City Tastes & Tipples: Menu created by changing of the seasons...

Liam Duffy with staff member Glen Wells Young.
Liam Duffy with staff member Glen Wells Young.

It was a childhood dream of Liam Duffy’s to open a restaurant in his hometown.

And aged just 27, he has already achieved it.

Favourite dish, haddock scotch egg.

Favourite dish, haddock scotch egg.

Mr Duffy is the man behind Iris restaurant, which opened on the Bullring six years ago.

“It’s a modern British brasserie working with local suppliers and growers,” he said.

“The menus change around the season and what is growing at the time. We are quality over quantity so we don’t have a massive menu. Changing it regularly keeps it fresh.”

Each month, the food on offer is different, but there is one dish that remains a staple favourite all year round - a smoked haddock scotch egg.

Mr Duffy said: “It’s the most popular dish on the menu, that and our take on a millionaire shortbread.

“We pride ourselves on great food in a comfortable environment.”

Mr Duffy, who grew up in Crofton, took his first job as a chef at Sloanes and since then has worked at restaurants across the north.

His partner Laura Murphy, who he met whilst working at Wynyard Hall in Stockton-on-Tees, takes the lead with front-of-house service, whilst Mr Duffy heads up the kitchen.

Together they put on monthly menu taster sessions as well as an around the world in ten plates event, giving customers the chance to sample cuisine from across the globe.

He said: “We are quite unique with our menus and the style of food that we cook.

“We just have to keep doing what we are doing.

“The food and drink scene has changed hugely in Wakefield and I think things are only getting better.”

Opening times: Tuesday to Saturday from noon until 2pm and 6pm until 9pm. Sundays from noon until 3pm.

To try: The smoked haddock scotch egg, their take on a millionaire shortcake and Sunday lunch.

Events: Monthly guinea pig taster evenings for new menus, vegan and vegetarian nights, and culinary journeys around the world in ten plates