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X-ORIGINAL-URL:https://blogs.shu.ac.uk/sbsevents
X-WR-CALDESC:Events for SBS Events Team
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DTSTART:20180101T000000
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DTSTART;VALUE=DATE:20190308
DTEND;VALUE=DATE:20190310
DTSTAMP:20260404T084704
CREATED:20190205T140325Z
LAST-MODIFIED:20190211T121741Z
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SUMMARY:Max Fischer Pop-Up Restaurant
DESCRIPTION:Michelin starred chef returns to host pop-up restaurant at Hallam \nMax 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. \nMax\, 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. \nThe event will be staffed in the kitchen and front of house by Sheffield Business School students\, who are studying hospitality business management. \nThe menu has been put together using as many locally sourced ingredients as possible. \nThey 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. \nA 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. \nJames Ellerby\, senior lecturer in hospitality business management\, has organised the event for the last three years. \nJames 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. \n“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. \n“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.” \nHe 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.” \nMax 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.” \nMax\, 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. \nThe students will be producing a three course menu with three choices per course priced at £45 per person. \nFull Menu below \nTables 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 \n  \nA Taste of Fischer’s 2019 \nChef’s Appetiser \nPickled Beetroot and Beetroot Puree \nYorkshire Fettle Cheese \n…. \nStarters \nRiver Trout cured in Sir Robin of Loxley Gin \nApple salad\, yogurt and honey dressing \n…. \nBraised Belly Pork from Moss Valley \nBlack pudding crumb\, pickled carrots\, apple glaze \n…. \nCrispy Hen Egg on Creamed Leek \nBacon vinaigrette \n  \nMain Courses \nSaddle of Lamb from Whirlow Hall Farm \nMaxime potatoes\, roasted root vegetables \n…. \nShin of Beef from Whirlow Hall farm \nBraised in Sheffield stout\, with cream potatoes\, rosemary roast root vegetables \n…. \nLayered Vegetables and Mushrooms \nBaked in puff pastry\, butter sauce \nDesserts \nWarm Chocolate Pudding \nVanilla Ice cream \n….. \nCrumble of Yorkshire Forced Rhubarb \nCustard \n….. \nLittle Mester Cheese \nRed onion chutney \nCoffee and Petit Fours \n£45 per person \nN.B. A full list of the local producers and suppliers used will be provided on the evening \n 
URL:https://blogs.shu.ac.uk/sbsevents/event/max-fischer-pop-up-restaurant/
LOCATION:City View – Owen Level 12\, Sheffield Hallam University\, Sheffield\, S1 1WB
CATEGORIES:Open to All,Registration Required
ATTACH;FMTTYPE=image/jpeg:https://blogs.shu.ac.uk/sbsevents/files/2019/02/Copy-of-Chefs-Press.jpg
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BEGIN:VEVENT
DTSTART;TZID=UTC:20190214T183000
DTEND;TZID=UTC:20190214T200000
DTSTAMP:20260404T084704
CREATED:20190125T160132Z
LAST-MODIFIED:20190206T162958Z
UID:105-1550169000-1550174400@blogs.shu.ac.uk
SUMMARY:Pros & Cons of Professionalising Mentoring
DESCRIPTION:A debate on the pros and cons of professionalising mentoring led by Professors David Clutterbuck and Bob Garvey and Doctor Paul Stokes. The debate is held in partnership with the European Mentoring & Coaching Council (EMCC UK). For more information and to book a place\, visit the EMCC UK Events pages
URL:https://blogs.shu.ac.uk/sbsevents/event/pros-cons-of-professionalising-mentoring/
LOCATION:Charles Street 12.4.12\, Sheffield Hallam Univeristy\, Sheffield\, S1 1WB\, United Kingdom
CATEGORIES:Open to All,Registration Required
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