Rafters - Sheffield

This restaurant is a hidden Gem. The food was sublime. The tasting menu was exceptional. The team running the restaurant are slick, knowledgable and passionate about the food and the wine. Attention to detail was excellent and not intrusive. I highly recommend this restaurant. When I come to Sheffield again I will definately book to go to Rafters. Thank you team for a memorable an d enjoyable dining experience.

Wow! Sensational plates of food in a lovely cosy setting with a view of the chefs working their magic. You can’t get better. A present bought for us and absolutely loved every moment of it. Attentive and kind waiters, amazing flavours and textures, even the non alcoholic cocktails we had were skillfully prepared it’s just a a cut above and well worth taking the time to visit. A real treat and we will book again.

First time dining at Rafters and was hugely impressed. Each course from the Heritage menu was absolutely delicious. The waiters were very attentive and friendly and great being able to see the kitchen and how intricately the chef plated up each dish.

Out of this world food. An amazing experience with such friendly staff. Enjoyed every minute of it.

It 's located a few miles from Sheffield City centre in the suburb of Nether Green on the corner of four-way junction. From the outside, it doesn 't look that big. We didn 't realise the restaurant was upstairs. On arrival,we were very warmly greeted as though we were old friends. Showing us to our table at the chefs bench,we felt really honoured. As the Michelin Guide says for the full experience, book these seats. The restaurant is smallish and very cosy. You forget that you are actually fine dining in Sheffield. We 'd chosen the tasting menu,like you do. To get things started,we ordered one of their own unique Lagers by Little Mesters Brewing . The meal begins with three taster snacks, including a delicious chawanmushi. Followed by their black treacle bread hendo 's butter. Up next follows a procession of delightful dishes. Starting with the Chalk stream trout tart. Then, you are given a little scroll explaining how the dish inspired the chef. Cauli cheese,not like Grandma B 's. The fish course was a lovely dish of Cornish Cod,trout roe, seaweed leek. The last of the savoury courses was a very tender, Creedy Carver Duck that cut like butter. There were two very pretty and tasty desserts of Yorkshire Rhubarb and the other 'Jaffa cake ' with a nice gooey centre. To finish the meal were a couple of sweet treats. The whole evening flowed seamlessly,from the front of house to the chefs in the kitchen it was an absolutely pleasurable night.