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Andy Castle

@andycastle

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Head Chef @galleria_lds • @projecthouselds 🔥

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scratch on your next visit

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Steak pie ‘Victoria’ from a pastry club with @andycastle at @galleria_lds last year.

Loosely inspired by steak pies from Victorian Britain whereby fresh oysters, at that time a commodity, were used as a bulking Ingredient in steak pies due to beef being so expensive. Beef and oysters isn’t that new of a thing now with millions interpretations on the internet. Mine and Andy’s version being a rich beef pie mix made of oxtail, beef tendon, tetley’s and @hendersonsrelish , spooned over a plump Lindisfarne oyster and baked underneath a fresh suet pastry made with the oyster juice.

A pretty good example of beleiving that anything can be a pie, if you try hard enough. 🦪 🥩 🥧

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Far to many thing to include into this but here’s a selection of a few moments from a year filled with all manor of moments I can’t believe I’ve been lucky enough to have. More than anything though, I’m astounded I have been able to afford to continue working for myself for over a year now and that is all thanks to every single person willing enough to buy into my derangement and eat some pies.

More of it in’t new year with some bigger strides towards more exiting things. Which I’ll get to at some point. Happy new year!! 🥳

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Morning all! So if you’re signed up to our mailing list then you’ll know we opened bookings for this last night expecting it to be popular and then hopefully sell out when we post on socials this morning…Well it sold out in an hour from just the mailing list so we’ve added a second night on Monday 20th October. Just 3 sittings, very limited space, get booked in quickly…and have a look below at what we were initially going to say on this morning’s post 👀

𝘐𝘧 𝘺𝘰𝘶’𝘷𝘦 𝘣𝘦𝘦𝘯 𝘧𝘰𝘭𝘭𝘰𝘸𝘪𝘯𝘨 𝘶𝘴 𝘰𝘯 𝘴𝘰𝘤𝘪𝘢𝘭𝘴 𝘵𝘩𝘦𝘯 𝘺𝘰𝘶’𝘭𝘭 𝘬𝘯𝘰𝘸 𝘵𝘩𝘢𝘵 𝘖𝘹 𝘊𝘭𝘶𝘣 (𝘢𝘯𝘥 𝘵𝘩𝘦 𝘳𝘦𝘴𝘵 𝘰𝘧 𝘏𝘦𝘢𝘥𝘳𝘰𝘸 𝘏𝘰𝘶𝘴𝘦) 𝘵𝘶𝘳𝘯𝘴 10 𝘵𝘩𝘪𝘴 𝘈𝘶𝘵𝘶𝘮𝘯, 𝘺𝘰𝘶 𝘮𝘢𝘺 𝘢𝘭𝘴𝘰 𝘩𝘢𝘷𝘦 𝘯𝘰𝘵𝘪𝘤𝘦𝘥 𝘵𝘩𝘢𝘵 𝘸𝘦’𝘷𝘦 𝘣𝘦𝘦𝘯 𝘵𝘦𝘢𝘴𝘪𝘯𝘨 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘨𝘰𝘰𝘥 𝘧𝘳𝘪𝘦𝘯𝘥𝘴, 𝘢𝘯𝘥 𝘧𝘰𝘳𝘮𝘦𝘳 𝘖𝘹 𝘩𝘦𝘢𝘥 𝘤𝘩𝘦𝘧𝘴, 𝘞𝘪𝘭𝘭 𝘊𝘢𝘮𝘱𝘣𝘦𝘭𝘭 𝘢𝘯𝘥 𝘈𝘯𝘥𝘺 𝘊𝘢𝘴𝘵𝘭𝘦. 𝘛𝘩𝘦 𝘨𝘶𝘺𝘴 𝘩𝘢𝘷𝘦 𝘥𝘶𝘨 𝘰𝘶𝘵 𝘵𝘩𝘦𝘪𝘳 𝘰𝘭𝘥 𝘤𝘰𝘰𝘬 𝘣𝘰𝘰𝘬𝘴 𝘢𝘯𝘥 𝘨𝘰𝘯𝘦 𝘰𝘷𝘦𝘳 100𝘴 𝘰𝘧 𝘮𝘦𝘯𝘶𝘴, 𝘢𝘴 𝘸𝘦𝘭𝘭 𝘢𝘴 𝘤𝘩𝘢𝘵𝘵𝘪𝘯𝘨 𝘵𝘰 𝘢 𝘭𝘰𝘢𝘥 𝘰𝘧 𝘰𝘵𝘩𝘦𝘳 𝘧𝘰𝘳𝘮𝘦𝘳 𝘤𝘩𝘦𝘧𝘴 𝘢𝘯𝘥 𝘧𝘳𝘪𝘦𝘯𝘥𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵, 𝘵𝘰 𝘤𝘰𝘮𝘦 𝘶𝘱 𝘸𝘪𝘵𝘩 𝘢 𝘷𝘦𝘳𝘺 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 10 𝘺𝘦𝘢𝘳, 10 𝘤𝘰𝘶𝘳𝘴𝘦 𝘵𝘢𝘴𝘵𝘪𝘯𝘨 𝘮𝘦𝘯𝘶 𝘵𝘢𝘬𝘪𝘯𝘨 𝘺𝘰𝘶 𝘰𝘯 𝘢 𝘫𝘰𝘶𝘳𝘯𝘦𝘺 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘴𝘰𝘮𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘣𝘦𝘴𝘵 𝘥𝘪𝘴𝘩𝘦𝘴 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘭𝘢𝘴𝘵 𝘥𝘦𝘤𝘢𝘥𝘦, 𝘢𝘴 𝘸𝘦𝘭𝘭 𝘢𝘴 𝘫𝘶𝘮𝘱𝘪𝘯𝘨 𝘣𝘢𝘤𝘬 𝘪𝘯 𝘵𝘩𝘦 𝘬𝘪𝘵𝘤𝘩𝘦𝘯 𝘵𝘰 𝘤𝘰𝘰𝘬 𝘪𝘵! 𝘞𝘦’𝘳𝘦 𝘬𝘦𝘦𝘱𝘪𝘯𝘨 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘴𝘱𝘦𝘤𝘪𝘧𝘪𝘤𝘴 𝘶𝘯𝘥𝘦𝘳 𝘸𝘳𝘢𝘱𝘴 𝘳𝘪𝘨𝘩𝘵 𝘯𝘰𝘸, 𝘣𝘶𝘵 𝘵𝘳𝘶𝘴𝘵 𝘶𝘴, 𝘪𝘵’𝘴 𝘨𝘰𝘪𝘯𝘨 𝘵𝘰 𝘣𝘦 𝘰𝘯𝘦 𝘵𝘰 𝘳𝘦𝘮𝘦𝘮𝘣𝘦𝘳.

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the S/S ‘25 dump collection

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Hats so far

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too many hours in the day

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Been a bit naff in posting the rest of the pie week line up as I’m busy vibing on honeymoon with my lovely wife in Japan. But, even though there’s already a post about it, I’m gonna do one again. Because I am so happy to be doing a pastry club with my other wife, my work wife, @andycastle at @galleria_lds . If you know Andy, or even worse know what it’s like when we are together, you’ll know that this menu is likely to be as unusual as it will be delicious. But it’s pastry club. And there’s a wood oven. So it’s gonna be ace. Bookings via galleria plz xox

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the first dump of 2025

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Knackered

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Our October/November Class One Chef Creations are looking pretty darn gorgeous 😏

Have a flick through to see how our amazingly talented local chefs are using fresh Class One ingredients to serve up some incredible dishes. Be warned: they'll make you hungry! 😋

To feature a dish in our next round up, tag us @classonedirect

Thanks to all our customers, as always 👨‍🍳👩‍🍳

@broughtonsanctuary
@lilypadharrogate
@olive_fig_coffeeshop
@kismetharrogate
@alexanders_skipton
@galleria_lds @andycastle @projecthouselds

#yorkshirechefs #classone #classonedirect #yorkshirerestaurants #lancashirechefs #greengrocers #freshproduce #fruitandveg #skipton #harrogate #Otley #Yorkshire

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It’s finally happening. Almost certain that I am the most exited anyone will be for this and that if I thought about this once, that’s twice as often as anyone else has thought about this. But it’s finally happening. The biggest guest to join pastry club on 4th November. Salt Daddy Parmo, Waendy, The Pancake Prince, Master Del Fuego, Queen Brie Himself, @andycastle of @galleria_lds

I am very exited about this. I’ve always said that I do not miss drinking at all when asked, and I mean it, but the only thing I do miss, is drinking bottles of wine with Andy somewhere in town after work until 4 o’clock in the morning doing little else other than talking about food in the most obscure and neurodivergent ways possible. I first met Andy when I came into @oxclubleeds on a Sunday morning to borrow a water bath, both of us hungover, stopped and chatted about potatoes for half an hour. Met him next when I went for a trail shift at Ox Club, I had to cook a dish for the head chef and I brought it up late because me and Andy were talking about fish bone sandwiches and showing each other pictures octopus sausage rolls. I got the job but on my way in on my first day I was shitting myself, but was instantly calmed by Andy messaging me about horseradish ice cream and pickled trout. Andy is my favourite person to cook with and I’m so exited about sharing a rolling pin with my best mate. I love Andy’s food, and I love how Hyper-focussed and obsessed he is, in his own words, “if I didn’t get into cooking, and it was biology or something, I’d have tried to give myself gills or wings” It’s gonna get weird, but it’s pastry club, it’s supposed to be weird.

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