Focus on Suppliers – Sykes House FarmJanuary 22nd, 2017
It is important we know where our food comes from and how it has been produced, this is why we use trusted local suppliers.
Sykes House Farm is a catering butchers now in its third generation based at Wetherby in Yorkshire. Our chefs have a close working relationship with Rachel Hirst who is at the helm of the family business. Like us, Sykes House Farm put a huge emphasis on quality and traceability.
“We take great pride in the quality of the meat that we serve and we like to buy locally where possible. You need consistently good quality ingredients to create a great dish and we believe it is important to know the origins of the meat we use – naturally most of that originates from Yorkshire!” David Straker
Sykes House Farm specialise in sourcing only the finest Pork the region has to offer; Yorkshire Outdoor. As former pig farmers themselves, they know a little about breeding and believe that high welfare animal husbandry and breeding are vital to giving the best succulence and flavour. We know that provenance, quality assurance and freshness are of great importance to our customers as well as animal welfare and the origins of the meat they choose to eat.
Recommended pork dishes:
Main menu: Slow roast pork with crispy crackling and apple sauce
Early Bird menu: Slow braised pork cheeks, herb mash, pork crackling and caramelised apple balls and red wine sauce
Our wine recommendation: Pinot Noir, Gerard Bertrand, France
Beef cattle should be naturally raised, with calves suckling their mothers and to have at least a season on grass. Sykes House Farm only source Steer or Heifer, always under 30 months and all have full traceability right back to conception.
The steaks at W&V come from the Prime beef range are 28 days hung. All year round supply of Prime Beef from a single farm is an impossible task, so the beef is carefully selected from different suppliers, which can result in different breeds and therefore slightly different finishing.
Recommended beef dishes:
Blackboard special: Slow cooked rib of beef served with mashed potato and winter vegetables
Our wine recommendation: Malvasia Nera, San Marzano, Italy
Main menu: Rib eye steak served with chips, mushroom, tomato, onion rings and optional peppercorn sauce
Our wine recommendation: Malbec, Dona Paula, Argentina