Winning Team

Josh Overington was named our Chef of the Year in the Yorkshire Life Food and Drink Awards 2019. He and wife Victoria have the set the food world spinning at York’s Le Cochon Aveugle.

- Claudia Robinson

Josh Overington has created a stir with amazing food in his York restaurant. So much so that a unique standout dish, the quirky boudin noir macaron has a following all of its own

His food is a talking point and not content with having one of the best restaurants in Yorkshire, chef patron of York’s Le Cochon Aveugle, Josh Overington, has now set his sights on establishing it as one of the best in Britain.

Josh describes his food as contemporary European, rooted in classical French techniques, using the very best produce available to the kitchen on each individual day from his carefully selected farmers and producers. It’s exciting and inventive too.

Diners in the 20-seater restaurant on Walmgate experience a blind tasting menu, so arrive with excitement and anticipation on the tip of your tongue. It’s difficult to give examples of the menu because it really does change from day to day, and in fact, a person on the table next to you could even be having a different dish to you depending on what’s available. It’s a daring approach – but one that delivers - and wowed the judges who named him Chef of the Year in the Yorkshire Life Food and Drink awards held in September.

His tastebuds ticklers include hand-dived Orkney scallop cooked ‘à la ficelle’ in sea urchin butter or fattened guinea fowl, 36 month-aged parmesan, wild garlic and Vin Jaune sauce? That crowd-pleasing boudin noir macaron (black pudding macaron) has to be one that stays. Despite most dishes served in the restaurant being transient, this dish is pretty much a permanent fixture on the menu.