Sally Abé joins Woodfired Canteen on Friday to deliver the daily special main course of Woodfired’s weekend feasting menu.
Originally from Mansfield, Sally Abé had no lifelong dreams to become a chef or cutesy stories about helping her grandmother in the kitchen. It wasn’t until she was eighteen, working a mundane office job in Sheffield, that she started to get into cooking at home and decided to pursue it further. ‘I enrolled on a hospitality business management and culinary arts degree at Sheffield Hallam University, which I really enjoyed, and for my final placement year I decided to head to the Savoy,’ she explains. ‘As soon as I got into the kitchen, I knew it was where I wanted to be.’
Table wine included
Chloe’s hot smoked cauliflower with roasted garlic, chickpea mayo, sumac and black sesame seeds
Becky’s jammy beetroot, Woodfired’s young cheese, pumpkin seed caramel, herb top Zhug
Da Bara focaccia with Mothers Garden Olive oil and our pickled chillies
Slow cooked lamb shoulder marinated in anchovy lemon and green peppercorn
BBQ tenderstem broccoli with Gentleman’s relish and Berkswell cheese
Crushed Jersey royal salad with smoked spiced mayo and green herbs
Salad of Isle of Wight tomatoes with black olive and green peppercorn
Mel’s peaches and cream
Peaches with mint and sweet chillies, maple syrup mascarpone and a cookie dough crumb
Vegan alternative menu available – register here
Please advise of any allergies on arrival but we cannot guarantee we can accommodate all dietary requirements
All our food is prepared in kitchens where nuts, gluten and other allergens may be present
Menu subject to change
For those of you who fancy joining last minute, we’ve saved a small number of seats for walk-ups. Book these early on the day, at the restaurant.
Please note dining experiences are not refundable or exchangeable. Spaces will only be held for 20 minutes, after that tickets are subject to resale. Read our full T&Cs here
Once you’ve booked please check for your email confirmation, if it’s not in your inbox check your junk folder. You’ll need this and the lead booker’s I.D. to check in. Group bookings must arrive together.
Photo credit – Food Story Media Ltd.