A food movement that makes the most of surplus produce that was destined for the bin- while allowing diners to pay as they please - has opened its second site in Sheffield.
The Real Junk Food Project, which first opened in Sharrow at Regather Works, has now expanded to another location at the Steeple Corner Cafe in Norfolk Park.
“There was demand for it in the community”, said Jo Hercberg, director of the project.
“And the Victoria Centre where we are based were looking for more ways of using their space - a lot of people didn’t know they were there.
“We like to create a bit of a community as well because we get people through the doors, from all walks of life.”
Some of the people who walk through the doors are professional chefs, who volunteer their time to cook ingredients.
Those ingredients are donated by supermarkets and local businesses, and would otherwise have gone to waste because the packaging bears a ‘use by’ date, although the food is still fine to consume.
Dishes made with the produce are inventive - with everything from Thai style beef to fish pie on the menu - depending on what is donated.
And there’s even a bistro night once a week, which means customers can book ahead to dine on several courses in style at an afforable price.
Jo, who also cooks for the project, said: “We get quite a variety of food so the chefs can get very creative.
“We’ve just taken on our first ever employee as well.
“We really hope to expand even further in the future, we are looking for community centres with a kitchen and some space that we could move into to create a bit of a community hub.”
Steeple Corner Cafe, at 37 Stafford Road, Norfolk Park, is open Mondays, Tuesdays, and Saturdays from 10am, with a bistro on Saturday evenings.
Visit https://realjunkfoodsheffield.com/ for more details.
Meanwhile, Abbeydale Brewery’s flagship pub The Devonshire Cat in the city centre has reopened after a major revamp -with a locally sourced British menu.
Beer cocktails, as well as 28 lines as 12 hand pulls, are now on offer, as well as a 17-page whiskey menu served in the totally refurbished interior.
“The food is just as important to us as the drinks, the kitchen team have spent the last few weeks perfecting the menu and we’re really very proud of it”, said Faith Nicholson, restaurant manager.