In September 2015 we opened our doors for the very first time, but our story goes back decades. Stockdales brings together a deep understanding of agriculture and food service to deliver a truly memorable culinary experience – the way steak should be done, done exceptionally well.
We believe passionately in animal welfare and full traceability, so we source all our produce locally – from farmers we know personally. Our Wagyu Beef is always hand selected, aged for 28 days, precision trimmed and cooked with care over our Josper Grill.
Our kitchen team is led by head chef, Jonathan Davies. Jonathan is trained to a Michelin star standard and has worked in some of the UK’s leading establishments, including Harvey Nichols, Seaham Hall, Jesmond Dene House and SIX at the Baltic Centre for Contemporary Art in Gateshead.