We were asked to take part in this Annual Event by Skills for Chefs
, and readily agreed. The Safari Dinner consisted of Three Restaurants within Sheffield – Artisan, The Milestone and The Wortley Arms. The problem was our distance from the other venues – so we had the idea of creating a “Pop Up Restaurant” in one of Sheffield’s unique venues, The Kelham Island Museum
. The Museum was more than happy to accommodate our request.
Each venue was provided with a list of sponsored ingredients to be incorporated into their menus. These consisted of:
• Charcuterie Meats – Supplied by Trealy Farm
• Rose Veal – from Heaves Farm Veal
, supplied by Udale Speciality Foods
• Rooster Potatoes – Supplied by Albert Bartlett
• Mineral Water – Supplied by Wenlock Spring
We also enlisted our own contacts to assist with showcasing local suppliers:
• Ev-ent Hire Ltd
kindly provided our equipment to create our kitchen
• Mitchells Wines Ltd
and Wentworth Brewery
were tasked with matching our menu created by Andy Gabbitas BEM MCGB
We also decided that instead of the usual centerpieces, we would highlight some great local producers – Henderson’s Relish
and The Sheffield Honey Company
Given the brief – creating a menu using Ethical Rose Veal - and the expectations of our customers on the night, we set about creating a menu which most reflected The Wortley Arms values – “great food, great beer, great company”
Our team arrived on site at Kelham Island Museum to begin transforming the Town Guns area into a Dining Extravaganza.
The Safari Dinning experience is simple. Each venue provides a three course meal, with each course being consumed by a different group. Once each course is completed, the group departs to the next restaurant. Our total number of guests for the evening was to be 180 with 60 covers per sitting.
The evening began at 7.30pm when our first group arrived via The Victorian Street. A treat for all of our guests was Stan Shaw – The last of the Little Mesters doing a demonstration on handmade blades from his workshop based at The Museum.
Guests were then directed through the museum to our dining area, where the starter was served.
Our starter was The Wortley Ploughman’s with a Mediterranean twist. Our British Farm Assured Pork Pie was made from Toulouse Sausage, Fennel Sausage, Boudin Noir and Sobrassada served with Spicy tomato chutney, pea shoots wrapped in air-dried ham with Parmesan shavings. Accompanying this starter were our homemade breads – Olive & Rosemary, Pesto, and Parmesan with Cherry Tomato - All washed down with Bumble Beer (a Honeyed Ale) from Wentworth Brewery.
This proved to be a great hit with guests having seconds. We waved goodbye to our first group and prepared the Dining area for the next course.
Our main course of Rose Veal consisted of Braised Short Rib, a Veal, Mushroom & Tarragon Pie, Confit Shoulder & Rooster Potato “Hot Pot” served with baby vegetables. A break with the traditional – our selected wine to compliment the veal was a Spanish White (Namorio Albarino). Our second “Santé le Chef “of the evening was given, as we said goodbye to this group.
Again the Dining area was re-set in preparation of our final course.
Our dessert was a homage to Yorkshire with Wakefield Rhubarb Fool, Parkin with Wensleydale Ice cream and Yorkshire Curd Tart. Our chosen wine for this course was Cono Sure Cosecha Noble from Chile. This was followed by coffee and handmade Marshmallow & Miele.
One final “Santé le Chef” and standing ovation rounded off our evening.