Skosh (noun) – from the Japanese word Sukoshi, meaning a small amount or a little
The most exciting new restaurant in York, in my opinion anyway. Read on!
I recently took a leisurely walk down the cobbled street of Micklegate, one of York’s loveliest streets. It starts from the historic entrance to the city down past Tudor and Georgian buildings, medieval churches, book shops and more. It was once a seedy drinking street, now I was pleasantly surprised to see it is being regenerated by the addition of some high end shops and restaurants.
And one of these restaurants came highly recommended, a perfect lunch time spot I thought.
Skosh was opened earlier this year by York native and creative chef Neil Bentinck.
Two years in the making, Skosh now offers a grazing style menu of contemporary and internationally influenced dishes served from an open kitchen, providing a dining experience that is casual, personable, intriguing and exciting. Everything from the cool grey walls to the bright yellow metro tiles, from the industrial lighting, to the upholstered seating and the hand thrown plates bearing the Skosh logo, asserts progressive, modern dining, even more so when you read the menu.
The easy reading and informal menu consisted of snacks and small plates with a variety of choice to suit all tastes. Friendly staff were on hand to explain the ordering process.
I ordered three of the signature dishes.
The first plate brought to the table was seaweed crackers with avocado and sesame.
The remaining two dishes were freshly cooked and arrived quickly. SFC (Skosh Fried Chicken) served with smoked garlic and lemon thyme emulsion, and fermented vegetable ‘slaw’,
followed by baked hake with dukkah, cauliflower and miso.
My sweet was a tasty bowl of Victoria plums with star anise cream, umeshu and hazelnuts.
The presentation of the food on unique plates complemented this playful style of contempory cooking, a blend of British cooking with an international influence.
An unfussy drinks list was presented. It featured local Yorkshire ales, lagers and ciders, seasonal cocktails, locally supplied loose leaf teas plus coffee supplied by Lontons of Barnard Castle.
Loved this teapot.
While I’m not a total convert to the small plates idea, I’m coming round to it when it’s this good.
But the food is good.
Neil barely puts a foot wrong either in technical skill, originality, or in his combination of flavours.
The informal manner of the restaurant was comfortable and I quite like the idea of returning to sit on the bar stools overlooking the kitchen and watching this talented team of chefs at work.