Top 3 “Eat Social” Picks (Mon 30 Nov. – Sun 6 Dec.)


Social Sheffield Food Writer, Erin Lawlor, picks her Top 3 “Eat Social” Recommendations for those eating out in Sheffield, Mon. 30 Nov. – Sun. 6 Dec. 2015

1. – Artichoke & Salami Pizza @ Craft and Dough (Kelham Island and Ecclesall Road)

Pizza has been a friend of mine for a while. Through laughter, cold lonely winters, tears and unfortunate drunken episodes, pizza has supported me. It’s no surprise I’ve become something if a connoisseur and I have to say the artichoke pizza from Craft and Dough is to die for. Thin and crispy base just like a fantastic pizza should be, herby tomato sauce, oodles of mozzarella and tangy artichoke hearts, all perfectly balanced. Craft and Dough do a great range of pizzas. I warn you though, they are huge. I didn’t quite manage all of mine, however the lovely servers are happy to package it up and I was the envy of the office the next day. 

2. – Mushrooms on Toast @ Depot Eatery (Kelham Island/Neepsend)

What can beat creamy, mustardy mushrooms? Not a lot! Especially mushrooms on sourdough toast made fresh, virtually before your eyes. There no shortage of decent things on Depot‘s menu, but mushrooms on toast always always get’s my vote. I think it’s the mustard, there’s mustard everywhere, mustard in the mushrooms, mustard coloured mugs, mustard everywhere! 

3. – Pork Pies @ The Broadfield (Abbeydale Road)

Pie is the defining point of a good few friendships of mine. It’s also the subject of fair amount of discussion. Does a puff pastry lid suffice or should it be smothered and encased lovingly in a shortcrust pastry blanket? 
Whatever type of pie person you are, The Broadfield has something for you. They have a whole mini menu designed around pies. Personally, I go to the Broady a couple of times a week to enjoy their warm and cosy atmosphere and what always tempts me is their pork pies. They’re the perfect bar snack. The pastry is flaky, not overly greasy and golden-browb. Then the filling is 100% real meat, seasoned to perfection, and served with crunchy pickles and other little sides that are crunchy, sweet and delicious in their own right.

Photo by Clare Tollick

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Erin Lawlor

Erin is a devoted cookery book lover, amateur baker and cheese obsessor. She spends her days as a Community Manager for Deliverd. She spends her nights eating and writing about food.
Erin Lawlor
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