The Milestone and The Wig and Pen are proud to announce a Charity evening in support of Sheffield Children’s Hospital and Niamh Power.
Hope for Niamh Menu
By Head Chef James Wallis—£30pp
Glass of Prosecco on arrival
Starters
Pan fried mackerel with beetroot and horseradish
Purple sprouting broccoli soup with broccoli tempura and Yorkshire blue cheese
Terrine of ham hock, leek and game with pickled vegetables and pear and vanilla puree
Mains
Rump of beef served rare with carrot puree, cottage pie of ox tongue and sweet breads, glazed carrots and Wentworth ale gravy
Roast Coley with brown shrimp nut butter, sea shore vegetables and Cornish new potatoes
Nettle gnocchi with wild mushrooms, wilted spinach and cepé cream
Desserts
Beetroot meringue, goats cheese panna cotta, glazed beetroot, goats cheese sorbet, rapeseed oil powder and sorrel
White chocolate cylinder, cherry, coriander and hazelnut
Selection of local cheeses with homemade biscuits and chutneys
In the Kitchen:
Head Chef—James ‘Jambon’ Wallis, Milestone Head Chef
Acting Head Chef — Marc ‘Bulldog’ Sheldon, MD & Owner
Acting Sous Chef — Matt ‘Biggi’ Bigland, MD & Owner
Acting Larder Chef — Mark ‘Mj’ Townsend, Milestone Assistant Manager
Acting Chef de Partie — Stacey ‘Beaker’ Sherwood, Milestone General Manager
Acting Pastry Chef — Jen ‘pet’ Stephens—Events Manager
On the Floor:
Host—Matt ‘Opie’ Tilley, Wig and Pen Assistant Manager
Acting Head Bartender — Matt ‘Headbutt’ Hodkin, Wig and Pen Head Chef
Assistant Bar Staff — Bradley ‘Pepe the Prawn’ Price, Wig and Pen Bar Manager
Section 1-9 Waiting Staff — Rachel & Lisa, The Milestone Pastry Chefs
Section 10-13 Waiting Staff - Rob ‘ BBR’ Buchanan, Milestone Sous Chef
Section 14-18 Waiting Staff - Luke ‘Hans the second’ French, Milestone Junior Sous Chef
Restaurant waiting Staff— Matt ‘Cilla Black’ Knight, Milestone Commis Chef, & Matt ‘Burlesque’ Duggan-Jones, Wig and Pen Junior Sous Chef
Food Runner—James ‘Egg’ Homer, Milestone Commis ChefOn Monday 27th February, the Milestone will host an evening of role reversals!!
Our talented Chefs are adding to their repertoire of skills by seating customers, serving tables, taking orders, running food, and making drinks, while our team of front of house managers will be cooking up a storm in the kitchen under the supervision of Head Chef James Wallis.
All profit from the event will be donated to The Sheffield Children’s Hospital and the Hope for Niamh Fund
http://www.facebook.com/hopeforniamh8 year old Niamh Power has just undergone her third operation in twelve months to remove a reoccurring brain tumour. Chemotherapy and radiotherapy are no longer effective and the surgeon has now said that further surgery is no longer an option.
Craig Power, Niamh’s uncle, has been a Senior Sous Chef at The Milestone for the last year.
We need to raise funds for any treatment that may be possible and to help make Niamh and her family's life that little bit easier at this very traumatic time.
Hope for Niamh Menu
By Head Chef James Wallis—£30pp
Glass of Prosecco on arrival
Starters
Pan fried mackerel with beetroot and horseradish
Purple sprouting broccoli soup with broccoli tempura and Yorkshire blue cheese
Terrine of ham hock, leek and game with pickled vegetables and pear and vanilla puree
Mains
Rump of beef served rare with carrot puree, cottage pie of ox tongue and sweet breads, glazed carrots and Wentworth ale gravy
Roast Coley with brown shrimp nut butter, sea shore vegetables and Cornish new potatoes
Nettle gnocchi with wild mushrooms, wilted spinach and cepé cream
Desserts
Beetroot meringue, goats cheese panna cotta, glazed beetroot, goats cheese sorbet, rapeseed oil powder and sorrel
White chocolate cylinder, cherry, coriander and hazelnut
Selection of local cheeses with homemade biscuits and chutneys
In the Kitchen:
Head Chef—James ‘Jambon’ Wallis, Milestone Head Chef
Acting Head Chef — Marc ‘Bulldog’ Sheldon, MD & Owner
Acting Sous Chef — Matt ‘Biggi’ Bigland, MD & Owner
Acting Larder Chef — Mark ‘Mj’ Townsend, Milestone Assistant Manager
Acting Chef de Partie — Stacey ‘Beaker’ Sherwood, Milestone General Manager
Acting Pastry Chef — Jen ‘pet’ Stephens—Events Manager
On the Floor:
Host—Matt ‘Opie’ Tilley, Wig and Pen Assistant Manager
Acting Head Bartender — Matt ‘Headbutt’ Hodkin, Wig and Pen Head Chef
Assistant Bar Staff — Bradley ‘Pepe the Prawn’ Price, Wig and Pen Bar Manager
Section 1-9 Waiting Staff — Rachel & Lisa, The Milestone Pastry Chefs
Section 10-13 Waiting Staff - Rob ‘ BBR’ Buchanan, Milestone Sous Chef
Section 14-18 Waiting Staff - Luke ‘Hans the second’ French, Milestone Junior Sous Chef
Restaurant waiting Staff— Matt ‘Cilla Black’ Knight, Milestone Commis Chef, & Matt ‘Burlesque’ Duggan-Jones, Wig and Pen Junior Sous Chef
Food Runner—James ‘Egg’ Homer, Milestone Commis Chef
To book a table for this unique event please contact the Milestone on 01142 728327, or email bookings@the-milestone.co.uk
