Garforth’s outstanding dining experience is headed by our talented head chef, Andy Stead, offering a quality and authenticity that is hard to beat.
The Queen and former US President Bill Clinton are among the high profile figures he has cooked for during his career.
He has also served dishes to the footballing stars of Manchester United during his time working for a top outside catering group at some of the North of England’s major sporting and cultural events.
Today his talents are on show for members and guests at the club’s friendly and intimate restaurant. Andy, who, like fellow chef Rob Freeman, his colleague here at Garforth, learned his skills at colleges and in kitchens in Yorkshire, enjoys delivering a fine dining experience.
And at the heart of it all is great local produce and a fine attention to detail.
Private functions with bespoke menus and special themed nights are highlights of the dining experience here at a restaurant, which caters for up to 45 guests. Overlooking the 18th hole, this oasis of tranquillity is the place to sit back with family and friends with a plate of good food, cooked to perfection and served with Garforth’s friendly style.
Andy and Rob also provide something special for functions, offering catering for up to 100 people. They work alongside the hosts to deliver a bespoke menu that is tailored to the tone and tastes of each individual events. The needs of the golfer are also catered for by this seven day operation, with tea, coffee and bacon sandwiches will ensure your round gets off to a fine start. At the weekends, there’s even a halfway house to provide sustenance to those out on the course.
Andy himself says: “I just love it here at Garforth. The place has a warm, friendly feel to it and I’m pleased to say that we’ve gained a reputation as a restaurant that delivers something special every time. “We really enjoy putting together menus using the great local produce that Yorkshire is renowned for. We’re always looking to serve up something different. “Our theme nights are eagerly anticipated and are sold out weeks before, and our Sunday carvery is a firm favourite.”