Copper & Moss restaurant opens its doors in Shipley tomorrow

Copper & Moss will open up at the Victoria Mills complex in Salts Mill Road, Shipley and it will celebrate Yorkshire ingredients. They have also partnered with Saltaire Brewery, an independent coffee supplier Castroni, Denholme honey, Binn's butchers, and have two bakers both from the area lined up.

The restaurant's bosses have also been working with Fisk's Chocolate Club, an artisan chef turned chocolate maker from Yeadon.

Copper & Moss will open tomorrow for takeaway and also has a large patio for outdoor food. It will be starting with brunch and lunch, but as it can can open fully as restrictions allow, its owners hope to create more jobs when it expands to the evening service.

Some of the food on offer at Copper & Moss in Shipley

It will feature 80 covers and employ 10 people when it is fully able to open for evening service when the coronavirus restrictions allow.

The menu is centered on local produce, vegan and vegetarian options but has also included quality meat options.

It will feature dishes such as eggs benedict, full vegan breakfast, onion bread sandwich with Yorkshire cheddar and black sheep ale chutney, yogurt rhubarb and ginger coconut granola, salads, bacon egg and maple syrup waffle, pastries, handmade cakes and brownies.

Laura Bell, 26, restaurant owner, who lives in Victoria Mills, said: "Having worked in hospitality I saw a business opportunity right on my doorstep where I could open the kind of place I'd want to go myself.

"I feel like the area has been missing somewhere that does great coffee, pastries, brunch and vegan options and eventually casual fine dining.

It is important to me that Copper & Moss works with local suppliers such as Binns of Saltaire butchers, Woods Brownies, local honey, Saltaire brewery and many more

"At this point I am eager to open the doors and hopefully people will like what we've done to the place."

Jade Crawley, a development chef behind restaurants EatYourGreens Leeds, Freddie’s Bar Baildon and The Wild Plum Harrogate, is also part of the team at Copper & Moss.

She said: "We have incorporated an environmentally conscious ethos into the running of Copper & Moss."

The new restaurant also has future plans to train up the chefs of tomorrow. They want to work with youngsters, not in education or training, for them to gain experience at the site in a kitchen or front of house.

Eventually Copper & Moss will be six days a week, breakfast lunch and dinner venue, and also just a nice place to have a beer or coffee/pastry.

From tomorrow Copper & Moss will initially be open every day, apart from Mondays and Tuesdays, between 9am and 3pm.