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A Magazine for Sheffield

A Celebratory Feast

Steam Yard
Aberdeen Court, 97 Division Street, S1 4GE

"Every breakfast is a special occasion to us. Anytime we can welcome friends to get together around a cup of coffee to start their day is a reason to celebrate.

"We would start with a flat white using Redbrick Espresso by Square Mile, followed by a seasonal fruits parfait with fresh yoghurt and house-made granola, a thick slice of fresh San Francisco sourdough with a generous serving of almond butter and sea salt. Then a cosmic bi-colour croissant with a strawberry gel and whipped mascarpone filling, and a Portuguese custard donut – fresh clouds of dough with a rich and creamy custard filling."


Butcher & Catch
199-203 Whitham Road, S10 2SP

"This would be a sharing occasion, using the best of British, what’s in season and as local as possible. We’d start with a duck scotch egg, made with Moss Valley ale sausage meat and served with Bradfield Brewery ale caramelised onions. Following that it'd be onto a whole baked 'Little Mester' from Sheffield Cheesemasters, with rosemary, garlic, crudités, flatbreads and sweet apple chutney. Lastly, a large pot of Scottish mussels cooked in cider, wholegrain mustard and cream, served with some warm bloomer bread and chips."


Courses by Jamie
Pop-up dates: 25 & 26 May, Sheffield United Football Club

"To mark a special occasion at Courses, we’d serve our carefully thought-out tasting menu of 10 or 12 courses. Using interesting ingredients and techniques, we’d build a meal to leave you completely satisfied. There would be a light and fresh approach throughout the meal, with enough indulgence to please. Here’s a flavour of what you might find: whipped cheese with toasted oats, Henderson’s Relish ketchup, ash-baked celeriac with burnt onion and apple, and a dessert of chocolate and popcorn."


170 Crookes, S10 1UH

"When it comes to celebrations, it’s about recreating those classic party flavours, so we’d go with our birthday cake macaron, a delicious vanilla bean ganache that tastes like ice cream, sandwiched between two sweet funfetti macaron shells.

"It brings back memories of childhood birthdays with party rings, jam tarts and fizzy pop. We’d serve them with fresh fruit on top of an ice cream float, or maybe with a White Russian..."


Sentinel Brewhouse
178 Shoreham Street, S1 4SQ

"Champagne is synonymous with celebrations, and we're no stranger to a glass of fizz, but as brewers we choose to celebrate with beer too. Lambic ‘oude gueuze’ served off ice from a cork and caged bottle carries the same theatre and explosive opening to suit a special occasion, and its great rarity and finesse of character make it every bit as special.

"Over two years in brewing, the spontaneous fermentation delivers wonderfully complex champagne and cider-like flavours: vibrant, crisp and tart. Cheers!"


Portland House Oyster Night
Sat 7 April | 5-10pm

A chance to enjoy oysters with a range of garnishes, served by Sharrow Vale's fishmonger and chef, Christian Szurko of JH Mann.

The Broadfield Supper Club
Tue 17 April

5-course chocolate-themed meal. Email [email protected] or call 0114 255 0200 to book.


Next article in issue 121

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