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A plate with a piece of meat, some greens, and a sauce on it.

New sustainable menu

A fixed-price menu is set to be available at Kino from Wednesday 19 July as we launch new seasonally-designed dishes created by Head Chef, Josh Whitehead!

The new regularly changing short menu offers two courses for £26 and three for £29. Food will be served from 4.30pm-7.30pm from Tuesday to Saturday, with an additional lunch service from 12pm – 2.30pm on Saturdays.

The bar opens from 5pm-10pm Monday to Friday and from 1pm-10pm on Saturdays.

Someone holding a spoon and a bowl. They are placing herbs on polenta.

Making the most of Yorkshire produce, both reared and foraged, the dishes include Josh’s trademark pâté en croûte, with his latest version inspired by the classic flavours of coronation chicken.

With the emphasis on nose-to-tail cooking, collar of Yorkshire pork is served with a sauce made by Josh from scratch using the pigs’ trotters and bones, alongside a tangy burnt apple mustard.

Vegetarians and vegans can try a newly designed dish of Popcorn, Sweetcorn and Courgette, a grilled terrine of polenta and sweetcorn with a creamy sauce made from roasted popcorn – a light-hearted reference to Kino’s previous incarnation as a cinema.

A trio of desserts sees Josh hand picking wild woodruff near his home in Leeds for his innovative take on everyone’s retro favourite, the Arctic Roll.

Celebrating the best of the region’s fruit is Panna Cotta & Strawberries which features a lightly set cream flavoured with toasted, locally-sourced hay.

Spent coffee grounds collected from Kino and Opera North’s Howard Opera Centre also get a new lease of life as Josh’s popular Coffee & Chocolate Trifle makes a welcome return.

On developing the new menu, Josh says:

“With its strong farming heritage and abundance of wild plants for foraging, Yorkshire is a fantastic place for sourcing the finest ingredients. For me, it’s all about making the most of what’s around me and keeping everything as local as possible to minimise food miles, while also looking at innovative ways to use the whole animal or plant.

I love working sustainably as I think it makes you more creative, adventurous and thoughtful in your cooking, and I’m looking forward to continuing to design new menus for Kino which will make the most of local and foraged produce through the changing seasons.”