November 18, 2018

Harewood Food & Drink Project take over Northern Monk’s Refectory kitchen in Leeds

From the 28th October to the 29th January, Harewood Food & Drink Project (HFDP) will be serving their locally grown food from Northern Monk’s The Refectory kitchen. HFDP is an initiative that uses ingredients sourced from the grounds of Harewood House to create fresh, flavoursome, Yorkshire-inspired dishes that showcase the best that the estate has to offer.

Harewood Food and Drink Project’s Executive Chef and Masterchef: The Professionals semi-finalist, Josh Whitehead, will be creating a menu designed to pair with Northern Monk’s unique selection of craft beers. He’ll also be looking at different ways in which the waste ingredients from beer production can be used in the food served. The daily menu will feature fruit and veg from the walled garden at Harewood House, as well as venison, lamb and beef from livestock raised on the estate.

Both parties have collaborated on making Northern Monk’s first wet hop beer using hops picked from Harewood’s walled garden, which will be available at The Refectory during the residency.

Northern Monk and HFDP will also be working together on three ticketed festive dining events inspired by HFDP’s “Hidden Harewood” pop-up supper club series, each will feature a food and beer pairing. More information on reserving a space at these events will be announced in the coming weeks.

HFDP will be catering for Northern Monk’s Christmas and New Year event reservations, the brewery is currently taking table and event bookings for November through to January.

Speaking about the kitchen takeover, Founder of Northern Monk Brew Co, Russell Bisset, says: “Collaboration, heritage and the drive to use progressive techniques are all key to our business, and these values align perfectly with what Eddy, Josh and the team at Harewood aim to deliver. Not only are we pouring the freshest beer from the taps, but we’ll be able to bring you the freshest food too, with ingredients served from the kitchen grown and reared only eight miles down the road.

Our staff went down to the grounds to pick hops with the Harewood team, Josh will be using our beers as inspiration for the menu, and we’ll be working in partnership on all events at Northern Monk over the festive period. This is true collaboration.”

Eddy Lascelles, Director of Harewood Food and Drink Project says: “We couldn’t be more excited to be teaming up with Northern Monk, one of our food and drink heroes. Northern Monk embody everything we hold dear at HFDP, always open to trying the extraordinary and the experimental but always with an emphasis on developing tradition whilst acknowledging a rich heritage. Northern Monk are at the forefront of the booming global craft ale scene and we can’t wait to see what we can create together.”

Josh Whitehead, Executive Chef at Harewood Food and Drink Project, says: “We will be using as much produce from Harewood as possible on the menu at Northern Monk. We always select what is available and at its absolute best, so you’ll be able to get a taste of Harewood during our time at Northern Monk. Expect dry aged lamb from our Hebridean black sheep, venison from our red & fallow deer, beef from our Aberdeen Angus and Highland Cattle, vegetables from the walled garden and wild foods from the estate as well.”

To book a table at The Refectory during Harewood Food and Drink Project’s kitchen residency, or enquire into the possibility of hiring out The Chapter Hall for a personal or corporate event between November and January, please email [email protected] or call The Refectory on 0113 243 0003. Visit the website: www.northernmonkbrewco.com.