A popular Sheffield pub is becoming a deli again during lockdown – and this is when it opens

Pubs are likely to remain shuttered for some time while lockdown continues – so a well-known Sheffield venue is reviving a venture that means it can sell fine food until the strict rules are eased.
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The Cricket Inn, at Totley, turned itself into a delicatessen during last year’s shutdowns and tier restrictions, selling artisan ready meals, speciality cheeses, handmade cakes, groceries, fresh bread and more.

The deli has been closed throughout January, but the pub has announced that it is set to return from February 4.

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Hot takeaways will be available too, while the Cricket Inn is also bringing back its Dear Chef service, which provides an ‘in home restaurant-style dining experience’ with dishes to collect.

The Cricket Inn, Totley, Sheffield.The Cricket Inn, Totley, Sheffield.
The Cricket Inn, Totley, Sheffield.

The first new Dear Chef offering will be a Valentine's menu costing £40 per person – this consists of spiced crab cake, braised beef, chocolate orange delice and chocolate truffles, plus foccacia and whipped goat’s cheese as a pre-starter.

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The Deli’s opening hours will be Thursday to Sunday, 10pm to 6pm, with hot takeaways served from 5pm to 8.30pm on Fridays and Saturdays, and midday to 6pm on Sundays.

Customers can collect Valentine’s meals on February 13 between 2pm and 4pm from the pub on Penny Lane. Email [email protected] to book.

“We’re so excited to be back,” the Cricket Inn said.

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Researchers have suggested bars and restaurants should stay shut in their usual form until May. Dr Marc Baguelin, who sits on the Scientific Pandemic Influenza Group on Modelling which advises the Government, said opening the hospitality sector before then would lead to another ‘bump’ in coronavirus transmission.

In these confusing and worrying times, local journalism is more vital than ever. Thanks to everyone who helps us ask the questions that matter by taking out a digital subscription or buying a paper. We stand together. Nancy Fielder, editor.