New head chef on the menu for Binks Yard
Binks Yard, the Nottingham canalside bar, restaurant and entertainment venue, has appointed a new head chef.
Lewis Thornhill joins the team, bringing with him 16 years of hands-on experience cooking at 2AA rosette-rated brasseries and restaurants, including Hart’s Hotel and Kitchen and The Devonshire Arms Beeley, part of the Chatsworth Estate.
Thornhill’s new menu will include truffled wild mushrooms on chargrilled sourdough with charred leeks and chive oil, and soy cured salmon served with pea and wasabi gremolata, tapioca nori cracker and pea shoots. The carbonara pizza made is with Lincolnshire poacher cheese, sprouting broccoli and egg offers a twist on a classic, while the hot melanzane pizza with aubergine, jerk spices and a mango salsa is perfect for those with a more daring taste.
Thornhill said: “I refined my tastes by working in kitchens where seasonal ingredients were key. Food is fantastic in all of its forms, and I wanted to reflect this within our menu at Binks Yard.
“It was important to create a menu that’s diverse and offers something for every taste, and I really think we’ve managed to achieve that. This was undoubtedly down to our team, who I encourage to share ideas and I’m proud to say that they’ve had a real input into this menu too.”
John Whitehead, food, beverage and events project director, at The Island Quarter said: “Since our launch last year, we’ve worked hard to make Binks Yard space people choose to come back to time and time again, and our menus are big part of that.
“Lewis and the team have carefully curated a selection of new dishes that really elevate our food offering for the keen foodies of Nottingham, factoring in lots of popular flavours such as refreshing watermelon, zingy miso, and the much-loved luxurious notes of truffle.”
