About Elder

Welcome to Elder – our restaurant and bar situated on the arcade level of The Piece Hall, Halifax.

We serve up modern comfort food with our alternative take on the great British larder.

Open daily serving brunch, lunch and dinner matched with a great wine list, craft beers and locally roasted coffee.

Who we are

Elder comes from the team behind Yorkshire based The Bootleg Belly pop-up restaurants-  touring random locations across the north of England, Scotland and Wales testing out flavour combinations of all things British, tasty and different.

Owner and Head Chef Justin Thomas started out in catering at restaurants in London and Leeds, including Head Chef at Kendall’s Bistro and Head of Food Development at Friends of Ham.

We are now excited to be settled in the stunning setting of the Piece Hall – to focus on creating a place people can enjoy great food and drinks in an informal yet attentive environment.

Opening Times

Monday to Wed
Bar and Coffee: 7.30am – 10pm
Brunch: 10am – 12noon
Lunch: 12noon – 3pm
Dinner: 5pm – 8pm

Thurs & Friday
Bar and Coffee: 7.30am – 10pm
Brunch: 10am – 12noon
Lunch: 12noon – 3pm
Dinner: 5pm – 9pm

Bar and Coffee: 9am – 11pm
Brunch: 10am – 12noon
Lunch: 12noon – 3pm
Dinner: 5pm – 9pm

Bar and Coffee: 10.30am – 10pm
Brunch: 10am – 12noon
Food: 12noon – 6pm

Talk to us

01422 414 445 [email protected]

Unit 17, Piece Hall, Halifax. HX1 1RE


For booking enquiries call 01422 414 445

We also have counter seats available for walk-ins. If we’re full when you arrive, we’ll add you to a waiting list and let you know when your seats are ready. In the meantime there are places nearby to enjoy a drink.

Please note that reservations of two to four may be seated at the bar.

Interested in working at Elder...

Join the family!

As Elder grows we are seeking an Assistant Manager to join our lovely team - a passion for people, delicious foods, fine wines and great beer is a must!

Main responsibilities will include:

  • coordinate the operation of the restaurant during scheduled shifts
  • train, manage and motivate front of house staff
  • respond to customer queries and complaints
  • meet and greet customers, organise table reservations and offer advice about menu and wine choices
  • taking responsibility for the business performance of the restaurant
  • prepare reports at the end of the shift/week, including staff control, stock control and sales
  • set budgets or agree them with senior management
  • maintain high standards of quality control, hygiene, and health and safety
  • check stock levels, order supplies and prepare cash drawers and petty cash.

If you are interested please get in contact, e-mail your CV to [email protected] or visit our Indeed ad.