concept that’s all about flavour, choice and experience. From our handcrafted teas to Malatang, everything we offer is designed to be fresh, customisable, and full of character.”

Lynsey Clarke, Asset Manager at Town Centre Securities PLC (TCS), owners of the Merrion Centre, added:

“We are delighted to welcome Chatang to the Merrion Centre. Its focus on authenticity, quality and customisation makes it a great fit for our visitors and the evolving Leeds city centre dining scene.”

The menu centres on elevated small plates intended to be mixed and matched across the table. Standout additions include Baked Feta with hot honey, Beef Brisket Tacos with gochujang, and Karaage Sticky Chicken. For those looking for something more substantial, large plates like Teriyaki Duck Breast and Roasted Aubergine with som tam join long-standing favourites like Pad Thai and Miso Salmon.

The innovation continues behind the bar with a revamped cocktail list featuring adventurous serves like the Banana Jungle Bird (using discarded banana peel rum) and the Hot Honey Bee with Patrón Silver. For wine enthusiasts, the bars are also introducing wine tasting flights, allowing guests to explore premium labels by the glass or carafe.

All Bar One also continues to champion the social brunch scene. Their Brunch Club Sharing Board for two is a highlight, with the option to upgrade to bottomless drinks. Selected bars will also feature the Saxy Bottomless Brunch, where a live saxophonist provides a jazzy backdrop to the weekend.

For those looking for a midweek treat, the popular Tapas Tuesday offers four small plates and a bottle of wine (or two cocktails) from £32, making it an affordable day-to-night destination for any occasion.

Reservations are now open at www.allbarone.co.uk.

The promotion covers the railway’s entire afternoon tea schedule, including the highly anticipated new Indian Cuisine Evening Special trains running in May and September. The 10% saving has already been applied to ticket prices on the website, making it easier for visitors to secure a deal on a heritage rail experience.

In addition to this limited-time offer, the volunteer-led railway continues to run its “Kids-for-a-Quid” initiative, allowing children aged 3 to 15 to travel for just £1 when accompanied by a paying adult. Local residents also benefit from a year-round 25% discount on standard travel.

Nick Keegan, Marketing and Fundraising Manager at Wensleydale Railway, said:

“We’re ever conscious of the economic challenges that our visitors face and offering them a good value day out is always in the forefront of our minds. By introducing this new special offer, we hope that it will encourage more people to support our volunteer-led heritage railway and experience the delicious food, stunning scenery and friendly volunteers that we have!”

With the discount already driving a surge in interest, the railway’s Yorkshire Day service in August is already 75% sold out. Visitors are encouraged to book soon to take advantage of the reduced rates before remaining seats are filled.

For more information and to book, visit www.wensleydale-railway.co.uk/events_and_experiences.

The event marks a homecoming for James Martin, who grew up in nearby Malton. He will perform three live cookery demonstrations on the Saturday, with tickets for his sessions ranging from £15 for standing to £40 for VIP front-row seats. On Sunday, the focus shifts to local culinary stars, with a series of free-to-enter demos hosted by Gilly Robinson of The Cook’s Place.

Organised by Mark Brayshaw of Rockin’ Horse Promotions, the former organiser of Malton’s Food Lovers Festival, the event aims to be an affordable day out. While the James Martin demos are ticketed, general admission to the festival is free, and there is no charge for on-site car or coach parking.

Beyond the kitchen, visitors can explore The Whole Hog Professional BBQ Competition, visit “Electric Avenue” to see the latest EV cars and bikes, or enjoy a family-friendly funfair and street food court.

Mark Brayshaw said:

“I’ve seen firsthand just how many people can be drawn to Ryedale by our fantastic array of local food and drink producers. Galtres Park is the perfect large-scale venue for this event. We were keen to make sure this was an affordable day out for everyone- we’d much rather people spent their cash on the great produce on offer than admission fees.”

For more information and to secure tickets for the James Martin demonstrations, visit www.rhp-events.co.uk.