For over a decade now, Silversmiths has preserved its place at the top table of eminent Sheffield restaurants – skilfully blending modern British cuisine, a touch of innovative fine-dining and a proud Yorkshire heritage. It’s long been regarded as a safe bet for a swanky evening meal in the Steel City, one that will effectively tickle the taste buds and often throw up a surprise or two in the process.
That ethos of local pride combined with innovation is reflected in the building itself. From the outside, the former silverware factory cuts a traditional figure, featuring the name of resident 18th century silversmith George Ellis embossed across the top and an exterior largely unchanged from its workshop days, notwithstanding the obligatory paint job or two. The inside has a far more cosy, contemporary feel: elegant décor and soft lighting creates a pleasant ambience along the long, narrow restaurant floor.
After being greeted warmly, we took our seats and ordered the bread and olives while browsing the menu – the standard fare for nibbles while deciding on starters and mains. But Silversmiths don’t do ‘standard’, or at least will always add a special touch to liven things up. The fresh, warm baguettes were served with a type of Indian-spiced cornbread alongside a tasty, cultured butter infused with more subtle Asian flavours.
For starters, I ordered the scallops while my partner opted for the pigeon. The scallops arrived looking resplendent, topped with black garlic, seaweed, smoked shiitake mushrooms and katsoubushi. They were light and fresh, which counteracted with a slight smokiness from mushroom and katsuobushi flakes, all served in an unidentified salty sauce that provided a delightful umami flavour.
My partner’s seared pigeon breast was juicy, pink and rich in flavour, cut through with a nice festive tang by the cherry and plum kimchi. The most interesting part, however, was the small creamer of dark chocolate sauce to be poured over the dish, adding a touch of creamy bitterness and making for an impeccably well-balanced dish. As mentioned, prepare for a couple of surprises!
For mains, I chose the hogget (lamb aged between one to two years) knowing it was the sort of dish where Silversmiths often excels: locally sourced, hearty traditional fare with a twist. I felt quickly vindicated after the first bite of beautifully tender meat, boasting a deeply rich and fuller flavour that apparently comes from the longer time spent out on pasture. The trademark twist came via the peking-style sauce, bringing a nice sweet and savoury kick to the party.
My partner was equally impressed with her order: deep-fried, battered wild rice topped with stringy fried potato and a thick slice of nutty, sweet squash. The customary left-field angle? It was served in a sweet katsu curry sauce and with a spiced poppadom for dipping accompaniment. Again, it just worked.
We were stuffed by the time the dessert menu arrived, but had just enough room left to share an indulgent finish: manjari chocolate mousse served with crunchy honeycomb, shards of decadent white chocolate and a tart blood orange sauce – a final fusion of bursting flavour before calling time on another special culinary experience at Silversmiths. We’ll be back for more soon.
