Leeds Chef Matt Healy Launches New Venue in York After £50,000 Investment

Here at House of Coco we're huge fans of Matt Healy, you might recall the #CocoKitchen event we did with him back in 2018, so we're always ready to shout [...]

Here at House of Coco we’re huge fans of Matt Healy, you might recall the #CocoKitchen event we did with him back in 2018, so we’re always ready to shout about his work. Now, he’s all set to launch his new café in York today following a £50,000 refurbishment – expanding his popular Scandi-inspired café concept Grön.

Taking over the former Filmore & Union site on Low Petergate, the café will create eight new jobs, and is split across two floors accommodating 35 diners. The menu features vegetarian and vegan-friendly dishes created by Matt, including balanced breakfasts, brunches, and afternoon pick-me-ups.

The new venture follows in the footsteps of Grön in Oakwood, which has proved incredibly popular since its launch in 2018. Matt and the Seventh Course Ltd team also launched The Beehive in Thorner last year and run The Foundry in Leeds city centre.

Matt said: “Grön has been such a big hit and the vegan and vegetarian scene is going from strength to strength with more people than ever making changes to their food choices.

“We’re excited to expand further afield and build on the success we’ve already seen in Oakwood.”

He added: “We couldn’t miss an opportunity to snap up an amazing spot in the heart of York – just a stone’s throw from York Minster – and we’re looking forward to being a part of the thriving food and drink scene in York.”

Brunch dishes at Grön include pancakes served with banana, caramelised pecans, banana whip, granola and maple syrup; french toast with sherbet-dipped strawberries, coulis and vanilla ice cream; smoothie bowls topped with granola, chia seeds and fresh berries; and sweet potato and halloumi hash.

‘Open sandwiches’ include salmon on sourdough with smashed egg, onion and dill mayonnaise; herby houmous with spiced chickpeas and coriander; and sautéed mushrooms, pickled wild mushrooms and a poached egg with dill hollandaise.

Small plates are also available, such as truffled mac and cheese; crab, chilli and cucumber salad; beetroot-cured salmon; and a halloumi Buddha bowl with a lemon and soya yogurt dip.

Diners can wash it down with a delicious smoothie, fresh juices or handcrafted, locally-sourced coffee. For those wanting something stronger, Grön also partners with Chapel Allerton’s Wayward Wines to offer a carefully-selected list of natural wines.

For more information, visit www.gronkafe.co.uk.

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