Tucked into the corner of Dyson Place, just off Sharrow Vale Road, Six and a Half shows you exactly what ‘fire dining’ is about the moment you walk in. Flames flicker from the open kitchen, logs crackle, the glow of the fire drawing your eye straight to the grill, where meat, fish and vegetables char away nicely. It’s not about neatly lined gas hobs or induction rings. Just wood, fire, and plenty of heat.
So… what is fire dining? It’s pretty much what is says on the tin – and incredibly effective. In a nutshell, pretty much everything – from starters to desserts – spends time cooking over natural wood, harnessing flame and smoke to build flavour you just can’t fake. It’s elemental, instinctive and a little unpredictable. But that’s all part of the fun.
“It’s a brilliant feeling when the fire’s blazing and it’s a busy service,” says head chef and owner Leslie Buddington. “You have to pay close attention – it’s not like you’ve got timers and temperature settings to help out. But when it’s done right, the flavours are unbeatable.”
That flavour-first approach runs through the whole menu. “We rely on quality produce heavily for the end result,” he explains. “The menu’s quite simple in terms of there’s not too much going on the plate, but big flavours are really important to us. It’s about letting good ingredients and fire do the work.”
Leslie is Sheffield born and already well known on the city’s food scene, having spent eight years at Brocco on the Park before going private for four years, cooking in people’s homes and travelling the world. Open-fire outdoors cooking at corporate events inspired the initial concept, and the more personable experience of cooking as a private chef in client’s kitchens shaped the atmosphere of Six and a Half.
“I’ve done a lot of cooking in people’s houses, speaking to guests while I’m cooking. That’s the sort of vibe I was looking to bring here.” The result is a space that feels welcoming and relaxed rather than formal – somewhere you can get dressed up for if you want to, but just as easily come straight from work, order a few sharers and settle in. “I always wanted to create something that felt accessible and welcoming to everyone. The service is relaxed and friendly, but the team really know their stuff too.”
The menu is built around small sharing dishes, with around four plates between two people usually hitting the sweet spot. You might start with nibbles like smoked almonds or woodfired flatbread with confit garlic hummus and chilli, before moving on to something bigger.
And while fire might make you think of American BBQ-style steaks and ribs, Leslie is keen to challenge that assumption. “Some people do think it’s going to be an absolute meat fest, but they’re often pleasantly surprised – especially with our vegetable dishes, which we get really good reviews of.”
The jerk roasted celeriac with celeriac sauce and crispy leek has become one of the most popular dishes, packed with smoke and spice. Tandoori Jerusalem artichokes with lime yoghurt and almonds, or wood-fired squash with wild mushrooms and peppercorn butter, also prove that vegetables can more than hold their own over fire.
Of course, there’s plenty for meat and fish lovers too – shawarma lamb ribs with garlic yoghurt and smoked tomatoes, onglet steak with smoked pancetta butter and bonfire peppers, or roasted skate wing with flamed mussels and green curry sauce. The influences are global – Indian, Thai, British and beyond. “We take flavours and inspiration from all over the world,” explains Leslie. “It’s a pretty universal way of cooking, so we’re not constrained by one cuisine.”
Drinks are given just as much thought as the food. The wine list and cocktail menu have been carefully curated by district manager Amy, designed to stand up to the bold flavours coming off the grill. Expect everything from a crisp Albariño and a Burgundy Chardonnay to a full-bodied Rioja or a textured Romanian orange wine, alongside cocktails such as a smoky margarita with mezcal and smoked salt, and classics like a Negroni.
Menus shift every few weeks as produce changes, keeping things fresh and giving regulars a reason to return. Sunday lunches are now firmly on the agenda and growing in popularity, with plans to open up the terrace in summer and host a series of al fresco cookouts also in the offing.
A year in from opening, Leslie is pleased with how things are shaping up.. “The feedback’s been absolutely fantastic. A lot of people come because they’ve been recommended by someone else, which is always the best compliment. We’re still building, still refining things, but the aim’s always the same – keep the flavours big, keep it welcoming and just keep getting better.”
6B Dyson Place
sixandahalf.co.uk
@sixandahalfsheffield
