House Part-ay – A New Flavour On Eccy Road

May 31 saw Eccy Rd welcoming its latest foody friend in the form of Back Of House.

Based in the former Kitchen premises, the new venture comes courtesy of Tom Robjohns (Oakbrook Teahouse) and his business partner Jaye Taylor, and offers modern British cuisine.

In charge of the understated menu is head chef Richard Bucklow, a Shiregreen lad at heart, who has moved back to the city from the ‘Big Smoke’ having worked with gastronomic giants such as Tom Aitken and Mark Hix.

“It’s a great opportunity to run my own kitchen,” he told us. “I see London as something of an apprenticeship and the time was right for me to take things to the next level. I basically wanted to cook the kind of food I love to eat myself – classics, with my own twist.”

Joining him in the kitchen is his sous chef Ryan Homer. The pair previously worked together at The Walnut Club in Hathersage – with Ryan also previously enjoying a stint with renowned chef Steve Smith who operates the Freemasons in Wiswell.

Together they’ve created well thought out, deceptively complex, menu focussing on height of the season, locally sourced produce.

“Quality ingredients are the key for us,” adds Richard. “During my time working with Mark Hix, I saw that he literally spent his life searching for the very best, freshest ingredients, and what a difference they made to a dish. By adding our own finesse to dishes many people already know, I think we’ve come up with something pretty special.

Indeed, with the likes of the ‘simple’ Ploughmans on offer (albeit with a sausage roll made with pastry from Paris and a ham terrine formed with fluid gel teamed with agar), their modest morsels look set to have Sheffield tongues both wagging and salivating.

Head to The Back of House website for more.




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