The story
Kitchen 91 brings refined Italian cooking to Hebden Bridge through the lens of chefs Poppy Cartwright and Matthew Shelton. Poppy applies a forensic eye to her Sicilian roots and the Slow Food movement, while Matthew manages service across an open plan layout. The couple transitioned from a sought-after basement supper club to this permanent spot on Market Street, maintaining their commitment to fixed-price set menus that highlight seasonal ingredients.
Current menus feature dishes like slow-braised lamb ragù cooked in white wine, served with trofie pasta, gremolata, and lemon goat's ricotta. Vegetarian selections reflect the Italian pantry, including a roasted Crown Prince squash lasagne layered with handmade spinach pasta and taleggio béchamel, or seared Scottish king scallops paired with cauliflower purée and Café de Paris butter. Desserts such as vanilla and almond cream arrive with fig compote and pistachio honey pastry cake, highlighting the kitchen's precision.
The dining room presents a pared-back aesthetic defined by white walls and scrubbed timber floors. Exposed beams frame Ercol furniture arranged alongside crisp white linen tablecloths. An open kitchen allows diners to watch the team working over Carrera marble countertops, reinforcing the connection between preparation and service. Smooth music sets a calm rhythm for Friday and Saturday evening sittings, while monthly Sunday gatherings offer access to extended tasting formats.
The beverage program highlights an all-Italian wine list curated to complement the kitchen's output. Sunday lunches provide a four-course experience starting with Sicilian cassoulet made from slow-cooked cherry tomatoes and cannellini beans, followed by brined organic chicken or a taleggio and courgette tart. Desserts include a Sicilian lemon syllabub served with brown butter drizzle cake crumb.
Recognition
Location
Facebook
Instagram