Page 28 - liveitloveit

This is a SEO version of liveitloveit. Click here to view full version

« Previous Page Table of Contents Next Page »
The Market Menu
SUNSHINE BAKERY
Kirkgate Market has such appeal that some of Leeds’
most dynamic eateries engage with it on a regular basis.
Sunshine Bakery in Chapel Allerton sources almost all of
its ingredients from the market. And the chefs at Create
in the city centre use the market’s seasonal produce as
inspiration for its menu.
“Almost every single
thing that comes through
our door comes from Leeds
Kirkgate market,” says David
Bennett, owner of the award-
winning Sunshine Bakery.
Te boutique patisserie wows
its customers with delicious
homemade food and all the
ingredients are local.
One of the items on the menu is the perfect example: a
made-from-scratch sausage roll with salad (comft cabbage,
baby spinach, sliced cucumber and roasted red peppers) and
homemade piccalilli. Every ingredient in the dish came
from the market. David says it comes down to really caring
about what he puts on the plate for his customers. “I have
a choice,” he says. “I can buy in bulk from a large outside
company or I can support people in my local area and
ensure that the money I make goes back into their pockets.
“Te market is only 15 minutes away and I get up to two
deliveries a day from the traders. It is a little more expensive
for me than buying in bulk – but it’s a price I’m willing to
pay, because it’s worth it.” Te meat in the sausage roll, he
reveals, is pork belly. “You can really taste the diference,” he
says. David buys it from
Malcolm Michaels based on
Butchers’ Row. See over the
page for the recipe.
CREATE
At Create, Leeds’ only
social enterprise restaurant,
quality food is also high on
the agenda. Create provides
training opportunities and
jobs for people who’ve been
homeless, marginalised or vulnerable. Te chefs at Create
take inspiration from the market for its expertise, quality
and seasonal produce. “I walk through at least twice a week,
to get a feel for the atmosphere, for what people are buying
and the general vibe of the city,” says the executive chef
Richard Walton-Allen, formerly of Harvey Nichols Fourth
Floor Cafe. “You can pick up a lot just being there. It’s
informative and interesting.”
I CAN BUY IN BULK FROM A LARGE
OUTSIDE COMPANY OR I CAN SUPPORT
PEOPLEINMYLOCALAREAANDENSURE
THAT THE MONEY I MAKE GOES BACK
INTOTHEIR POCKETS