The Ox Club, a permanent site for the street food concept of the same name, has been opened by chef Ben Davy at Headrow House in Leeds.
The 32-seat site will focus on Yorkshire-based produce, inspired by Davy's travels across the US. Meat and fish will be cooked on an imported Grillworks charcoal grill, with all smoking and pickling also done on site. There are also plans to use Headrow House's roof space to grow fresh ingredients.
Davy first launched the Ox Club after seeing the grill in action in the US, and hosted successful pop-ups at the city's Belgrave Music Hall & Canteen and food festival weekend Leeds Feast, before setting up permanently.
Typical dishes include cherry wood smoked ox cheek with bacon jam and flageolet beans; and scallops cooked on coals with grapefruit, coriander and brown butter. There will also be an American-style brunch from 10am at weekends, including hanger steak, ‘Cheddar eggs' and ‘home fries' with smoked tomato jam or a corned beef and kale hash with chimichurri.
The wine list features a range of small producers, and has been drawn up with the help of independent Leeds-based wine merchant Latitude.
Davy said: "We're working with some amazing Yorkshire producers to source the best meat, fish and produce out there, and the Grillworks grill is a totally new way of cooking. Travelling in places like Portland and New York we ate awesome breakfasts every day, all a bit more grown up than a greasy Full English, and we wanted to bring that idea back home, with a few Bloody Marys thrown in for good measure."
Headrow House is an historic, restored former textile mill spread across four floors and 11,000 sq ft, which now also plays host to a beer hall and cocktail bar, plus a 200-capacity performance space and two terraces.
Latest video from The Caterer