New team takes the helm at reopened restaurant
The Beehive restaurant, in Thorner, is back up and running, bringing with it a brand-new team and chef.
The restaurant’s new chef is Alex Farolfi, who is passionate about locally sourcing his food from around Yorkshire to make the best pub cuisine.
He learned the importance of using home grown and locally grown products when he worked along-side Simon Rogen at one of Britain’s top restaurants, L’enclume.
Farolfi said: “I believe we should take advantage of what ingredients we have around us in Yorkshire as there is so much that we can use to make into delicious dishes.
“My vision is to recreate classic dishes and reintroduce long lost British flavours to create a perfect, relaxed pub environment.”
He has previously been employed at Grantley Hall, working for Michelin Star Chef Shaun Rankin. Farolfi played a key role in gaining the Michelin star for this restaurant and hotel.
Beehive owner Dale Wynter said: “Over the lock down period I was able to reflect on what feedback we had from our customers.
“I believe Alex is the person to get the pub where it needs to be, for the village and for the city. We are excited to welcome our guests back.”
For the first two weeks of opening, The Beehive will be serving small plates which diners can order for sharing or just to indulge in by themselves.
Dishes range from dry aged 4oz beef and blue cheese sliders sandwiched between Gilchrist seeded brioche, to wild pea risoni which is made with Beehive’s fresh house made soft ricotta cheese.
The Beehive’s Spring lamb croquettes are sourced directly from Denby Dale in West Yorkshire are served with Farolfi’s house made garlic emulsion.
Another stand out dish is the denholme apiary honeycomb, made from the restaurant’s own sweetened yogurt, preserved raspberry, wild bee pollen and toasted hazelnut.
The family-style Sunday roast is back by popular demand, with an array of meats to choose from and a vegetarian wellington, all served with organic vegetables.
