Veggie recipe hits the mark

Head chef Nick Wilkes, centre, with chef de parties Mick Matthewman, left, and Gavin Duce
Head chef Nick Wilkes, centre, with chef de parties Mick Matthewman, left, and Gavin Duce
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Who needs meat when a pie is this tasty?

All week Sheffield’s top chefs have been sharing their finely-honed pie recipes for readers to try during the Great Pie and Peas Up in aid of St Luke’s Hospice.

And now for the final dish it is the turn of the hospice’s own head chef Nick Wilkes, who has suggested a vegetarian shepherd’s pie.

The appeal is taking place for the second year running to fund a new inpatient unit at the hospice in Whirlow – and we have pledged to raise £100,000 to pay for one of 14 single rooms.

Patients have already moved into the unit, but hundreds of thousands of pounds are still needed to pay for the £5 million transformation.

Last year Star readers’ pie and pea suppers collected about £40,000 – and this year organisers want to beat that total.

Nick, who has worked in some of the country’s finest eateries, was brought to the hospice in 2010 as a consultant to revamp the menus for patients, but has stayed on ever since.

St Luke’s now offers a hotel-style hospitality service, in which patients at the end of their lives are able to see out their days eating the best cuisine, cooked by a five-strong team led by Nick himself.

The chefs pride themselves on being able to offer hospice residents anything they desire, at times to suit them – be it fillet steak for breakfast, tapas, bespoke pizzas or indulgent desserts.

Pie and pea suppers can be held any time in March – designated as Great Pie and Peas Up month.

Meals can be hosted in homes, workplaces or community centres, and once fundraisers have registered they will be sent a pack with invitations, a poster and ‘quiz question’ place mats.

Prizes are on offer for top fundraisers in the form of special certificates made by artist Jim Connolly.

n To register visit or call 0114 2357600.