New Sheffield city centre restaurant reveals menu just days before it opens - and Yorkshire puddings feature

The Furnace is due to open as part of the Heart of the City development next week.

The menu, designed by local chef Guy Greaves and team, pays homage to the city it serves by pairing famed local products and dishes with cooking techniques inspired by the functions of a furnace – such as cooling, torching, flame-grilling, and blowtorching.

First up is a Yorkshire chip-shop staple – the fish cake. Evoking that Friday night tradition down the chippy, The Furnace has elevated humble chippy-tea item into a first-class fried starter. Made to the traditional recipe - two pieces of potato sandwiching a fillet of cod – this starter is served with a perfectly fried egg and warm tartare sauce.

For fans of a brew, the second dish revealed might be more your cup of tea. Chefs at The Furnace have smoked their mackerel with God’s own Yorkshire Tea to create a starter of Yorkshire tea smoked mackerel.

Guy Greaves, operations chef for The Furnace, said: “Yorkshire has so many fantastic unique recipes and traditions passed down from multiple generations. The team and I have dug into our own experiences growing up – combined with our modern styles to provide a menu that evokes nostalgia but stands up to the test of time”.

It wouldn’t be a Furnace without flames. Main courses include flame-grilled halloumi and watermelon kebab served with flatbread and pan-fried cod loin with chicken butter sauce.

Yorkshire puddings take their rightful place amongst local ingredients, but with a twist.

The homemade Yorkshire Puddings will not be a feature on the mains, but in fact amongst the dessert list with vanilla ice cream, salted caramel sauce and dried raspberries.

Guy Greaves said “I have fond memories of visiting Grandma Greaves on a Sunday and hoping there was Yorkshire Pudding for pudding. I wanted to share this memory with guests – and hope they’ll allow our unique dishes to ignite their senses”.

The Furnace also has what they hope to be their soon-to-be ‘flame-ous” crème brûlée – blowtorched to caramelise tableside – served with rhubarb and homemade shortbread.

The Furnace opens on Monday June 7.