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Andy Castle

@andycastle

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Head Chef @galleria_lds • @projecthouselds 🔥

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Porchetta. One of my true loves. Pork belly wrapped around pork shoulder, seasoned with fennel pollen, black pepper, fennel seed, and herbs. Meticulously dried out before roasting in equally meticulous stages. Swipe for the serve with burnt pear mustard.

@galleria_lds #porchetta #woodoven #leedsrestaurants

🔥 🐖 taken in Galleria restaurant by @andycastle

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2 months ago

Went down rather well yesterday, will be making a return at the weekend

Lahmacun, made with minced lamb, minced heart, minced liver, Harrisa and spices. Peppers, labneh, sumac onions, and herbs. Fried egg because #brunch

🔥 🐑 🫓

#lahmacun taken in Galleria restaurant by @andycastle

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5 months ago

Steak pie ‘Victoria’ from a pastry club with @andycastle at @galleria_lds last year.

Loosely inspired by steak pies from Victorian Britain whereby fresh oysters, at that time a commodity, were used as a bulking Ingredient in steak pies due to beef being so expensive. Beef and oysters isn’t that new of a thing now with millions interpretations on the internet. Mine and Andy’s version being a rich beef pie mix made of oxtail, beef tendon, tetley’s and @hendersonsrelish , spooned over a plump Lindisfarne oyster and baked underneath a fresh suet pastry made with the oyster juice.

A pretty good example of beleiving that anything can be a pie, if you try hard enough. 🦪 🥩 🥧 taken in Cross Gates, Leeds, United Kingdom by @andycastle

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9 months ago

Happy New Year y’all 🎉

Snacks from last nights New Years Eve menu

• Roast mushroom Vol au vent, smoked crème fraiche, truffle, mustard

• Devilled egg, the house hot sauce, trout roe

• Chicken liver parfait on brioche, port, plum ketchup

It was a hoot 🦉

#newyear #devilledeggs #volauvent #hoot taken in Galleria restaurant by @andycastle

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10 months ago

CHICKEN FAT RICE 🔥

Was actually suppose to be on from day one but. Here we are.

Rice fried in a chicken schmaltz loaded with herbs and other delicious things. Flavoured with the resting juices from our brined wood roast chickens. Crispy chicken skin. Topped with an egg yolk confit in crispy chilli oil. It bangs 🥚 🔥 🐓 🍚

#leedsrestaurants #friedrice taken in Galleria restaurant by @andycastle

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a year ago

Lamb belly skewer 🔥

Slowly roasted and then smoked on the bone for many hours. Pressed and skewered. Grilled and glazed.

Tomato, grilled Kalamata olive, mint, lamb jus, black garlic aioli.

#lamb #skewer #leedsrestaurants taken in Galleria restaurant by @andycastle

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a year ago

Been a bit naff in posting the rest of the pie week line up as I’m busy vibing on honeymoon with my lovely wife in Japan. But, even though there’s already a post about it, I’m gonna do one again. Because I am so happy to be doing a pastry club with my other wife, my work wife, @andycastle at @galleria_lds . If you know Andy, or even worse know what it’s like when we are together, you’ll know that this menu is likely to be as unusual as it will be delicious. But it’s pastry club. And there’s a wood oven. So it’s gonna be ace. Bookings via galleria plz xox taken in St Andrews Castle by @andycastle

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2 years ago

Tiramisu. Nothing too much else to report. I haven’t smoked anything. Far too much coffee liquor. Bad pass lighting is bad.

#happynewyear #tiramisu by @andycastle

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2 years ago

It’s a skewer of aubergine and shiitake mushroom marinated in rose harissa and mushroom glace. Garnished with crispy capers, dill, and a miso and tahini yoghurt. Clearly served on a flatbread for you to make your own kebab.

#aubergine #miso #mushroom

📸 @bydevonchambers taken in Project House by @andycastle

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2 years ago

It’s finally happening. Almost certain that I am the most exited anyone will be for this and that if I thought about this once, that’s twice as often as anyone else has thought about this. But it’s finally happening. The biggest guest to join pastry club on 4th November. Salt Daddy Parmo, Waendy, The Pancake Prince, Master Del Fuego, Queen Brie Himself, @andycastle of @galleria_lds

I am very exited about this. I’ve always said that I do not miss drinking at all when asked, and I mean it, but the only thing I do miss, is drinking bottles of wine with Andy somewhere in town after work until 4 o’clock in the morning doing little else other than talking about food in the most obscure and neurodivergent ways possible. I first met Andy when I came into @oxclubleeds on a Sunday morning to borrow a water bath, both of us hungover, stopped and chatted about potatoes for half an hour. Met him next when I went for a trail shift at Ox Club, I had to cook a dish for the head chef and I brought it up late because me and Andy were talking about fish bone sandwiches and showing each other pictures octopus sausage rolls. I got the job but on my way in on my first day I was shitting myself, but was instantly calmed by Andy messaging me about horseradish ice cream and pickled trout. Andy is my favourite person to cook with and I’m so exited about sharing a rolling pin with my best mate. I love Andy’s food, and I love how Hyper-focussed and obsessed he is, in his own words, “if I didn’t get into cooking, and it was biology or something, I’d have tried to give myself gills or wings” It’s gonna get weird, but it’s pastry club, it’s supposed to be weird. taken in Kino by @andycastle

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2 years ago

Wood roast porchetta stuffed with lamb merguez sausage. That’s all really. 🔥 🐖 🐑 🌀

#porchetta #merguez #leedsrestaurants taken in Galleria restaurant by @andycastle

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2 years ago

Wood roast pork belly. Szechuan peppercorn jus.

(It’s tamari/kecap manis/oyster sauce/rice vinegar/Demi glacé ect, infused with spring onion/shallot/garlic/ginger for your virtual eating experience.) finished with freshly cracked Szechuan peppercorn.

#porkbelly #szechuan #jus #leeds #leedsrestaurants #gallerialeeds #projecthouse

🔥 taken in Galleria restaurant by @andycastle

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2 years ago