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Careers at Devour


Sailbrand started life way back in 1980, sourcing fresh fish from the East Coast of the UK and delivering door to door around West Yorkshire.

Thanks to the wit and charm of their original delivery driver, the company soon started to flourish. They now deliver daily to hundreds of restaurants throughout the North of England, and Their fish is the freshest fish and seafood around.

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Broster's of Lindley Moor

Straight from local Yorkshire's fields. Broster's prides itself on its Quality & field to fork commitment

Samuel Brigg & Sons

Samuel Brigg & Sons is a family dairy farm, producing the highest quality milk & cream since 1912. They believe in honouring their farm & its history, with a product that is natural & tastes of its origin. Taking real pride in the process, They produce delicious milk & cream from their own herd of cows; grazed on the hills of Slaithwaite.

They like to refer to their cows as ‘the girls’, they lead a pretty idyllic life here on the hills above Slawit. During the summer they go out everyday to graze on fresh grass. In the winter they keep nice and cosy in the cowshed away from the wind, rain and snow eating the silage they have made during the summer especially for them. It’s no coincidence that the milk they produce tastes so good & perfect for our Gelato.

Three Fiends

Three Fiends started back in 2014 as best mates pursuing their mutual love of great beer. Back then they drank more than they made, but fast forward to the present day and their Brookfield Farm site is now home to a multiple CAMRA gold award winning, and much loved brewhouse.

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Aged in Jamaica, Perfected in Yorkshire.
They combined their expert knowledge of rum and their first-hand experience of travelling to the finest rum producing regions of the Caribbean to create AB Gold. Their taste for perfection led to the ultimate blend of the finest Jamaican rums. Aged in oak barrels to give a unique intense flavour and a shimmering golden hue. A rum that’s more distinctive, pleasurable and memorable to drink than any other.

Find out more

At present we are actively recruiting:

- Chef de partie
- Summer waiting staff

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We are now open Wednesday evenings & Thursday Lunch times

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