Known locally as the place in town for fresh and flavoursome slow-cooked dishes, Source opened in 2016. The restaurant is tucked away on Castlegate and is easily missed if you’re not looking for it. The interior is cosy with wooden furniture and an open-plan kitchen.
The wine selection is extensive, spanning some of the greatest regions in the Old and New World. A smaller selection of beers and gin is available, too.
The menu is simple but impressive. Starters include a bread-and-olive or a meat platter, plus more unusual dishes such as cauliflower florets roasted with turmeric, chilli and ginger and served with pomegranate. We went for the charred lime and avocado served with rustic bread. The lime was a beautiful addition to the warm avocado and provided a touch of delicate sweetness.
The main-course menu is divided into four broad categories: veggie dishes, slow-cooked meats, burgers and salads. While the 48-hour beef brisket tray was appealing, we were in the mood for something lighter. We were intrigued by the idea of a whole baked cauliflower with herbed tomato sauce, flaked almonds and artisan bread, but finally opted for the grilled halloumi stack.
Built from layers of grilled aubergines, peppers and halloumi, the stack was seasoned with a drizzle of Yorkshire rapeseed oil and sprinkled with sunflower seeds. The vegetables were perfectly cooked, sweet and soft, almost caramelised, and melt in the mouth. The halloumi provided body and depth, while the rapeseed oil and sunflower seeds rounded things off nicely.
After such a lovely start, we couldn’t leave without having dessert. We went for the spiced toffee apple cake made with Source’s homegrown apples. The pudding was light and the spices warming. Served with Ryedale vanilla ice cream, it was autumn on a plate.
Source lived up to its reputation. The portions might be a tad small for those who value quantity, but the quality is high and the flavours are big. We left satisfied and looking forward to visiting again, this time to try the slow-cooked meats.
By Camille Boulais-Pretty, York correspondent