A Celebration of Truffles – Inox Dine

Joe Berry, head chef of Sheffield restaurant, Inox Dine, has collaborated with Dr Paul Thomas, an expert on the cultivation of truffles, to create a three course menu to showcase the world’s most precious ingredient. 

The unique ‘truffle trio’ of dishes will be served at the ‘A Celebration of Truffles’ event taking place at Inox Dine, the restaurant on level 5 of the Students’ Union Building at The University of Sheffield, on October 17 (7 pm).

The evening will celebrate the rich taste and odour of this exotic and delicious delicacy, offering diners a chance to enjoy a starter, main course and dessert all including fresh truffles. Dr Thomas will also offer some insight into the complex and mysterious forest fungus whose popularity continues to grow.

A Celebration of Truffles - Inox Dine restaurant, Sheffield
Truffles are provided by Dr Paul Thomas’s company, Mycorrhizal Systems Ltd
Dr Paul Thomas commented: “Yorkshire is a great place to grow truffles because of the nature of the soil and the climate. Indeed, a summer truffle grown in Sheffield has a better flavour than those cultivated in France and Italy. It’s set to become a true Yorkshire delicacy.”
Joe Berry, Head Chef at Inox Dine said: “It’s an exciting opportunity as a chef to use truffles in your cooking. You have to have a real working knowledge of how to use the ingredient. I think the fact that they are so expensive and the quirkiness and mystery of foraging for truffles with pigs and dogs, all adds to the fascination. People are also interested in unusual flavours so we’re really looking forward to showcasing this gem of an ingredient.”


Starter 
Truffle duck egg custard with cep brioche, crisp prosciutto and roast salsify and truffled popcorn
or

Truffle duck egg custard with cep brioche, Old Winchester cheese, roast salsify and truffled popcorn (V)

Main
Chicken supreme and wing with crisp skin, celeriac fondant, 
sweetcorn purée and with truffle jus 
or

Ravioli of pumpkin and chestnut with wild mushrooms, braised endive, sweetcorn puree and a truffle and honey emulsion (V)

Dessert
Truffled chocolate delice with cocoa nib tuille, and a mascarpone and vanilla salt sorbet


Tickets are priced at £34 per person for a three course meal including a welcome drink on arrival. To make a booking and to purchase tickets call 0114 2226043 or email dine@inoxdine.co.uk
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