Max Fischer Pop-Up Restaurant

Michelin starred chef returns to host pop-up restaurant at Hallam

Max Fischer, the founder of Michelin starred restaurant Fischer’s at Baslow Hall, is returning to Sheffield Hallam University to host a pop-up restaurant – with this year’s emphasis on using local suppliers.

Max, whose restaurant has held a Michelin Star since 1994, will again host ‘A Taste of Fischer’s’ at the University’s Hallam View restaurant on Friday 8 and Saturday 9 March.

The event will be staffed in the kitchen and front of house by Sheffield Business School students, who are studying hospitality business management.

The menu has been put together using as many locally sourced ingredients as possible.

They include meat from Whirlow Hall Farm and Moss Valley Fine Meats, dairy ingredients from Our Cow Molly and cheese from Sheffield Cheesemasters, made with Our Cow Molly milk.

A variety of fresh fruit and vegetables from a range of local growers will also be used and the chefs are working with food hub Regather to source as many ingredients locally as possible.

James Ellerby, senior lecturer in hospitality business management, has organised the event for the last three years.

James said: “This year we are focusing on celebrating our local producers and suppliers in Sheffield and the surrounding area. Working with Max on these pop-ups for the last two years has shown just how important and rewarding it is to engage with and support local businesses. The menus at Fischer’s restaurant constantly change with the seasons and they are a celebration of British produce.

“We want to expand on this value further this year and really champion our local producers wherever possible, and local independent suppliers where it is not. We want to promote the great food and drink our region has to offer, and demonstrate how exciting and sustainable buying local produce and supporting local businesses can be.

“Sheffield Hallam prides itself on contributing to the economic growth of the region and this is just one example of how the University does that.”

He added: “It is not just local businesses that we are celebrating but also our SHU alumni, too. Sophie Williamson obtained her Masters at SHU before going on to set up Sheffield Cheesemasters. Max Scotford from Bullion Chocolate is also a recent graduate and his award-winning chocolate, made here in the city, will also feature.”

Max said: “I really enjoy doing it. We need young people who are enthusiastic and enjoy the industry. This is a great way to show them the industry and what is out there in the world. This is the real thing, having the public come and pay, working with a chef who has been there, done it, and is still doing it.”

Max, who received an honorary doctorate from Sheffield Hallam in 2013, is widely admired for his work showcasing the region as a food destination and championing local and home-grown produce.

The students will be producing a three course menu with three choices per course priced at £45 per person.

Full Menu below

Tables can be booked from 6.30pm to 8pm each evening. For all enquiries and table reservations please call 0114 225 3871 or email c.a.sims@shu.ac.uk

 

A Taste of Fischer’s 2019

Chef’s Appetiser

Pickled Beetroot and Beetroot Puree

Yorkshire Fettle Cheese

….

Starters

River Trout cured in Sir Robin of Loxley Gin

Apple salad, yogurt and honey dressing

….

Braised Belly Pork from Moss Valley

Black pudding crumb, pickled carrots, apple glaze

….

Crispy Hen Egg on Creamed Leek

Bacon vinaigrette

 

Main Courses

Saddle of Lamb from Whirlow Hall Farm

Maxime potatoes, roasted root vegetables

….

Shin of Beef from Whirlow Hall farm

Braised in Sheffield stout, with cream potatoes, rosemary roast root vegetables

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Layered Vegetables and Mushrooms

Baked in puff pastry, butter sauce

Desserts

Warm Chocolate Pudding

Vanilla Ice cream

…..

Crumble of Yorkshire Forced Rhubarb

Custard

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Little Mester Cheese

Red onion chutney

Coffee and Petit Fours

£45 per person

N.B. A full list of the local producers and suppliers used will be provided on the evening