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Our Food at The Brasserie Leeds

The head chef Mr Robin Williams and his team always try to use the finest fresh local produce - all of which come from sustainable resources to create mouth-watering dishes.

 

Pork: Outdoor pork is reared from Howden East Yorkshire.

 

Beef:  Sourced from North York’s Dales

 

Lamb: Sourced from Local Farms (Harrogate, Otley & Skipton)

 

Chicken: Corn Fed from Nidderdale Pateley Bridge

 

Barbary Duck: France

 

Dorade: Sourced from European Farms

 

Sea Bass: Sourced from European Farms

 

Sword Fish: Sourced from Sri-Lanka

 

Scallops: Sourced from Shetland Isles

 

Yorkshire Tasty A hand made, hard pressed cheese made using pasteurized cows milk. Once made it is wrapped in muslin and turned twice weekly during it’s maturing period of up to 4 months. The cheese takes on a medium strong flavour over this period, it also becomes more crumbly. It is vegetarian suitable and contains natural colouring called annatto which originates from the bark of the South American tree.

 

Ribblesdale Goat’s CheeseMade using 100% pasteurized goat milk from their own pedigree goat herd. It has a rich white coloured, crumbly curd and is coated in a protective wax. They mature this cheese for approx three months until it has gained a fuller flavour, this cheese is vegetarian suitable

 

Shepherds Purse Dairy – Yorkshire BlueA hand made cheese by Judy Bell at Shepherds Purse Dairy at Newsham, near Thirsk North Yorkshire. This is a soft and creamy pasteurized, blue veined cow’s milk cheese. The cheese has won numerous national & international awards, it is matured for a minimum of six weeks by which time it has a full bodied flavour, it is also vegetarian suitable

 

Cheese supplied by Michael Lee – Purveyor of fine cheese, Featherstone, West Yorkshire