IT’S STILL the same. The table holds a two tone loaf, half white, half brown, on a board with a bread knife to cut it yourself, dish of butter, bottle of tap and crudities of red onion and tomato with Melba toast, just like before. The dining room is smaller but the view from the picture windows is better: a rugby pitch instead of a car park, grass not concrete.
We have made it at last to the Omega at Abbeydale, the true heir and offspring of the fabled, legendary and sorely missed Baldwin’s Omega banqueting suite on Brincliffe Hill, Sheffield, which closed after 37 years last summer.
Its champagne and strawberry bashes, Caribbean evenings and Eighties disco nights, the works and office knees-ups and the cracking lunches staged by David Baldwin (Mr B or The Big ‘Un, depending on who was talking) and his wife Pauline deserved to live on and they have.
The surroundings may have changed and the name slightly altered – this is now The Omega at Abbeydale Sports Club – but the ethos is the same: great food, much better than you’d expect for the price, Value For Money written in big, shiny letters of Sheffield Steel.
That has been transported across the city by two men: head chef Steve Roebuck and former Operations Manager, sommelier and front–of-house man Jamie Christian. Their belief that the city still values the Baldwin’s concept has been backed up by the diners: we couldn’t get in before Christmas and the dining room is full this Friday.
The menu is still the same, a three course TDH for £16 or a pricier carte, and there’s still roast beef carved at the table, calves liver and that Sheffield speciality starter, Yorkshire pud and gravy.
All it wants is Mr B, I say to my wife, and suddenly there he is in the corner, having driven up on his invalid buggy from his home in Dore. Where once he would have toured the tables with a joke and a casually dropped expletive, now they come to him. I notice that nearly all the tables, most of them former customers, drop by to pay their respects.
Jamie and Steve have had a nightmare opening the place. A school bus crashed into the building, not once but twice, asbestos was discovered and windows did not fit. But that is all in the past.
Jamie gives us a tour of the place: the bar which looks directly onto the pitch, a terrace which will be lovely in summer, a private dining room, function room upstairs with stage and the restaurant itself , 50 covers instead of the old Rib Room’s 80. “We’re getting a lot of old faces and new ones from the sports club,” he says.
In the restaurant, still run by Angela Jackson, the food hits the spot time after time. I have a satisfying cod and parsley fishcake surmounted by two fat chips in a pea puree and loin of pork stuffed with large pieces of mushroom, segmented, with creamed and crispy leeks and a rich, rewarding Calvados-spiked sauce. Dessert, an extra fiver from the carte menu, is apple strudel. Most kitchens would have delivered a flibbety-jibbet filo pastry affair but this was proper crisp pastry, firm apple and, if a custard can be stunning, this was: a splendour in vanilla.
My wife proves to be high maintenance: a starter of sweet scallops, fried hazelnuts and crispy Serrano ham with a celeriac puree (£10) followed by a fishy special of pan-fried sea bass, the skin properly crispy, with excellent tiger prawns and wispy asparagus on a lustrous red pepper sauce (£16). They do know their sauces here. She ends with an Omega favourite, cranachan, whisky, cream, raspberries and oatmeal. The food rates alpha-plus.
I take a peek in the kitchen, much smaller “but not as far to walk,” says Steve. He’s keeping to the same menu, I observe. “People won’t let us change but we are branching out here and there.”
The operation also has to work as the feeding station for the different sporting groups which use the club. There have been innovations. Those expecting match day chip butties have been met by tagines and cous cous. The jury is still out on that as far as the ladies’ hockey team is concerned.
Old hands will recognise the old lectern at the entrance to the restaurant and Jamie is still considering whether to use the ‘flaming torches’ from the old Omega foyer. The bar, also with great views onto the pitch, has four screens tuned to Sky Sports but the sound is turned off and muzak on. And, just as at Brincliffe Hill, there is plenty of parking.
For the new Omega there is plenty of potential for a brave, new era. The atmosphere may be a little different but there is still the same bright, accurate and reassuring cooking. The ‘Baldwin’s’ may have been dropped from the name but every time Mr B drops in at his corner table will be a reminder of the glory days.
The Omega at Abbeydale is on Abbeydale Road South, Sheffield S17 3LJ. Tel: 0114 236 7011. Web: http://www.omegaatabbeydale.co.uk