JORO, the renowned restaurant formerly located in the Krynkl development on Sheffield’s Kelham Island, has now moved out of the city to the Oughtibridge Paper Mill development in the beautiful Don Valley, on the outskirts of the Peak District.
Run by chef Luke French and his wife and business director Stacy Sherwood-French, both iterations of JÖRO combine big Asian flavours with British produce and Nordic sensibilities. The new Oughtibridge location aims to be a dining destination, with two bars and an outdoor BBQ kitchen concept also onsite.
French's style is difficult to pin down, but a key feature in the new site is the use of live-fire techniques, with meat and fish cooked over birch wood and charcoal. His signature style also embraces Asian flavours and techniques, combining them with top quality local, seasonal produce. Dishes on the new signature tasting menus include the likes of grilled Scottish scallop, salt aged Yorkshire beef rump cap, and whole teriyaki quail, with desserts like Basque blueberry cheesecake and yuzu meringue pie to finish. Drinks flights are also available, with a focus on artisan producers using sustainable and natural techniques.
For those who wish to enjoy a foodie night away or weekend, there’s also several studio rooms and apartments onsite (as well as House of JORO in the city, near the original Kelham Island site), with views of the Peak District Scandi-inspired decor echoing the culinary offering. If you want to take some of the JORO experience home, stop by the Shop by JORO deli, which sells produce used in the JORO kitchens such as barrel-aged soy sauce, as well as JORO’s own wine and gin.