Michelin-starred chef Max Fischer to host pop-up restaurant at Sheffield Hallam
The founder of Michelin-starred Fischer’s Baslow Hall is returning to Sheffield Hallam University for a pop-up dining experience.
Entrepreneur chef Max Fischer will host ‘A Taste of Fischers’ at the university’s Hallam View restaurant in March.
His flagship eatery, located at the Grade II-listed Baslow Hall manor house in Derbyshire, has held a Michelin Star since 1994.
Max’s Hallam View pop-up will focus on using local suppliers, with the menu using as many locally sourced ingredients as possible.
They include meat from Whirlow Hall Farm and Moss Valley Fine Meats, dairy ingredients from Our Cow Molly, cheese from Sheffield Cheesemasters, and fruit and vegetables from a number of local growers.
Sheffield Business School students who are studying hospitality business management will staff the pop-up.
James Ellerby, senior lecturer in hospitality business management, has organised the event for the last three years.
He said: “This year we are focusing on celebrating our local producers and suppliers in Sheffield and the surrounding area. Working with Max on these pop-ups for the last two years has shown just how important and rewarding it is to engage with and support local businesses.
“The menus at Fischer’s restaurant constantly change with the seasons and they are a celebration of British produce. We want to expand on this value further this year and really champion our local producers wherever possible, and local independent suppliers where it is not.”
He added: “We want to promote the great food and drink our region has to offer, and demonstrate how exciting and sustainable buying local produce and supporting local businesses can be.”
Max Fischer, who received an honorary doctorate from Sheffield Hallam in 2013, commented: “I really enjoy doing it. We need young people who are enthusiastic and enjoy the industry. This is a great way to show them the industry and what is out there in the world.
“This is the real thing, having the public come and pay, working with a chef who has been there, done it, and is still doing it.”