Member Article

Shipley’s Northern Monk Brew Co set to open £100k new tap bar and kitchen

Northern Monk Brew Co have announced the opening of the £100k Northern Monk Refectory, a tap room, bottle shop, events space and pop-up kitchen based in Leeds.

Based at The Old Flax Store of Marshall’s Mill in Holbeck Urban Village the new home was found in March this year and carefully restored back to the Yorkshire Stone flags and Iron columns.

Brewing started in August on the ground floor and The Refectory will sit on the first floor and seat up to sixty people.

Northern Monk Brew Co beer can be found at beer taps across Leeds including Friends of Ham, North Bar, Bundobust, Outlaws, Belgrave Music Hall, The Sparrow Bier Café and further a field in London at The Craft Beer Co and Rake Bar plus Port Street Beer House (Manchester).

The kitchen will be run by one of Leeds’ great pop up kitchens, The Grub and Grog Shop. The food menu will feature beer in all sorts of forms, using syrups made from fresh hops, malt-infused oils to garnish dishes as well as braising various vegetables and meats in beer from Northern Monk Brew Co.

Russell Bisset, Northern Monk Brew Co founder said: “We always wanted to create one of the most accessible taprooms in the UK. This is by no means a Brewpub.

“We have a capacity of up to 5,000 litres per week in house and will have 20 beers on at any one time in the tap room.

“We want it to be a real showcase of Northern British craft brewing; aiming to keep it at 80% produced in the North (of UK) with the other 20% world beer from progressive brewers.

“The Refectory will also host a bottle shop and will be doing brewery tours soon. It is very exciting. Northern Monk currently has a core range of nine beers plus a range of specials and collaborations all brewed in house.”

Jim Hirst of the The Grub and Grog said: “We’ll be serving breakfast, lunch and dinner and will change the menu on a monthly basis with ingredients sourced direct from local farms where possible.

“For breakfast we’ll be making homemade crumpets using the yeast from the brewery and for lunch a range of sandwiches and salads including a great beef brisket sandwich cooked in Chennai Porter.

“Dinner will be served all day and items will change depending on what’s in season. The initial menu will feature a vegan celeriac stew, an ox tongue hash and gin-cured river trout.”

This was posted in Bdaily's Members' News section by Clare Burnett .