Late Night Diner at The Harley, Sheffield

Late Night Diner sees Twisted Burger Company serve their special diner menu from 10pm all the way through to 4am, Sunday to Wednesday. Sound-tracked by The Harley’s resident DJs playing afrobeat, funk, psych, hip hop and more, Late Night Diner will be the perfect place to hang out with friends and grab some late night scran. With free entry and good drinks at good prices, the Late Night Diner is set to shake up Sheffield’s bar culture!

Charlotte Leaver, Brand Manager for Twisted said: “We are so excited to launch the Late Night Diner with The Harley. It’s a totally new way of late night eating – no more questionable kebabs on the way home from a night out or sad chocolate bars from the library vending machine! Our special diner menu is great value for money as we’re using the same high quality ingredients as we use during normal restaurant hours and can be eaten in or taken away.”

Twisted’s diner menu features simplified version of the burgers so many know and love. From the Steel City Cheeseburger (beef patty, American cheese, Techno Burger Sauce - £4.00) through to Just Falafs (falafel patty, minted sour cream, red onion - £3.50) as well as a range of fries, late night diners will be hard pushed to find better grub at 2am!

• The Harley is situated at 334 Glossop Road, Sheffield, S102HW, just up from the University of Sheffield tram stop.
• Opening hours:

◦   Twisted Burger Breakfast Club served: Monday – Friday, 7.30am – 11.30am,  Saturday & Sunday, 8.30am – 11.30am.

◦     Full menu served: Monday – Sunday, midday – 10pm.

◦     Late Night Diner menu served: Sunday – Wednesday, 10pm – 4am.

Sheff's Kitchen - A Whirlow Hall Farm Charity Event

Two Sheffield chefs, Lee Mangles of Silversmiths and Simon Ayres of Showroom Café Bar, will be taking part in a cook off at Whirlow Hall Farm's pop up restaurant at Sheffield Hallam University on Saturday 25^th October 2014 (7.30 pm). 

Lee Mangles (L) and Simon Ayres (R)

Diners will eat three courses from either the red kitchen (Lee Mangles) or the black kitchen (Simon Ayres) before scoring each dish in order to declare the ultimate winner. With a live feed into the kitchen and a Gordon Ramsay lookalike the event promises to showcase the great talent of Sheffield - including Whirlow Hall Farm's produce which will be used on the night. 

Whirlow Hall Farm is known for producing high welfare produce and as it is a supporter of nose to tail cooking, diners can expect some creative dishes from the chefs on the night.

Tickets are £45 each and are available for tables of 4-10. All funds raised will be donated to Whirlow Hall Farm Trust, 

For more information or book tickets call 0114 2352678 or email eventsenquiries@whirlowhallfarm.org   

‘A Celebration of Truffles’ - Inox Dine - A Recipe

“While it’s difficult and expensive for home cooks to buy fresh truffles - and of course we can’t dine out on truffles every day - I’d encourage anyone interested to try truffle oil,” said Joe Berry, head chef of Inox Dine restaurant, Sheffield. 

“It can be a great introduction to the flavour and, as a secret seasoning, will really add something to your repertoire of cooking. Buy a bottle, pop it in your store cupboard and you can use it for two or three years."

The flavour of truffle pairs best with earthy flavours such as artichokes, potatoes, and asparagus it also works beautifully with the creaminess of eggs and, if used sparingly, with chocolate. Beware it can be quite over powering when using it in infused oil so add a little at a time, tasting as you go.

Truffle oil is best used to finish dishes as most of it is made with extra virgin olive oil which has a very low burn temperature.

CHICKEN, MUSHROOM AND TRUFFLE RISOTTO

SERVES 2.

1 Chicken leg cooked, cooled and shredded

40 g Dried Porcini Mushrooms soaked in 300ml of boiling water and chopped

250g Chestnut Mushrooms sliced

1 small onion finely chopped

250g Carnoroli rice

50g Butter

100g Parmesan

Glass of white wine

1.2l. good quality chicken stock

1 small bunch of parsley finely chopped

Truffle oil

2 teaspoons of grated (or sliced if you have a truffle slicer) fresh summer truffle

I punnet of water cress

METHOD

Reserve the water used to rehydrate the porcini mushrooms and add to the chicken stock.  

Combine both in a pan and bring to a gentle simmer.

Gently cook the onions in 3 tablespoons of vegetable oil in a heavy based pan until soft – do not brown or burn.

Add the rice and stir making sure each grain is coated in oil. This should be done on a medium heat to warm the rice up.

Add the wine and cook for a further 2 or 3 minutes. The rice should be almost translucent at the tip of each grain.

Add the shredded chicken and mushrooms.

With a ladle add the stock, stirring and allowing the liquid to be soaked up before the next ladle is added – This should take 10 – 15 minutes.

When you are satisfied the rice has cooked out and you have the right consistency - if you shake the pan there should be a good ripple across the mixture.

Now add the butter and parmesan and, with some elbow grease, work into the risotto to emulsify and enrich. 

Add the parsley and approximately 2 tablespoons of truffle oil and a serve topped with a good bunch of water cress and your freshly grated truffle.

Tickets for ‘A Celebration of Truffles’ on Friday, October 17 at 7pm are priced at £34 per person for a three course meal including a welcome drink on arrival. To make a booking and to purchase tickets call 0114 2226043 or email dine@inoxdine.co.uk

A Celebration of Truffles - Inox Dine

Joe Berry, head chef of Sheffield restaurant, Inox Dine, has collaborated with Dr Paul Thomas, an expert on the cultivation of truffles, to create a three course menu to showcase the world’s most precious ingredient. 

The unique ‘truffle trio’ of dishes will be served at the ‘A Celebration of Truffles’ event taking place at Inox Dine, the restaurant on level 5 of the Students’ Union Building at The University of Sheffield, on October 17 (7 pm).

The evening will celebrate the rich taste and odour of this exotic and delicious delicacy, offering diners a chance to enjoy a starter, main course and dessert all including fresh truffles. Dr Thomas will also offer some insight into the complex and mysterious forest fungus whose popularity continues to grow.

Truffles are provided by Dr Paul Thomas's company, Mycorrhizal Systems Ltd

Dr Paul Thomas commented: “Yorkshire is a great place to grow truffles because of the nature of the soil and the climate. Indeed, a summer truffle grown in Sheffield has a better flavour than those cultivated in France and Italy. It’s set to become a true Yorkshire delicacy.”

Joe Berry, Head Chef at Inox Dine said: “It’s an exciting opportunity as a chef to use truffles in your cooking. You have to have a real working knowledge of how to use the ingredient. I think the fact that they are so expensive and the quirkiness and mystery of foraging for truffles with pigs and dogs, all adds to the fascination. People are also interested in unusual flavours so we’re really looking forward to showcasing this gem of an ingredient.”

Starter 

Truffle duck egg custard with cep brioche, crisp prosciutto and roast salsify and truffled popcorn
or

Truffle duck egg custard with cep brioche, Old Winchester cheese, roast salsify and truffled popcorn (V)

Main

Chicken supreme and wing with crisp skin, celeriac fondant, 

sweetcorn purée and with truffle jus 
or

Ravioli of pumpkin and chestnut with wild mushrooms, braised endive, sweetcorn puree and a truffle and honey emulsion (V)

Dessert

Truffled chocolate delice with cocoa nib tuille, and a mascarpone and vanilla salt sorbet

Tickets are priced at £34 per person for a three course meal including a welcome drink on arrival. To make a booking and to purchase tickets call 0114 2226043 or email dine@inoxdine.co.uk. 

Sheffield's Cafeology Launches Bird Friendly Coffee

Independent Sheffield coffee company, Cafeology, has joined forces with the RSPB to launch a ‘bird friendly’ brand designed to reduce destruction of the world’s rainforests.

Research has revealed that more than 104 million hectares of the world’s remaining Intact Forest Landscapes - an area three times the size of Germany - were degraded from 2000 to 2013*.

Some coffee farmers have contributed to this deforestation by using plantations grown in the open as the sun-grown plants mature quicker than shade-grown. Most coffee available in the UK today is sun-grown.

Now Cafeology has launched a high-quality shade-grown coffee, which takes longer to produce but has a superior flavour. The 100% premium Arabica gold standard coffee is being released to the retail and catering markets in both roast & ground and whole bean forms under the Love Coffee, Love Nature strap line.

The single origin coffee is sourced from Guatemalan producer group Asociación Civil Guaya'b - a cooperative of approximately 300 farmers in Huehuetenango near the Mexican border. The organic farming conditions are certified by the Smithsonian Institution in Washington. Their Bird Friendly® (BF) certification guarantees that the coffee is grown under sufficient shade to replicate as near as possible rainforest biodiversity, therefore protecting natural habitats.

The coffee is also the first to be certified by the RSPB (Royal Society for the Protection of Birds), which will receive a donation from every sale

Bryan Unkles, Cafeology founder and director, said: “Guatemala is renowned for producing fantastic quality coffee, and this product being shade-grown enhances that further. Protecting and developing natural habitats is vital - the UK consumes a huge amount of coffee and it’s important we think about the planet and rainforests when we choose what to buy."

Geoff Brown, at the RSPB, added: “It is good to have great tasting coffee which helps wildlife.  Every time you make a cup you will be encouraging rainforest conservation and helping the RSPB give nature a home.”

The coffee retails at £5.89 for 250g (for both ground and roasted beans) with a donation from every tin going to the RSPB. 

*Data from the World Resources Institute, September 2014

Peddler Night Market

Night markets are set to return to Sheffield thanks to Peddler, the brain child of Ben Smith (of Tamper and Hop Box), Jordan Roberts and Becky Marshall.

The first event takes place on 3rd (5-10.30) & 4th October (2-10.30) at Renown works on the corner of Sylvester St & Arundel St.

The evening, which is set to be a monthly occurrence, will be all about beer, food and music.

And, I'm pleased to say that I've had a sneak peek at the line-up of food traders... And I've been given the go-ahead to share it with you...

Mei Mei 

Street cart serving up authentic Chinese street food including Jian Bing which is a wheat based pancake with, I am told, wonderful fillings

Tamper and O'Hara's 

Coffee and rum bar

The Hop Box 

Beer - including the Orange Peel saison from Brew By Numbers

Piggie Smalls 

Classic frankfurter hot-dogs

Street Fodder

Pan Asian cuisine serving pad thai and nasi goreng.

Bánh mì Booth

Serving Vietnamese sandwiches and noodles

Le Petite Bretonne 

A Citroen van serving French crêpes and galettes 

Street Food Chef 

Mexican street food

Fish&

Fish and chips and, hopefully, calamari

Cowboys Burgers

American Street food - Cows, American Cheese, Sweet Rolls and Cow Sauce

Crêpe Lucette

A unique vintage crêpe experience 

Percy and Lily's

Street food served with Northern Soul from Citroen vans

Nether Edge Pizza

Wood fired pizza!

Facebook: www.facebook.com/peddlermarket
Instagram: @peddlermkt
Twitter: @peddlerMKT
Email: peddlerfestival@gmail.com

Anchorage Bar and Kitchen, Sheffield

With all the doom and gloom about the state of independents in Sheffield (the sheer lack of them - especially in the city centre), I'm extraordinarily excited about West One's newest addition - Anchorage Bar and Kitchen.

Holding itself out as an East Coast kitchen (with a Jewish deli inspired menu for casual dining), Anchorage is like no other bar/restaurant in Sheffield. With fresh oysters, rack of pig and old bay buttermilk chicken on the main menu, Anchorage is ticking a few of my boxes. The added option to scoff meats and cheeses (in Friends of Ham style) from the Jewish deli menu is the icing on the cake as I've been desperate for somewhere to go for a good slab of cheese and a pint.

However, the drinks menu, for me, is the cherry on top of that rather delicious cake. The wine has been carefully selected and I think most, if not all, of my favourite grapes are on the list. They also have the highly regarded Kung Fu Girl Riesling - one that I've been wanting to try for AGES! There are some interesting beers too - some on tap - the rest in bottles and you can expect to find the usual suspects from America (Anchor, Brooklyn, Flying Dog, Founders and Goose Island), a few Belgian and Trappist beers (a style that I don't know too much about to be honest) along with a few unusual bottles from the likes of Nøgne ø and Kiuchi Brewery.

But it's probably the cocktail section of the drinks menu that really excites me and I'm in my element with the likes of the sazerac, Aperol spritz and Manhattan on there. However, the absolute highlight has got to be the dirty martini which is served with a side of Dolcelatte cheese!! 

Of course, all this is very well and good, but reading a couple of menus doesn't really give you the full feel of a place does it? But I've been in twice now - once on the press night and once to try out the deli menu - and I can only say good things (although service was a little slow on my second trip - something that's always the case with new restaurants and something that will sort itself out).

Firstly, the place is gorgeous. Clean, light and bright, Anchorage is a far cry from the dark Fitzwilliam & West/Bar 23 that previously occupied the unit. I won't bang on about the décor too much though - just check out the pic below...

Secondly, the pairing of dirty martini with Dolcelatte cheese is as amazing as it sounds, and looks.

And finally, the deli menu is fabulous. Bresaola, Fontina and olives set me back £9.50 and they came served with pickled gherkins, focaccia and squid ink bread. All in all it was pretty filling for what was supposed to just be a quick, if luxurious, snack!

I'm hoping to go back for more soon... I need to try the full menu and get my hands on that Kung Fu Girl Riesling. 

The 365 Charity Cookbook

I think I remember when Mick Fox (owner of Ultrasharp) first banded about the idea of the 365 Charity Cookbook on Twitter. I remember thinking that it would take up a stupid amount of time and effort, but I never had any doubt in Mick or his ability to pull such a feat off. Not only is Mick one determined fellow, he's passionate about food, he cares for the charities he supports and, as knife sharpener to hundreds of kitchens in the north, he has the right contacts.

Over the past few months I've seen lots of chefs tweet pictures of their 365 Cookbook recipes - there's been a real buzz and I can't wait to get my grubby mitts on the final book!

So, you can imagine how pleased I was to find that Mick had decided to release a Tasting Menu of 12 recipes. Retailing at £6 each, the book comes in a downloadable PDF format and all profits are going to be used to fund the printing of the 365 Charity Cookbook. 

I think I'm right in saying that Mick is born and bred Sheffield and therefore it won't surprise anyone that a couple of the city's charities (Weston Park Hospital Cancer Charity and St Luke's Hospice) are going to benefit from this amazing project. Also on the list is Scotty's Little Soldiers, a charity supporting the children of men and women killed whist employed by the British Armed Forces.

As if the charities aren't reason enough to buy into the book, here's a list of the recipes available in the Taster...

January	Lee Adams, Head Chef - Rhodes Twenty10, Dubai Confit belly of Pork, seared Atlantic Scallop and roast Butternut tortellonis
February	James Douglas, Head Chef - Damson, Stockport   Pan fried breasts of Partridge with confit leg & Black Pudding croquettes and Mulled wine jus
March	Maclean Fraser, Executive Head Chef - 5* Hotel, The Maldives Tea smoked Beef fillet with Beef cheek tortellini, Truffled pomme puree and preserved Lemon gremolata
April	Alan Paton MCGB, Executive Head Chef - Stoke by Nayland Hotel, Colchester Pork collar Daube, Summer Vegetables and Suffolk Cyder
May	Andrew O'Connor, Head Chef - Juliet's Garden Restaurant, Scilly Isles Pan seared Hake fillet, with Asparagus puree, Asparagus soup and Truffle spears
June	Mike Jennings, Head Chef - Grenache, Walkden, Manchester Buttered Lobster with Fennel civieche and Crab cocktail
July	Hayden Groves, Executive Chef - BaxterStorey, London Rump of Romney Marsh Lamb, Samphire, heritage carrots and beets
August	Karim Maoui, Head Chef - White Swan at Blyth, North Notts Wild Salmon with heritage Tomatoes, Fennel & sea herbs
September	Craig Atchinson, Head Chef - Talbot Hotel, Malton, N Yorks Roasted Wild Duck, confit leg tube, Cepes, Celeriac puree and fermented Turnip
October	Cyrus Todiwala OBE, Chef Patron - Cafe Spice Namaste, London Vindalho de Porco (Pork Vindaloo Curry)
November	Charlie Curran, Chef Patron - Peppercorn, Sheffield Crab stuffed Lemon Sole, textures of Cauliflower and sag aloo
December	Paul Foster, Head Chef - Tuddenham Mill, Suffolk Duck hearts, Quince, Hazelnut, Carrot pickled in Mugwort

My initial, and only, concern with this book was that I wouldn't be able to use the recipes at home, but on first perusal, I think there's a few that I can see myself having a go at. Admittedly I might not be able to try every element of each dish, but some, such as April's Pork Collar Daube and July's Rump of Lamb look doable!

I can only urge you to get a copy of the Tasting Menu for yourself. Even if you don't think you'll get round to cooking any of the dishes, it's worth it for the delicious food photos. Plus, by purchasing the Tasting Menu, you can help make the most important book of 2014 happen!

Nourish - Fast Food with a Conscience

Fast food has become a way of life for many of us and it's easy to see why. It's an easy, reliable and cheap option, it's just a shame that it isn't always the right option. Aside from the fact that the food available at McDonalds, KFC, Burger King et al is just plain unhealthy, the way that these companies work just doesn't sit right with me and I have shunned these kind of places for many years now.

Thankfully this hasn't been any real hardship for me. I have no interest in eating a 'burger' that has the flavour and consistency of a piece of cardboard. Likewise, the thought of eating a non free range chicken makes me feel physically ill. I am also lucky enough to be able to say that I didn't really frequent these places as a child so this food has never been part of my day to day life. That doesn't mean I'm not as busy as those who eat this stuff; I'm just a bit fussier. The humble sandwich, the Mexican burrito and sushi are my favourite options, but I'm always on the look out for something new which is why Nourish has gripped my attention.

Now, I must come clean and confirm that Nourish is a client of the marketing company that I'm currently working for, but I still believe that Nourish has something to offer to the people of Sheffield and I 'd still be writing this post if they weren't a client. As the title says, this is fast food with a conscience.

This means that nutrition is high on the agenda for owners David Stache, Ben Pryor and Richard Pryor. Indeed, David is a well respected nutritionist who cares about Britain's health so you'll find full nutritional breakdowns of each dish on the menus (protein, fat, carbohydrates, fibre and calories) as well as dietary information. There's a bit of blurb about the health benefits of the ingredients on the packaging too. And if that wasn't enough, both David, and Ben (who is a personal trainer), are on hand to help with any questions you may have. With plans of cookery classes, presentations and a weekly shopping box system, Nourish really does want to help us change our lives for the healthier.

Of course, the nutritional content of a meal is far from being the be all and end all. Food is a source of enjoyment for many and taste is just as important. And this is where Nourish gets interesting; the menu is both appealing and approachable thanks to chef Richard (previously of The Milestone) who has worked his magic with the superfoods David has directed him towards. So there's a distinct lack of scary ingredients and as dishes include options such as Thai Green Curry and Meatballs in Tuscan Spiced Tomato Sauce, I think that Nourish will appeal to the 'foodies' amongst us as well as the health conscious. 
 

Keen to make every calorie count rather than counting every calorie, you'll find that David, Ben and Richard have worked hard to ensure that each dish is packed with nutrients. Each ingredient has been scrutinised in terms of what it can bring to the plate which means, for instance, that standard thickening agents aren't used in the Thai Green Curry - why use standard thickeners when cauliflower can do the job whilst adding further nutrients to the dish?

Of course I had to try some food whilst I was there and I started off the day with the Superfood Egg Pot (£4.45) which is a breakfast of two poached free range eggs, poached salmon, avocado, spinach, sunflower and chia seeds with a couple of slices of rye bread on the side. The flavours worked well together and although the portion looked small, it was packed with protein ensuring that I was full until lunch.

The Protein Box (£4.95) is already proving popular (it was their best selling salad on the day) and it's easy to see why. Free range chicken, boiled eggs, smoked salmon, lemon, chia seeds, dill and coriander makes for a real luxurious lunch in my book. Having said this, it probably was a little protein heavy for my sedentary lifestyle and I think I'll try the Smoked Mackerel and Beetroot Salad or the Quinoa Superfood Salad next time.

I also managed to try the Baked Sweet Potato with Smoked Mackerel, Greek Yoghurt and Horseradish - it was as delicious as it sounds and at less than £3.50 a pop, I think these may become a favourite of mine. Of the hot food options we tried the Mexican Bean Chilli (£5.45). This was packed with vegetables and served with perfectly cooked wild rice. My only criticism was that it could have been hotter - maybe the option of a few slices of chilli would work for those of us who like heat.

Overall I was impressed. I like the idea behind Nourish, but just as importantly, I like the food and I can see this becoming a favourite for a lunchtime treat that just happens to be healthy.

For more information follow Nourish on Twitter and Facebook.

Thanks Sam Mawson for the Pictures!

INOX Restaurant - Sheffield

I received this press release a few days ago and, well, it sounded interesting, so I thought I'd share it with you...

City’s Newest Restaurant Serves-Up Local Flavour

A taste of Sheffield and the city’s steel heritage is the inspiration for the new Inox Dine restaurant and hospitality venue located at the University of Sheffield’s multi-million pound re-development of the Students’ Union Building.

The brand new 100 cover restaurant has honoured the centenary of the invention of stainless steel by choosing Inox as its name – Inox being the word for stainless steel in metallurgy. It aims to showcase the best that Sheffield City Region has to offer. Serving up a contemporary British menu with both local and international influences, from freshly baked bread to home barbecued brisket of beef, it provides an exciting new platform for local suppliers and producers. 

Sheffield born Head Chef, Joe Berry, previously at Loosehill House Hotel & Spa in Derbyshire, has spent more than 12 years working in restaurants and cooking at the highest level in France, Switzerland, Canada and most recently in the Derbyshire Peak District. He has returned to home turf to build a team of talented chefs aspiring to produce Rosette standard food. 

Joe Berry comments: “We are working with the best local and regional suppliers to source a wide range of ingredients including meat, cheese, honey and beer, to deliver an innovative, fresh, seasonal, locally inspired menu. Our dishes are created and served in a modern, stylish environment that is both welcoming and fun. 

“Some of the menu’s cheeky creative touches have been inspired by my favourite food. On the menu are sophisticated dishes and ingredients alongside much-loved local heroes such as Henderson’s Relish and locally brewed real ale from Welbeck Abbey Brewery. A great example is the Sheffield inspired Yorkshire Afternoon Tea which includes pikelets and my take on potted beef and bread & dripping.”

Inox Dine is set to become an exciting new dining, meeting and events venue, not only for staff and students, but also for the wider business community, restaurant goers across the city and for Sheffield’s many international visitors.

Restaurant and Hospitality Manager, David Smith, has a clear vision for the new venture: “Our aim is to establish Inox Dine as one of the best venues in Sheffield and the surrounding areas and to be the number one destination venue of choice. Sheffield has often been seen as the poor relation to Manchester and Leeds, but the cultural and lifestyle scene here has developed significantly over the last 10 years. With the pedigree of people in our team at Inox Dine ready to deliver this new restaurant concept to the city, we are well positioned to compete with the very best.”

Inox by name, Inox by nature

The city’s steel heritage also inspired the restaurant’s interior design which incorporates steel into its interior finishes.  A ‘statement’ Inox Dine steak knife, made in Sheffield, is just one of the details of the restaurant that celebrates everything the city has to offer.  

Serving throughout the day from quirky breakfast get-togethers, to business lunches, champagne afternoon tea treats to evening supper club style, Inox Dine can also cater for meetings, special events and private dining. 

The restaurant will also be hosting a programme of events for diners including live music and themed tasting days and evenings. Award winning singer song-writer and multi-instrumentalist Joel White will be performing on Sunday 6^th October to entertain Sunday Lunch diners.  

Further information, including opening hours, can be found at www.inoxdine.co.uk Inox Dine is located at Level 5, Students’ Union Building, Durham Road , Sheffield, S10 2TG .

Sheffield Food Festival 2013 - An Exposed Blog Post

It’s that time of year again. Time to celebrate Sheffield’s culinary offerings; the restaurants, the gastro pubs and the humble cafes, not to mention all of the food producers and community groups that work at helping our residents cook for themselves. That’s right, the Sheffield Food Festival has returned to town and this year promises to be as exciting as the last.

As ever there’s a lot to take in and if you’re anything like me, you’ll be worried about missing out. So, I’ve headed down into town this morning to check out what’s going on as well as sussing out the ‘must-do’ events for the weekend ahead.

Read more here...

NOSH - Sheffield - September 19 2013 - Kelham Island Museum

Nosh, the Sheffield street food night market, returns on 19 September 2013. Taking place in Kelham Island Museum, this is a real must do for anyone who loves their food, especially if they love street food! The event runs from 5.30-10pm with an entrance fee of £2 (or £1 NUS - before 6pm). 

My advice? Go with a group of mates, or the family and aim to spend a couple of hours there. That'll give you plenty of time to suss out the stalls and fill up on a starter, main and dessert along with a few pints whilst perusing the market and enjoying the music. Beware - you really need to ensure that you're hungry on arrival as you will want to STUFF yourself silly.

Food and Drink Traders 

- The Hop Box: @TheHopBox 
Who will be serving a stout from Ilkley Brewery and an Adnams American Pale Ale.

- Hungry Buddha: @hungrybuddha1 

These guys will be bringing Nepalese food to Sheffield. Expect Dal Bhat (rice, lentil, chicken or veg curry with homemade chutney and the special appearance of chatamari (riceflour pancake).

- Cowboy Burgers: @CowBoysBurgers

Flipping burgers all night long!

- Noisette Bakehouse: @NoisetteBakes

Who will be providing the sweet stuff from Madeleine Express.

- Little Mesters: @LittleMesters1

Little Mesters have just taken over the School Rooms in Bradfield and it'll be interesting to see what they have up their sleeves...

- Fish&: @NoFishyBusiness 

One word... CALAMARI.

- Lexis Larder: @LexisLarder

Will be providing 'proper grub'; pies and scotch eggs.

- Sheffield Whisky Society: @WhiskySheffield 

For whisky and wine tasting sessions for just £5 email jeffersonboss@hotmail.com to book.

Market Stalls

- Mad Mck's: @MadMcks2013
Will be there with his chilli products - expect jams sauces and chocolate

- The Old Sweet Shop: @TOSSsheffield
The purveyors of independent local arts will there.

Music (curated by The Audacious Art Experiment)

- Toucans: https://soundcloud.com/toucans

- Jim Ghedi: https://www.facebook.com/JimGhedimusic - Nick Potter (Blood Sport) DJ Set