Talented chefs Owen Rhodes and Ben White, both 26, have returned to the Heaney & Mill in Leeds, which is where they first met, and are set to launch their bold new spring menu.
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00:00Hi, I'm Owen, and I'm the exec chef at the Hynium Mill.
00:03All right, I'm Ben, and I'm the head chef at the Hynium Mill.
00:06Yeah, we've both kind of been off, done our own things, worked on ourselves.
00:09And now we're back to create the Hynium Mill buzz.
00:12We want to make some really nice spring menu coming up.
00:14So, yeah, we're looking forward to it.
00:16Yeah, so that's a lovely little pan-seared scallop, finished with loads of egg and butter.
00:20Done with a bit of crispy black pudding.
00:22It's a little apple salsa, plus some fresh herbs, a bit of coriander.
00:27Yeah, it's really tasty.
00:28Yeah, it's very ripe and fresh.
00:30Oh, yeah, so it's a crispy braised lamb belly.
00:34So we braise it, so the fat breaks down, we roll it tight.
00:37So there's layers of fat and meat, and then that gets grilled,
00:40and all the fat comes out, and then that creates a really crispy texture.
00:44So it's kind of soft and crispy at the same time.
00:46That gets served with really fresh garlic mint yogurt and a salsa verde.
00:50Real crunchy.
00:51Yeah, real crunchy, and then a nice bit of house salad.
00:54And, again, some fresh herbs.
00:56Yeah, it's really nice and fresh.