Celebrating Sheffield
Victoria hosted a private dining experience for Visit Sheffield and Marketing Sheffield's Ambassador Supper on a Wednesday evening in March. We were proud to host this brilliant Ambassador programme - celebrating Sheffield’s wonderful Conference Ambassadors, who help attract national and international conferences to the city - Professor David Sanders and Claudia von Bastian were the speakers for the evening…
Sheffield Champions
For a small business who has invested everything into the Neepsend and Kelham areas of Sheffield - it was a really important event for us - to shine a light on our new sustainable events space - and showcase our wonderful Kitchen, building and team. It was also a great moment to welcome long term supporters Gemma Tissington and Emma France into Victoria - who have always been dedicated to helping Sheffield’s independent brands and businesses including ours…
The Perfect Evening...
Our guests started their evening with cocktails in The Clubhouse Bar before heading upstairs into the sustainably restored 1884 Chapel for talks, speeches and of course a delicious feast from Victoria’s Kitchen…The evening finished back in The Clubhouse for nightcaps and post dinner cocktails!
We popped a little Coffee Card into the goodie bag - inviting guests back to see us in our Coffee House when it opens later this Spring...
What can I say, other than, wow! What a splendid evening we had last night. Please do pass on my thanks to all of the staff, they were fantastic. The venue looked amazing, and the food/drink was simply divine. I had so many nice comments during the event I'm sure our guests will be back to sample your delights whether in a professional or personal capacity. Gemma Tissington, Marketing Sheffield
We served our Guests…
Bread & Butter
House-made granary loaves & butter (v)
House-made ricotta with aubergine, olives & pickles (v)
Followed by…
Pot-roast style beef featherblade, braised in red wine with roast shallots & heritage carrots
For our vegetarian guests: Cauliflower cheese pie (v)
With...
Buttery mash potatoes (v)
Roast hispi cabbage (v, ve)
Maple glazed parsnips, finished with sherry vinegar (v, ve)
To Finish
Victoria's Basque Cheesecake with Yorkshire Rhubarb (v)
(v) = vegetarian (ve) = vegan
Thank You to...
Doug Banks for capturing the event for Marketing Sheffield
The excellent team at Marketing Sheffield and Visit Sheffield
