Forage Bar & Kitchen, an innovative social fine-dining restaurant in the city of York, has launched a new June menu featuring local, foraged and fresh ingredients along with an exclusive 20% discount available between Sunday and Friday throughout the entire month.
June dishes at the Little Stonegate restaurant, which serves eclectic cuisine cooked over fire, include a coffee-rubbed pork chop with used coffee grounds and a local wild garlic kimchi; tamarind pork belly bao buns with Salsa Macha; tender lamb rump served with ratatouille stuffed courgette and grilled asparagus served with hemp seed chutney.
The new seasonal menu will also include chargrilled octopus served with clams, confit potato, and saffron aioli, drizzled in a delicious sauce vierge, as well as a smoky charred oyster mushroom skewer with tamari, agave and a walnut ketchup.
Forage owner Callum Houston’s philosophy combines small-plate social dining and contemporary fusion cooking from across the world with locally sourced and foraged ingredients to create exciting, fresh and eco-friendly flavours.
Seasonal produce and upcycled ingredients also feature in the June menu launch and include fried scallops with the roe dehydrated and turned into a seasoning salt, accompanied with potato scraps and a pea and wild garlic puree, as well as in-season strawberry mille-feuille, served with a light sorbet and flavourful foraged meadowsweet.
The kitchen’s ‘waste-less’ ethos also sees excess cuts of high-quality fruits, vegetables and other foods such as coffee grounds carefully curated into flavour rubs and dressings, marmalades and vinaigrettes, through to pickled snacks and crisps.
Callum Houston, a well-known mixologist in the region, takes the same foraged experience onto the drinks menu courtesy of its in-house distillery – the restaurant and its hidden upstairs speakeasy has one of Yorkshire’s most extensive cocktail menus with more than 100 cocktails available.
They include home-distilled gins and vodkas flavoured with foraged fruits, delicious breakfast martinis, a rhubarb pulp-infused champagne, carrot-top and strawberry-top vodkas, as well as zesty kombuchas made from leftover blood oranges and pomegranate.
Callum Houston, owner of Forage Bar & Kitchen, said: “From our monthly changing menus to our extensive repertoire of delicious cocktails, sourcing sustainable, quality produce is at the heart of what we do here at Forage.
“As a restaurant owner committed to providing high-quality, eco-conscious dining at an affordable price, we’re thrilled to bring guests our exclusive 20% offer for people who visit us in York to enjoy new and inspiring food to share amongst friends throughout June.
“Utilising locally sourced seasonal produce throughout our delicious dishes and innovative drinks, as well as making use of as much of each ingredient that we can throughout our bar and kitchen, enables us to keep our carbon footprint low while celebrating rich and inventive flavours.”
Plates at the restaurant, which seats 90 guests, start from £4, rising to £28 for its ribeye steak and confit garlic, with a wild garlic and truffle pesto dressing. Quote ‘JUNE20’ when making a reservation or placing an order to enjoy 20% off all bookings made throughout June between Sunday-Friday.
Forage Bar & Kitchen, 2-4 Little Stonegate, York, YO1 8AX. Reservations 01904 437 564 https://www.forageyork.com
