Opening Hours
Walnut Live, Sheffield:
Weds - Sun noon - 12.30am

The Walnut Club Brasserie, Hathersage:
Weds - Sat noon - 1am
Sun noon - 6.30pm

The Walnut Club Hathersage organic restaurant, information on our organic and vegan cuisine, awards and dining offers The award winning food and cuisine that the Walnut Club can offer for both sheffield restaurant and outside catering Events at the Walnut Club Hathersage restaurant Walnut Live Cabaret and Dining, Sheffield Contact the Walnut Club regarding bookings, cuisine, employment or our outside catering facilities The Walnut Club's outside catering facilities for organic, vegan and gluten free dining outside the sheffield restaurant

The Walnut Club offer outside catering for wedding, businesses and corporate functions

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The Walnut Club, sheffield restaurant

Chef's Corner
As we hit the height of summer our native fruits come into their own, the humble strawberry for example arguably the most eagerly anticipated crop of the year.

Our English strawberries have many uses, but here in my recipe for this month is something a little different for you to try, a chilled strawberry soup with an elderflower sorbet.

Strawberry Soup (Serves 4)

  1. 1kg English Strawberries
  2. 300gms Unrefined castor sugar
  3. ½ Bottle Dessert Wine (i.e. Muscatel)

Cut the strawberries into small chunks, place them in to a metal or pyrex dish, sprinkle over sugar and cover with desert wine. Now mix ingredients together until the sugar is dispersed evenly throughout the mix, then cling film the dish and put somewhere warm i.e. airing cupboard or near a warm oven for 4/6 hours, then chill overnight in the fridge.

Elderflower Sorbet (Serves 8-10)

  1. 100gms Icing Sugar
  2. 100gms Liquid Glucose
  3. 1 ltr Elderflower cordial (1 litre of water and enough cordial to taste)
  4. Juice of one lemon

Place all the ingredients into a saucepan and boil for 2 minutes and then place into a freezer proof container and freeze. Keep returning to the sorbet about once every hour to stir with a fork until completely frozen.

To serve place the cold soup into bowls, then top with a scoop of sorbet and enjoy on a hot summer afternoon. This soup dish is guaranteed to take the heat out of any summer’s day.

 


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Lunch Menu
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Evening Menu

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Set Menus

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Wine Menu

 
 

chef's corner

Chef's Corner 25th October 2006
Chef's Corner 26th September 2006
Chef's Corner 16th August 2006
Chef's Corner 26th May 2006

 

 

 

The Walnut Club offer a door to door service as well as outside catering services

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