Brasserie 99

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Brasserie Ninety Nine was a bold attempt to bring the highest standards of cuisine to Wakefield. It represented something of a risk for Wakefield - chef John Lyons who, after carving out a career in several top London kitchens returned to his home city in 2002 to open this new restaurant with business partner .

The kitchen is very much at the heart of the Brasserie Ninety Nine. Clearley visable from the dining area - indeed almost part of the same space - it buzzes with activity as John and his team of six chefs create imaginative dishes with verve and flair.

Seasonal ingredients shape the offering from the kitchen. Top quality Scottish beef, Haddock,salmon and scollops from the Shetlands, Norwegian prawns and North Sea crab and lobster are combined with vegetables and wild mushrooms from Covent Garden

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