NOTTINGHAM-based foodies are in for a treat as canalside bar, restaurant and entertainment venue, Binks Yard, has released its latest menu, created by its newly-appointed head chef.
Lewis Thornhill joins the team, bringing with him 16 years of hands-on experience cooking at critically acclaimed 2AA rosette rated brasseries and restaurants, including Hart’s Hotel and Kitchen and The Devonshire Arms Beeley, part of the Chatsworth Estate.
On the menu, guests can expect an array of dishes with a focus on seasonal ingredients and bold flavours from across the world, showcasing the culinary prowess of the in-house kitchen team, led by Lewis. The head chef will use his expertise to pair a high-quality dining experience with the relaxing, social atmosphere that Binks Yard is famed for, creating a menu that’s suitable for vegetarians, vegans and gluten free foodies alike.
New dishes include truffled wild mushrooms on chargrilled sourdough with charred leeks and chive oil, and soy cured salmon served with pea and wasabi gremolata, tapioca nori cracker and pea shoots. The carbonara pizza made with Lincolnshire poacher cheese, sprouting broccoli and egg offers a twist on a classic, while the hot melanzane pizza with aubergine, jerk spices and a mango salsa is perfect for those with a more daring taste.
Lewis said: “I refined my tastes by working in kitchens where seasonal ingredients were key. Food is fantastic in all of its forms, and I wanted to reflect this within our menu at Binks Yard.
“We’re guided by fresh, seasonal ingredients and will always strive to present them in a way that can make them shine – whether that’s smoked on a barbeque or boiled down into a glaze.”
A menu highlight, Lewis notes, is the maple glazed oyster mushroom tacos, offering a sweet, smokey flavour with a sumptuous texture, served with a homemade tomatillo and chipotle salsa.
Meanwhile, meat-lovers can also indulge in the Binks blue burger with stilton cheese and red onion jam, while pescatarians can sample the finest miso cod served with edamame, broad beans, peas and miso sauce. Plant-based options include teriyaki tofu with compressed watermelon, courgetti and gem salad.
Lewis added: “It was important to create a menu that’s diverse and offers something for every taste, and I really think we’ve managed to achieve that. This was undoubtedly down to our team, who I encourage to share ideas and I’m proud to say that they’ve had a real input into this menu too.”
John Whitehead, food, beverage and events project director, at The Island Quarter said: “Since our launch last year, we’ve worked hard to make Binks Yard space people choose to come back to time and time again, and our menus are big part of that.
“Lewis and the team have carefully curated a selection of new dishes that really elevate our food offering for the keen foodies of Nottingham, factoring in lots of popular flavours such as refreshing watermelon, zingy miso, and the much-loved luxurious notes of truffle.”
The new menu is now available at Binks Yard, with main dishes ranging from £7.50 to £20. Guests can also enjoy the new dishes as part of Binks Yard’s two-course lunch menu for £15.
To find out more about Binks Yard or to book a table, click here.