Our Head Chef Jade Crawley collaborates with Chef Greg Lewis of Sykes House Farm butchers to bring you a supper club that focuses on unusual cuts served in delicious ways.
In line with The Tetley’s commitment to be carbon neutral by 2030, the chefs are exploring the best parts of butchery that professional kitchens often discard.
As part of this five-course feast, expect creative twists on classics, with dishes such as deep-fried chicken oyster steam buns, arrowhead steak with chimichurri sauce and a dessert centred on the flavours of maple-bacon.
Jade Crawley is the The Tetley Bar & Kitchen’s Head Chef. Read more about Chef Jade in our journal post here.
Sykes House Farm is a Yorkshire-based butchers. They are a third-generation family business and have been working with livestock for over 40 years.
Please book a table at this link.
Select the booking type ‘Supper Club’ and the corresponding date (26 April).
A £10 deposit is required per person. For cancellations 72 hours prior to the event, deposits are non refundable.
Deposits are redeemed against your bill on the night.
