HoH Food Hall is proving extremely popular with Hullensians and tourists alike. This time we had a chat with Dan Poole of Provide Kitchen about their “alternative to your Sunday scran”.
Yet another fantastic independent foodie destination is to launch inside HoH Food Hall this week, as Provide Kitchen prepares to welcome hungry customers on Sunday 30th January. Run by highly experienced chef Dan Poole alongside new recruit and Head Chef Kris Whitehand, the culinary duo has a wide variety of delicious dishes lined up for us.
“We offer Sunday street food like no other,” says Dan. “Think an extra-large Yorkshire pudding filled with fresh ingredients from local suppliers, with options that are perfect whether you’re a meat lover, vegetarian or vegan.”
After years of working in fast-paced and stylish restaurants such as 1884 Wine and Tapas, where he was the Head Chef, Dan started taking restaurant quality meals to people’s doors during the first lockdown. What began as a WhatsApp group with mates soon grew exponentially, and as restrictions were lifted he found himself expanding his homecooked meal delivery business to people across the city.
“It started with a few dinners for mates and went from there,” says Dan. “Now we’re ready to launch inside HoH Food Hall, which is fantastic! Provide Kitchen is located in the first pod on the left-hand side as you walk through the main entrance opposite Paragon Interchange, you can’t miss us.”
Provide Kitchen proudly presents an alternative to the usual Sunday dinner, with a variety of interesting and mouth-watering creations on the menu:
Edgy Cow: 12hour Guinness braised blade of beef, silverskin onions, mustard pomme puree and an XL Yorkie
The Last Samur-Thigh: Ripped Sake chicken thighs, marjoram, cavolo nero, pomme puree and an XL Yorkie
Un’Beet’able: Confit baby beets, mirepoix, golden beet pomme puree and an “XL Forkie” (a vegan alternative to the traditional Yorkshire pud)
Cheeky Sow Bomb: Sticky pig’s cheeks, Granny Smith jam, trio pomme puree and panko crumb
Cauli Nomac ‘n’ Cheese: Micro cauliflower florets, yams and torched cheese
Spudnik: Beef dripping and Maris Pipers with crispy skin and a fluffy middle
Rainbow Roots: A selection of purple, yellow and orange root veggies with oil and rosemary
Needless to say, add to this lashings of gravy and even a vegan variety called “gravegan” and you have yourself a proper belly-busting Sunday lunch.
“We’re open from 11am till 6pm on Sunday 30th January and we know it’s going to be busy from all the attention we’re receiving on social media,” says Dan. “Provide Kitchen is all set to become your new favourite Sunday spot, so make sure to visit us for a really relaxed vibe, good company, and fantastic food made with quality local ingredients.”
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