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Sheffield College trained James Burgess, our Sous Chef, returned to Castle College today, Tuesday 24th February, for a cook-off against another ex-student Nathan Smith who is Head Chef at The Old Vicarage in Sheffield. James won after producing six delicious plates of food including Poached Seabass with Moroccan-Style Cous Cous and Verdi Sauce, Pan-Fried Tuna with Cockle Popcorn and for dessert – Lemon Posset with Poached Rhubarb and Butterscotch Apples with a Hot Chocolate Foam. All the proceeds for the Ready Steady Cook themed event will go to The British Heart Foundation. Congratulations James!