To the delight of Leicester foodies, Cured is back in the city and has a new base within café, cocktail bar and venue, The Cookie.
Martin Powdrill garnered a fine reputation at Cured’s previous location in Leicester’s BrewDog for creative, meticulously researched beer-cured dishes. Now, together with co-chef Oliver Norman, they are moving the model on with exceptional core elements including orange-scented duck cured and confited with Legendario run, bourbon and maple-cured bacon, and gin and blueberry-cured salmon. These come in small or large platters for sharing, complete with outstanding extras such as duck-fat toasts, crunchy house pickles, zingy apple and ginger ‘slaw, homemade chutneys and dill and pink peppercorn potato salad.
Then there are tapas-sized sides such as Vietnamese meatballs with a green chilli jam, or sweet and spicy jackfruit bhajis with pineapple salsa, plus innovative comfort food such as a “gobi cheese toastie” featuring cauliflouwer in a turmeric cheese suace on sourdough, or soft duck tacos with jerked duck and pineapple salsa.
Taking influences from traditional techniques and from the multicultural cuisines that abound in their home city, here are young chefs offering exciting food at bargain prices. If Cured was in Shoreditch it would be over-run with hipster food writers – as it is, here’s a real treat for Leicester people.
By Tim Burke, Leicestershire editor
10% discount for GFC members. Please mention that you’re a member and show your card before paying