Deep South-style American kitchen serves up food with soul

Americana-inspired Holy Moly’s Deep South Kitchen is opening up in Leeds and York.

The sites in Yeadon and Flaxton near York will serve cuisine from the American South, from grits, gumbo and biscuits and gravy along with more unusual alligator meat.

Holy Moly’s will be run by Simon Robinson and Ben Jones, the culinary creative force behind the success of Huckleberry’s. Both restaurants are based on the original premises of the former Huckleberry’s Diner.

Challenge dishes will also be on the menu, with five mammoth man v food contests available including the Meat Marathon which carries a £100 cash reward if completed inside 40 minutes and the terrifyingly named Termigator, an 8lb monster of a challenge featuring two cajun gator burgers with real bite!

Food challenges at both Holy Moly’s restaurants are designed by Adam Moran, the UK’s leading competitive eater and a Guinness Book of Records world record holder. New challenges will be created throughout the year to test the biggest appetites.

Simon Robinson, director and co-owner of Holy Moly’s Deep South Kitchen, said: “An authentic Deep South inspired eatery is a first for the region – we are truly dedicated to the delicious taste of the southern states and there’s just nothing else like it on the restaurant scene at the moment. We’re aiming to take our customers on a real road trip through America’s Deep South.

“We wanted to introduce something completely different for diners and move away from traditional American diner type food. We’ve seen a growing trend in burger joints opening, a love of ‘dirty food’ and endless steak and chicken diners opening all serving the same food. So, the logical step for us was to delve even further into US food, and Deep South food is absolutely delicious.”

Holy Moly’s will cater for 100 diners and the launch of the new restaurants in both York and Yeadon has led to a recruitment drive for chefs and servers.

Ben Jones added: “Holy Moly’s will give guests a real taste of the Deep South of America with fresh, vibrant ingredients all adding up to a fantastic feed full of flavour. Food quality and authentic taste is the main priority rather than portion size meaning this will be a real destination dining experience.”

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