Sheffield’s Young Chef of the Year faced his toughest challenge yet – when he was invited to be the first person to use the demonstration kitchen at the new Moor Market.
Drew Snaith, aged 20, who is a sous chef at the Fancie Canteen on Ecclesall Road, gave an impromptu demonstration on the opening morning at the market.
He faced the crowds using a kitchen that had never been used before, to cook two dishes with only ingredients sourced from stalls at the market – with the exception of his personal supply of salt and pepper.
Drew chose his signature dish of roast cauliflower with Skegness blue cheese, crème fraiche, with pickled apple and toasted hazelnuts.
He followed it up with a mallard dish served with pan-fried kale, satsuma and Sheffield honey dressing and marinated golden beetroot.
“I was really nervous, but this little unit is brilliant. It’s really well thought out and the quality is wonderful.
“It’s a joy to work on,” said Drew.
The free-standing kitchen unit is in the centre of the market, near the customer service desk.
“It will be used by chefs to give demonstrations to add some inspiration to mealtimes, and by specialist butchers and fishmongers to demonstrate how to get to grips with meat and fish.
What you’ve been saying
“All on one level, easy to get around, bright and airy. Very impressed with market and will be shopping there regularly – like the Iceland shop and easy to cross over to Atkinsons for any other items on my list not available from the stalls.”
“Been to see new Sheffield market. Inside is all right. Nice enough space, wooden vaulted ceiling is lovely.”
“Really hope the market succeeds. For the traders, and the shoppers, but I also think Sheffield has just added its latest architectural monstrosity.”
“We think it’s a fantastic place. Modern yet still retains the feel of a ‘market’ – by that I mean real people, traders and atmosphere.”