Michelin Plate recommended Leeds restaurant Stockdales of Yorkshire is launching a new mouth-watering spring à la carte menu in March, following the arrival of new head chef Giuseppe Romano.

Since joining in January 2020, Bradford-born Giuseppe has worked closely with his eight-strong team of chefs to develop a new à la carte menu that celebrates everything that’s great about British cuisine.

Available from Friday 20th March, the new menu gives top-billing to the best-loved ingredients of the season, with the vast majority of these sourced in Yorkshire in keeping with Stockdales focus on showcasing the very best of what the region has to offer.

Highlights from the new menu include: Golden beetroot soup with mint oil; Monkfish ceviche with a smoked avocado mousse; Trio of scallop ravioli with a lobster and tarragon sauce; Belly pork, with textures of apple; Showcase cuts from the Josper grill; Whisky, ginger and rosemary cheesecake; and Yorkshire rhubarb Eton mess.

All seven of these dishes will be premiered at a special spring tasting menu experience, which will take place on the evening of the 19th March, the day before the official launch.

Commenting on his move to Stockdales and the new menu, Giuseppe said: “I’m honoured to head-up such a talented and ambitious team of chefs and excited for what the future holds, as we look to build on the impressive reputation Stockdales has as one of the best restaurants in the north of England.

“While steak has been and always will be an important part of what we offer, I want us to be known for far more than just our exceptional steak, and this ambition is reflected in the diverse range of British dishes that make up our new spring à la carte menu.

“It’s a menu that showcases everything that’s great about British food, using the finest locally sourced ingredients and preparing them with straightforward techniques and contemporary touches to create complimentary dishes that really deliver on quality and flavour.”

Giuseppe has been in the restaurant trade for 21 years, and a head chef for 15 years. He moved to Stockdales from Leeds-based contemporary Chinese restaurant Tattu, where he was head chef. Prior to that, Giuseppe ran restaurants for the likes of Living Ventures, Gaucho and D&D, building an extensive knowledge of menu development and a passion for British, French and Italian cuisine.

Commenting on his appointment, Stockdales’ general manager Victoria Hatton said: “We’re thrilled to have Giuseppe on board. Having worked with him previously, I know the culinary magic he’s capable of and I’ve seen first-hand just how passionate and knowledgeable he is about quality British cuisine. In short, he’s the perfect person to lead our already talented team of chefs and take our restaurant offering to the next level.”

Alongside the new spring à la carte menu, Stockdales is also launching a new loyalty card which offers diners 15% off their bill. The cards are limited and will be distributed on a first-come, first-serve basis.