V&V

The story

V&V Leeds: Chef Jono Hawthorne’s Modern British Tasting Menu

The chef and his kitchen

At V&V in Leeds, Chef Jono Hawthorne directs a kitchen where Modern British cooking meets meticulous execution. A native Yorkshireman, he spent over sixteen years training across internationally recognized kitchens including Noma in Copenhagen, Quay Restaurant in Sydney, and The Box Tree in Ilkley. His inventive approach reached a wider audience during the 2020 series of MasterChef: The Professionals, where judges noted his boundary-pushing techniques and successful final run. This establishment marks his first solo venture after careful planning, allowing him full control over every plate served at 68 New Briggate.

Seasonal plates and precise technique

The dining program centers on a signature tasting menu that reflects a distinctly Modern British approach to seasonal produce. Guests encounter structured courses like burnt mackerel paired with oyster, apple, dill, and horseradish, followed by roast cod loin accompanied by moules marinières and caviar. Even the sweet course leans into earthy textures, featuring a mushroom tiramisu that balances bitter notes with aged port. The kitchen accommodates alternative dietary requests without compromising the architecture of the meal, ensuring vegetarian and vegan guests receive equally considered progressions.

Wine and shared tables

Every tasting course pairs with an optional wine selection that highlights regions from Puglia to the Douro Valley, chosen to complement the intensity of each dish. The venue also hosts private hire events and offers a dedicated room for groups seeking a more secluded table service experience. This focus on thoughtful hospitality aligns with the restaurant’s recent four radish rating from the We’re Smart Green Guide, recognizing sustainable sourcing and operational responsibility alongside culinary skill. Diners leave with a clear sense of how regional ingredients can be elevated through restraint and technical clarity.