It’s the little things that make Smith and Baker special
It seems fitting that the gateway to Yorkshire, if you’re travelling from the south, has seen a recent emergence of culinary talent. Once famed more for the tools we used to eat with rather than food itself, Sheffield is staking a claim for Yorkshire culinary capital on the north.
Smith and Baker seems a bit different to the majority of restaurants I’ve visited of late. Jack Baker explains to us that his interests are more in the quality of the produce rather than the locality of it, and he’s not afraid to admit that the calves liver is from overseas and that his seafood has clocked up some miles too. Jack also talks passionately about the skills he has within the business, butchery being one of them, which gives him the ability to cut out the middle man and serve bigger portions. A man after my own heart.
So how should we digest him bucking the trend? To be honest I’m with Jack on this one. Locality should be the rule but quality certainly should not be compromised, and I applaud Jack’s honesty.
My dining partner opted for the special; mussels, chorizo, peppers and cream sauce. What’s not to like there? We both mopped up the sauce with the some amazing bread. You have to don’t you?
For my dining partner the lure of calvers liver was where she was heading, served with a garlic pomme puree, home cured pancetta, confit root vegetables, onion marmalade and a red wine sauce. There was similar praise coming from across the table to what I had muttered.
There was no way we could have a dessert each so took the decision to share amazing soft nougat dessert, which again was outstanding and finished the meal off perfectly.
Smith and Baker:
371 – 373 Ecclesall Road, Sheffield, S11 8PF