When we serve our food, it’s not just about the pleasure of eating, but the culmination of the perfect Yorkshire process, from farm to fork and everything in between.
With our Wagyu beef sourced from one of the biggest herds in Yorkshire renowned for its excellence, we are dedicated to the welfare of the animal, the care of the farmer, the diligence of preparation and of course, the skill of the chef all contribute to our unique restaurant experience and the sheer excellence of the produce we serve. We believe passionately in animal welfare and full traceability. We source all of our produce locally – from farmers we know personally. Our Wagyu Beef is always hand selected, aged for up to 28 days, precision trimmed and cooked to perfection at 480°C over our Josper Grill.
Our kitchen team is led by head chef Jonathan Davies. He 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. All our staff are holders of AHDB certifications which is an accreditation in beef education meaning that they are able to explain which cut of beef you may prefer.