Putting the shine back on Silversmiths


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Pork belly with apple

LAST time I was at Silversmiths restaurant on Arundel Street with a camera I was lurking on the corner trying to snap TV superchef Gordon Ramsay for The Star.

I found him in the street making a phone call during a break from filming his Kitchen Nightmares restaurant rescue show and got my front page picture – it was a bit blurry – but he caught me. “Did you write that piece in the paper?” he quizzed. I had to admit I had indeed wrote that he was a “foul-mouthed chef.”

He paused and walked silently back into the building. Interview over! When the series  was screened in 2009 there were 310 F-words in one episode alone and Silversmiths has become known all over the world.

Ten years later I’m back, this time legitimately, to see whether it will be third time lucky for this Sheffield restaurant since then owner Justin Rowntree, who had called in Ramsay to save his struggling enterprise, sold a transformed business on in 2017.

The last two reincarnations of the place have failed and doubtless there were a few more F-words when it suddenly closed in August, leaving diners in the lurch. So Silversmiths has a reputation to rebuild.

And Justin is back but in a different role. He’s been called in by new owners Rick Bailey and Matt Ray as consultant to publicise and advise on the relaunch. In a sense he’s doing a bit of a Ramsay “but without the swearing,” he laughed, inviting me to do a review as a guest diner.


Silversmiths’ interior

They’ve pinned their hopes on tousle-haired head chef Ashley Bagshaw, just 24, who has already made a name for himself at the two AA rosette Chequers pub at Froggat Edge, to put the shine back on. I’ve already enjoyed his cooking at the much acclaimed Airoma pop-up venue with best mate Luke Hanson.

He’s opened with two menus: Simply British, with old favourites like fish and chips, a nod to Ramsay who instituted a pie night (here fish pie and a home-smoked brisket), burger, lamb rump and a steak; and a shorter, more expensive and adventurous a la carte featuring a mustard panna cotta starter, main course grouse with hazelnuts and a trio of desserts separate to the British menu.


Blue cheese cigar

The restaurant, which seats around 60, seems wider than I recall (there is a separate dining room upstairs). That’s all to do with clever lighting, I’m told, and a row of mirrors helps. The familiar banquette which runs the length of the wall has been retained and so has the stage, a relic of its days as the One Eleven Club and Justin’s Runaway Girl (Ramsay changed the name).

Ashley cooks brightly. A blue cheese ‘cigar’, encased in a crisp pastry sheath (£7) which had absorbed the cheesy flavours, along  with melon balls and pine nuts, was an elegant starter. I had hoped for the panna cotta, which proved unavailable, so went for a very precisely steamed piece of cod enlivened by a hot but not blistering harissa sauce (£8)

My main course was pork belly, perhaps because I’d read that day it had been declared one of the world’s top ten nutritious foods, in at number eight between Swiss chard and beet greens.

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Sticky toffee pudding

Belly pork can be a dream of tenderness and succulence and this didn’t let me down, although my initial disappointment at the absence of a crisp piece of crackling was tempered by seeing Ashley had shattered the skin into crumbs and scattered them on top. The porkiness was continued through a quenelle of black pudding mash (£16). There was a nice piece of roast apple on top.

Chicken is so ubiquitous today that it often makes for a very dull meal. Here a supreme (£16) was full of cluck with plenty of flavour, alongside a rosti made up of a medley of root vegetables rather than just potato, and creamed leeks.

The long bar dominates the room and tables now occupy the stage which makes this a warm, friendly feeling place. Good music on the sound system, too.

We were greeted by general manager Paul Handley but most of the time we were served ably and enthusiastically by waiter and trainee sommelier Nathan.

We finished up with a chocolate suet pudding and a pretty nifty sticky toffee pudding.

The new Silversmiths is a bright, friendly place with a more than decent menu which should please those whose tastes are conservative along with others who want something a little bit different. Let’s wish it well.

Martin Dawes was a guest of the restaurant in writing this review.

*Silversmiths is at 111 Arundel Street, Sheffield S1 2NT. Web: http://www.silversmithsrestaurant.co.uk

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Head chef Ashley Bagshaw











A toast to Dame Nellie


Melba toast – easy to make and eat if you are an opera singer

You don’t see Melba toast much in restaurants these days and if you do, people make catty remarks. “Oh how very retro, very Seventies. Is there any egg mayonnaise?” But just because fashions have changed as the decades have rolled on doesn’t mean it isn’t any good. Besides, I have a sneaky little liking for it.

 When I want the crispest crunch to go with my pate I’ll reach for the old coffee tin labelled ‘Melba Toast.’ I like to dunk it in my soup the same way as you would a biscuit in tea. The art is holding it in long enough so it becomes infused with soup but still have a slight resistance on tongue and teeth. But not too long that it gloops into your bowl.

 I can recall only two occasions I’ve seen Melba toast in restaurants in recent years. The first was at that haven of Retroland, the Dore Grill, and the second when star chef Gordon Ramsay transformed Sheffield’s Runaway Girl into Silversmiths and revamped the menu. There was something with Melba toast for starters (in fact, versions of toast appeared on the menu three times but I think nobody noticed but me).

 Everybody knows the story of how Melba toast came to be. You don’t? Well in 1897 the famous Australian opera singer Dame Nellie Melba was staying at London’s Savoy Hotel. Feeling a little out of sorts, she ordered some dry toast. She sent it back, poor thing, saying it was too thick. The boss of the kitchen was the legendary Georges Auguste Escoffier who took the toast, cut it in half laterally, re-grilled the cut side and sent it up to her. He named it Melba toast in her honour. He had a track record in naming dishes after her, having created the peach Melba (peach with vanilla ice cream and raspberry sauce) four years before.

 Some say the name was coined by his great friend Cesar Ritz, the hotel manager, who had a flair for publicity. It came not a moment too soon to be listed among the dishes created at the Savoy. The following year the two were sacked for fiddling the books and stores and went on to found the Paris Ritz and London Carlton.

 I was disappointed to see that both the Dore Grill and Silversmiths bought their toast in when it is so easy to make. If ever the oven is on and there is spare bread around I slice it very thin and bake it, gently, at around 160C until it goes golden brown. The toast you see here is from a rather good baguette bought at Perfectionery on Sharrowvale Road. It keeps for ages in an airtight tin.

 And if you are ever short of breadcrumbs to coat a fishcake or whatever you can crumble up a few slices. Waste not, want not, eh? Thanks Nellie (and Escoffier).

PS: I also like egg mayonnaise.


And here’s Dame Nellie herself