BIB GOURMAND-awarded restaurant Ox Club has announced a month of dining events, taking place this Autumn.
Ox Club’s barbecue setup was the talking point of OnRoundhay festival
From the end of October to the end of November, every Sunday evening at Headrow House’s ground floor contemporary grill restaurant will have a different theme, from Japanese to South American; chops to vegetarian.
Sunday 30 October is Veg Club, a £30 per head, 7-course meat-free tasting menu. “We want to showcase the diversity and progression of vegetarian cookery. It also gives us a chance to show people we're not a steak house” says the man responsible for making cauliflower cool in Leeds, Ox Club's Ben Davy.
Ox Club's Famous Cauliflower and Romesco“With Smoked Beetroot Tartare we smoke the beets for several hours over sweet chestnut. Then they're peeled and diced and mixed with the ingredients you'd expect to find in a classic steak tartare.”
"The carrot 'steak' dish [with king oyster mushroom, roscoff onion and shiitake bearnaise] is a nod to Relae in Copenhagen. A couple of the Ox Club team ate there earlier in the year and were blown away by some of the techniques they were using.”
Ox Club revisits Ben’s roots on Sunday 6 November with a Fu-Schnikens takeover. Fu-Schnikens started life as a street food stall slinging Taiwanese steamed Bao, before winning the top prize at the British Street Food Awards 2014. Since then it’s popped up in the Ox Club kitchen a handful of times, serving its take on Pan-Asian classics, from dumplings to ramen to sashimi.
“The menu we’ve come up with draws on the ten years that Ben [Iley, Ox Club’s head chef] spent in Japan. We’ll be focusing on an Izakaya-style menu which we’ve naturally been drawn towards since bringing Fu’s into the kitchen” - referring to Japan’s casual, after-work taverns, serving tapas-style bar food alongside sakes and Japanese whiskeys.
Ox Club Asado Grill at OnRoundhay FestivalOx Club’s barbecue setup was the talking point of OnRoundhay festival - roasting whole lambs suspended over an open fire-pit. They’re bringing a smaller, less intimidating version of that to the restaurant - grilling beef and lamb Asado-style over their open grill on 13 November.
“We’ll be roasting lamb shoulder and pork belly slowly on the grill, over Yorkshire oak. That’ll come with sides off the grill; plancha potatoes, coal-roasted squash, really simple two or three ingredient dishes”
Finally, 20 November will see a return of Ox Club’s popular Chop Night, with speciality cuts from the herd and flocks of R&J’s rare breeds, reared only 26 miles from the restaurant. Paired with hearty sides like truffled mash and ox cheek poutine, they’re perfect Sunday evening indulgence.
Bookings can be made for any of Ox Club’s October and November events through oxclub.co.uk
Ox Club, Bramleys Yard, 19 The Headrow, LS1 6PU
