Celebrations on the cards for three Sheffield food businesses

There's three foodies with cause to celebrate in the city this week.

Tuesday, 26th March 2019, 3:30 pm
Updated Tuesday, 26th March 2019, 3:33 pm
Will Chew, founder of Mak Tok,has been awarded the Yorkshire Grit award at the recent Garbutt +Elliott Food Entrepreneur Awards.

A spice lover who uses his authentic Malaysian chilli paste to heat up dishes of diners across the city has won a top award.

William Chew, founder of Mak Tok, has been awarded the Yorkshire Grit award at the recent Garbutt + Elliott Food Entrepreneur Awards.

He faced deportation in June after his visa application was rejected by the Home Office on a technicality, but he appealed the decision and, along with the help of  immigration solicitors, overturned the decision. He was granted his visa in September.

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Will and his team are now preparing to launch Mak Tok in a supermarket chain, as well as exporting to Germany, Austria, and Switzerland.

Elsewhere, The Hide will play host to a fundraising foodie evening in support of Food Works Not Food Waste in Sheffield, a non-profit social enterprise aimed at saving food from being wasted.

The evening will include street food cooked by Trudi and Justine of Percy & Lily’s using surplus ingredients provided by Food Works. The event is on April 5 from 7.30pm to 9.30pm. Search ‘Food Works Sheffield’ on eventbribe.com for tickets.

Over at one of the region’s restaurants, the Tickled Trout, a work experience student has reached the final of a prestigious contest.

Leigh Speight, aged 15, has been spending her Saturdays doing work experience at the Barlow venue and all her hard work paid of as she was a finalist in the ‘ FutureChef’ competition.