The general bloggings from the Dough team.
|Posted on 27 October, 2016 at 5:05||comments (4)|
Our New Year's Eve celebrations menu will be released on the 1st November. We'll be open until 1am, and would love all our guests to join us for a glass of bubbly on the stroke of midnight.
|Posted on 3 July, 2016 at 7:40||comments (0)|
Having celebrated Bastille Day in Paris last year with the Dough team, sampling some stunning food, simple, fresh and delicious, we thought a great way to bring a piece of this fantastic French spectacle to Leeds, would be to create a celebratory menu, and showcase some traditional french dishes, with our own Leeds twist!
Our new menu has taken longer to develop than anticipated, and we have created some elegant and some rustic dishes to suit any French food needs!
|Posted on 2 May, 2016 at 5:35||comments (0)|
Vice and Virtue will be teaming up with Aperol, and serving some cocktails in the sun (hopefully), at this year's festival from the 3rd to the 5th June. It's free to enter, and we hope to see some of you down there over the weekend.
We'll be showcasing masterclasses, places of which can only be won via our facebook competitions. Check Dough'd or Vice and Virtue's pages closer to the time for upcoming details.
|Posted on 26 February, 2016 at 5:25||comments (0)|
We're really pleased to have been nominated for a couple of awards at this year's Yorkshire Evening Post's `Oliver Awards'. Dough has been nominated for best suburban restaurant and our head chef, Laura MacLeod, has also been shortlisted for the best chef award. The awards take place in March, and following our great review a few weeks ago, in the Oliver section, we're really looking forward to the event.
|Posted on 21 January, 2016 at 5:10||comments (0)|
Happy New Year! It's been a brilliant 2015 at Dough, being nominated for a few awards, enjoying the great refurb, the reintroduction of French influences to the menu, some great reviews from our customers and peers, our sister restauratn in Wike, Nineteen, running brilliantly, and the introduction of of new cocktail bar in Leeds Centre, Vice and Virtue, already getting great reviews, and some good press, and it's only six weeks in!
Our Valentine's Day menu is now online, and available from Friday 12th February, until Valentine's Day, February 14th 2016. becasue the menu is reasonably complecated, and we want to extend the best possible experience for everyone who comes over the weekend, to celebrate love and romance, it will be the only menu running that weekend.
Our new food menu, is now in priduction, and will be ready for spring. The specials board still changes daily, and this includes great dishes on our £16 two course, plus wine a la carte menu, available all day, every day.
The food introduction at Vice and Virtue, will begin work in late winter, and we're hoping to open the kitchen, headed by award winning chef, Luke Downing, in April.
January is a quiet month in the industry, and we look forward to things picking back up over the next few weeks!
|Posted on 29 September, 2015 at 8:50||comments (0)|
Started working on the design for the new place, finally got a name that fits perfectly. Got one of the best bar managers in the business who is coming along to Dough tomorrow to play with some imbibing, infusing and generally messing about with cocktails. The new frontage is almost sorted as well at Dough, sorted out by 'Canvasman' up in Otley and really pleased with the final look. Just needs a good paint, and we're pretty much there. New menu is going down well, and we also have a special offer on facebook, for a free glass of Prosecco, check out our facebook for the voucher.
|Posted on 18 September, 2015 at 0:50||comments (0)|
One of my absolute passions, along with food, travelling and competitive spots is cocktail drinking, and mixology. I've played around for years, developing cocktails to complement the food at Dough, and Nineteen, and 'researching' cocktails into the early hours to try and stay ahead of the game. Some fantastic spots, like The Maven and rum shack have offered some great inspiration but the greatest inspiration sometimes comes from the most unexpected places, tiny backstreet bars, like the one i found in the South of Portugal specialising in Caiprinhas only!
The new cocktail menu being developed for Dough, is going to offer a French influence on some classic drinks, but with a Dough twist. We've played around with our molecular menu, we've created some great cocktails, like our fresh cut grass martini, but sometimes i think i go off on a tangent. This new menu will embrace the seasonal and local produce, offer traditional and classic cocktails, but also give what most of our regulars enjoy, and that's our own bespoke cocktails. The menu should be completed by the end of September. When it's realesed, for that week, i'll give a free cocktail away to every customer who checks in on facebook, or tags us on twitter. This alongside our menu de jour for just £16 for two courses plus a glass of wine, will offer incredible value (i think), and if it's something that proves successful, then we'll be running similar offers at regular intivals.
We'll also be realeasing a cocktail menu to complement our tasting menu, or we will have recommendations on which cocktails will complement your food.