YORKSHIRE TAPAS @ The Blues Bar Harrogate.YORKSHIRE TAPAS - A modern twist to the British Grazing Style dishes influenced only by Yorkshire!Naturally-sourced produce and ingredient-led dishes that are defined by the seasons, full of Yorkshire flavours cooked alongside ingredients from around the World.Our philosophy is simple: * LOCAL! * FRESH! * YORKSHIRE! We eat, sleep and breathe YORKSHIRE, cut us with a knife and we bleed… Show more YORKSHIRE TAPAS @ The Blues Bar Harrogate.YORKSHIRE TAPAS - A modern twist to the British Grazing Style dishes influenced only by Yorkshire!Naturally-sourced produce and ingredient-led dishes that are defined by the seasons, full of Yorkshire flavours cooked alongside ingredients from around the World.Our philosophy is simple: * LOCAL! * FRESH! * YORKSHIRE! We eat, sleep and breathe YORKSHIRE, cut us with a knife and we bleed gravy(unfortunately it’s too thick to use in our cooking.)We want our food to be celebrated and that can be enjoyed everyday.Featuring heavily in our quest will always be the humble Yorkshire Pudding(infinitely better than sliced bread and invented way before),and the traditional pub classics to the Sunday roast dinners (we all grew up with ) and modern interpretations of the Spanish classics.YORKSHIRE PUDDING WITH BRISKET PULLED BEEF Creamy, locally sourced mashed potato with whipped horseradish cream, stockpot gravy & parsnip crisps.HENDERSON GLAZED BELLY PORK Higher-welfare reared pork, Henderson’s Yorkshire glaze with a rhubarb & ginger compote sprinkled with a rolled oat crackle crumb.YORKSHIRE CHORIZO CHILLI WITH DIPPING BREAD Chunks of Yorkshire reared pork slowly stewed with plum tomatoes, Rioja vino tinto & oregano sauce.Served with Lancaster Bakers bread.YORKSHIRE ALBONDIGAS WITH SMOKED FLAVOURSBeckwithshaw pork & Otley reared beef meatballs with blackened, oak smoked bacon ends smothered in a smoked paprika sauce.It’s all about sharing, mutual discovery and recontextualising them homely comforts in such a way that you appreciate them all the more, serving up a taste of the countryside.We fully support local suppliers & Yorkshire produce, our food changes with the seasons to bring you the best of YORKSHIRE all year round.SO GO ON…..!“treat yersen ta sum Yorkshire Tapas” Show less

Since so opened we have endeavoured to create a warm home from home atmosphere, where real food at affordable prices is available seven days a week, for whatever mood you, or you and your friends are in. it has been our goal to offer a smart, social and stylish bar offering restaurant quality food in an informal environment. you can count on us for excellent food, drink, service and an ambiance to suit whatever mood you are in. whether you visit for a coffee and cake, lunch, a grazing date with… Show more Since so opened we have endeavoured to create a warm home from home atmosphere, where real food at affordable prices is available seven days a week, for whatever mood you, or you and your friends are in. it has been our goal to offer a smart, social and stylish bar offering restaurant quality food in an informal environment. you can count on us for excellent food, drink, service and an ambiance to suit whatever mood you are in. whether you visit for a coffee and cake, lunch, a grazing date with friends or a celebratory meal for two, SO! offers it all. We offer all our customers;An award winning and critically acclaimed venueA relaxed eating and drinking environmentAn extensive range of menus and food offers to meet every occasionInnovative and freshly prepared foodA seasonal drinks menu to suit all moodsAn extensive range of draught beers and a great wine list.Here is an insight into our philosophySince we started, what really makes us believe we are on the right track was the passion, support and input of people who eat with us; it isn’t all plain sailing, but the overriding message is that you were glad we were around. We hope you continue to think this and thanks for all your support so far. If you have anything to ask, say or suggest, feel free. People have been very kind about SO! but we’ve got a long way to go and we think there is always room for improvement. Show less

PERSONAL START up Venture launched in 2006 in relation to the NteNite Hotel Group.Achieved a 1st year annual Profit of 22k with an Increase 'like for like' Revenue sales between 4.9% to 14.3%Developed and operated a multi-unit Deli/Bistro attached to the Hotel Group NiteNite ltd. Composed detailed business plan and secured financing from private investors. Negotiated a 6-year lease, construction, and physical development in less than 60 days. Driven by the desire to succeed… Show more PERSONAL START up Venture launched in 2006 in relation to the NteNite Hotel Group.Achieved a 1st year annual Profit of 22k with an Increase 'like for like' Revenue sales between 4.9% to 14.3%Developed and operated a multi-unit Deli/Bistro attached to the Hotel Group NiteNite ltd. Composed detailed business plan and secured financing from private investors. Negotiated a 6-year lease, construction, and physical development in less than 60 days. Driven by the desire to succeed, took Saint Béni from concept to creation in under a year. Held full financial, planning, operating, marketing, advertising, HR, and P&L responsibility. Key Achievements:• Grew Business from zero to £354.000/4 Years.• Grew the breakfast revenue from zero to 170 guests per day in the Birmingham branch.• Project planning, development & construction of 2nd restaurant & nightclub.• Restaurant achieved a 5 star rating and was featured in Birmingham Life. • Additional revenue streams by launching an events/outside catering section within FDI Foods and had a 3 year success with the ‘German Christmas Market” (Europe’s 2nd largest) in Birmingham City Centre, held monthly farmer and weekly street food festivals. Show less

Co led all aspects of operations, including the development of people, sales, and profits for assigned area comprised of 12 to 18 restaurants, 140+ employees and £1.7 million/annual revenue. Initiated and managed event planning/logistics and kitchen operations. Managed Dry’ profit and loss centers, including food, supply and labor costs to meet annual operating budgets. Performed monthly financial analysis to evaluate financial position and to clearly communicate expectations and actions to… Show more Co led all aspects of operations, including the development of people, sales, and profits for assigned area comprised of 12 to 18 restaurants, 140+ employees and £1.7 million/annual revenue. Initiated and managed event planning/logistics and kitchen operations. Managed Dry’ profit and loss centers, including food, supply and labor costs to meet annual operating budgets. Performed monthly financial analysis to evaluate financial position and to clearly communicate expectations and actions to maximize Kitchens financial performance.Key Achievements:• Developed, sourced and negotiated Canapé menu, which brought extra 7.3% revenue in dry sales.• Restructured Christmas pre-bookings menu and ordering procedures resulting in a staff saving of 5.5%.• Introduced at new back office ‘EPOS’ system for stocktaking procedures & weekly financials.• Launched a customer ‘loyalty card’ rewards scheme, bringing an extra £78k in wet & dry sales. Show less

Managing 6 high volume restaurants & improving all controllable costs thereby maximising financial performance. Also responsible for effectively developing, managing and leading the restaurant teams to provide excellent service. Dealt with resolving customer complaints and improving dining experiences. In charge of coordinating people, resources and for delivering on volume, sales and profitability objectives by brand and channel. Also having day-to-day responsibility for the Birmingham… Show more Managing 6 high volume restaurants & improving all controllable costs thereby maximising financial performance. Also responsible for effectively developing, managing and leading the restaurant teams to provide excellent service. Dealt with resolving customer complaints and improving dining experiences. In charge of coordinating people, resources and for delivering on volume, sales and profitability objectives by brand and channel. Also having day-to-day responsibility for the Birmingham restaurant including food preparation and service, staff, training, Health & Safety, Financials and end of Weekly/Monthly and Annual paperwork. Key Achievements:• Increased food cost Gross Profit from 65.4% to 69.1% in the Midlands area.• Decreased food wastage by £14k/annual.• Introduced a Head Chef bonus scheme for ‘Like for Like sales’, resulting in a 7.8% area increase of dry revenue sales.• Turned around 2 locations with £2,500/month negative cash flow-reinvented kitchen operations, introduced storage and prep procedures, tackled staffing problems, and restored to positive cash position within 2 months. Show less

Ensuring the highest standards of food and beverage service. Keeping control of food and labour costs along with Health & Safety and also hygiene procedures & standards are maintained. Having an in-depth knowledge of all menus and food development.Responsible for recruiting, training & developing restaurant staff. leading by example by demonstrating high standards of cooking and customer service at all times. Minimising wastage at all stages of food production and for instilling in… Show more Ensuring the highest standards of food and beverage service. Keeping control of food and labour costs along with Health & Safety and also hygiene procedures & standards are maintained. Having an in-depth knowledge of all menus and food development.Responsible for recruiting, training & developing restaurant staff. leading by example by demonstrating high standards of cooking and customer service at all times. Minimising wastage at all stages of food production and for instilling in staff a culture of essential hygiene practices connected with food cooking, storage and meal preparation. Key Achievements:• Increased 'Like for Like" food revenue by 55.2%/Year 1, 24.7%/Year 2 & 18.4%/Year 3.• 3 x "Head Chef Of The Year" awarded for Pitcher & Piano and Marston Taverns.• Held the highest G.P. within the company for 16 months.• Exceeded aggressive sales goals and revenue targets for 2 consecutive years. Show less