Fish & Forest has reopened its doors at Grape Lane York, having relocated from Micklegate
York chef and restaurateur Stephen Andrews has reopened Fish & Forest – and the new site has already proven a huge hit with customers.
Stephen, who relocated his restaurant from Micklegate to Grape Lane – in the former 1331 Bar and Grill building which his parents used to own – says “it is great to be back doing what we do best.”
The move has allowed Stephen to expand his offering, and as well as the restaurant, there’s a new bar and courtyard serving up snacks and carefully crafted cocktails.
Stephen and the team have also transformed Fish & Forest’s former site into Notes Wine Bar, which offers specially chosen wine and drinks as well as a smaller menu of snacks and nibbles.
“It’s been a whirlwind these last few months,” said Stephen, who’s renovated both sites with the help of his dad, Sam, and his team.
“We have all worked exceptionally hard, completely transforming both venues and the reaction from customers has been incredible,” added Stephen, who’s gained huge success for Fish & Forest which is recognised in the Michelin Guide for its Commitment to Sustainable Gastronomy; has an AA Rosette and is listed in Harden’s.
The ethos of Fish & Forest has not changed, and the restaurant serves up seasonal and sustainable fish, game from local estates and forest foods.
On the menu is everything from coley served with cauliflower and anchovy; to a venison haunch with beetroot and umeboshi plum; monktail served with a sweetcorn jus and a barbecue sauce; stone bass served with radicchio, coffee and cherry; and barbecue megrim sole served with fermented gooseberries, capers, red onion and samphire.
Mack is Back 4.0 is one of Stephen’s famous dishes, previously The Return of the Mack, this mackerel kiev is a firm favourite among Fish & Forest diners.
“You’ve got the mackerel, panko breadcrumbs and garlic butter in the centre which just oozes out when you cut through it.
“The venison starter uses off-cuts from our mains as we’re focused on not having any waste. It’s hand-minced and served as a tartar and the beetroot with umeboshi plum has been cured for a few months. It tastes awesome, with a savoury flavour to it, giving the beetroot an almost sweet taste – and it complements the venison beautifully,” said Steph Shepherd, one of the managers at Fish & Forest.
Vegetarians will also be catered for with dishes including heirloom tomatoes – using fermented and dehydrated tomatoes – and panko aubergine served with courgettes.
The new menu has eight starters, four mains, four desserts and sides and will change according to the season.
“Everything we serve is 100% prepared and made by us, cured in-house and butchered in-house. Sustainability is at the core of what we do, and our menu will always be led by ingredients from land and sea,” said Stephen.
Fish & Forest will be open for lunch and dinner with lunch served from 12noon to 2pm and dinner from 5.30pm to 9.30pm. The bar and courtyard will operate a walk-in service. To make a table booking, visit: fishandforestrestaurant.com
