Our Story
How Hours Came to Be
Hours began with a simple idea: create a place in Wakefield where people could gather over exceptional food and drink, without watching the clock. A space that bridges the cafe culture of slow afternoons, the energy of a great bar, and the satisfaction of a proper restaurant meal.
Our name reflects how we think about hospitality. We're open when the evening begins, offering a place to transition from the working day into something more relaxed. Whether you're here for one course or three, a quick drink or a long conversation, we've built Hours around your rhythm, not ours.
From the beginning, we've worked closely with growers, makers, and suppliers across Yorkshire and beyond who care as much about provenance as we do. That commitment shapes every menu we write and every plate that leaves our kitchen.
In the Kitchen
Seasonal Menus
We rewrite our menu as the seasons shift, working with what's at its best. That means root vegetables and game in winter, asparagus and lamb in spring, tomatoes and stone fruit when summer arrives. If it's on the menu, it's in season.
Local Sourcing
Yorkshire producers form the backbone of our supply chain. We source meat from farms we've visited, vegetables from growers we know by name, and dairy from creameries within an hour's drive. When we look further afield, it's for ingredients that don't grow here—olive oil, wine, specialty seafood—and we choose those suppliers with the same care.
Kitchen Philosophy
Our cooking style is unfussy but never casual. Techniques are classical, flavours are bold, and presentation is clean. We're not interested in trends or theatre—just plates of food that make you want another bite.
Come Dine With Us
We're open Wednesday through Saturday evenings in Wakefield. Walk-ins are welcome when we have space, but booking ahead is always a good idea—especially on weekends.
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