bar is being transformed into a winter garden with cosy blankets, fire pits and full cover.
Executive chef Natalie Firth has been busy crafting a winter menu to match Green Room’s new look, as meat is introduced for the first timeThe menu will still be “at least 50 per cent vegan”, Natalie said, but diners can soon enjoy Bratwurst, currywurst and burgers along with nutritious plant-based offerings.
When Green Room’s founders asked her to head up the kitchen earlier this year, pitching the ethos of nutritious food inspired by the cultures ofNatalie said: “It was something that really resonated with me, especially because they were going for nutritious food, brunch, really vibrant dishes - getting the same inspiration ideas from everything I already loved.“It seemed like an exciting and different project for Leeds, something we’ve not seen before. I knew I had to get involved.
It’s been a change in pace for Natalie - the amount of orders can be “ridiculous” - but she says she’s loved every minute of it.Her menus include brunch and tapas-inspired small plates and dishes designed to be shared, tapping into the after-work crowd popping in for a drink, as well as weekend gatherings.
Natalie shares Green Room’s ethos of being as sustainable as possible and the bar has partnered with a zero waste company, to make sure none of its waste ends up in landfills.“And the whole Green Room ethos is social dining and a social space.
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