A brand new dining, drinking, retail, and music hub, "celebrating the best of Yorkshire" is opening in Leeds Dock this month.
Fearns will opens its doors for the first time on Friday, May 19, around 7pm. Chefs plan to bring together the finest ingredients from across Yorkshire in a series of indulgent seasonal menus, with creative influence coming from a mixture of European kitchens. Fearns aims to shine a spotlight on local suppliers and products including Yorkshire squeaky cheese, Longley Farm butter and Kirkstall Brewery on draught.
The restaurant will serve breakfast, lunch and dinner with dishes centred around local produce and sustainable processes. Local DJs from Released Records will play at the venue every weekend provided by local independent store. The venue is also dog friendly.
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The food menu is designed around social occasions with delicious small plates and larger dishes to share. Menu highlights include crispy oyster mushrooms with sage, polenta and a confit garlic sauce, and pulled lamb flatbread, pomegranate, celeriac, pea and marinated summer vegetables.
Sundays at Fearns are for will be for "good food, good mood, and bloody good Marys". The signature Sunday Service menu features small plates to start, followed by a selection of roast dinner options for meat lovers, veggies and vegans.
Dishes include roast beef, pulled lamb shoulder with mint sauce, sausage roast, lemon pepper chicken thighs, seitan roast with mint sauce, or straight up veggies with miso gravy. All roasts are served with crisp hasselback potatoes, a herby-take on the classic Yorkshire pudding, spice roasted beetroot and squash, hispi cabbage and house gravy. To finish there is sticky toffee pudding, roasted apples, tonka ricotta and salted toffee sauce. There’s a quiet confidence that Fearns could well be crowned the best roast in Leeds.
Alongside the roast dinners, the Sunday service ritual includes Fearns’ Mary menu, including the classic Bloody Mary, the tequila laced Bloody Maria, Camden Hells float Bloody Michelada and the Virgin Mary for the saints amongst us. Also available is the refreshing and sustainable zero waste citrus highball non-alcoholic cocktail.
At the heart of Fearns is its head chef, Jade Crawley - a former Head Chef at Eat Your Greens and The Tetley Bar and Kitchen in Leeds, and staff member at The Wild Plum and Baltzersen’s in Harrogate. Jade said: "When developing the menus, I wanted to ensure sustainable processes and local produce were at the forefron.
"The menus are a celebration of all things Yorkshire, with nods to Leeds specifically throughout. It was important that the menus create talking points, from the interesting suppliers we use to the personal recipes I’ve incorporated from family cooking. We are a region with fruitful produce and amazing small businesses on our doorstep, and I am proud to showcase them at Fearns."
As well as food and drink, there will be revolving pop-up retail stores to support local brands by providing a physical space to showcase their craft. The spaces are currently housed by independent wine retailer 2 Many Wines and sustainable clothing brand Commonsense Clothing.
Fearns also welcomes Robbie Williamson as General Manager from Dakota in Leeds. He said: "Our aim is to create a destination for people to dine, drink, shop and lounge in the heart of Leeds Dock. We’re delighted to be surrounded by other leisure amenities such as the Royal Armouries, local independents and the buzzing waterside community of the Dock.
"Fearns offers a considered experience, for all occasions, but speaks especially to the foodies in our brilliant city. From a mid-week lunch to a weekend unwind with the Sunday Service, we invite all to come and discover something new at Fearns."
Fearns will be open seven days a week. Breakfast will be served from 8am Monday to Friday, and 9am on Saturday. Lunch will be served from 12pm until 5pm, and dinner from 5pm until 9pm. Sunday service will include breakfast from 9am until 12pm, and Sunday dinner from 12pm until 4pm.
To register for the launch party and find more details, click here.
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