'We're still a restaurant that's serious about food': Blackhouse on new city centre revamp
A Leeds restaurant has unveiled a fresh new look after 18 years in the city centre.
Blackhouse has not only redesigned its menu to mark the restaurant’s “coming of age” as well as creating a more social style of dining with a revamp.
The restaurant on East Parade first opened its doors in 2008 and now has a new gastrobar look to visit both day and night.
There is also an expanded drinks offering as well as a new menu which will evolve every six to eight weeks to celebrate seasonal flavours, and more sharing dishes to encourage a more social style of dining.
Founder Jeremy Roberts believes that the change will bring Blackhouse up to date with modern restaurant trends.
He said: “If you’re a regular to Blackhouse you will recognise the DNA of the brand as we still have our speciality steaks that a lot of our customers love, but on top of that we’re bringing in new dishes you can share.
“What excites me about it is that it enables us to offer a more casual approach to dining where instead of having a traditional starter and main, you can select dishes to share between you.”
Sharing options range from small plates such as arancini and grilled king scallops, to a Sunday roast meal which costs £15 per person.
As well as this, new to Blackhouse’s all day menu is a new signature “branded burger”, which is stamped with the restaurant’s logo.
Jeremy said: “It’s everything you want from a burger - it’s a bit of fun, it’s relatively healthy, and it’s a decent price at £12 as well.”
Not only has Blackhouse adapted their food and drink offerings, they will now also feature DJs on Fridays and Saturdays to encourage visitors to dance as well as dine.
For Jeremy, Blackhouse’s evolution reflects changes within hospitality itself over the past 18 years.
He said: “20 years ago, you would probably have dinner and then maybe go onto a nightclub but now (dining) has become a much more hybrid model where you go somewhere to eat and you might stay there until the early hours.
“We’re still a restaurant that's serious about food and with the same values as it's always had but now we have a more modern way to dine too.”