Northern Monk Brew Co is opening a new kitchen at its Refectory in Leeds today.
The Refectory opened in 2014 as a taproom with a kitchen run by Grub and Grog Shop. After the departure of Grub and Grog, Northern Monk decided to launch a more streamlined small plates menu and brunch offering.
The new kitchen is helmed by head chef Gavin Jackson, who has over 18 years’ experience in kitchens and has previously worked for the Devonshire Arms at Bolton Abbey and Cona in Bradford.
Concentrating on British seasonal food, the new kitchen will work more closely with the brewery downstairs, creating dishes designed specifically to pair with, or incorporate, the beers and ingredients used in the brewing process.
Northern Monk director Russell Bisset said: “We wanted to bring the kitchen in house so that we could streamline the way in which the brewery works with the kitchen, allowing us to focus on cooking with beers brewed downstairs, and to consider how dishes will pair with beers. “
General manager Anja Madhvani added: “Our brew team create some fantastic beers and have won several accolades, and the Refectory is the face of that. It’s great to have a team in the Refectory keen to look to the future, and see what we can offer to the scene in Leeds.”
Head chef Gavin Jackson said: “It feels good to have found a venue that reflects how I feel about food. We’ll be moving with the seasons to make sure we always make the most of some more underused British produce. I’m also excited to see how we can showcase food and beer pairing, making sure that our dishes really complement the brewing that happens on site.”
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