Craig Rogan appointed Head Chef of The Collective Leeds

The Staff Canteen

Editor

Craig Rogan has been appointed Head Chef of the multi-purpose venue The Collective in Leeds after leaving Dakota earlier this year.

Discussing the role with The Yorkshire Press, Craig called the appointment a “a dream come true” expressing his excitement to “lead a kitchen with complete creative freedom.”

Commenting on his new appointment, Craig said: "It's long been a dream of mine to lead a kitchen with complete creative freedom to run wild. I've always expressed myself through food and The Collective team has given me the platform to do just that."

As head chef Craig is expected to develop a brunch offering, as well as five- and eight-course tasting menus, an à la carte offering and a modern spin on a traditional Sunday roast.

Championing sustainable local produce from across the UK, Craig’s all-day menu boasts woodland mushrooms on toast with old Winchester cheese and black truffle honey; baked egg shakshuka with chorizo and Yorkshire cheddar, and salt-baked beetroots with kidderton ash, walnuts and raspberry vinegar.

The evening menu includes violet potato with ox cheek and lovage; hen of the woods with charcoal and cheddar; chicken with bilberry and walnut, and white chocolate with milk and brambles.

The Collective launched in 2021 as an interior design retail and cafe-bar concept, inspired by the Los Angeles art scene.

Founder Dale Wynter told The Yorkshire Press: "The Collective is proof that the key to survival is constant reinvention, and we were confident that our latest incarnation would strike a chord with our customers. Craig really exceeded our expectations with his tasting menus and our bar has really taken things to the next level too."

Dale added: "We're proud of what we've achieved so far and believe our autumn and winter offering is our strongest to date. Our aim is to be the best in the city and I feel we've got the right people on board to make this happen. We can't wait to see what the future holds."

Craig, the son of 3 Michelin-starred chef Simon Rogan, joins The Collective after previously working as executive chef of the Dakota Leeds.

He has previously held positions at The Grand Hotel in York, Fera at Claridges, and L'Enclume.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.