Sheffield's highly anticipated restaurant Jöro arriving December
Jöro pronounced ‘Yoro’ simply translates to “Earth” in old Norse language. The concept of this new restaurant is ‘a meal made of many small plates’, which is due to open in December at in Sheffield’s Kelham Island, from Chef and co-owner Luke French – formerly of The Milestone Group, with partners Stacey Sherwood and Matt & Nina Bigland.
Luke French Chef Director of Jöro said: “The menu will be focused on using mostly wild and foraged foods, or where sourced as locally as possible, this means the menu will feature lots of daily changing dishes, ruled by the changing micro-seasons. We wanted to create a relaxed social environment, but with a high level of service and cooking at an accessible price, so people can come back time and time again – not just for special occasions. The food is often delivered by the chefs themselves to the guests directly, to encourage interaction and we really get to convey what our cooking and ethos is all about, and get to know our guests, we are not just stuck behind closed kitchen doors! The kitchen is very open and the main pass is inside the centre of the restaurant.
We are also working closely with Evan Wood – Higher Education Curriculum Leader in The Art and Design & Fashion Department at Barnsley College, who will be using the restaurant to showcase the students works of art, photography and sculpture – think of it as a live, seasonal and rotating art and design gallery inside the restaurant.
The restaurant concept also ensures maximum creativity, free reign and a great working environment for the team who work at Joro with state of the art kitchen equipment including a bespoke induction cooking suite made by Geoff Snelgrove at Control Induction. Vegetables, meat and fish will be finished or cooked over local Rivelin Valley Birchwood burned in a ceramic Kamado Joe barbecue and Konro Japanese grill – food tastes so much better when cooked over an open fire!
The restaurant will be closed two days a week to ensure all of the team have two set days off to rest and spend time with family and friends, something I am very conscious of from my experience of working 15 years in kitchens and not always having this time to do so myself. We will also shut the restaurant over 5 set weeks throughout the year. Work-life balance is so important and having this time off will help to increase the team’s creativity and productivity. Time out of the kitchen is also incorporated into the teams weekly rota so they get out of the restaurant during the day to wander the woods foraging, gathering food to stock up the kitchen’s larder and also some personal head space and fresh air whilst team building.”
Jöro’s creative menu will comprise of around 15-25 different dishes, some as 1-2 bite snacks, small plates and others more substantial. Their aim is to create their own dining culture; an urban restaurant, which has a close bond with nature, to local farms, hunters, foragers and the people of Sheffield.
Adding to their concept is the interesting and unique location of the restaurant. It will be housed within ‘KRYNKL’ described by CODA Architects as ‘hip hidyholes for the 21st century creative’ which is made entirely from upcycled shipping containers, once sailing the seas between Great Britain and Shanghai. A revolutionary new space created to showcase exciting independent start-ups from Sheffield. Jöro will be located on the ground floor and we can also look forward to a pop up Gin Bar and a roof terrace bar.
Special care and attention has also gone into Jöro’s wine selection. Working with Eden Fine Wines over the last year they have hand-picked special small wine producers from around the World, all of the wines on the list are organic and biodynamic. They will also rotate a small number of different house infusion cocktails that will pair to the seasonal dishes on the menu.
The Milestone have been kind to let Joro use their space upstairs to host pop up tasting menu evenings until they open their new permanent restaurant in KRYNKL on Tuesday 8th November. The pop ups will comprise of a 9-13 course taster menu so guests can experience some of the food that will be on offer. Event dates – 18th, 20th, 21st, 26th, 27th October, from 7pm onwards.
Opening Times for Jöro at Krynkl
Tuesday – Saturday
Lunch 12.00 – 15.00
Dinner 17.30 – 23.00
(last orders for tasting menus at 13.30 & 21.00)
Closed Sunday’s & Monday’s
For reservations visit their website’s reservations page at www.jororestaurant.co.uk
For all other enquiries email [email protected]
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