FOOD & DRINK 15
Opening in September , the new restaurant will be situated in a renovated 19th Century paper mill in the picturesque Don Valley . Marking a significant milestone for JÖRO , the site will allow married duo , Luke French and Stacey Sherwood-French , to enhance their much-loved restaurant , previously located in a modern shipping container development , Krynkl , Kelham Island in Sheffield .
Luke and Stacey will create a dining destination in Oughtibridge , with the Mill consisting of flagship JÖRO Restaurant , alongside two bars and an outdoor BBQ kitchen concept located on the terrace , based around live fire cooking , much like JÖRO . Alongside this , the mill sees seven new rooms introduced and SHÖP by JÖRO also featuring on site .
The new terrace menu will be prepared using revolutionary livefire techniques , with meat and fish cooked over birch wood and charcoal , allowing diners to relish the smoky , robust flavours . The global grill menu will be in partnership with Big Green Egg and includes highlights such as Grilled Scottish Scallop , Salt aged Yorkshire beef rump cap and Whole teriyaki quail , served alongside snacks , salads and bread . To finish , desserts include Basque blueberry cheesecake , Yuzu meringue pie and a menu of soft serve ice creams , such as Pistachio , Caviar and Salted butter rum caramel .
Chef and co-owner , Luke French , comments ; “ We ’ re incredibly excited about this new chapter for JÖRO , we have been searching for quite some time for a new home , which will allow us to really push the whole experience to the next level . We really wanted to make sure that we enhance the characteristics everyone knows and loves in our tasting menus , but with more space for the team , and additional areas for our guests to enjoy the experience . Having the separate terrace concept and bars allows us the space to alleviate the pressure of turning tables , as well as bringing new concepts to Oughtibridge ”.
The relocated restaurant will remain true to JÖRO ’ s identity , also drawing inspiration from local suppliers , classic training , and ancient cooking principles from Japan to Norway . JÖRO ’ s signature tasting menus apply innovation to the finest native ingredients , such as Barnsley Lamb , to bring some of the best modern cooking the city has ever seen .
ISSUE 66 2024 THE ART OF LUXURY