The Leopold recently appeared in The Sheffield Star, see below what they have to say about this boutique hotel in the heart of Sheffield:
The Leopold Hotel is reinventing itself as the local answer to dining out in Sheffield city centre.
The boutique hotel, surrounded by chain restaurants in Leopold Square, has come up with a new menu and an informal approach that it hopes will appeal to casual diners.
The man behind the move is head chef Daniel Self, who has just introduced his first full menu.
"When people come to Sheffield, they want to taste a bit of local cuisine," he says. "I'm taking it back to local suppliers and British food, with a twist.
"I want people to come into the bar and enjoy a local cooked meal – instead of going to one of the chains."
Daniel, 24, trained at Sheffield College and took over as head chef last year. He tried various types of cuisine before deciding the local approach was the answer.
Highlights of the new menu include a salad of poached pear, avocado and Yorkshire blue; corned beef hash cakes in local beer batter with fried egg and Henderson's chutney; marinaded Barnsley chop, pan roasted with Yorkshire pud and thyme root vegetables; and cannelloni stuffed with smoked aubergine, spinach and mascarpone.
Desserts feature Dan's celebrated Bakewell tart with marmalade ice cream; and Yorkshire curd tart made with ricotta, apricots and dry orange cream liqueur.
Main courses start at £7.95, desserts £5; all dishes are cooked fresh to order.
The Leopold Hotel is reinventing itself as the local answer to dining out in Sheffield city centre.
The boutique hotel, surrounded by chain restaurants in Leopold Square, has come up with a new menu and an informal approach that it hopes will appeal to casual diners.
The man behind the move is head chef Daniel Self, who has just introduced his first full menu.
"When people come to Sheffield, they want to taste a bit of local cuisine," he says. "I'm taking it back to local suppliers and British food, with a twist.
"I want people to come into the bar and enjoy a local cooked meal – instead of going to one of the chains."
Daniel, 24, trained at Sheffield College and took over as head chef last year. He tried various types of cuisine before deciding the local approach was the answer.
Highlights of the new menu include a salad of poached pear, avocado and Yorkshire blue; corned beef hash cakes in local beer batter with fried egg and Henderson's chutney; marinaded Barnsley chop, pan roasted with Yorkshire pud and thyme root vegetables; and cannelloni stuffed with smoked aubergine, spinach and mascarpone.
Desserts feature Dan's celebrated Bakewell tart with marmalade ice cream; and Yorkshire curd tart made with ricotta, apricots and dry orange cream liqueur.
Main courses start at £7.95, desserts £5; all dishes are cooked fresh to order.
