Free Room Hire at our meeting, event and dining venue in Attercliffe, Sheffield.

Back by popular demand we are offering Free room hire with any booking for Upstairs@PJtaste where catering is booked for 12 people or more. Valid on any booking made for dates up to the end of September 2019. The space is ideal for business meetings, conferences, fine dining and company away-days, as well as presentations and party nights.

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Upstairs@PJtaste has been extremely well received by guests who comment on the calm and friendly atmosphere combined with the delicious food. Clients have included Tesco, Grayson’s, B Braun, Andy Hanselman Consultancy as well as conference clients from The University of Sheffield.

For enquiries and bookings as well as bespoke menus using locaL and our own grown food please call us on 0330 0431954 or email ask@pjtaste.co.uk

Spring dining Upstairs@PJtaste

Our venue in Attercliffe, Sheffield has been host recently for some lovely lunches inspired by locally sourced Spring food. Here are some pictures and menus.

On Monday this week we were delighted that a lovely group from Rotherham based Ladies Who Lunch used Upstairs@PJtaste as a venue for a monthly meeting followed by lunch. Exhibiting were Lucy May Lingerie and Biscuit Bakery and all brilliantly organised by Nicola Smith of Simply Business Development.

Menu

Rosehip Fizz to start – PJ taste foraged rosehip syrup, apple sour and sparkling wine

Loin of Cod in brown butter and a miso broth served with barbecued asparagus and new season potatoes with PJ taste pickled nasturium.

Bulgar and freekah wheat salad with roast asparagus, preserved lemon and yoghurt dressing

Yorkshire Curd tart (made with Our Cow Molly Milk) with PJ taste grown rhubarb compote

Lemon Posset

Today we held our Ladies Who Lunch event at PJ taste LLP and we were treat to such amazing food, service and surroundings. Thanks to the whole Pj team.
— Nicola K Smith - Simply Business Development
A lovely buzz in the room as diners tuck into a delicious and light spring lunch.

A lovely buzz in the room as diners tuck into a delicious and light spring lunch.

Menu - a lunch for Wake Smith

Salmon Ballontine with a PJ taste Spring foraged salad
Smoked Trout Salad

Rump of Derbyshire Lamb

Bakewell Tart - Frazer’s Sheffield roasted Coffee with PJ taste handmade truffles with sloe gin centres

Thank you so much for the lunches over the past few weeks – they went down really well as always!
— Bridie Mulgrew Marketing Executive Wake Smith Solicitors



Our next event to raise money for the Master Cutler's Challenge 2019 - Clothes Swop

Join us Upstairts@PJtaste for an opportunity to refresh your wardrobe and raise money for St Lukes and Rotherham Hospice.

Sponsored by PJ taste & DOTTYMOW for The Master Cutler’s Challenge 2019 the event will take place on Wednesday 5th June – 5.30pm – 7.30pm at:

PJ taste, 54 Staniforth Road, Sheffield S9 3HB – 0330 043 1954

Additional parking on Ripon Street S9 3LX

How do I take part? Simply book onto the event and drop off 5 items in advance before choosing your favourite new items on the day, SImple. Details below.

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Spring grafting of fruit trees

As our forest garden develops we are always looking for ways to increase the diversity and the number of the best performing species. This will enable more of our own grown ingredients to be available for our guests in the years to come.

Fruit trees tend not to develop true to type when grown from seed. Instead they are best propagated by effectively “cloning” by grafting a piece of last years growth onto a selected rootstock. We have used this technique over the last few years to propagate more of our best apple trees and also with an interesting twist to graft pear, quince and medlar onto native hawthorn.

A first year Red Windsor apple having been grafted in March 2018 and planted direct into a nursery bed . This picture taken in the drought summer of 2018! The tree is quite happy surrounded by strawberries and currant bushes!

A first year Red Windsor apple having been grafted in March 2018 and planted direct into a nursery bed . This picture taken in the drought summer of 2018! The tree is quite happy surrounded by strawberries and currant bushes!

Grafting is essentially a simple process although success depends on following some simple rules. There are a good number of useful resources available on YouTube and most of my learning came from the excellent videos by Stephen Hayes of Fruitwise

The basic principle is to join a piece of our chosen tree (the scion wood) onto a suitable root stock. Root-stocks are inexpensive (a few pounds each) and best bought from specialist nurseries such as Ashridge or Keepers Nursery. The form of the graft depends on the relative size of the scion and the rootstock but I have mainly used cleft and rind grafts. Following the simple rules expounded by Stephen Hayes my success rate has been 80-90%.

Scion and rootstock (Apple M106 which will produce a semi vigorous tree of up to 4m in height)

Scion and rootstock (Apple M106 which will produce a semi vigorous tree of up to 4m in height)

The pictures below show some of the grafting process. This is a saddle graft and once located onto the root stock it is wrapped tightly in strips from a plastic bag (specialist grafting tape can be used!).

Satisfying to get harvests! The first apples could be expected in the third year after creating a new tree from grafting.

As large areas of our plot are left fairly wild to encourage wild flowers, trees and shrubs we get a lot of “volunteer” hawthorn. It has been interesting to use these to graft to hopefully produce productive trees in the future.

Being all part of the Rosaceae family Quince, Pear and Medlar can be grafted onto hawthorn. Our local hawthorn, Common Hawthorn (Crataegus monogyna) is well adapted to our climate. This was demonstrated well through the summer of 2018 where with very little rain the hawthorn nevertheless flourished.  A successful graft gets a great start with an excellent natural root stock and as it’s already established gives the new plant a head start. The videos below show some of the process.

The PJ taste team visit Welbeck Bakery

Monday 4th February saw our chefs along with Peter Moulam and John Fitzpatrick travel to the Welbeck estate for a visit to the Bakery and School of Artisan Food. Having long been a customer of the bakery we were keen to learn more about the traditional techniques used and see how their sourdough bread is made.

The delightful buildings dating from 1850 which house Welbeck’s bakery and the school of artisan food

The delightful buildings dating from 1850 which house Welbeck’s bakery and the school of artisan food

Mark Garry, the General Manager, met us and gave us an overview of the business. Having been established over 10 years sales have grown to the point where just short of one million individual products were produced last year.

After donning blue hair nets Mark then showed us around the bakery. A team of 9 bakers is supported by 6 drivers with Mark and his assistant Marie, in the office. With some of the products taking up to two days to make planning and organisation within the smallish space is essential.

One of three sourdough starters that welbeck use for their traditional loaves

One of three sourdough starters that welbeck use for their traditional loaves

Being now mid afternoon we were able to see all the stages of bread making from mixing to shaping, proving and baking. Mark explained that at Welbeck it is importnat to them that only the best ingredients are sourced. So the flours are all organic and the water comes from their own well. Real sourdough bread uses only flour, water and salt (and the skill of the baker). There is currently a controversy over the labeling of sourdough and whether supermarkets should be able to call loaves made with additives and improvers sourdough. This has been highlighted in a current debate sparked by British Bakers decision to allow #sourfaux into its competition category for sourdough, After a stom of protest by the Campaign for Real Bread and supported by Welbeck Bakery the decision has been reversed and only sourdough made in the true form can be permitted. The definition is:

“Breads made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough.’

Mark took us through the process starting with the sourdough starter being mixed with flour, water and salt. This is mixed and rested over a period of a few hours before being shaped for its first “bench rest”. This allows it to gently develop at the ambient temperature in the bakery. After a few hours it is then shaped and put into a floured baneton - this is a mould with ridges on the bottom which gives the loaf its shape once turn out immediately before baking. The filled moulds are transfered to the prover which holds the temperature at 1 degree C overnight ready for baking the following day.

Mark showing the shaped doughs in the banetones

Mark showing the shaped doughs in the banetones

master baker Richard shaping dough for panini

master baker Richard shaping dough for panini

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The specialist ovens which create intense heat on their decks and inject steam to create “oven lift” essential the the final rise and crust quality.

The specialist ovens which create intense heat on their decks and inject steam to create “oven lift” essential the the final rise and crust quality.

Sourdough tin loaves which have getting on for two days fermentation before baking.

Sourdough tin loaves which have getting on for two days fermentation before baking.

From left: John, Lee, Mark, Emily Kirsty and Adam

From left: John, Lee, Mark, Emily Kirsty and Adam

Presentation loaves prepared by students of the School of Artisan Food

Presentation loaves prepared by students of the School of Artisan Food

Close up of presentation loaves

Close up of presentation loaves

All students and staff at the School of Artisan Food eat together in the refectory

All students and staff at the School of Artisan Food eat together in the refectory

Pheasants from the last shoot of the season at Welbeck

Pheasants from the last shoot of the season at Welbeck

A PJ taste tear and share loaf

A PJ taste tear and share loaf

Recipes for a delicious locally sourced dinner party

Catering for guests in your own home can be a daunting prospect. However, with some “cheffy” tricks of the trade a lot of the stress can be removed with most preparation the day before. This ensures an impressive dinner party whilst ensuring your guests are not neglected.

With this is mind we have prepared some of our favourite dishes and presented these with recipes and some pictures.

On Saturday 26th January 2019 our Head Chef Lee and Peter Moulam cooked these dishes live on Radio Sheffield.

Kat’s Kitchen a popular Radio Sheffield broadcast

Kat’s Kitchen a popular Radio Sheffield broadcast


Menu

The PJ taste Sheffield Egg served with a winter salad of local grown miners lettuce and foraged dandelion

Chicken ballotine stuffed with Stanage Millstone Cheese and PJ taste preserved local heritage tomatoes

A light PJ taste honey and rosemary sponge served with lemon curd and spun sugar.


First Course - Salad of The Sheffield Egg with seasonal salad

The Sheffield Egg is a big eat so we would recommend serving half per person as a starter. Recently we have been serving with a winter salad dressed a vinaigrette made with our own elderberry vinegar. Its amazing how salad like miners lettuce, mibuna and red dragon mustard survive quite severe frosts. If you are brave you can even add foraged dandelion which can still be found in good quantities right through the winter.

The Sheffield Egg is a big eat so we would recommend serving half per person as a starter. Recently we have been serving with a winter salad dressed a vinaigrette made with our own elderberry vinegar. Its amazing how salad like miners lettuce, mibuna and red dragon mustard survive quite severe frosts. If you are brave you can even add foraged dandelion which can still be found in good quantities right through the winter.

The Sheffield Egg – to make 4

Ingredients

4 Local free range eggs
For the coating::
72g breadcrumbs soaked in 60ml vegetable stock
60g PJ taste pickle (or use your favourite)
80g grated Fountains Gold Yorkshire Cheddar cheese
200g Moss Valley pork sausage meat
1 tsp Henderson Relish

To finish:
Dish of equal quantities of toasted breadcrumbs, sesame, pumpkin and sunflower seeds for coating
Dish of 1 egg mixed with 100ml milk

Method
Prepare a baking tray of the coating mixture by toasting in the oven a mixture of breadcrumbs, pumpkin, sesame and sunflower seeds until nicely coloured. Briefly blend to form a crumbs fine enough to coat the eggs but still having some texture.

Boil a pan of salted water using enough to easily cover 4 eggs.
Once boiling carefully lower the eggs into the water and immediately start your timer for 6 minutes. You are wanting to achieve a runny centre to the yolks.

After 6 minutes remove the pan and after pouring off the hot water leave under a running cold tap to cool the eggs as quickly as possible. Once cool carefully peel – the eggs will be quite soft so go carefully.

Divide the coating mixture into four equal balls. Using wet hands press the balls into a flat circle and carefully place around the eggs sealing the edges to ensure no gaps.

To finish dip in the egg/milk and then in a mix of toasted breadcrumb, and seed mix mix to form a “shell”. Ideally using a rounded silicon mould (to help keep the shape) bake in a pre-heated oven at 200 degrees until the pork coating is cooked to 75 degrees.

Cool and then store. Will keep refrigerated for a maximum of three days including the day of production.

Chicken Ballotine stuffed with Stanage Millstone Cheese and Heritage Tomatoes

The ballotine is stuffed with local cheese and tomatoes. As part of our drive towards a zero waste kitchen we have been recently using tomatoes preserved from last year. We simply use a dehydrator to preserve heritage tomatoes from Sheffield Organic Growers

The ballotine is stuffed with local cheese and tomatoes. As part of our drive towards a zero waste kitchen we have been recently using tomatoes preserved from last year. We simply use a dehydrator to preserve heritage tomatoes from Sheffield Organic Growers

Ingredients

  • Four 7oz/200g Chicken breasts

  • 6oz/175g Stanage Millstone Cheese

  • 3.5oz/100g Preserved heritage tomatoes 0r sun-dried tomatoes

  • 2 little gem lettuce (each cut in half)

  • 150ml white wine, 200ml single cream and parsley for sauce

  • 1/4 finely diced onion

  • 15 new potatoes - to be boiled and crushed for the garnish

  • Some herbs for garnish, we added Saltbush a perennial plant grown on our plot

Make an incision into the “fat” end of the chicken breast and using the knife blade make a pocket to stuff with the seasoned tomato and cheese mix. Wrap in cling film and tie each end ready to poach in water. The chicken breast can be poached the day before your dinner - ideally a temperature probe should used to ensure the centre reaches above 75C degrees. These should then be cooled as rapidly as possible prior to refrigeration.

On the night of your dinner they can be re-heated by cooking in a hot pan with oil and butter. (Please ensure the cooking time allows the centre to reach a piping hot temperature). Remove the chicken to rest whilst you cook the lettuce and make the sauce.

Fry the halved little gem lettuce in the same pan to gently wilt adding some additional butter. Again remove and keep warm.

For the sauce simply soften the onion in the remaining pan juices, “deglaze” the pan with the white wine allowing it to reduce by one third. Add the cream and chopped parsley and check the seasoning. You can at this stage “monte au beurre” which means adding chilled cubes of butter, swirling then into the sauce to achieve a rich and silky smooth finish.

Serve with crushed new potatoes, cutting the chicken in half and arranging with the sauce and your chosen herb garnishes.

Steamed sponge with PJ taste honey and local grown rosemary with lemon curd and spun sugar

decorated with a spun sugar nest adds the wow factor!

decorated with a spun sugar nest adds the wow factor!

The sponge can be made as one large sponge in a pudding basin or as individual portions using smaller “dariole” moulds.

Lemon Curd: 175g/ 6oz of a quality lemon curd make or ideally make your own!

  • 175g/ 6oz butter softened

  • 140g/ 5oz caster sugar

  • 3 eggs

  • 175g/6oz self-raising flour

  • 1 tbsp milk

  • 1.5 tbsp local blossom honey

  • 2 tsp finely chopped fresh rosemary or thyme

Generously grease your pudding basin or individual moulds.

Put the lemon curd into the bottom of the single or split between the individual moulds. Put the ingredients for the sponge in a food processor and blend until smooth (but don’t overwork the mix), then tip into the pudding basin or split between the individual moulds. Cover with a lid made of baking parchment and foil, and tie with string. Stand the pudding on the upturned bowl in a saucepan and pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs or 30 minutes for individual moulds, topping up with boiling water if the level gets too low.

To decorate your plates add “pools” of a local fruit puree, crème fraiche and dehydrated fruit along with a spun sugar nest or spun sugar shards.

N.B. Spun sugar is a “cheffy” trick which is easier than it may seem! Simply melt 175g/ 6oz caster sugar in a pan bringing to the boil without stirring. Once a caramel colour take off the heat and for shards pour onto a greased baking tray breaking into shards once set. For a fancy basket drizzle the caramel over the base of a greased ladle again leaving to set before removing.

Spotlight on our Sheffield Favourites Hamper

Reflecting our local sourcing values this is a delicious selection of six items from our favourite Sheffield producers alongside goodies made from Peter and John's own local grown crops. At just £24.95 it makes an ideal gift for people who appreciate delicious, traditionally made food and drink. Great for Christmas presents but equally good for birthdays, celebrations or just to enjoy real flavour all year round.

Sheffield Favourites Hamper
24.95

Containing:

  • 8oz Jar of our very own raw Blossom Honey from our Coal Aston bees

  • Henderson’s Relish 142 ml Bottle

  • Frazers Sheffield Roasted coffee for Cafetiere or filter 250g, fairtrade, rainforest alliance and organic

  • PJ taste Chutney 113g or John's Pickled Chillies

  • PJ taste Sheffield Grown Jam 200g

  • PJ taste Chilli Chocolate Bar - Barry Callebaut 51.4% with PJ taste grown chillies

Quantity:
Add To Cart
PJ taste’s Sheffield Favourites Hamper

PJ taste’s Sheffield Favourites Hamper

Sheffield Honey – blossom honey from this leading Sheffield business made with traditional artisan techniques.

PJ taste Chilli Chocolate Bar – heat supplied from John's chillies grown in Killamarsh. John grows a wide variety of chillies which keep PJ taste more than supplied year round. We use a top quality Callebaut chocolate with 51.4% cocoa solids.

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Frazers Sheffield Roasted Christmas Coffee – Frazers 4th edition Christmas blend is 50% Ugandan Rwenzori Natural (Direct Trade) and 50% Peru Tunki FTO ( Direct Trade), Think Christmas Pudding in Coffee, with flavours of sweet dried fruit with a hint of citrus, nut, chocolate and lime!

PJ taste Jams, Chutneys and Preserves. Grown sustainably on our plot in Coal Aston all the fruit for our preserves is harvested through the summer and autumn and preserved to give us year round flavour.

Henderson's Relish - known locally as Hendo's, this is a spicy and fruity condiment, similar in appearance to Worcestershire sauce, but which contains no anchovies. It is made of water, sugar and spirit vinegar with a selection of spices and colouring. It is suitable for vegans

Review of a growing year of PJ taste harvests

Now we are well into the season of mellow fruitfullness its time to reflect on the growing harvests from our own plot. Its been uplifting to see the succession of crops through the seasons and exciting to see the potential for years to come.

The images below show from top left to right: hawthorn blossom, our first full combs of honey, edible flowers including marigolds, a basket of foraged leaves, a salad of foraged leaves, harvested edible flowers, miners lettuce, oyster mushrooms on our mushroom logs, pignut and nasturiums, raspberries, red cabbage and our first crop of Red Windsor apples.

Harvests start in the wild areas of our land in February and March with spring foraged sorrel and wild garlic, then to early rhubarb and the first soft fruits. As young salad leaves and the first edible flowers are ready the black and redcurrants start to ripen along with the first peas. Cherries and plums follow with the apples, quince and medlar starting to ripen. From late summer we reach peak harvests with courgettes, squash, beans raspberries, and buckets of wild blackberries. The foraging continues with elderberry, sloes, meadowsweet and crab apples and this year picking for the first time gelderberry.

The pictures below show from top left to right: white malope flowers, a pea pana cotta, John’s chillies, a saffron crocus, Emily with a crown Prince!, the spore print of a field mushroom, an Autumn harvest, apples and squash in the forest garden, the graft of an apple scion onto rootstock where the grafting tape has constricted growth, squash, teasles with bee and the flower from Oca (a tuber from South America)

As well as a supply of healthy organic food, these crops given inspiration for our menus, driving new inspiration and challenging us to make best use of them. Jamming, fermentation, drying and bottling are some of the ways we can preserve them but utilising in special menus for our guests gives us the most pleasure.

See some of our menus here.

If you would like to know more about our growing projects please contact Peter at: ask@pjtaste.co.uk

PJ taste Open Day

We are please to announce an Open Day, free to all, to take place at our meeting, dining and event venue in Attercliffe on the 11th November.

To reserve your place and help us with numbers for catering please book in using the form below. Please note that unfortunately we currently do not have any wheelchair access for Upstairs@PJtaste.

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Our Open Day will be ideal for prospective wedding couples but also for people looking for a great space for family celebrations or corporate events. We enjoy creating unique menus based around our local sourced food and this gives our guests delicious taste experiences. We enjoy using our own grown herbs, flowers and fruits (as well as honey from our bees) along with produce from local suppliers such as Whirlowhall Farm and Moss Valley Fine Meats.

At our Open Day you can sample some of our canapes and chocolates as well as an Autumnal Hedgerow punch. There will be an opportunity to meet a small selection of our suppliers and meet PJ taste staff.

In addition for people who do not find public speaking the easiest of tasks we have two Masterclasses at 1pm and 2pm designed to take the stress out of speeches. These will be delivered by Mark Simpson an acclaimed master of Ceremonies with a background in dance and performance. His practical advice will ensure your speech is a stress free highlight of the day.

Name *
Name
Please let us know of any special dietary needs
Name *
Name
We will send details on travel arrangements prior to the event. Please note any special dietary needs.
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Digital Café Upstairs@PJtaste

Social media marketing specialist Rik Courtney of Be More Social (www.bemoresocial.co.uk) presents the first in a series of Digital Cafe events at our venue Upstairs@PJtaste.  These twice monthly presentations commence at 10am on Thursday the 11th October. 

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To book this and other sessions in the series please use the Eventbrite page.

Upstairs@PJtaste is our lovingly restored 100 seat meeting, dining and event space at 54 Staniforth Road, Sheffield, S9 3HB. 0330 0431954

Rik’s first session covers the world of Facebook and Instagram. Running a growing agency that boasts a national client base, Rik travels up and down the country delivering energetic, no holds barred workshops on social media.

This event is for anyone who wants to maximise the use of Facebook for their business needs. During this fast-paced workshop, delegates will come to understand the benefits of the right way to use Facebook, as well as gaining plenty of hints, tips and ideas that can be implemented straight into their business.

 

Facebook allows you to communicate your message in a totally revolutionary way that opens a dialogue. There are tools and ways of making it very viral with the power to spread your message at a great pace.

If you are facing these type of issues and want to know where to start, then this Digital Cafe event is for you.

In forthcoming weeks we have some great speakers, round table discussions and each session will be practical and down to earth.

Bring a laptop / device and we will help you move forward in the world of technology for your business.

THERE IS A £7.50 DONATION ON THE DOOR TO COVER ROOM HIRE AND REFRESHMENTS

The PJ taste team celebrate Adam's 10 years of dedicated service

Last month our team had an evening out with a very special purpose - to celebrate Adam's ten years of exceptional catering service with us.

Having completed all ten years of his working life all with PJ taste, we have seen him develop from an enthusiastic young home cook (and lover of food) to a catering professional.  Initially a little shy Adam is now a confident team member who upholds perfectly the PJ taste values.  Whilst spending the majority of his time at our production kitchen in Attercliffe, Adam also has an excellent front of house presence which guest immediately warm too.  This was developed during our time running the café at the technology centre.   

Adam's choice was to race in a Grand Prix so the location was Sheffield's Teamsport Go kart track off Shepcote Way. Serious stuff but highly enjoyable giving plenty of stories for the meal later.

Before the Fray, Adam is back row fourth from the right.

Before the Fray, Adam is back row fourth from the right.

I asked Adam what he remembers as the highlights of his service so far and what his ambitions are for the future.  He said that the friendships he has formed with work colleagues and the opportunity to work across such a range of food styles with quality local ingredients are important.  He has also enjoyed the location catering particularly for weddings where we have been lucky enough to cater at venues like Whirlowhall Farm, Woodthorpe Hall, Hargate hall, Smallshaw Cottages and more recently Wentworth Woodhouse and Chatsworth.

There were thrills and spills on the night which included John breaking a rib in the effort to catch the eventual winner our youngest employee Bradley!  A side bet of £5 was handed over by John in good spirits (despite his discomfort).  None of this though took away from our appreciation of Adam's valuable contribution to the PJ taste journey - heres to the next 10 years!

Great testimonials from our clients in June so far!

Its always brilliant to receive positive feedback from our customers and so far in June its been a bumper month.  We would like to thank our guests for taking the trouble to comment. 

We have had a great response from Sheffield Universities landscape department following their event Upstairs@PJtaste where we hosted 45 visiting Swedish landscape architects.  The Elderflower Champagne was a hit and we particularly enjoyed the traditional Swedish folk songs once the cash bar had been amply used!

Anthony and Jude Hinchcliffe celebrated a wedding anniversary with a fabulous outside party in glorious weather (once the freak storm had passed!).  We catered for many University of Sheffield events and enjoyed providing evening canapes, burritos, bowl food dishes and BBQ's for corporate clients such as BHP and Sheffield's BDP companies.  Here are some of the comments made by these people:

"YOU WERE AMAZING!!!
The party was brilliant and you just made it go so smoothly. Everyone loved the pizzas, canapes and desserts and you were so brilliant at keeping everything moving. Thank you so much.xx

Emma and Ricky – Wentworth Woodhouse  June 2018

We just wanted to thank you all for your hard work last Saturday. The party pre-storm caused havoc but your staff rallied round and went above and beyond to help us stop the marquee from blowing away and becoming flooded. Everyone from PJ Taste worked so hard to make our anniversary party so successful. The canapes , BBQ skewers  and curry's were all cooked to perfection. Everything was tidied away afterwards and you completely took  away the stress of the evening leaving Anthony and I to relax and enjoy our celebration.We would highly recommend you and look forward to using you again in the future.

Jude and Ant 16th June 2018

We organised an event and asked PJ Taste to be in charge of the catering. From the beginning they were extremely helpful. We had a limited budget and John provided excellent advice and was very flexible in delivering a first-class service. Their canapes and nibbles were delicious and we would not hesitate to recommend them to other colleagues for similar events.

Sharon and Adelina, Faculty of Science Mass Spectrometry Centre, University of Sheffield - May 2018

 Hello Tracy and team,Thank you so much for making our party so seamless. I really appreciate all the effort you and your team went to.

Alex Howe Marketing Manager BDP June 2018"

 

Sheffield hampers by PJ taste get a revamp

Our gift hampers now feature the really rather excellent "Spinning John" a lovely dry artisan cider made at Woodthorpe Hall.  Dick Shepley whose family have lived at the manor house since 1929 hand-makes the cider every October in the houses's historic cider press. Using local apples it truely is an artisan product.

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Alongside Dick's cider our hampers feature a variety of other local products as well our own PJ taste produce.  Increasingly we are harvesting soft fruit, apples, herbs and salads from our own 2 acre plot as well as honey from our growing apiary.  Featured in the hamper above is "Crucible Best" from Sheffield Brewery, excellent coffee roasted by Frazer, Sheffield Honey, Henderson's Relish and our chill chocolate (made with chillies grown by John - the "J" in PJ taste.  

This bespoke hamper is ideally for gifts, birthdays or any occasion where you simply want to celebrate local produce.  Priced at just 35 pounds we can post at additional cost or deliver potentially for free in Sheffield.  For more hamper options please see this page.

Postscript:  the Shepley family suffered a series of tragic losses during the war - there is an interesting account of this history here.

Theatre of Dreams - Sheffield Food Festival 2018

An excellent event all round The Sheffield Food Festival 2018 had at its heart the Theatre Kitchen which featured three full days of chef presentations, demonstrations and general fun.  We were particularly keen to see our Head Chef, Lee Mangles compete in a Ready Steady Cook style contest with Chris Hanson from Blend Sheffield.

Chris Hanson from Blend Sheffield, and Lee Mangles from PJ taste line up with representatives from Food Cycle and compère Justin Rowntree from SweetSpot Hospitality Consulting 

Chris Hanson from Blend Sheffield, and Lee Mangles from PJ taste line up with representatives from Food Cycle and compère Justin Rowntree from SweetSpot Hospitality Consulting 

In the event the session turned out to be a great education for us all about some of the excellent community food initiatives taking place in Sheffield.  Justin Rowntree from Sweetspot Hospitality Consulting did an entertaining and at the same time informative job of controlling the chefs and linking up with representatives from Food Cycle.

After receiving a bag of beautiful seasonal vegetables from Food Cycles the Chefs quickly put together their thoughts on a menu.  Both decided on two dishes, Lee a slightly more simple chargrilled asparagus and halloumi stater with a Thia curry and Chris with an ambitious bread making challenge.  This he was pairing with homemade baked beans and a courgette fritter.

As the Chefs got to work we heard from Food Cycle.  In Sheffield they currently have projects at Gleadless, Firth Park and Lowedges as well as Sharrow and St Barts.  Using donated food and volunteers they produce meals for homeless people and others in local communities.  It was clear that this is done with great passion by all the people involved and helps bring food in as a highly positive social tool both in its consumption and preparation.  They are keen to attract more volunteers and people who wish to be involved through donation of food or simply to take part in the whole community aspect.

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With time running out the Chefs started to plate up.  Justin putting Chris off his train of thought (and perhaps slightly cheekily pointing out that Chris was not good at mutli-tasking) questioned him about his forthcoming restaurant opening.  Blend soon to be on Pinstone Street on the site of the old Fusion shop, is a social enterprise with a vision to use cuisine and hospitality enhance people's lives.  Chris shared his passion for the venture and we were able to meet some of the staff who are having the opportunity of employment and a way into work that they may not normally be afforded.  We wish Chris and his team all the best for their opening.

Having been impressed by the community work going on around us the result of the contest was becoming less important than the overall celebration of food.  However, for the record the appointed judge on the day awarded a narrow victory to Lee, despite Chris's heroic and impressive effort at producing flat bread as well as his two dishes in half an hour!

A big thanks to the contestants, Food Cycle the Sheffield Food Festival and Justin for providing such great entertainment.

Bridal Beauty Event - Upstairs@PJtaste

Beauty in the eye of the empowered Sheffield female business owners!

Tracy Saleh from PJ taste with Nina Brown of Bite Sized Beauty

Tracy Saleh from PJ taste with Nina Brown of Bite Sized Beauty

When Tracy from PJ taste met Nina from BitesizeBeauty.com at a Business Sheffield telephone sales course, who knew they would be supporting each other just four weeks later? 

“I knew as soon as I heard Nina's business plan I wanted to work together on an event” said Tracy. “She was so passionate about her new business which she had just started with long time work colleague and friend Sharron. We have the facilities to hold events at our new venue, Upstairs@PJtaste, and Bitesized Beauty has amazing knowledge and talent”.

The excitement increased as Tracy and Nina along with fellow make-up artist Sheldon from Beyond Reflections planned an afternoon Bridal Beauty showcase.  They recruited two other start-up businesses, Shona Belch from Tysie97 a recently self employed hair and lashes stylist along with Charlene Brand from Wellness Spa Therapy.

PJ taste Brides, Mothers of the Brides and Bridesmaids were invited to the event which took place on Sunday the 8th April. Each business gave demonstrations with guests taking the opportunity of a complete make-over.  Sharron shared her top 10 tips including best buys, diet, good sleeping advice, skin care, relaxation and also preparing those hands and feet for the all-important wedding day photographs.The event was a great success generating new sales opportunities for all the businesses.  Sharron and Nina are keen to host another event focusing on the female menopause and how diet and holistic therapy can play a positive role. 

Nina commented, “We are big fans of Business Sheffield events and our Bridal Beauty Event shows how these networking opportunities kick-start new and exciting initiatives.

"The event was really useful as a  bride-to-be as everyone was so helpful and friendly. Nina and Sharron were very approachable and genuine. No question seemed silly to ask and they were so knowledgeable. It was great to have time to chat to all the different professionals and to get some handy tips about preparing for a wedding. They all were very professional and seemed to really care about making us fell ready for the big day! I really enjoyed the talks and demonstrations and the fact you could ask as many questions as you wanted! I would definitely recommend the event to any bride-to-be or for that matter, anyone wanting to know more about how to look after their body and makeup" Thank you for organising it, I had a great time! Charlotte 

"We had a lovely time thanks - hope you did too!  "We had a great afternoon at PJ Taste's wedding hair and beauty event. We enjoyed chatting with the experts, and I had the chance to have my hair styled as well. I loved it so much I even kept it in the next day!" Emma Cryan

 

Anyone interested should check out the businesses online presence for great introductory offers

Amazing beauty packages available at bitesizebeauty.com

bitesizebeauty.com

Wellness Spa Therapies & Personalised Pamper Parties (Find Charlene Brand on Facebook)

Tysie97 - Contact Shona for hair and lashes on 07584 658885

Beyond Reflections - find Sheldon Marsden of Facebook

 

 

Make up and Hair Demonstrations by Professional Tutors, 2.30pm Sunday 8th April Upstairs@PJtaste Sheffield just 6 Tickets left £12 each

Get the Markle Sparkle this Sunday Afternoon with Prosecco and Canapes

Make up Demonstrations, On trend Hair Demonstrations Upstairs@PJtaste

Canapes and a Glass of Prosecco Sunday 8th April 2:30pm till 5:30pm 

Experienced Beauty Tutors and Stunning Hair Stylist. Tattoo/Blemish Cover up Demonstration, High Street make up best buys, Top 10 tips for flawless make up.

Would you like to feel more confident applying your own wedding make up? Would you like some inspiration when it comes to your hair style and overall look on your wedding day? No make up will be on sale, just good honest advice for a group of brides to be, bridesmaids and not forgetting the ever so important mother of the bride. You and your "I Do Crew" won't want to miss this event.

Shona Hair and Lashes

Shona Hair and Lashes

Nina & Sharron invite you to

Learn the secrets of the beauty professionals, in the comfort of your own home.

Bitesize Beauty is your perfect learning compact to touch up your beauty skills!

Brush up your make-up routine! Refine your technique as well as your pores! Fill in the beauty know-how gaps that Bitesize Beauty can offer! With Bitesize Beauty, we reveal those salon secrets the beauty experts won’t tell you…

Bitesize Beauty offers access to small perfectly formed beauty skills packages.

Each helps to demystify the secrets of the salon, revealing essential skincare, complexion perfection perfect for every ability, every learning style, available to everyone.

Bitesize Beauty will help you to learn how to safely and effectively perform:

· Magical manicures

· Perfect pedicures

· Fabulous facials

· Brows that wow

· Mini-break-worthy make-up tutorials

https://bitesizebeauty.com

 

 pro-beauty tricks at your finger tips...

SHONA & CARL_115.jpg

Bitesize Beauty is the creation of Nina Brown and Sharron Morton. It is a website which provides anyone that has an interest in Beauty with the opportunity to learn the secrets of the beauty world from the professionals.

Nina and Sharron collectively have more than 60 years of experience in the Beauty Industry, 30 of which include teaching all levels of Beauty and Holistic Therapies in further education colleges.

Bitesize Beauty has a range of courses which consist of step by step easy to follow guide booklets and video tutorials, which are all available to view on your mobile device.

Book your place now simply complete the form below or for further details call 0330 043 1954 (local rate) Tickets just £12 each including canapes and a glass of bubbles.

PJtaste  Bridal hair  Bridal make up Bridal  Beauty tips  Events Space Sheffield 
SHONA & CARL_067.jpg
Bride and Mother of the Bride hair by Shona from tsiye 97

Bride and Mother of the Bride hair by Shona from tsiye 97

Sheldon is a make-up artist who specialises in media, bridal and special effects make-up and hair.

She has worked on fashion shows, water photo shoots, gymnasts, dancers, Arial Silk, theatre productions and was the lead designer and make-up artist on a project which produced a charity calendar.

Her work has been published in an American magazine.

Ninas Make up

Ninas Make up

Bridesmaids Bow - Shona

Bridesmaids Bow - Shona

practice doll - shona 

practice doll - shona 

Shona - shona 

Shona - shona 

Elegant Make up - nina

Elegant Make up - nina

Name *
Name
Beauty and Hair Event
Bite Size Beauty Logo (1).jpg

Get the Markle Sparkle this Sunday Afternoon with Prosecco and Canapes

Make up Demonstrations, On trend Hair Demonstrations Upstairs@PJtaste

Canapes and a Glass of Prosecco Sunday 8th April 2:30pm till 5:30pm 

Experienced Beauty Tutors and Stunning Hair Stylist. Tattoo/Blemish Cover up Demonstration, High Street make up best buys, Top 10 tips for flawless make up.

Would you like to feel more confident applying your own wedding make up? Would you like some inspiration when it comes to your hair style and overall look on your wedding day? No make up will be on sale, just good honest advice for a group of brides to be, bridesmaids and not forgetting the ever so important mother of the bride. You and your "I Do Crew" won't want to miss this event.

Shona Hair and Lashes

Shona Hair and Lashes

Nina & Sharron invite you to

Learn the secrets of the beauty professionals, in the comfort of your own home.

 

Bitesize Beauty is your perfect learning compact to touch up your beauty skills!

Brush up your make-up routine! Refine your technique as well as your pores! Fill in the beauty know-how gaps that Bitesize Beauty can offer! With Bitesize Beauty, we reveal those salon secrets the beauty experts won’t tell you…

Bitesize Beauty offers access to small perfectly formed beauty skills packages.

Each helps to demystify the secrets of the salon, revealing essential skincare, complexion perfection perfect for every ability, every learning style, available to everyone.

Bitesize Beauty will help you to learn how to safely and effectively perform:

· Magical manicures

· Perfect pedicures

· Fabulous facials

· Brows that wow

· Mini-break-worthy make-up tutorials

 pro-beauty tricks at your finger tips...

SHONA & CARL_115.jpg

Bitesize Beauty is the creation of Nina Brown and Sharron Morton. It is a website which provides anyone that has an interest in Beauty with the opportunity to learn the secrets of the beauty world from the professionals.

Nina and Sharron collectively have more than 60 years of experience in the Beauty Industry, 30 of which include teaching all levels of Beauty and Holistic Therapies in further education colleges.

Bitesize Beauty has a range of courses which consist of step by step easy to follow guide booklets and video tutorials, which are all available to view on your mobile device.

Book your place now simply complete the form below or for further details call 0330 043 1954 (local rate) Tickets just £12 each including canapes and a glass of bubbles.

PJtaste  Bridal hair  Bridal make up Bridal  Beauty tips  Events Space Sheffield 
SHONA & CARL_067.jpg
Bride and Mother of the Bride hair by Shona from tsiye 97

Bride and Mother of the Bride hair by Shona from tsiye 97

Sheldon is a make-up artist who specialises in media, bridal and special effects make-up and hair.

She has worked on fashion shows, water photo shoots, gymnasts, dancers, Arial Silk, theatre productions and was the lead designer and make-up artist on a project which produced a charity calendar.

Her work has been published in an American magazine.

Ninas Make up

Ninas Make up

Bridesmaids Bow - Shona

Bridesmaids Bow - Shona

practice doll - shona 

practice doll - shona 

Shona - shona 

Shona - shona 

Elegant Make up - nina

Elegant Make up - nina

Bite Size Beauty Logo (1).jpg