A BARNSLEY chef will be serving tapas with a twist this weekend.
Steve Fitzgerald, 47, of Wheatcroft Gardens, Penistone, is one of the chefs at The Bells Steakhouse in Silkstone and is keen to show off the wonders of Barnsley’s local tripe and offal.
That’s why tomorrow, he will be cooking the traditonal Spanish delicacy, tapas Barnsley style.
The local dishes that will be on offer are tripe with smoked bacon and Italian tomatoes, local ox tongue with Barnsley black pudding and Silkstone ox cheek with red wine.
For many years Steve has used fresh, local produce that he finds daily on Barnsley market to prepare his food and menus.
Steve said: “I have always used the market daily, using local ingredients available on the day to prepare my menus, meat, fish and vegetables, building up a great working relationship with stall holders.
“I am sad that the tripe stall in the meat market will soon be closing, having used it for many years.
“I have recently started working at The Bells Steakhouse in Silkstone and I am keen to promote the joys of offal.”
Steve has also done a couple of trial runs of the tapas last Friday he made Barnsley tripe Roman style with smoked pancetta, tomato and polenta with ox tongue and local black pudding with a smoked apple and barbecue glaze.
Steve said: “We did a taste test in the restaurant last Friday and, although some customers were apprehensive, they all enjoyed it.
“It shows people are willing to try and enjoy unusual ingredients and it was a pleasure to cook for them.”
Steve has been a chef for more than 30 years and was former head chef at Pinocchios restaurant in the town centre.
He has trained many chefs over the years, some of whom have gone on to work in Michelin star restaurants.
