Permanent base for restaurant following pop-up launch success

Following a launch of the restaurant brand at pop-ups during the summer, Galleria will open the doors to its permanent home later this year at new cultural venue, Project House, in Armley Road, Leeds.

Project House is a new multi-use event space, which opened in July 2023.

The 1,000 capacity venue, from the teams behind Brudenell Social Club, Super Friendz and Welcome Skate Store, is home to a programme of cultural events including music, exhibitions, markets and more. It is also available for private hire for conferences and weddings.

Galleria will feature a wood-fire grill with an all-day menu serving breakfast, lunch and dinner. 

It will be steered by stalwarts of the Leeds food & drink scene. Andy Castle, previously of Ox Club – Headrow House’s Michelin Guide recommended restaurant – will take on the role of head chef while front of house will be led by Chris Allsop, previously of popular city-centre gastro pub The Reliance. 

Galleria will feature a produce-driven menu with a focus on seasonal ingredients from local suppliers, cooked in the wood fire oven.

The evening menu will feature house-made flatbreads, salads and side dishes, while the brunch menu will offer breakfast classics with a Galleria twist.

The daytime menu will feature fresh juices and coffee from local roasters North Star, while dinner will be complemented by a curated natural wine list via Wayward Wines alongside cocktails and locally brewed craft beer.

Castle said: “We’ve spent the past few months having some fun, developing new dishes and trying out aspects of the soon-to-be menu at pop-ups and takeovers, including a week-long residency at Michelin-recommended restaurant Ox Club.

“The team have spent a lot of time thinking about the philosophy of the menu, the produce and methodology, but creating a menu that works as part of the wider Project House concept has been almost as challenging.

“We want Galleria to be super accessible but in a way that doesn’t compromise the quality of the food – a challenging prospect but one we’re confident we’ve nailed. We can’t wait to welcome our first guests.”