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The Stockdales Story

Farm to fork. Unrivalled provenance.

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.


Known for its intense marbling; Wagyu Beef originates from Japan and produces some of the most exquisite and tender tasting beef in the world. We source all of our Wagyu Beef from a local herd, known for its excellence and emphasis on animal welfare.


Our kitchen team is led by Head Chef, Rob Kaye. Rob has worked at Stockdales of Yorkshire since February 2017 and worked his way up from Sous Chef making Head Chef in February 2019. He has previously worked at Number 3 York Place, The Black Horse in Clifton, and worked his way around the South of France and Belgium. 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.

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