A renowned Huddersfield-based chef, who headed up Michelin-starred kitchens across the UK – and ran The Woodman Inn at Thunderbridge for five years – has launched a luxury ‘dinner-party-in-a-box’ home-dining service, with an emphasis on beef wellingtons.
Lawrence Yates left his position as managing director at The Woodman to set up ‘Chief By Lawrence Yates’. Chief focuses on serving Lawrence’s signature dish – the beef wellington – with an accompaniment of sides and desserts, ready for the host to put it straight in the oven, with minimal preparation needed.
Since founding the business, Lawrence has catered for romantic proposals, Christmas lunches and New Year’s Eve dinner parties – ranging from parties of two to 16 – for hundreds of people, from as far north as Edinburgh, to as far south as Cornwall.
The business has been such a success, that Lawrence has quickly expanded his menu to include a duo of Yorkshire lamb, with a selection of starters and desserts.
During his career, Mr Yates has worked in some of the best restaurants in the UK, including Daniel Clifford’s two Michelin starred Midsummer House, Vineyard at Stockcross, Whatley Manor and Box Tree – where he was head chef. He then moved to The Woodman Inn at Thunderbridge as managing director, transforming the modest Country Inn into a 19 bedroom 5* AA accommodation and wedding venue.
Using his two decades of experience in the industry, Lawrence has been meticulous in ensuring that Chief only uses the best quality ingredients. The barrel fillets of beef are sourced from Waterford Farm in Ripon from R&J Yorkshire’s Finest Farmers & Butchers – a renowned butchers which serves some of the finest restaurants in the UK.
Using a fresh food courier, the food boxes are prepared with care and impeccable attention to detail. Each beef wellington is marinated in garlic and thyme for 24 hours before being sealed on a barbecue to give its unique, smoky flavour. The beef is then layered with freshly prepared mushroom duxelles and parfait, then finally wrapped in all butter French puff pastry, before being decorated with a pastry lattice and hand-picked thyme. Each package is delivered with easy-to-follow cooking instructions.
Commenting on the launch of his business, Lawrence said: “I believe that fresh equals flavour, and my food is incredibly fresh and never frozen. I prepare my favourite dishes which I’d usually enjoy at home and make them available for people to eat in the comfort of theirs. I only use the best produce I can get my hands on, and create food which any distinguished foodie will love, without having to do any of the hard work themselves.”
Chief’s Signature Beef Wellington Hamper is from £62 for two people, up to £203 for eight people, served with Pomme Anna potatoes, seasonal vegetables and madeira sauce.
