Black Market

Black Market is all about serving small plates and creating contemporary takes on traditional cooking and international classics – sharing unexpected flavours, discovering unusual combinations and celebrating new perspectives together as a social experience.

The easy-to-follow menu is divided into vegetarian (which includes vegan), fish and meat, plus snacks or sides – from Gordal olives and Padron peppers to saltfish fritters and anchovy bruschetta – and “antipasti”, which is a platter of cured meats, including Yorkshire Dales Wagyu bresaola, produced by family-run Town End Farm in Airton near Malham. Hot meat offerings range from crowdpleasers the likes of buttermilk chicken thighs and hoi sin duck gyoza dumplings to more ambitious numbers such as slow-cooked Korean belly pork with broccoli stem kimchi or spiced lamb rump and aubergine with tamarind passata. There’s also flat iron steak with chimichurri, available at brunchtime as well. For fish dishes, think coal-cooked miso cod served with polenta cake or a seafood bisque with lobster tail, king prawns and sea bass, posh even by Chapel Allerton standards. Roasted veggies of three varieties complete the à la carte: cauli and red pepper romesco, courgettes and burrata, and, in the plant-based corner, beets with tofu, sauteed peaches and preserved lemon, which likely rewards the adventurous and must be popular as it features on both the lunch and the Sunday lunch menus. Talking of which, Sundays offer one-, two- and three-course options (beef striploin, braised pork belly, roast truffle chicken and vegetable wellington are your roasts) from noon until 5pm, after which it’s chilled-out charcuterie boards and music.