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A Magazine for Sheffield
Ros Ayres

Food is a topic which is on my mind most of the time from what I’ve eaten to what I’ll be eating. I enjoy home-cooking and getting creative in the kitchen, cooking doesn’t have to be complicated. Some of the best dishes can come from using a few well matched ingredients.

I love being the Food Editor for Now Then magazine as I’m passionate about sharing food stories, championing local producers, makers and the great places to enjoy in Sheffield for food and drink.

Food is ingrained into all of our lives to a lesser or greater extent, as we all have to eat. It’s important that we enjoy our food (and drink) whether that’s eating well, using our local greengrocers, trying a new Sheffield ale or cooking with family and friends.

You can find more of my writing on my blog and I write poetry, some of which I share on my website.

The Street Food Series: Edo Sushi

"We wanted to bring more diversity and some really authentic Japanese flavours to the heart of Sheffield’s growing mix of cultures."

Waste Not, Want Not

Zero waste shop The Bare Alternative and local food coop Regather share their top tips for reducing food waste in Sheffield.

Freshly baked: Best Boy Bagels

From one of the minds behind Deckards, Best Boy will be "slinging freshly-baked, hand-rolled bagels by day" and bao buns by night when it opens on Chesterfield Road early this year. Dec Stafford filled us in on the details, including their crowdfunder.

Dishidrop’s festive food traditions

The team behind the local delivery service's plant-based fusion feasts tell us about their winter rituals, combining traditional Christmas fare with a bright, colourful winter solstice sit-down.

Meet Sheffield’s fungus farmers

Seven Mushrooms is a unique urban mushroom farm in Neepsend. Co-owner Kez fills us in on the new venture, which we're told is "a bit like Pokemon: gotta grow 'em all!"

Bacteria-frenzied fun returns with Pickle Fest 2022

Social Pickle brings the ultimate pickle festival – "a day-long celebration of all things preserved, fermented and jarred" – to the Hideaway this Saturday. The team told us more about why pickling is a positive social activity.

The brunch series: Aesthete

For our final spot in our Sheffield brunch series, Aesthete in Walkley tell us what makes brunch special.

The brunch series: The Orange Bird

In the second of our Sheffield brunch series, we spoke to The Orange Bird about what makes their Saturday brunch special.