Craig Rogan has been appointed head chef of cafe-bar and retail space The Collective in Leeds.
Craig, the son of the renowned three-Michelin-starred chef Simon Rogan, will be developing a brunch offering, five- and eight-course tasting menus, an à la carte offering and a modern spin on a traditional Sunday roast.
Menus will champion sustainable local produce with dishes on the all-day menu including woodland mushrooms on toast with old Winchester cheese and black truffle honey; baked egg shakshuka with chorizo and Yorkshire cheddar, and salt-baked beetroots with kidderton ash, walnuts and raspberry vinegar.
The evening menu showcases dishes such as violet potato combined with succulent ox cheek and lovage, hen of the woods mushrooms paired with charcoal and cheddar, chicken enhanced with bilberry and walnut, and a delectable white chocolate creation complemented by milk and brambles.
Rogan said: 'It's long been a dream of mine to lead a kitchen with complete creative freedom to run wild. I've always expressed myself through food and The Collective team has given me the platform to do just that.'
The Collective was launched in 2021, offering a unique concept that combines interior design retail with a cafe-bar atmosphere, inspired by the vibrant art scene of Los Angeles.
Founder Dale Wynter said: 'The Collective is proof that the key to survival is constant reinvention, and we were confident that our latest incarnation would strike a chord with our customers. Craig really exceeded our expectations with his tasting menus and our bar has really taken things to the next level too.
'We're proud of what we've achieved so far and believe our autumn and winter offering is our strongest to date. Our aim is to be the best in the city and I feel we've got the right people on board to make this happen. We can't wait to see what the future holds.'
