With an emphasis on a 50/50 meat and vegetable menu offering, Source plate up only quality food
Fri and Sat: 09.00 – 23.00
Sun: 09.00 – 21.00
When Adam answered John’s call for an electrician he never expected to open up their first restaurant a few years later but that is how Source was born. Their brisket, specially prepared for them by their butcher, is brined for two days before being glazed, cooked sous-vide for 24 hours, glazed again, has a ‘dirty rub’ added to it and back into the oven it goes for four hours. End result: a chewy sticky bark on the outside and succulent meat in the middle.
Don’t’ be fooled though – as much care is put into their vegetable dishes as the meat ones, and their Huddersfield-sourced halloumi features in three vegetable dishes on the menu, it’s that good. Why mess around with quality ingredients?
“If there’s something you love here, have the recipe, make it at home, see if you can do it.”