Henderson’s Relish and Sheffield Honey may not be obvious bar stock, but they are among the ingredients in a new cocktail menu launched at Inox Dine on Western Bank.
The menu has been devised by bartenders Chris Sloan and Christopher James who were inspired by training with Britain’s Best Bartender Wayne Collins. The relish adds spice to a Sheffield Bloody Mary, while honey sweetens drinks including the signature Inox Honey Apple Sour.
“Modern cocktails have moved away from the classics, so I decided to develop our menu from the original recipes bringing my own twist to each one,” says team leader Chris.
COOK UP A GIFT
Long-established Abbott’s Cookshop in Abbeydale Road is putting itself at the cutting edge with a rebrand as The Gifted Cook.
Owner Peter Jackson says: “We’ve kept our high quality cookware and hard-to-find things but added new lines in response to enquiries about gifts and decorative pieces.” The shop opens Tues-Sat.
VEG OUT IN STYLE
National Vegetarian Week is being marked at Lokanta, Broomhill, with a special meze sharing menu, available until Friday. At £26 for two, it includes six veggie dishes, from hummus and vegetable pastries to goat’s cheese-stuffed vine leaves. Thirty of the 60 items on the main menu are vegetarian.
English wine is improving all the time, says Kieron Atkinson, founder of the English Wine Project, based at Renishaw Hall. And he will be demonstrating his point in the first of this year’s vineyard tours on Saturday as part of English Wine Week.