“I wanted great things and was not disappointed, what a fabulous experience. Good luck bagging a place at this table as this is surely one of the hottest tickets in the county just now.”
Elaine Lemm, Yorkshire Post
Elaine Lemm, Yorkshire Post
At TRUEfoods, we now host four CHEFStable events per month, for just eight diners per sitting. Born from the desire to create culinary experiences and push innovation in everything we do, and truth be told we missed cooking for an audience.
The chefs table is an open kitchen, which once belonged to the hugely-famous Claude Bosi. The experience is based on a warm welcome and exceptional food. The chefs take on all roles from hosting, cooking, waiting on, pouring wine and water and even washing up.
We serve an eight course Tasting Menu. Everything is carefully explained, from the sourcing of ingredients and the cooking to the technology used, guests are able to ask questions, take a closer look or simply sit back and enjoy the experience.
And if you imagine things couldn’t get better, there is a small but carefully selected wine and drinks list to match the foods that have a deliberately low mark- up, making them even more enticing.
Making a Booking/ Reservation
All customers wishing to make a reservation, must be willing to provide authentic personal information, such as their full name, credit/debit card details and a personal contact number.
The only method of making a reservation is by joining the waiting list via telephone. To do this please call TRUEfoods and ask for Simon or Mitch.
At the time of reservation confirmation, a sum of £100 per persons will be requested as a deposit via credit or debit card (We unfortunately do not accept American Express, Diners cards or Discovery card). This deposit will cover the cost of the tasting menu and glass of champagne or non-alcoholic cocktail on arrival. We are flexible however we require the deposit to be paid 1 month prior to your reservation.
Drinks will be calculated and charged after the meal.
If you do not wish to make the payment via credit/debit card, an alternative option of a bank transfer can be arranged.
Corkage is charged at a flat rate of £50 a bottle, no food can be brought in by the customers.
Allergies and dietary requirements are accommodated to a certain degree, once again at our discretion, it would be appreciated if customers could provide any allergies and dietary requirements for members of their party well in advanced of the reservation. If persons are found to have restrictions on the day of the booking we will not be able to serve them, and individuals will be charged nonetheless.
The CHEFStable can accommodate up to 8 persons over 2 tables of 4. Should a booking of 7 or less be made please accept you may be sat on the same table as other people.
We are only open on Fridays and Saturday nights unless special arrangements have been made via telephone.
Bookings can be nullified or altered (subject to availability) up to 10 working days prior to their reservation.
Please be aware that bank holidays and weekends do not count as working days.
All guests are to arrive at 19:00 on the evening of the reservation – please expect CHEFStable to last circa 4 hours.
In order to maintain a consistently high quality level of service for our guests, we have a strict late arrival policy of 30 minutes. In this instance the customer forfeits their deposit and the meal, with no exceptions.
This policy applies to ALL guests with no exclusions, regardless whether or not the rest of the party are in the restaurant.
We kindly ask all our customers to carefully observe our policies and to keep them well in mind to avoid any problems or disputes.
All of the policies at The CHEFStable apply by GMT (+00 Hours).
Q – Does CHEFStable have wheelchair access?
A – We’re in the planning stages to offer full wheelchair access however right now we can only offer access to the restaurant and toilets.
Q – Can you squeeze up to 9 covers?
A – Yes. 9 is our absolute maximum.