This is when one of Sheffield's most acclaimed restaurants is reopening with an exciting new menu
and live on Freeview channel 276
No Name, which operates from a converted shop on Crookes high street, closed to the public just before lockdown was imposed in March, and since then its founding chef Thomas Samworth has been offering a takeaway meal service to customers.
But now Thomas has announced that diners will be able to eat in again from Wednesday, October 7.
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Hide AdThe restaurant – which has a changing menu focusing on seasonal and local ingredients, and is one of a handful of places in Sheffield with a coveted listing in the Good Food Guide – has put special measures in place to keep visitors safe.
There will be fewer tables in the small restaurant, and sitting times have been cut down to make it easier to clean and sanitise the dining area. A menu will be displayed on the wall, alongside QR codes on the tables connected to the venue’s website.
Thomas has revealed No Name's new October menu for the reopening. Starters range from crispy beef cheek con carne to pumpkin risotto, while mains include confit duck leg and a celeriac and blue cheese tart. Vanilla creme brûlée with blackberry curd doughnut is among the desserts. The restaurant has a ‘bring your own’ alcohol policy with a £1 corkage charge per person.
Opening hours will be Wednesday to Saturday, 6pm to 10pm, with an early sitting at 6pm and 6.15pm, and a later sitting at 8pm and 8.15pm.
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Hide Ad"These times must be adhered to so we can clean/sanitise properly between sittings,” the restaurant said on Facebook.
“If you’re late to your early sitting then you still only have the dedicated time slot time from when you should have arrived.
“If you’re early to your later sitting, you will be asked to wait outside as we do not have space inside the restaurant.
“Our diary will be open to book quarterly so you cannot currently book for 2021.”
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Hide AdThe Good Food Guide describes No Name as ‘quite a quirky dining experience’.
“Thomas Samworth cooks alone in the tiny kitchen – separated from diners by a drape – with just two basic induction hobs, but his seasonal cooking is not lacking finesse or ambition,” the Waitrose publication says.