Sheffield Hallam students and Michelin chef Max Fischer create pop-up restaurant

Sheffield students got the chance to work with a chef at the top of his profession to create a special tasting menu.

Saturday, 16th March 2019, 7:55 am
Updated Tuesday, 19th March 2019, 9:43 am

Hallam University hospitality course students teamed up with top Peak District restaurateur Max Fischer for the two-night pop-up event, called A Taste of Fischer's.

The chef and owner of Michelin-starred Fischer's restaurant at Baslow Hall spent five days working with the students to create a delicious meal featuring local food producers.

Walking into the university’s Hallam View restaurant, the atmosphere was just like a real restaurant and the student front of house staff were friendly, knowledgable and efficient.

Sign up to our daily newsletter

The i newsletter cut through the noise

We were given a welcoming glass of Renishaw Hall sparkling wine as we looked at the three-course menu, each course with three choices and good suggested wine pairings, that we followed.

After a lovely appetiser of pickled beetroot with beetroot puree and Yorkshire fettle cheese (like Greek feta), I tried some wonderful Moss Valley braised belly pork with a black pudding crumb, pickled carrots and an apple glaze.

The pork had a crunchy top and the meat was moist and melting. The crumb was lovely and the carrots an apple glaze were a perfect accompaniment.

My main course was great piece of Whirlow Hall Farm rolled saddle of lamb with a garlic-tinged stuffing, rich, buttery Maxim potatoes and roast root vegetables.

Dessert was an indulgent warm chocolate pudding, made with Sheffield Bullion dark chocolate, and vanilla ice cream.

The food was excellent, with the attention to every tiny detail obvious all the way through. Both the chef and the students got a lot out of it and local produce was showcased well.

My friend Janet, who usually avoids meat, loved her starter of river trout cured in Sir Robin of Locksley gin and her main course of vegetables and mushrooms in puff pastry but there was no purely veggie starter.

There was a starter of crispy hen egg on creamed leek but it was listed with a bacon vinaigrette. No doubt it was intended to be served without the vinaigrette for vegetarians, but I was still surprised it wasn’t just a clear-cut meat-free option.

Janet really enjoyed her third course of Neepsend-made Little Mester cheese and red onion chutney and was pleased there were plenty of crackers to go with them.

Earlier in the evening, there was lovely sourdough bread to go with the starters and beautiful macaroons were served with the coffee and tea.

The evening was undoubtedly amazing value at £45 a head, and it was such a lovely event, too.

Service was great, and any small mistakes were easily and quickly sorted out.

I’d return next year without hesitation, it was a real treat and a great idea.

Congratulations to senior lecturer James Ellerby, who worked so hard to put the event together.