Situated on the ground floor of the popular Headrow House in Leeds, Ox Club specialises in seasonal produce cooked over fire. The contemporary, small plates spot has all the ingredients for attracting a young, foodie crowd and has been featured in the Michelin guide.
Since opening in 2016, Ox Club has made its home in the iconic multi-use venue which appeals to a lively audience, looking to sample elevated food in a casual environment. The former twentieth-century textile mill space is designed with natural materials and wooden furnishings with an industrial edge. The restaurant hosts seasonal events and special offers, such as chop night, Burns night specials and steak and chips deals. Private hire is also available in the restaurant for up to thirty-eight people and catering for larger parties in collaboration with the wider venue.
Led by head chef Will Campbell, the kitchen champions local and regional producers, including meat supplied by small family-run farms in North Yorkshire and fish sourced in the North Sea. Their style is simple yet imaginative, with dishes that change daily and showcase the best produce that Yorkshire has to offer. With a grill imported from Michigan, high quality food is energised using wood-fire cooking, giving their dishes a smoky element. Bold flavours bring excitement to delicate ingredients, such as oysters topped with nduja and crispy pig tails soaked in a gochujang glaze. Other menu items include grilled sardines with fennel, black olive and blood orange; smoked beef tartare with gherkin ketchup, mushroom and potato; and there’s even a 1kg côte de boeuf with peppercorn sauce and salsa verde, for those that feel like pushing the boat out.
Accompanied by an extensive natural wine list and seasonal guest cocktails, there’s a lot to like about Ox Club.