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Where happiness comes in small bites

Star of the show: Psalter Barbecued Chicken HMMM, I THOUGHT sniffily as I ran my eye down the newly reopened Psalter Hotel’s menu (it’s gone a grade up from its previous moniker of Tavern), not much to get your teeth into. There is small plate after small plate in sections marked vegan, vegetarian, meat and fish, so you would look in vain for a three course meal here. But there is plenty to…

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Drama as former city tycoon confined a heartbeat away from hospital

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John has an iron in the fire at the Old Workshop

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Move over Tess, my turn to churn!

I had a free pot of double cream so made some butter

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Time to cruise by Lovage

Review of Lovage, Bakewell

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Chips under a village sky

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Pulling mussels from the shell

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Will there be tears from Tony again?

ON SUNDAY, February 25, there will be a poignant ceremony at a war memorial in Endcliffe Park,  Sheffield. It will be the 80th anniversary of the incident in which the United States Flying Fortress bomber Mi Amigo crashed on the site in 1944, where the memorial now stands. All ten crew were killed. Thanks to £21,000 raised by the Sheffield branch of the Royal Air Force Association, comrades in…

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Omega on the move again

Jamie Christian, left, and Steve Roebuck QUIETLY and without any fuss, one of Sheffield’s most famous restaurants and function venues closed its doors just before Christmas – for the second time. The Omega decided not to renew its lease at Abbeydale Sports Club after five years Now bosses Jamie Christian and Steve Roebuck, who carried on the tradition and name of the original Omega at Psalter…

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The Anglers casts its net

Man with a mission: John Parsons SHOULD an A-Board in Mandarin suddenly appear outside the Anglers Rest in Bamford then phase two of the community pub’s renewal plan is well under way. Having just celebrated its tenth anniversary of being taken over by the village – a journey through Covid and high water – the pub’s bosses want to cement its future as Bamford’s heart: not just a pub but a post…

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Syrup of figs but not as you know it

Fig leaf syrup I HAVE a little fig tree and nothing does it bear, except for small hard green figs which refuse to ripen, even in a brown paper bag in company with a banana. Still, I’m hopeful. On my foraging walks in the neighbourhood fig trees spill over one garden wall and this time of the year green unripe figs litter the pavement. Surely, I thought, there must be a use for them. And…

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My Big Fat Greek Bistro night

Starters lined up for the bistro NO ONE smashed a plate, at least not deliberately. But we did get a blast on the old balalaika and blue and white flags on our orange polenta cake. It was Greek night at the once a month bistro run by Sheffield zero waste enterprise Foodworks at its Sharrow Old School kitchen. Now me and Greek food have always had an uneasy relationship. It started when I…

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Hip, hip hooray for rosehips

IT has been a poor year for apples – I haven’t even had my juicer out – but a pretty good one for that other member of the apple family: rosehips. The hedgerows are full of them and I picked a pound or so for my annual supply of rosehip syrup. It’s great drizzled on ice cream, pancakes or to flavour my weekly batches of kombucha, that fermented tea drink which does your bowels a lot of…

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Why Daniel hopes to end up in the soup

Daniel serves soup to a customer IT’S nearly 30 degrees and Daniel Grimm is trying to persuade Sheffielders to try some of his soup. For free. In this heat? Is he mad? No, he’s Hungarian. Hungary is in the very centre of Central Europe where they love cooling, soothing, often fruity summer soups. So this is just the kind of day for soup. If you were in Budapest. Sweet and sour plum anyone?…

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Dome Comforts

YOU famcy a meal out but don’t want to trade home comforts for a stuffy restaurant dining room? Ideally it would be dining al fresco but the pesky British climate has a habit of turning a little bit too frisky and can rustle up a squall or a downpour at the drop of a weatherman’s hat. What you really need is a halfway house, all the comforts of eating inside outside and ideally a chew with a…

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A cheeky way with boiled beef and carrots

Beef cheeks and mash REMEMBER when every other menu you looked at had butternut squash on the starters and lamb shanks on the mains? Any chef worth his or her salt could turn them into an irresistible dish – lustrous soup, fall off the bone meat – with a minimum of effort and pennies. Then as I remember, it was pork or ham hocks. Now chefs have discovered beef cheeks. Cook ’em low and slow…

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Born in Rotherham, forged in Italy

Livio and Ashleigh NOT every ristorante or trattoria you see is “Cento per cento italiano” – totally authentic. So many nationalities have seen the lucrative potential of pizza and pasta and jumped on the bandwagon. But it takes more than a tin of tomatoes and shake of oregano to produce food a momma or a nonna would cook. So catch the chef at Nonna’s in Stag, Rotherham, hear an accent as…