Tucked away in Leeds Dock, Fearns is more than just a place to eat – it’s a vibrant, welcoming space that captures the essence of Yorkshire. Whether you’re popping in for breakfast, meeting friends for lunch, or settling in for a late-night drink, Fearns offers a blend of relaxed dining and community spirit. With DJs spinning tunes every weekend, a bar open late, and even Sunday roasts that feel like home, it’s a spot where you can unwind or get some work done in a truly unique atmosphere.

In this blog post, we sat down with the talented Head Chef, Jade, to explore what makes Fearns so special.

What sets the dining experience at Fearns apart from any other restaurant in Leeds Dock?

It’s one of the very few restaurants that’s pulling together independent suppliers and small businesses. It’s also a unique space which creates a sense of community that supplies good coffee, good food and good drinks. We have a grab-and-go salad bar that we change up all of the time. The salad bar has been so popular, which is such a good thing as it helps to eliminate waste production. 

We have a lot of creative freedom with the menu, which makes it a lot of fun. Instead of following the rules of a traditional restaurant, our chefs are the ones calling the shots. This allows us to experiment and come up with some truly unique and inventive dishes at the deli. For example, we’ve created a lunch menu item that is completely meat-free. It’s a baked bean curry topped with deep-fried tofu, soy mint yoghurt, rye bread and complimented with a delicious poppadom. It’s the kind of dish you won’t find anywhere else.

Tell me the secrets behind your deli counter. 

A great aspect of our deli counter is the collaboration we have with local artisans. I work closely with a baker called Simon from Cellar Door Bakery in Wakefield. His dad delivers brownies and makes sourdough. Simon is always open to creating custom recipes for bread and pastries. We have a great relationship where we can brainstorm and figure out what will work best for each tailor-made recipe.

I also collaborate with a local Leeds baker who specialises in making vegan bread, including homemade seitan bread. This partnership is invaluable when creating vegan and vegetarian alternatives.

For someone visiting Fearns for the first time, what dish would you recommend that they try and why?

Everyone’s obsessed with the lamb flatbread, but that’s such an obvious choice! I’d recommend the chip butty instead – it’s simple but delivers exactly what you expect, with a little extra flair.

TELL ME HOW THE FAMOUS FEARNS CHIP BUTTY WAS BORN.

One day, Louis, who works in front of the house at Fearns, came in looking for a hangover cure. I suggested that he should try a chip butty, and I asked if he wanted the classic version or something special. Naturally, he wanted the best, with a Fearns creative twist. That’s how our version of the chip butty was born, and honestly, it’s the best thing ever. We start with home-made brioche, topped with Japanese mayonnaise, Koffman’s thick-cut chips, curry powder, crispy onions, spring onions, chilli oil, cheddar, and gherkins, all piled on a freshly baked brioche bun. It’s a total game-changer – everyone needs to try it. And since I’m from Leeds, I can get away with calling it a butty, ha!

What’s your personal favourite dish on the Fearns menu?

I actually came in over the weekend as a customer and tried the vegetarian roast for a change. The meat-free alternative is served with seitan meat instead and it is such a better and healthier alternative to meaty options and you don’t feel as bloated afterwards.

The Fearns roasts are all served with za’atar roasted seasonal root vegetables, herby Yorkshire puddings, house gravy and roasted potatoes. This might divide a room up, but I would also recommend complimenting your roast with a bloody Mary. It’s not for everyone, but it feels like such a perfect combo. Oh, and while I’m talking about it – the mac and cheese is unbelievably paired with a roast – you have to try it. It’s layered on top of layers of cheese. Some chefs have just started calling it ‘mac and cheese lasagna’. 

Can you share a bit about the local ingredients or flavours that influence your menu choices?

We kind of go with the seasons when drafting our menus. It’s the same with the roasts, we change the vegetables seasonally. It’s inspired that way round. Generally, I would say the flavours are modern European-inspired mostly, without going too far afield. I think this allows a consistent message for people. 

What’s your approach to creating a welcoming atmosphere for customers at Fearns beyond the food?

I would say it’s the front of staff that makes everyone feel so welcome. They are such a friendly bunch that go above and beyond regular hospitality service. We’re lucky that we’ve got such a beautifully spaced out restaurant and lounge area which is such an inviting space and loads of people always stick around and work in the Fearns lounge.

How do you keep your menu innovative and exciting?

I would say that I am always looking at new and current food trends and start picking inspiration from anywhere when I’m designing a menu. It doesn’t matter where you are eating – there’s always something to pick up from fast food to fine dining. I’m always just thinking about food, to be honest. 

Who’s your favourite chef or inspirational figure would you say THAT influences most of your dishes?

I would have to say Monica Galetti and Angela Hartnett. I have huge respect for them as they work for themselves, and are talented female chefs.

What’s the most rewarding part of being a chef at Fearns?

Working alongside such a friendly team of people, hearing all the lovely guests’ feedback, seeing them leave thoroughly satisfied and with a big smile on their faces, and knowing you’ve played a big part in achieving this.

What’s one thing you’ve discovered in helping Fearns grow as a restaurant?

I think collaborating and building relationships with other chefs has helped me and Fearns grow into the success that it is today. Being a part of such a tight-knit community of chefs has influenced me to be a bit more collaborative and seek to work with people locally. I feel like having such strong relationships with other chefs allows you to bounce off each other and gain so much inspiration. Bringing the enthusiasm to work every day can make such a big difference. 

What one piece of advice would you give to aspiring chefs who are looking to make their way into the culinary world?

Don’t put limits on yourself on how hard you need to work. Understand that it’s going to be hard work in the kitchen and always keep learning – that might have been more than one!

How did your career begin and can anyone take a leaf out of your (cook) book from your early chef days?

I’m self-taught, but I have done a lot of volunteering in the past at various places such as a fishmongers and other kitchens. 

If you were to sit around a table with three celebrity chefs, who would it be?

Angela Hartner, Simon Rogan and Rick Stein. I know you said three, but I just can’t not invite Nigella Lawson, mainly because I think we’d have some of the most entertaining conversations.

What inspired you to become a chef and how did you end up at Fearns?

It was one of them that I kind of just fell into by accident, when the kitchen was short and only had a part-time chef and now I have taken it too far.

What would be your desert island meal and why? (One dish to eat for the rest of your life)

I’m going to say margarita pizza and I know this is a super obvious choice! Just a proper thin Neapolitan. It has to be the perfect balance of Italian tomatoes and Italian mozzarella and HAS to be in a wood fire pizza oven. It’s basic but is very specific. Accompanied by a margarita cocktail. The perfect margarita combo.

What is one ingredient you can’t NOT live without in your kitchen?

I would have to say chilli spice or chilli flakes. I feel like it goes with so much.