CITY chefs joined forces for the first time this week to turn up the heat on Sheffield's campaign for culinary recognition.
The historic meeting, called by the newly-founded Eat Sheffield campaign, attracted some of the biggest names in the business.
It’s not often you’ll come across Tessa Bramley and Nathan Smith of the Old Vicarage at Ridgeway in the same room as Mar
cus Lane of Rafters and Alex Shaw of the Wig & Pen but they all abandoned their kitchens to gather at Nonna’s in Ecclesall Road for the strategy meeting.
Sean O’Toole, who is heading the Eat Sheffield campaign, was delighted with the response: “It was a really good cross-section of people, from the established names to young chefs, and they’ve come up with some really good ideas,” he said.
“The chefs have all agreed they want to work together for the common good of the local food industry. We want to make Sheffield a recognised place for food and drink – from a national and an international perspective.”
Ideas include improving the city’s lunchtime dining culture, encouraging more quality restaurants and improving access to local and regional foods.
Under the banner Creative Cheffield they aim to develop a reputation for innovative tastes and cooking. There are also plans to promote healthy dishes on their menus and to launch a local food festival.
The key, says Sean, is to be revolutionary rather than evolutionary. “If we wait for the city to evolve, we’ll be in the same place five years from now.
“But it’s team effort that counts, that’s how to win in the end and I’m heartened by the response.
“I’m very confident about the future. This new approach is going to be good for the city and good for business.”
The chefs are planning to meet again next month.
Lesley Draper
The full article contains 321 words and appears in Sheffield Telegraph newspaper.
