Bag a Budweiser with every main course.
Wig and Pen head chef Tony Parkin has won a ‘David and Goliath-style’ battle for culinary glory in ITV’s cookery contest Best Dish: The Chefs.
He beat Michelin starred Paul Heathcote (MBE) of The Longridge Restaurant to win the northern heat and get into the quarter finals.
Tony, aged 27, from Sheffield, impressed the show’s judges with his pan-roasted sea bass with textures of cauliflower with cumin milk.
Wine writer Jilly Goolden said: “The samosa flavour was lovely – a clever dish.”
When he knew who he was up against Tony said: “I wouldn’t say I was intimidated, but Paul is a big boy in this game and I’m just a little whippet.”
Three Sheffield-based food companies have lifted trophies at the seventh annual deliciouslyorkshire awards.
Yorkshire Crisps were presented with the Best Ready to Eat Product award for their lamb and mint crisps, Moss Valley Fine Meats’ hot smoked cured pork belly received the Best Meat Product accolade and Sheffield sweet-makers AL Simpkin were applauded for being export experts.
City food blogger Cindy Cheung, alias Missie Cindyz, has such a sweet tooth, she’s set up a dining club where the only thing on the five-course menu is dessert. Her Pudding Club will stage its second meet, with a Christmas theme, on December 3 at the Rutland Arms on Brown Street.
The menu will consist of puds made by the public, plus two made by artisan independent food producers in the Sheffield area.
Places are limited to 20. Tickets are available from the pub at £8 or can be reserved at [email protected]
Sheffield’s Riverside pub is staging free Thursday evening acoustic sessions.
The Mowbray Street bar – the city’s only 100 per cent charity owned pub – has some of the north’s top acoustic musicians lined up.
And the catering team is now serving meals up to 10pm – with produce sourced within a 20-mile radius wherever possible.
Foodies are flocking to the new deli counter at Marks and Spencer on Fargate.
One of a handful in the UK, it’s no ordinary deli.
Set out like an old-fashioned shop, it has 110 new products, including carved meats, freshly made (that morning) pasta, luxury cheeses, ready-made salads and fish.
Richard Brennan, Granville College trained, is the man in charge.
He knows a bit about good food – he’s worked for hotel chains Hilton, Queens Moat and Forte.