13 of us visited Home restaurant in Leeds yesterday for an absolutely cracking offline. I will await others thoughts and notes on the wines but here are my thoughts on the restaurant. Home opened last year on the site of the former Indian restaurant Darbar, above a shop. It is a joint venture between Mark Owens, who was head chef at The Box Tree and also worked at Le Gavroche amongst other places, and Elizabeth Cottam, a former masterchef professionals finalist. They are unashamedly aiming for Michelin stardom. Decor and style is fairly basic but classy and comfortable enough. Staff were good from start to finish, glassware etc were decent and plentiful. Food is a no choice tasting menu - 6 courses plus "snacks" for lunch, with a slightly longer version on an evening. 3 canapes were varied and interesting - a squid ink blini topped with caviar was the highlight for me, a cracker topped with cured trout and egg yolk also lovely. A sphere filled with a limey, boozy liquid was less successful, though others enjoyed this more. First course was a carrot tartare with carrot puree, tuile and pickled baby carrots. Light as a feather but interesting flavours and textures. This was followed by an absolutely brilliant beef pie - a filo tart filled with braised beef shin, a horseradish cream and topped with a vivid green parsley puree. Outstanding. Seasonings and balance all well judged. Best course of the day was a seared king scallop with strawberry and Champagne broth - the cooking of the scallop was perfect, the broth adding tang and depth which enhanced rather than detracted from the scallop. A great dish by any standards. Smoked halibut with almonds and broccoli was lovely and again precisely cooked and seasoned. Then the other standout dish was the main course of venison loin with a fabulously offaly venison sausage terrine, cherry puree, burnt raspberry and a rich venison sauce. Terrific dish, rich and deep but lightend by the fruit which really worked, particularly against the sausage. Dessert was a sort of deconstructed chocolate bread and butter pudding- lighter than it probably sounds, again good textures and flavour combinations. All in all this was an extremely good meal at what is clearly an extremely good restaurant. I know this place is on the Michelin radar, and assuming it is consistently as good as it was yesterday then it is easily 1* standard, no question - everything was cooked and seasoned carefully and with great precision. Flavour combinations were fairly classic but delivered in very modern ways. Go now, whilst you can still get a table - if and when it is awarded 1* it will be booked out for months. Many thanks again to David and Joannie for organising.