Sheffield's Master Chefs have teamed up with the city's culinary stars of the future to serve up a mouth-watering feast as part of the city's Food Festival.
Sheffield Hallam University hosted the gourmet six-course luncheon with Sheffield City College chefs and Master Chefs of Great Britain, Mick Burke, Len Unwin and Neil Taylor, together with Sheffield Hallam's Norman Dinsdale, calling the shots in the kitchen.
Guests tucked into a menu based on local produce and including goat's cheese pannecotta, Derbyshire spring lamb and Wakefield rhubarb, together with specially selected wines throughout the meal. The full menu and accompanying wines are detailed below.
Catering and culinary arts students from Sheffield City College and Sheffield Business School, part of Sheffield Hallam University, worked in the kitchens to prepare and present the feast while senior lecturers, Robert Hayward and John Janiszewski, headed the front of house team in creating a stylish restaurant setting and demonstring fine dining service and sommelier techniques.
Guests were quick to praise the quality of food on offer at the event, which was facilitated by eat Sheffield.
John Janiszewski, head of the restaurant of Sheffield City College said: "This has been a great opportunity for Sheffield’s two leading institutions to work together to create a unique dining experience."
And David Friesner, chief executive of Yorkshire South added: "This menu was the epitomy of everything that hospitality should be about: good food, service, company combined in a very enjoyable occasion."
eat Sheffield manager Niki Baker said: "We were really excited to host this event, which brings together the talented young chefs and front of house staff of the future with four Master Chefs of Great Britain. The menu and wines were stunning, a meal to remember."
Yorkshire canapésCaramelised onion & black pudding tartletsMini steak & onion pies with Henderson’s relishYorkshire fish cakes with mushy peasProfiterole filled with creamed Yorkshire blue & walnutsMini Yorkshire pudding filled with seared steakKing scallops, pancetta & chilli glazeLowna farm goats cheese, sunblush tomato & pesto tarts
Accompanied by Cremant d’Alsace (Wunsch & Mann): a delicate and light sparkling white wine from the Alsace, northern France. Made from the Pinot Blanc grape
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Lowna dairy goats cheese panacotta, new season asparagus with pine nut brittle
Accompanied by Pouilly Fuisse (Les Chant des Vignes): a light but complex dry white wine from Burgundy, central France. Made from the Chardonnay grape
Trio of salmonSmoked salmon ice cream,Vanilla salmonTimbale smoked salmon & salmon mousse
Accompanied by Riesling (Maiden Flight): a full bodied, elegant and complex white wine from the Colchagua Valley, Chile. Made from the Riesling grape
Slow cooked and seared Derbyshire Spring lamb, creamed cabbage, fondant potato with redcurrant & rosemary infused glaze
Accompanied by Trivento Golden Reserve: a velvety and intense red wine with flavors of blackberry, peppery spice, and balsamic herbs from the Mendoza region of Argentina. Made from the Malbec grape.
Cacao Barry origin chocolate & Madeleine mousse with Wakefield rhubarb
Accompanied by De Bortoli Botrytis Semillon: an intense , deep golden yellow wine with aromas of apricot and nectarine with honey and vanillin oak from Riverina, New South Wales, Australia. Made from the Semillon grape.
Coffee
Traditional sweetmeatsBronte liqueur trufflesLemon meringue tartsBakewell cherry tartsRaspberry fruit jelliesWhite chocolate & pistachio fudge
Accompanied by Delamain XO Cognac: an intensive but mellow cognac with floral aromas a rich vanilla background and a hint of liquorice from the Grande Champagne area of Cognac, France.
The Chef team:
Under the guidance of
The Restaurant team
With thanks to the following organisations for their support: