Sheffield Food Awards 2013 - who cut the mustard?

Sheffield Hallam Business School chef Gagan Kapoor prepares to duish up a dinner made from top local produce for the city's culinary glitteratti  at The Eat Sheffield  Awards 2013
Sheffield Hallam Business School chef Gagan Kapoor prepares to duish up a dinner made from top local produce for the city's culinary glitteratti at The Eat Sheffield Awards 2013
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Gordon Ramsay will be saying ‘I told you so’ when he hears the little Kelham Island pub he crowned best British restaurant back in 2010 has again won a top accolade.

The gastro pub and restaurant, one of the most famous venues in the city thanks to Ramsay, took the hotly-contested fine dining award at the Eat Sheffield Awards 2013 on Monday night, a gala dinner for the cream of the city’s chefs, food producers, restaurant, cafe and takeaway teams.

Stephen and Karen Thompson of Povey Farm, Norton, Sheffield, won Best Sheffield Brand for the business they set up seven years ago, Moss Valley Fine Meats, at the Sheffield Food Awards 2013

Stephen and Karen Thompson of Povey Farm, Norton, Sheffield, won Best Sheffield Brand for the business they set up seven years ago, Moss Valley Fine Meats, at the Sheffield Food Awards 2013

The pub previously won at the awards in 2009 and 2010 and there were many more familiar names in the rollcall of honour - surely proof of the consistency in quality and service being dished up to local diners.

For the second year, Mexican specialists Streetfood Chef stole the Food To Go award and the Devonshire Arms at Middle Handley, restaurant of the year in 2011, were announced Best Informal Dining venue.

Also retaining awards status were two much-loved city boozers. Best Traditional Craft Ale Pub went to the Broadfield, the Abbeydale Road pub which won the award last year and prides itself on offering “all the best local ale you can shake a hop at” - and West Street cocktail specialists the Wick At Both ends won best bar team.

The man who has strived to put great, ethical coffee in the mugs of city folk, Bryan Unkles of coffee suppliers and barista training school Cafeology, was crowned Sheffield Food Hero to mass applause. Moss Valley Pork, the artisan food company relied on by many of the night’s winners, won Best Sheffield Brand.

Norton farmer Stephen Thompson, who set up the company seven years ago with wife Karen after former Sheffield Telegraph editor Alan Powell raved their ham was the best he’d ever tasted, said: “We are chuffed, pure and simple. I reckon we supply 80 per cent of tonight’s award-winners, which is accolade in itself.”

Awards, organised by the Sheffield Business School at Sheffield Hallam University, are voted for by the public and the night was also about praising those bringing something new and innovative to the food scene. Tamper: Sellers Wheel on Arundel Street, the urban cafe owned New Zealand coffee expert and former Sheffield Wednesday youth team player Jonathan Perry, won the Newcomer award.

Sheffield’s cupcake queen Amanda Perry has been a name for several years and recently went into voluntary liquidation, but proved she’s back on form by taking the Speciality award for her new Ecclesall Road Fancie cafe’s evening supperclub. She also saw her young chef Drew Snaith crowned the city’s best young chef of the year. Drew had impressed judges, including the Sheffield telegraph’s Lesley Draper, in a final cook-off against Alfie Olinski of Loosehill House and the Graze Inn’s Sebastian Rosh-Wood.

Urban Pantry, the Crookes deli launched 18 months ago by former construction site manager Reece Lippolis, won Independent Local Food Retailer.

“We are thrilled to win,” said Reece. “I set up shop when my twins were only six months old; my wife and I have had three babies to nurture.”

Niki Baker, from the department of service sector management, went above and beyond her duties as event organiser this year, rolling up her sleeves to make 250 gingerbread pannacottas for the last course on the night’s menu of fine local produce, with assistance from Vicky Enderson, of MSK Ingredients, The rest of the meal was skilfully prepared by students and staff at the university’s hospitality department.