Le Cochon Aveugle

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20 world-class UK restaurants we predict will stand the test of time — olive discover|20

Day old bread with preserves.

One of our final servings on the menu, reimagining all the old bread to create an absolutely delicious end to your meal. We soak the bread in a creamy vanilla custard, before caramelising the edges and serve it warm with a raspberry and rose jam, indulgent goats milk caramel and hazelnut crème fraiche 🤤

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✨It’s hard to believe this day has finally arrived! ✨

Nearly 16 months since we first stepped inside this beautiful building, today we open the doors for our first official evening.

We have been completely blown away by all the incredible support, messages, bookings and welcome we have received. It means so much that you’re coming along for the ride and helping us make this dream a reality.

Thank you to everyone who has played a part in getting us this far 🙌

Congratulations and best of luck to our whole team - GOOD SERVICE! 🌟

Go big, Mýse

Joshua and Vicky

10 days to go!

https://www.restaurantmyse.co.uk/reservations

Our bar dining area is almost ready to welcome guests 👏

Enjoy both our lunch and evening tasting menus where you will looked after by our chefs and front of house alike, dining under the soaring beams for a cosy and intimate atmosphere.

Booking link in our bio 🙌

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Ox cheek braised in local ale and fried in Yorkshire pudding batter, topped with fermented cucumber and malt vinegar powder. Served as a snack at the start of the menu 🤤

Bookings are now open from 29th June - link in bio!

It’s official! We have an opening date and reservations are now OPEN!

https://www.restaurantmyse.co.uk/reservations/

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Mýse, (pronounced ‘meez’) is named after the Anglo-Saxon word to ‘eat at the table’, in a nod to Hovingham‘s ancient roots.

Special thanks to for our awesome new sign. Looking forward to putting this one up!

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Mýse and Joshua in yesterday’s Sunday Times Style Magazine 👏👏👏

We’re looking for some superstars to join the team Restaurant Mýse

Spread the word and get in touch with us for more information!

WE’RE HIRING!

We are looking for customer focussed, enthusiastic individuals to become key members of our dedicated team Restaurant Mýse. We are looking for chefs and front of house members at all levels to join us ready for our opening in June.

If you are interested in joining us, or know someone who would like to, please send us an email at [email protected].

For more information or to discuss our opportunities please send an email or DM us!

✨ Our new restaurant ✨

Follow Restaurant Mýse 👏

✨ POP-UP RESTAURANT ✨

🌱 UPDATE: we are now fully booked for this event. Thank you to everyone who booked; it sold out in record time! 🌱

We are so excited to announce that we’re teaming up with one of our favourites, York’s acclaimed to host our very first pop-up restaurant for one night only on Saturday 29th April 2023.

The menu will be a special 8-course tasting menu, featuring some Cochon classics as well as an exclusive opportunity to try a selection of new dishes that we have been developing for a soon-to-be-announced future project! Featuring Yorkshire’s finest produce, will put his elegant spin on some traditional favourites from the region.

To complement the menu, we are thrilled to offer an optional Wine Pairing, curated by sommelier Vicky and Keeling Andrew & Co, the wine importers and team behind the extraordinary Noble Rot in London, notable winners of the World’s Best Wine List.

8 course tasting menu £85pp
Optional wine pairing £50pp

Cocktails, wine list and drinks available to order on the evening

👏TICKETS GO LIVE AT 12PM TODAY, SATURDAY 25th MARCH!

👉 https://www.lecochonaveugle.uk/popups/

Tickets to this event are extremely limited and we expect them to sell out quickly. They will be released online on our website for purchase in advance only.

Introducing Josh Overington at Home... Your home! 🧑‍🍳

We are excited to announce that you can now book award-winning chef and sommelier and to come to your home and cook an exclusive dinner for you and your guests!

Josh and Vicky will arrive at the hosts' kitchen to prepare, cook and serve dinner to you and your guests. We will do all the menu preparation, bring everything with us and tidy up afterwards as well. All you need to do is invite your friends over for a celebration, relax with a glass of wine and enjoy the occasion!

The menu will be a six course menu including snacks, our homemade sourdough, main dishes and puddings as well as an optional cheese course with Courtyard Dairy cheeses. As well as featuring some Cochon classics, we will also be giving you an exclusive opportunity to taste some brand new dishes we've been working on!

Whilst we won't be providing the wine and drinks, we can offer suitable wine recommendations, even designing a wine pairing flight to accompany the menu too!

✨Private Dinner Party Six Course Menu £125pp ✨

A minimum of four guests is required for the booking. The menu will be a surprise menu and we will be able to cater for vegetarians, pescatarians and some dietary requirements with advance notice.

To make an enquiry or book us for your dinner, birthday or celebration party, please get in touch on email! Details on bio 👌

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The time has now come for us to say a final goodbye to Le Cochon Aveugle.

We are so utterly proud of this restaurant and everything that we have achieved with it. We opened on a shoestring 9 years ago, (somewhat fresher faced!) and have put our absolute all into pushing this unlikely venue into a destination restaurant. It means so much to us that Cochon is bowing out on a high, maintaining its position in all the UK’s Top 100 lists, but most of all fully booked with amazing guests.

We are so honoured to have been a part of York’s immensely impressive food scene and to be supported at every stage by all our peers and friends in this industry. Cochon has provided us with so much more than just our livelihood; we now have a whole community, both locally and further afield, in this wonderful industry.

Our biggest thanks must, of course, go to our loyal and supportive guests. We have welcomed guests from all over the world, but our regular and local guests will always be so special to us. You have always been there for us, right from the early days through to joining us for Cooking Masterclasses, unprecedented support for our takeaways during the Covid lockdowns, saving our business, and then for coming back in your droves when we reopened fully last year. Thank you for believing in us.

We are now looking forward to some quality family time together, some rest and recuperation before we move on to new projects.

All our best,

Josh and Vicky
and all of our Cochon family 🐷

🐷 OUR FINAL DAY 🐷

This is it! Our last ever day. We have a full house booked and excited to celebrate with all of our guests and team throughout the day!🥂🍾

Today is all about celebrating our amazing team, past and present, and everything they have achieved at Cochon. Their professionalism, hard work, dedication, commitment and passion for hospitality is the backbone of the restaurant. They are so hugely deserving of and the reason behind all the accolades, awards and success of the restaurant ✨

In particular, we’d like to give our thanks and praise to our current team, Restaurant Manager Steph, Assistant Manager Victoria, Sous Chef Lui and KP Dan (not pictured, but every bit as important) for their unrelenting hospitality and support since we announced our closure in the summer. We can confidently say Cochon has never been better and these guys are the reason why.

Congratulations to you all and we know you will all go on to be stars in this industry ⭐️⭐️⭐️

Here’s to an amazing last day with our guests and team - GO TEAM COCHON! 👏👏👏👏👏

🐷 2 DAYS LEFT🐷

Every restaurant relies on their suppliers and we are so grateful that we have been able to work with the best of the best.

Thank you to all of our amazing suppliers who have grown, farmed, fished, dived, aged, produced and handmade all their amazing products that have helped shape us and be the foundation to the Cochon ethos. It has been so inspiring to work with so many talented and passionate people, honing their craft and keeping traditions and skills alive.

Thank you all 🤍

🐷 THREE DAYS TO GO 🐷

Our home for the last 9 years - a serious contender for the smallest kitchen and restaurant set up in the country!

We’ve seen a few renovations of this little restaurant over the last few years and it’s now almost unrecognisable from the bistro we first opened.

It shouldn’t have worked… but, somehow, it just did 🙌

🐷 FOUR DAYS TO GO 🐷

A celebration of some of our favourite dishes as we start the countdown to our last day. Our menu has changed enormously over the last 9 years - but always rooted in classical French techniques at the heart of it, using the very best ingredients we can source.

Which dish has been your favourite over the years?

✨ 10 days left! ✨

Wow, the last few months have gone quickly! Can hardly believe it, but we now have just 10 services remaining before we close. We’ve had an unbelievable last few months and now looking forward to welcoming our last few guests to dine with us!

Wild brill poached in chicken fat with hen of the woods and roast chicken broth. Pic taken by one of our lovely guests! 👏

✨ LAST FEW BOOKINGS ✨

We are now almost completely fully booked until we close, with just five bookings left in our private dining room.

Seating 3-6 guests, our beautiful shou sugi ban burnt wood table is in our wine room and available for your exclusive use.

Dates available:

Wednesday 2nd November
Friday 11th November
Wednesday 16th November
Wednesday 23rd November
Thursday 24th November

Head to the link in our bio or our website to make a booking online 🐷

We’re back from our holidays!🌞

Rested and revitalised, we’re looking forward to welcoming guests back to dine with us from this evening, with new dishes and wine pairings for everyone to enjoy!

We now have just over two months left before we close 🥺 Bookings are looking very busy, with just a few Wednesday and Thursday dates left and some availability in our private dining room too. Head to the link in our bio if you’d like to join us one last time!

Hand-dived scallop baked in it’s shell with a sea urchin & Almalfi lemon butter 🐷

🌞Summer Break 🌞

We are now closed for our team to have a break and some well deserved R&R. We’ll be back open on Wednesday 14th September.

We’ll respond to all enquiries and emails once we reopen, but rest assured you can still make bookings online through our website. Just click the link in our bio to book 👏

We have a table for 2 on both Wednesday 21st and Thursday 22nd September, and then a handful of midweek tables left in October and November - weekends are now full until we close 🫶

See you soon!
Team Cochon 🐷

✨ New to the menu ✨

Iced cider custard topped with a bitter caramel, roasted apple sorbet and buckwheat tuile 🍂

It’s a bumper year for fruit, including these beautiful plums. Served with meadowsweet ice-cream, cobnut tuile, anise hyssop and plum juice to finish 🐷

Red mullet cooked over coals with lemon verbena, koji cream and a sauce made from the mullet bones and liver 🐷

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Pain perdu with colostrum ice-cream and strawberries macerated in Banyuls vinegar 🍓🍦

Pain perdu with colostrum ice-cream and strawberries macerated in Banyuls vinegar 🍓🍦

Thank you for all your kind words, messages and for everyone who has got in touch or made a booking. We are completely overwhelmed with the response and love for our little restaurant - a very humbling and emotional 24 hours for us all.

Hard to really express how much this means to us all. Thank you 💜