DCSIMG

New kitchen is just Moor-ish at Sheffield’s new market

Drew Snaith with his signature roasted cauliflower dish he made at the Moor Market. At the age of just 20, Drew Snaith as already achieved success as Eat Sheffields Young Chef of the year  but he faced his toughest challenge yet when he was the first to use the demonstration kitchen at the citys new Moor Market.     Currently working as sous chef at the Fancie Canteen on Ecclesall Road, Drew gave an impromptu demonstration at the purpose-built kitchen on the very first morning that the market was open.

Drew Snaith with his signature roasted cauliflower dish he made at the Moor Market. At the age of just 20, Drew Snaith as already achieved success as Eat Sheffields Young Chef of the year  but he faced his toughest challenge yet when he was the first to use the demonstration kitchen at the citys new Moor Market. Currently working as sous chef at the Fancie Canteen on Ecclesall Road, Drew gave an impromptu demonstration at the purpose-built kitchen on the very first morning that the market was open.

Sheffield’s Young Chef of the Year faced his toughest challenge yet – when he was invited to be the first person to use the demonstration kitchen at the new Moor Market.

Drew Snaith, aged 20, who is a sous chef at the Fancie Canteen on Ecclesall Road, gave an impromptu demonstration on the opening morning at the market.

He faced the crowds using a kitchen that had never been used before, to cook two dishes with only ingredients sourced from stalls at the market – with the exception of his personal supply of salt and pepper.

Drew chose his signature dish of roast cauliflower with Skegness blue cheese, crème fraiche, with pickled apple and toasted hazelnuts.

He followed it up with a mallard dish served with pan-fried kale, satsuma and Sheffield honey dressing and marinated golden beetroot.

“I was really nervous, but this little unit is brilliant. It’s really well thought out and the quality is wonderful.

“It’s a joy to work on,” said Drew.

The free-standing kitchen unit is in the centre of the market, near the customer service desk.

“It will be used by chefs to give demonstrations to add some inspiration to mealtimes, and by specialist butchers and fishmongers to demonstrate how to get to grips with meat and fish.

What you’ve been saying

Elizabeth Frampton

“All on one level, easy to get around, bright and airy. Very impressed with market and will be shopping there regularly – like the Iceland shop and easy to cross over to Atkinsons for any other items on my list not available from the stalls.”

Tom James

“Been to see new Sheffield market. Inside is all right. Nice enough space, wooden vaulted ceiling is lovely.”

NeDerbys

“Really hope the market succeeds. For the traders, and the shoppers, but I also think Sheffield has just added its latest architectural monstrosity.”

Sheffielderinthesouth

“We think it’s a fantastic place. Modern yet still retains the feel of a ‘market’ – by that I mean real people, traders and atmosphere.”

 

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