We planned our wedding day, 2 years in advance and we had guests attending from all over the world, including Australia, Canada and Norway.Read More
Our blog is a diary of our adventures in local food. We enjoy preserving harvests of seasonal food so you will find brewing, fermenting as well as jam and preserve making recipes well represented. In addition we discuss visits to our valued Sheffield suppliers and trips wider afield to see artisan producers in action in Derbyshire and the Peak District. A new feature will focus on individual members of our team to share their skills and aspirations.
Creative Wedding Menus using Local Sourced Ingredients
Richard and Becky say "I do" this summer at a stunning new venue. We are as excited as Richard and Becky are about their special day. A lovely fresh summer wedding breakfast is on the menu with lots of salad with interesting leaves and a variety of edible flowers from Peter's home grown plot. They were so delighted with their food, that what they couldn't quite manage to eat on the tasting day was all boxed up for them to take away. This included the fresh sourdough bread which Peter had baked especially for them that afternoon.
Richard and Becky enjoyed an evening Upstairs@PJtaste saying "Thank you we loved it"
We enjoy getting creative with our menus and to include the bride and groom in creating the perfect menu to compliment their wedding day at Horsleygate Farm
Mini Cheesecakes Platter
These little gems made in on to the wedding menu but didn't quite make it home with them.
Ben was a natural..
at carving the joint of beef..
Bridget and Ben came to our new venue Upstairs@PJtaste. We invited them to sample a few dishes from their wedding menu.
Focusing on the Roast Beef joints served whole to be carved at the table. Here's a pic of a mini version to serve our four delighted guests.Ben and Bridget tie the knot in just a few short weeks and were very keen to fine tune their menu. Our head chef Lee Mangles (who had prepared the meal in our production kitchen on the ground floor of our premises) was very surprised when he came upstairs to chat about the menu with our wedding couple. Ben and Lee recognised each other immediately. They had actually worked together a few years earlier. We all had a great time remenising with canapes, roast beef with all the trimmings and not forgetting delicious desserts.
We are all really looking forward to their "Big Day" at Kelham Island Museum
Sample Canape Selection
Seasonally Inspired Locally Sourced at PJ taste
"PJ taste are experienced caterers with a passion for creating delicious food from locally sourced and own grown produce.
We have our own stylish 100 seat meeting, dining and event space in Attercliffe with our team of professional chefs and dedicated service staff on site to provide a really warm and personal service. Our external event catering is delivered with our electric vans providing for a range of occasions from breakfasts to business lunches and dinners through family celebrations such as weddings and canapes receptions". Clients include Gripple, The University of Sheffield, BBC, ARUP, Wake Smith, BHP, and The Nuclear Advanced Manufacturing Research Centre.
We would like to invite you to subscribe to our mailing list there is a link on this page. We will send out the occasional newsletter featuring interesting foodie stories about what we have been getting up to at PJtaste.
Work has continued over the Christmas break taking the space on the first floor of our base at 54 Staniforth Road, Sheffield, back to its bare shell. We will soon be ready to start the re-building to create our 100 seat meeting, dining and event venue. Excitingly we have revealed the large roof trusses and the layers of paint added over many years are being stripped away. The natural wood below has a lovely grain and should work well with the tables we are making from re-used pallets. See our previous post for pictures.
The next job will be to remove the old plaster from the walls so that we can add thick layers of insulation both to the walls and the roof space to ensure our guests are toasty warm but also to minimise heating inputs and their environmental impacts.
Our electricians have already been busy and have actually completed their first fix to the first floor. Theres over a mile of cable already gone in across the electrical, lighting, fire, security, audio, data and phone cables! Great that they still look so happy!
So progress but still lots to do! Although its hard to imagine at the moment we are very confident that the result will be a unique venue reflecting our values of local sourcing, sustainability and innovative cooking with brilliant care for our guests. So still very much on track to deliver the vision.
We expect our new meeting, dining and event space on the first floor of our buiding at 54 Staniforth Road (S9 3HB) to be complete in April 2017.
Throughout the planning process we have worked closely with our Sheffield based architects, Burnell Briercliffe, to make the refurbishment as environmentally sound as possible. Considerations of sustainability are a key part of our core values and we wanted to carefully consider each step of the process from the demolition to the choice of materials used as well as aspects of the levels of insulation and on going impacts of each material chosen.
Talking of insulation we are installing a considerable amount to make the space much more efficient to heat. We have chosen a product from Natural Building Technologies which is actually carbon negative in its manufacture.
Only wood from indigenous forests are used principally sawmill offcuts. Preference is given to wood from sustainable and socially acceptable sources. All the wood used is purchased within the European region, makes a significant contribution to a sustainable, ecological forestry industry.
Improving the insulation to this level will significantly reduce the gas required to operate the central heating meaning less radiators too. In fact we are recycling the existing radiators rather than having to scrap these avoiding waste.
The electrical demand will be minimised by the use of LED lighting throughout and energy efficient applicances along with movement sensor switches - chefs never turn off lights!
So with our Sheffield made tables (from re-used pallets) and 37 solar panels we are keeping things local and low impact.
We are enjoying using our wood fired pizza oven this year, concentrating on producing really authentic thin and crispy pizzas. Using our own sustainable wood and Yorkshire flour along with locally sourced toppings we aim to give our pizzas a true flavour of South Yorkshire and Derbyshire.
The video shows the pizza oven in action.
Its always a privilege to see the photographs taken by official wedding photographers. This is particularly so for the occasions at which we have catered and naturally been involved with the happy couple from early in the planning stages.Read More