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 lead by Weike Zhao. Weike mastered her skills in Melbourne, Australia in high-end event catering and fine dining restaurants, learning her craft from her Mentor Derek Boath, who used to work at Per Se in New York, 3 Michelin Star.
Weike moved to the UK in 2016 where she was Executive Head Chef at the newly opened Issho Restaurant in Leeds for two years. Weike will bring her love and passion for producing honest, locally sourced, seasonal dishes with classical favours to the chic dining spaces here at Stockdales.
The Restaurant is overseen by our General Manager, Victoria Hatton. Victoria brings with her a wealth of experience from her travels around Asia, Australasia and her time in the Balearic Islands and the South of France.
All our staff have been trained by a master butcher and 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.