Chef Neil Bentinck opened Skosh in York in 2016 as a bespoke dining room with an open kitchen to offer uncomplicated, yet refined dishes. Located in a Grade II listed building just beyond the Micklegate bar in the historic city centre the menu revolves around the idea of snacking with small plates. However, the feel of the cooking at Skosh is definitely towards Asian trends as several recent menu items indicated: Thai-style venison sausage, venison tataki, pheasant yakitori. It’s exciting to see chefs approaching game from new angles and not being afraid to experiment with new flavours and techniques.