Harden's says
Global small plates are on offer at this Yorkshire restaurant, which opened in the summer of 2018.
Harden's survey result
Summary
“Blimey, these guys can cook” – the tenor of most reports on chef Mark Kemp’s converted pub (est. 2018); “the menu (all in the tapas/small plates mode) ranges far and wide” (“something like gyozas stuffed with sobrasada and basil, served with a makhani sauce”), but despite such adventurous combinations, there “isn’t a single duff note” on the menu – which is also “tremendous value” and “utterly, indulgently delicious”. Top Tip – “it now opens Wednesday to Saturday and getting a table at the last minute is nigh on impossible. Book in advance and enjoy… just don’t take my seat!”
Summary
“I’m struggling to find fault with this local gem as it goes from strength to strength” – chef Mark Kemp’s team “turns out dish after dish of superbly presented, but more importantly delicious, food” at this pub-conversion in the Upper Calder Valley, while “Wil Akroyd is unflappable and assured as the FoH”. With its dynamic mix of ingredients and flavours from all parts of the world, this “may not be a restaurant for someone with traditional English tastes” – but “news of its quality seems to be spreading, with national press reviewers at last paying a visit”. “I think it’s safe to say I utterly love this place!”
Summary
“These guys are flying” – Wil Akroyd & Mark Kemp’s three-year-old Yorkshire pub conversion is an out-and-out smash hit, offering “eclectic and wonderful” global small plates “for vegetarians and carnivores alike”; “Japanese gyozas stuffed with Spanish sobrasada and served with an Indian makhani sauce – bonkers? Yes. Does it work? F**k yes!”
Summary
Wil Akroyd and Mark Kemp’s minimally converted pub in this Calderdale mill town opened in late 2018 and has taken the local area by storm: “a young team working hard in an open kitchen, loving what they are doing and smashing it, and the front of house are the same”. “Outstanding Spanish tapas” attract the most mention but the menu is much wider than this, with “a huge range of vegetarian and vegan options”: “fire-roasted cauliflower with pomegranate, pine nuts and sesame/coriander dressing is something of a signature dish and other influences come from all round the world but don’t jar at all – (Sobrasada/pulled pork gyoza anyone?)”.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Engine Social Dining?
72 Wharf Street, Sowerby Bridge, HX6 2AF
Restaurant details
Engine Social Dining Restaurant Diner Reviews
"I love everything about engine social - and it is so consistently good as well."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £35.00 |
| Filter Coffee | £5.00 |
 Extras |
|
|---|---|
| Bread | £5.00 |
| Service | 10.00% |
72 Wharf Street, Sowerby Bridge, HX6 2AF
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 12 pm‑9 pm |
| Thursday | 12 pm‑9 pm |
| Friday | 12 pm‑9 pm |
| Saturday | 12 pm‑9 pm |
| Sunday | CLOSED |
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