The Beer Engine bar took on a different flavour this week as head chef Tom Gibson-Howarth set the scene for a traditional Catalan calçotada – or winter onion festival.
Celebrating the harvest, it involves chargrilling calçots (giant spring onions) and serving them in newspaper with a peppery romesco sauce.
Tom, former head chef at Platillos, has joined the team at the Cemetery Road pub, adding a reputation for great tapas to its other speciality: craft ales. The menu, featuring 7-9 dishes, priced from £2, changes every Tuesday.
FROM ROUGE TO RED
Would-be pitmasters are being offered a chance to get fired up with Red's, the fast-growing smokehouse group, due to open on April 7 at the former Cafe Rouge site in Ecclesall Road.
Founded in Leeds, Red's barbecues its meat American style: low and slow. And the company is currently recruiting 60 chefs and other staff in Sheffield. See http://truebarbecue.com/circle-of-staff
ALL CHANGE AT THE TOP
Change is on the menu at some of the Peak District's most popular eating haunts. Alan Hill, long-standing executive chef at the Devonshire Arms, Beeley, is to become head chef at the exclusive Cavendish Hotel, replacing Mike Thompson who is moving up the road to the Devonshire Arms in Baslow.
TASTE OF WHAT YOU LIKE
Bistro nights are back at Bakewell gallery and tea room Because I Like It. Running on selected dates throughout February, they offer a multi-course meal, including GF and vegetarian options, for £22.95.