'Always use local produce and cook from the heart'

Jane Shemeld is a senior cook at Bluebell Wood Children’s Hospice.

Wednesday, 11th September 2019, 9:45 am
Updated Wednesday, 9th October 2019, 1:24 pm
Jane Shemled, senior cook at Bluebell Wood Children’s Hospice.

Any cooking tips?

Always try to use local produce, cook from the heart and don’t be afraid of being adventurous.

What is your favourite dish?

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My mum’s Sunday lunch - roast sirloin of beef, roast potatoes cooked in dripping and a big, square Yorkshire pudding with home-made gravy.

And a drink to go with it?

Ideally I’d have champagne at every meal, I love it. But on my budget it would be a glass of Pinot Grigio.

What is your favourite restaurant in the Sheffield area?

[email protected]’s on Archer Road, Sheffield. I’ve been going there for special occasions for years and must have tried everything on the menu. I especially love the ravioli dishes.

What’s the best meal you’ve ever had?

Deep-fried crab and cheese balls on a holiday in San Diego. A Greek meze lunch in a taverna in Corfu Town this summer, featuring every traditional Greek dish you could think of.

Who is your favourite TV cook?

Rick Stein. I have a few of his books and his recipes always work. Beef with coconut and the biriyani in his book Indian Odyssey are gorgeous.

Why do you think to Sheffield as a place to eat out?

The food scene is up and coming and improving all the time. I like Kelham Island for eating out and the Noodle Inn, London Road is a teatime favourite.