Rogan, son of L’Enclume chef-patron Simon Rogan, will lead the kitchen at the bar and restaurant that will adjoin Hotel Indigo Leeds on the corner of Lower Briggate and Swinegate in the Leeds.
Described as an authentic Mediterranean restaurant that ‘will blend old-world Mediterranean flavours with a modern, vibrant dining experience’, The Banksia, which takes its named for the Australian wildflower, will serve a menu of small plates alongside a ‘fire’ section that gives a nod to traditional Mediterranean cooking methods.
Dishes have been designed with sustainability in mind and in a way that limits food waste and will use local ingredients sourced from Yorkshire.
The Banksia will also have a dedicated bar menu.
“We want The Banksia to be a welcoming experience for everyone the minute they walk through the door, with a few additional touches along the way,” says Rogan.
“Whilst the food will speak for itself, dining out is about so much more than that, and we want our guests to experience authentic dishes in a vibrant, comfortable environment.
“There’s a perfect spot in the Leeds food scene for The Banksia, and we’re excited that people will be able to sample the menu in the coming months. It’s the kind of food that I love eating, so it’s even more satisfying to be able to cook it and I look forward to seeing others enjoying it too.”
Rogan was most recently executive head chef at Craig Rogan at the Collective in Leeds, but the restaurant closed at the end of last year.
“Being a chef for me has never felt like a job, and that excitement of a high-pressure environment has always been one that I thrive in,” he adds.
“The decision to join The Banksia team and move back into the hotel hospitality world was an easy one for me – I love to lead a large team and curate new menus that will resonate with guests, and just generally bring a smile to people’s faces through food.”