Chef to launch new eatery in Boston Spa
A contemporary bakehouse and dining room from the chef patron behind HOME and The Owl in Leeds will open in Boston Spa in May.
The brainchild of chef Elizabeth Cottam, CORA will offer bakery and patisserie-based breakfasts, lunch and afternoon tea tasting experiences, alongside an ever changing selection of speciality cakes, pastries and wines.
The modestly named “bakehouse” aims to offer something a little special to the mix of independents currently residing in the village which is situated on the banks of the River Wharfe.
Talking about her new venture, owner Cottam, said: “We’re offering elegant, yet fun and playful pastry and bread creations that are very different from what you typically find in your traditional tearoom or old fashioned french patisserie.”
She explained the the idea for the venue came from her love of “making a real event out of eating” and a desire to embrace “the ceremony of afternoon tea” but also move it to other dining times of the day too.
Over the summer months, the team will check the weather forecast each week and, when the sun is predicted to shine, will open their books for picnic hamper pre-orders. Packed for two will these will include blankets, food, champagne and a little map to direct you to a perfect sunny spot by the river.
Cottam added: “One of the most exciting things about this project is that I’ve tracked down and pulled together a full female senior team. My general manager, head pastry chef and head baker, alongside me make up an incredibly creative and formidable partnership. The development process has been so inspiring and enjoyable, I’m very much looking forward to showcasing what these amazing women can do.”
Whilst the first few weeks after opening will be for collection only with the full dine in experience expected by June, customers can expect to tuck into Bloody Mary sourdough with rare breed bacon and tarragon tomato jam, foie gras and plum Danish swirls, mushroom and black garlic parfait on marbled, truffle ciabatta with Pedro Ximenez sherry butter, black sesame and tangerine eclairs, little pear drop pies, cakes made of sour cherries that look like clouds and many very special flavoured breads and other tasty treats. The tasting experiences will include both savoury and sweet dishes selected by the chefs.
The plan for the venue is to bake a small selection of products to take away each week, alongside two tasting menu boxes for brunch and lunch, each containing items that will change weekly – with customers are advised to pre-order to avoid disappointment.
