New hyper-local Sheffield restaurant to be a ‘game-changer’

Luke French and Matt Bigland, pictured by their newest project, a Nordic themed restaurant called JORO that will be in a shipping container.  Picture: Marie Caley NSST JORO MC 3
Luke French and Matt Bigland, pictured by their newest project, a Nordic themed restaurant called JORO that will be in a shipping container. Picture: Marie Caley NSST JORO MC 3
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‘I think it will be a bit of a game-changer’, said Matt Bigland of his newest restaurant.

JÖRO, set to launch as part of the recycled shipping container complex Krynkl in Shalesmoor this August, certainly sounds like something you would expect to find along the South Bank in London, rather than the industrial heartlands of Sheffield.

But head chef Luke French and Matt, who are launching the restaurant as a partnership with their other halves, have been on unbroken ground before.

Kelham Island is now becoming something of a foodies’ haunt, which wasn’t the case when Matt launched The Milestone back in 2007.

Matt said: “The Milestone was really the first gastro-pub in Sheffield and we think the food scene in Sheffield is ready to move forward.”

JÖRO - which means Earth - will have a ‘hyper seasonal’ focus, with dishes using ingredients grown or foraged close by and changing with the seasons - a challenge for the staff.

Luke said: “The cooking will be British cooking with a Nordic approach.

“It is quite stripped back and the feel of the restaurant we’re trying to make reflect our surroundings in the city so quite vibrant but minimal as well.

“It’s an experimental and creative environment for the staff, the main menu will be a tapas style of dining so people can come and have a try of everything.

“There’s be 20 to 30 dishes from £5 to £25 so it is accessible to everyone, we don’t want it to be just a special occasion restaurant, but also a neighbourhood destination as well.”

The shipping containers - which will also house a separate rooftop bar run by the group, gym and health club - have now been installed on Shalesmoor.

Dishes and a ‘different’ wine selection are still being developed for the 40-50 cover restaurant and will depend on ingredient availability, but desserts such as sorrel and cream cheese ice cream, with sweet apple, dill and apple meringue, are lined up.

It won’t appeal to all hearty northern appetites, although there is already excitement online.

“I think Sheffield is ready”, said Matt.