Le Cochon Aveugle

Le Cochon Aveugle

Josh Overington’s restaurant in the heart of York is one for adventurous diners – those ready to tackle a blind tasting menu will find some of the most exciting Modern French cooking in the country.
37 Walmgate

York
UK
YO1 9TX
Contact Details
  • 01904 640222
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  • Le Cochon Aveugle
    37 Walmgate, , UK, York , YO1 9TX
    Telephone
    01904 640222
    Restaurant reservations

    Josh Overington’s career took him to some extremely good restaurants before he landed back in his native York – he spent time alongside the Roux brothers at The Waterside Inn, and worked for six months at the three Michelin-starred Pavillon Ledoyen in Paris with Yannick Alleno. Josh learnt a lot from the two, but the greatest lesson of all perhaps was in learning what he wanted his own restaurant to be. ‘It's not that I didn't want to have a place with white tablecloths and stuff like that,’ he explains. ‘It's just that I've never really enjoyed that dining scene. I don't enjoy eating in silence and having people watching over me, so I knew that I wanted to do things a different way.’

    Le Cochon Aveugle makes sense in that context – Josh’s classical French sensibilities shine through in his dishes, but the atmosphere is that of a casual neighbourhood bistro. The interior is stripped back but warm – there’s no white tablecloths in sight, just dark wood tables, napkins and a long leather banquette that runs along the side of the room. There’s an open kitchen too, where Josh and his small team prepare dinner from Wednesday to Saturday. A few leather bar chairs sit up at the chef’s counter, for the lucky guests who get an up close and personal look at what the kitchen team is preparing.

    Le Cochon Aveugle is French for ‘The Blind Pig’, and true to the name, Josh and his team serve a blind tasting menu every evening. The cooking relies heavily on seasonal ingredients – the kitchen only works with produce that is bang in season and easily available from local suppliers, and they let their creativity work from there. That said, there are a few things you can reasonably expect to eat if you visit. ‘The boudin noir macaron is something we’re known for now,’ says Josh. ‘We’ve had people complain before when it's not been on the menu, so they’re pretty much permanent.’ Scallop à la Ficelle is another signature – Josh takes hand-dived Orkney scallops, ties them up with string in their shells and cooks them with sea urchin butter over an open fire, before opening them table-side. ‘It’s really representative of my style,’ he says. ‘Great produce, with minimal intervention.’

    Josh’s wife Victoria looks after front of house and sommelier duties, and curates Le Cochon Aveugle's superb wine list, featuring wines from smaller producers that reflect particular regional styles.

    Three things you should know
    1
    Le Cochon Aveugle has a sister wine bar – Cave du Cochon – based just down the road, that serves charcuterie plates, cheese, small snacks and excellent wines.
    2
    Josh and Victoria started Le Cochon Aveugle with less than £1,000 of savings and no extra staff – Josh would do all the cooking himself and Victoria handled all the front of house.
    3
    There's another dining room upstairs with room for a small private group.
    Le Cochon Aveugle
    37 Walmgate, , UK, York , YO1 9TX
    Telephone
    01904 640222
    Restaurant reservations
    The Chef

    Josh Overington

    When York-born and raised Josh left home on his gap year, he did so with no expectations of becoming a chef. He wanted to see the world – specifically Australia – and travelled to Sydney with a dream of freedom and discovering his independence. ‘I never really intended to start a career cooking,’ he explains. ‘I never had that idea in my head, really. It was more about necessity – I’d moved abroad and the only job I could get was washing pots, so I started from there.’ His family enjoyed eating together – ‘we always sat down for Sunday dinner,’ he says – but it wasn’t until Josh immersed himself in the food culture of Sydney that he realised a broader appreciation of food and cooking. After a few months spent elbow deep in a sink of hot, soapy water, Josh was promoted to prep chef and then moved onto the line, and discovered a passion for food that has birthed a career. He returned to the UK with a plan to take his cooking seriously and enroll at Le Cordon Bleu cookery school in Paris, but he got his hands dirty at a couple of British institutions first – The Pipe and Glass in nearby Beverley, East Yorkshire, and the Roux brothers’ legendary Waterside Inn in Bray. With no formal training and limited kitchen experience under his belt, the latter particularly was a real trial by fire for the young chef. His family enjoyed eating together – ‘we always sat down for Sunday dinner,’ he says – but it wasn’t until Josh immersed himself in the food culture of Sydney that he realised a broader appreciation of food and cooking. After a few months spent elbow deep in a sink of hot, soapy water, Josh was promoted to prep chef and then moved onto the line, and discovered a passion for food that has birthed a career. He returned to the UK with a plan to take his cooking seriously and enroll at Le Cordon Bleu cookery school in Paris, but he got his hands dirty at a couple of British institutions first – The Pipe and Glass in nearby Beverley, East Yorkshire, and the Roux brothers’ legendary Waterside Inn in Bray. With no formal training and limited kitchen experience under his belt, the latter particularly was a real trial by fire for the young chef.  

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