18 FOOD & DRINK
FISH & FOREST OPENS ITS DOORS ON GRAPE LANE for its Commitment to Sustainable Gastronomy ; has an AA Rosette and is listed in Harden ’ s .
The ethos of Fish & Forest has not changed , and the restaurant serves up seasonal and sustainable fish , game from local estates and forest foods .
York chef and restaurateur Stephen Andrews has reopened Fish & Forest – and the new site has already proven a huge hit with customers .
Stephen , who relocated his restaurant from Micklegate to Grape Lane – in the former 1331 Bar and Grill building which his parents used to own – says “ it is great to be back doing what we do best .”
The move has allowed Stephen to expand his offering , and as well as the restaurant , there ’ s a new bar and courtyard serving up snacks and carefully crafted cocktails .
Stephen and the team have also transformed Fish & Forest ’ s former site into Notes Wine Bar , which offers specially chosen wine and drinks as well as a smaller menu of snacks and nibbles .
“ It ’ s been a whirlwind these last few months ,” said Stephen , who ’ s renovated both sites with the help of his dad , Sam , and his team .
“ We have all worked exceptionally hard , completely transforming both venues and the reaction from customers has been incredible ,” added Stephen , who ’ s gained huge success for Fish & Forest which is recognised in the Michelin Guide
On the menu is everything from coley served with cauliflower and anchovy ; to a venison haunch with beetroot and umeboshi plum ; monktail served with a sweetcorn jus and a barbecue sauce ; stone bass served with radicchio , coffee and cherry ; and barbecue megrim sole served with fermented gooseberries , capers , red onion and samphire .
Mack is Back 4.0 is one of Stephen ’ s famous dishes , previously The Return of the Mack , this mackerel kiev is a firm favourite among Fish & Forest diners .
“ You ’ ve got the mackerel , panko breadcrumbs and garlic butter in the centre which just oozes out when you cut through it .
“ The venison starter uses off-cuts from our mains as we ’ re focused on not having any waste . It ’ s handminced and served as a tartar
THE ART OF LUXURY ISSUE 66 2024