Eating Out

Eating Out

Sheffield Cooks: Runny eggs are perfect for dipping

Coddled eggs are one of the most popular brunches at Jameson’s Tea Rooms on Abbeydale Road.

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food review, The Showroom, spring onion rosh, tempura purple brocoli and miso glaze

Win a Sheffield gourmet vegetarian dinner for two

“I think vegetarian food has come a long way since mushroom risotto”, said Mark Farnsworth.

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Food news: Polish star chef hosts feast in Sheffield

Food news: Polish star chef hosts feast in Sheffield

A feast of Polish food created by a celebrity chef will be staged in Sheffield.

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Michael Standerline of Sentinel Brewing Co, United Kingdom, 23rd August 2016. Photo by Glenn Ashley.

Lunchtime fine dining launched in Sheffield

Lunchtime fine dining is being launched in Sheffield city centre next week.

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food review, Devonshire Arms Pilsley, chef Barry Kiernan

Eating out: Premium pub food in the Peak District

Underrated cauliflower is finally having its moment in the sun.

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Food review at The Depot Eatery and Bakery at 92 Burton Road. Pictured is Emily Inglis. Picture: Chris Etchells

Food Review: Sheffield bakery depot masters the brunch industry

In the middle of the concrete floor at The Depot Bakery and Eatery in Neepsend in Sheffield, there’s a clue to the place’s previous life - two parallel lines once filled with rails and used by a company making miniature trains.

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Food review, Devonshire Arms Pilsley, chef Barry Kiernan

Eating Out: Premium pub food in the Peaks

Underrated cauliflower is finally having its moment in the sun.

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Wine column: Top drinks for al fresco occasions

Wine column: Top drinks for al fresco occasions

The sun is shining, the evenings are lighter and we are taking dinner outdoors.

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Sarah Ingolfsdottir and David Knott, of Hagglers Corner Bar.

Raising a glass to vibrant corner of Sheffield that’s still growing

When Sarah Ingolfsdottir and David Knott took on Hagglers Corner six years ago, the place was little more than a derelict factory - a one -time sweetmakers, ironmongers and coal dealers long since abandoned to the pigeons that roosted there.

Lifestyle
Seasonal eating: Sprouting variety is bang in season

Seasonal eating: Sprouting variety is bang in season

The asparagus season arrives a little later here in Yorkshire, giving us chance to appreciate another spring time favourite of ours; purple sprouting broccoli. 
Although in season from around January, purple sprouting broccoli, or PSB as we like to call it, is at its absolute best right now.
Originally cultivated by the Romans, PSB has only become popular in the UK over the last 30 years. 
It seems that we prefered the more standard broccoli which we’ve been growing since the early 18th century. This might be due to PSB’s slightly wild and untidy appearance, but with a sweeter flavour and stalks that are tender enough to eat, we much prefer the purple variety.
We recommend giving your PSB a gentle trim, just enough to remove any woody stalks whilst leaving as many of the leaves intact as possible. 
Although it’s commonplace to discard them, probably in an attempt to tidy the vegetable up, the deep green leaves have great flavour and it seems painfully wasteful not to use them.
PSB is sweet enough to be cooked simply.
Boil or steam very briefly to enable the florets retain their purple colouring and serve as you would new season asparagus; with a dollop of hollandaise or a little olive oil and lemon juice. 
We also like to blanch our PSB then finish it off in a frying pan with butter and anchovies. 
The rich umami saltiness of the fish offers a pleasing contrast to the bittersweet florets, which are just perfect for soaking up the buttery sauce. 
You could also try PSB in a gratin for a tasty side dish, or make a meal of it with a couple of chunks of bread and butter. 
Stir fry with beef skirt, mushrooms and oyster sauce for a quick tea; cooking it quickly in a stir fry is a great way to preserve that gorgeous purple colour and flavour. 
Alternatively, if you really want to retain that colour, try it raw, with a lemon and garlic hummus for a healthy snack. 
For more recipe ideas, head over to the Recipes and Blog section on our website.
If you like to eat the very best of the seasons, pop into our store which is based on Abbeydale Road. 
Most of our fresh produce is organic and, because we source food from Yorkshire, our selection varies according to the season which means there’s always something new to try.

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Opening of John Crawshaw's latest store at Fox Valley Sheffield

New food openings: Meat these fresh arrivals...

Sheffield butchers John Crawshaw has opened its fifth store in the city - expanding to the Fox Valley development in Stocksbridge.

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Eats Beats Treats Village

New night market launched as part of Sheffield Food Festival

Organisers of next month’s Sheffield Food Festival say a new night market feature will provide the ‘missing element’ as the event is relaunched under new management.

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Jamaican ‘must-have’ goat stew

Jamaican ‘must-have’ goat stew

For those of you who have never tried goat, it’s a must-have Jamaican recipe.

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Food review at Mirpuri Tawa on London Road in Sheffield. Picture: Chris Etchells

Food review: All you eat in one big dish

The main attraction at new London Road restaurant Mirpuri Tawa is so amazing that one guy filmed it on his phone and put the video up on YouTube.

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Food news: Plaice on top list for Sheffield restaurant

Food news: Plaice on top list for Sheffield restaurant

Sheffield vegan restaurant Make No Bones has been handed a plaice on Peta’s list of the best vegan fish and chips.
The restaurant opened last year on Chesterfield Road and made it on to the list among other venues from London, Edinburgh and Birmingham.

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Eating out: Pop up twist on Michelin star classics

Eating out: Pop up twist on Michelin star classics

I don’t think many people can say they’ve done this’, said beaming catering student Jess Munty after a successful service.

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Food news: Reunion with Gordon Ramsay is a runaway joy

Food news: Reunion with Gordon Ramsay is a runaway joy

Sheffield restaurant owner Justin Rowntree has been reunited with the celebrity chef who helped relaunch his venue.

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Food news: Rising bakery’s new outlet

Food news: Rising bakery’s new outlet

Sheffield bakery Roses has cooked up another branch - its fifth in the city.

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Make time for ham ballotine

Make time for ham ballotine

This ham hock ballotine can be made the day before and left in the fridge overnight.

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Leftover lamb with freekah

Sustainable eating: Make your Easter dinner choice local

For me, the Easter table is almost always about the lamb. Or hogget. Or even this year, mutton.

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