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The Society is a c 3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free Greenhead restaurant sheffield charge through donations from Society members. Anyone may read the forums, but to post you must create a free. Of course, for that distance, there has to be something of a recommendation.
The building is a lovely 17 th century one and it would have been a shame if the interior was ultra-modern.
In fact, the decoration and the furnishings have an air of the old fashioned. It reminded me of the sort of small hotel you come across from time to time on the outskirts of small towns — the lounge a little cramped with uncomfortable seating; the small dining room also having its tables just a little too close to one another.
Lots of ornaments on shelves but everything immaculately maintained. You get the picture? And Neil and Anne Allen are doing something very right here — he cooks, she runs front of house in an efficient and very friendly way. Leaves, green beans, griddled courgettes, tahini dressing and a sprinkle of sesame seeds. Fresh, Greenhead restaurant sheffield and pretty tasty. My own starter featured homemade crumpets topped with goats cheese. I liked the sound of this but it was a bit of a let down. Crumpet was very thin and overwhelmed by the cheese.
Now, Greenhead restaurant sheffield like goats cheese and always hope that a restaurant offering will taste, well, a bit goaty. But it never is. There was drizzle of honey and a sprinkle of pine nuts to cheer things up a bit. Both did their job well. Grouse was served with the breasts off the bone, accompanied by the legs. Cooking here was bang-on pink. Alongside, a spoonful of bread sauce, a bacon wrapped sausage and gaufrette potatoes or posh crisps, if you will.
My partner was having the more girly dish of lemon sole — absolutely delicious and not overwhelmed by the garlic and parsley butter which came with it.
Also on the plate, crostini topped with what was described as sardine and tomato rillettes. They were, however, nothing of the sort and you might be forgiven for thinking the kitchen had simply opened a tin of sardines in tomato sauce and mashed it up a bit.
A dish of vegetables was served separately — plainly cooked carrot, broccoli, Jerusalem artichoke and duchesse potatoes. For dessert, pannacotta was well made with just the right amount of wobble and came with spiced damsons. Not sure what was the spicing — perhaps Greenhead restaurant sheffield little ginger — but the fruit worked exceptionally well. Mercifully, not fridge cold.
Well, it would be churlish to refuse so we shared a lovely chocolate and raspberry tart. Greenhead House, Chapeltown, Sheffield.
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Greenhead House Restaurant