missiecindz.com | Missie Cindz

Wall mural of Harry Brearley, discoverer of stainless steel by Sheffield's street artist, Faunagraphic

Attracting attention in Sheffield

Raising Awareness through Sheffield Street Art

After a whole week of everyone tweeting about this. I had to see it myself  – local talented (amazing) street artist, Faunagraphic does it again with a mural of Sheffield-born and raised Harry Brearley, discoverer of stainless ‘rustless’ steel. Painted on the wall of the Howard Hotel close to the Sheffield train station, and you really do have to see the mural in real-life to truly appreciate the artwork and attention to detail.

One thing that always blows me away about Sheffield is the vast amount of street art that has been painted around. In the past few years, I’ve discovered to admire what street artists do ~ as creatives, artists and designers it’s important to communicate in a way that makes people think deeper, feel deeper. I’ve been a fan of Faunagraphic’s work for some time now, and what I like about her artwork is that it promotes a sense of place and an environment of longevity, growth, and spiritual well-being – I’m captured into her world of ‘ a better place‘ fusing wildlife and fine art in her work.

Via street art we can discover something new, I discovered that Harry Brearley was the founder of Stainless Steel (and I thought I knew a lot about Sheffield!).

Get inspired by more of Faunagraphic’s work here. Also, check out the amazing time-lapse video by Richard Bolam, who recorded the entire process of the Harry Brearley mural here.

{photos by Cindy Cheung as shared on Instagram}

I spent a couple days in Leeds for Blog North 4, it was only a quick trip but I made sure to fit in a few delicious bites and plenty of Northern goodness from the city. Usually when I visit Leeds, it’s for shopping and catching up with friends, we stay in the City Centre but this time I wanted to explore Leed’s honest food scene with a twist.

I went along to We, The Animals’ first seasonal pop-up restaurant, The Beast and The Swine. Where I stayed satiated with East Coast crab (seafood from Bridlington), ale cured ham served with own-made focaccia, Yorkshire Wolds chicken and had my first taste of veal tongue!

We, The Animals are a Leeds-based collective of four food enthusiasts; two of their team are professional chefs and the other two members are seasoned front-of-house waiters/bartenders. Their 8 course menu compromised of strictly local and seasonal produce, aiming to arouse diners’ senses and unveil the underbelly of Yorkshire cuisine. The Beast and The Swine was held in Trinity Church, I’d never eaten a meal in a church before, a first for everything but this helped to set a nice air of curiosity into the evening.

I was seated on a very long table laid with mismatched crockery, a keepsake menu and tealights. There was a tasteful arrangement of strings of teared book pages woven around the pillars printed with graphical ink illustrations, animals in particular.

Food Glorious Food
Although the event was meant to be a casual and relaxed affair, it was certainly a night (for my belly) to remember. On arrival I was given a gin cocktail, in a baby’s bottle. It was a lovely refreshing cocktail and drinking out of a baby bottle felt odd but added to the enigmatic atmosphere of the night. Starters were a smorgasbord made up of rabbit rillettes, cider-glazed ham, smoked mustard sausage served with vegetables, a tasty broad bean hummus (delicious!) and freshly baked focaccia. This was a very hands on course, where we shared the board with other diners, I used my fingers and made my own eating combinations with the multiple cold foods on a table.

The evening menu included courses with fish – which was creamy Bridlington crab and a pink grapefruit salad; a selection of meats – the bolito misto was a hearty plate of Yorkshire chicken, homemade spicy cotechino sausage and a slice of veal tongue served with a wedge of steamed savoy cabbage and dark lentils; platter of cheese and dessert was a croque-en bouche finishing with coffee served by Laynes Espresso and petit fours which were handmade chocolate neatly wrapped and tied with a lovely hand illustrated gift tag.

The Beast and The Swine was a truly unforgettable meal with lovely hand finished details (candles, illustrated gift tags and artistic wine arrangements), alongside a creative menu that highlighted the most of the local and seasonal of spring produce – plus, I had my first taste of veal tongue, and that’s definitely not going to be an experience I’ll easily forget!

To find out more from The Beast and The Swine and their other upcoming culinary events, pop over to their facebook page or follow updates on Twitter.

A good nights' sleep at The New Ellington, Leeds

Starting the morning smiling with a nice cooked hot breakfast

Filling up on Northern Goodness
Thank you Leeds for filling me up on an abundance of sensual pleasures. With the Leeds Food Festival on the horizon, I’m looking forward to discovering more of the Leeds’ independent restaurants, bars and cafes food scene.

A big thank you to the New Ellington Hotel for making my stay so welcome too. With its stylish interior and lovely big comfortable bed that took all my might to prise myself from. It was an ideal place to settle down for the night and freshen up before my trip back down to London.

Note: All my posts are about things I love and want to share with my readers. The integrity of what is written is extremely important to me – all my thoughts, writing and opinions are solely mine (unless stated otherwise) – Missie/ Cindz

{photos by Cindy Cheung and We the Animals as shared on Instagram}

Missie Cindz World PudInn 2013 at the Rutland Arms

Myself and lovely Hannah as my pudInn sidekick. HUGE smiles all round!

Handmade paper fortune cookies for #MissiesPudInn. Success is in the details.

‘Around the World’ in five sweet courses
We travelled Around the World on Saturday 16th March with our sell-out ‘Missie Cindz Pud Inn Club’ – serving diners a delicious taste of the world’s delightful offerings in five sweet courses! A big thank you to our guest chefs and bakers who pulled out the stops with their generous and wholesome puddings, all capturing the world’s taste of culture and differences in their own unique way.

For those who aren’t sure what Missie’s Pud Inn clubs are (aka #MissiesPudInn), these are seasonal events I organise to bring people together to eat, drink, connect and enjoy. It’s based on the principles that supporting your local pub, local chefs/bakers/restaurants, and local talent will contribute in brightening up the community; all at the same time appreciating great puddings! I believe enjoying the little things in life are generally the best. The full pudding menu (keep reading and you’ll find out the courses) was reflective of the enthusiastic Sheffield makers, bakers and creators our city has to offer as well as to give our diners super delicious desserts, of course.

I like to add touches of Missieness to the event, so I always include a ‘Score and Comments’ sheet to get diners talking and interacting with their desserts, along with a sweet Pud Inn World quiz so everyone can work in their table teams to win foodie prizes. This time round, I also wanted to include an ‘Around the World Desserts Table’ – this was a table where diners could voluntarily bring in some of their own favourite homemade (or shop bought) food treats with a World theme for everyone to try. FIVE courses of puddings AND a desserts table? there was going to be a lot of sugar sweats indeed!…

Keeping with the theme, for decoration, I hand made 40 brightly coloured paper fortune cookies to use as place cards, each had a ‘fortune’ quote placed inside. The little details and touches like these helps in contributing to a more playful and charming PudInn experience – plus it’s all fun too :)

What’s for pudding at Missie Cindz Pud Inn?

Red Bean Dessert – a popular Chinese sweet dessert soup made with red azuki beans.

Course One: first up was a traditional Chinese dessert and a popular dish among the Chinese, red bean soup dessert made with red azuki beans made by myself. Most Chinese and cafe-style restaurants will offer this dessert soup at the end of your meal (usually complimentary too) and to me, it’s one of those desserts that reminds me of home and thought it would be lovely for our diners to try it too.

This dessert can be served hot or cold, I served it warm and the recipe is very straight-forward; including red azuki beans, water and sugar, but some people will also add lotus seeds, glutinous rice balls and various other ingredients to make it more rich and wholesome.

Comments from diners from their score sheets included:

• “Different but really enjoyable!”
• “Lovely flavour and texture, but I feel like it could have had a complement of some sort”
• “Liked the fact that it was served hot”
• “Much better than I expected. Not usually a bean fan.”
• “Sorry, not to my taste!”

Course Two: Taiwanese Mango Pudding made by LOL Bubble Tea at West One Plaza

Next up was course 2: Refreshingly cool Taiwanese Mango Pudding made by LOL Bubble Tea, West One Plaza (twitter: @LOL_BubbleTea). Oli from LOL tells me that their mango puddings are made with milk rather than water and in a specific set temperature to get the tofu-like texture produced correctly. The Hong Kong styled mango puddings are a different texture to the Taiwanese styled version, and he thought it would be a great opportunity to introduce this course for Pud Inn diners to try – afterall, people are more adventurous these day and looking for exciting types of food to try!

LOL’s mango puddings are available from their tasteful bubble tea shop in West One Plaza. If you haven’t tried bubble tea before (because of the tapioca balls floating at the bottom) then I reckon you should pop over and say hi this weekend.

Comments from diners included:

• “Nice light dessert – good mango flavour, the ideal dessert to a heavy meal”
• “Like mini milk lollies”
• “Amazing flavour”
• “Really enjoyed something different”
• Pleasant taste and texture. Fruit pieces would improve the taste”

Course Three: Russian Fruit Celebration Gateaux made by Cossack Cuisine

Hanging out with Cossack Cuisine's head baker, Leeza

Next up was Course 3: Russian Fruit Celebration Gateaux made by made by Cossack Cuisine (twitter: @CossackCuisine)

It was fantastic having Leeza and Stephen from Cossack Cuisine sat in with us for the whole event. I was still really pleased they could both join us, having the food producers and chefs sat in with us plays an important element to why Pud Inn happens and its success.

I asked Leeza to tell me why she went for this particular course… “I picked the Russian Celebration gateaux to take Pud Inn diner’s taste buds to all four corners of Russia. In one spoonful experience the sharp Lingonberries of the North, the liqueur-soaked sponge fields to the West, head South through the pungent pomegranate forests, ending up on top of the biting cold, meringue peaks of the East”.

The gateaux was absolutely stunning to look at, from the cake details and arrangement of the fruit right through to the size, and it tasted just as good as it looked too. This course in short was a fresh fruit celebration cake with fresh fruit mousse, white sponge, laced with liqueur, covered in a fresh cream meringue.

Comments from diners included:

• “I know want to get married – just need to find a partner!”
• “Perfect!!!”
• “Delicious and light”
• “Indulgent, gorgeous zings of fruit – made me happy!”
• “That will take some beating! Heavenly.”

Silversmith's Creative Chef Lee Mangles keeping the puddings under control

Flavours of Yorkshire Rhubarb on a World Tour made by Silversmith’s Creative Chef, Lee Simon Mangles

Flavours of Yorkshire Rhubarb on a World Tour – the Rhubarb lassi

Next up was Course 4: Flavours of Yorkshire Rhubarb on a World Tour made by Silversmith’s Creative Chef, Lee Simon Mangles (twitter: @LeeSimonMangles / @Silversmiths). This was a very charming and playful dessert – cleverly pieced together by Lee using seasonal Rhubarb. His course served up Rhubarb creativiely with a Yorkshire Rhubarb crumble pot (representing Yorkshire, UK) accompanied with a rhubarb flavoured lassi in a shot glass with straw (India, an alternative to mango lassi) and a side of rhubarb with orange flavoured biscotti (representing Italy). We couldn’t fault Lee for effort here! I love rhubarb, it’s one of my favourite vegetables and love that when cooked rhubarb goes an irresistible pastel pink. Plus, its distinct tartness was a perfect compliment to the creamy lassi shake. Yum!

Comments from diners included:

• “I wouldn’t normally order rhubarb but you’ve converted me! Very interesting ‘Italian’ version. Just right sweetness for the crumble and the lassi was a lovely smooth finish”
• “Loved the lassi – going to try to do that one!”
• “Great zingy rhubarb, orange biscotti was delicious!”
• “Lovely texture to the crumble pot, could have done with some custard”
• “So many subtle flavours. Amazing.”

Course Five: Gulab Jamun (popular Pakistan dessert) served with Cardamom Ice Cream and Mango Coulis made by Rutland Arms Chef Koko and Rico

Last but not least, Course 5: Gulab Jamun served with Cardamom Ice Cream and Mango Coulis made by Chef Koko and Chef Rico of the Rutland Arms (twitter: @sweetKomal / @RutlandArmsChef).

Chef Koko tells us more about her pudding course…“I made it because my mum used to buy fresh gulabs for me and my sisters from Asian shops and I have loved them ever since. I knew it would fit in and be an usual food which would be new for some people. I added pistachio ice cream and mango coulis to compliment the flavour and textures of the dish. It was team work, chef Rico made the gulabs and I made the ice cream and coulis”

Comments from diners included:

• “Good mix of flavours”
• “I liked the gulab and coulis”
• “Nice doughnutty style. Very nice ice cream! Coulis personally didn’t go with the ice cream but was lovely with the gulab jamun.”
• “This was very different! Liked the textures and delicious ice cream”
• “Didn’t really do it for me. I applaud the effort at the exoticness though”

So there you have it. Another Missie’s Pud Inn Club: Mission Completed. Sugar sweats or not, Sheffield’s sweet-tooth has definitely being pulled!

A personal big thank you to all our pudding makers for the afternoon’s courses – plus, not forgetting the Rutland Arms for being the ideal place to have PudInn club – puddings and local beers are definitely making its way to becoming the new fish and chips! Everyone made a contribution to Pud Inn in their own time for the love of a good pudding and to bring pudding enthusiats together.

So who was voted diner’s ‘favourite’ pudding I hear you ask? (drum rolls please…..) – Pudding no 3 made by Cossack Cuisine, our diners were really impressed and in awwe with Russia. Look out for Cossack Cuisine at this weekend’s Nether Edge Farmer’s Market in Sheffield this Sunday 12 noon – 4pm. Do pop along and support our city’s markets and talented producers.

Congratulations to our diner Carol Greene for being an awesome, incredibly sweet and enthusiastic PudInn diner. You truly captured the fun and meaning of Missie’s PudInn, from the way you participated in the event’s dessert table and lovely pictures/comments – everything you did embodied the fun and togetherness of #MissiesPudInn. Your complimentary Rutland Arms meal and drink voucher is on its way to you now.

I’m sorry to those who weren’t able to purchase tickets to our World Pud Inn and wanted to join. We had a lot of interest for this event and tickets were literally sold out within hours! I will be planning our next event very soon and hope you will be able to join me for that.

Keep in Touch
Please do join my mouthwatering colourful mailing list to be kept up to date with all of my latest discoveries, events and products. Or alternatively for those that don’t know, you can also follow my smaller perky type updates and happenings on twitter, and facebook for more lengthy and visual happenings.

The amazing array of Around the World treats baked by generous PudInn diners. You're all such a talented bunch of bakers!

Creating memories, new experiences and making new friends like these that makes #missiespudinn all worthwhile!

Course no.2's taiwanese mango pudding polished off nicely

Finally….
To me, creating memories, new experiences and making new friends are what makes PudInn club all worthwhile in organising. It’s always a pleasure cooking up exciting stuff for people who appreciates what I do. Thank you to everyone who attended and look forward to seeing you all again really soon! – Missie Cindz :)

{All photos courtesy of all our lovely diners – Clare Farmer (@PinkLittleBean), Carol Greene, Stephen, Tracey Howe. Thank you for your lovely Pud Inn snaps! – there are more photographs of the event on my facebook page here, scroll right down to the bottom}

Around the World Pud Inn 2013 Menu / 16th March

Fill yourself up on local goodness from ‘Around the World’

To those who know me well and the way I like to will already be familiar of my Missie’s Pud Inn Clubs (aka hashtag on twitter: #MissiesPudInn). These are events I cook up to share with you the things I enjoy; puddings, building community and Sheffield. I can finally reveal the five puddings we’ll be serving to our lucky diners attending our PudInn Club TODAY. A massive thank you to all our talented and generous local Chefs, restaurants and bakers who all have been busy cooking up a world-themed pudding course menu.

Today’s menu will feature a trip to East Asia starting with one of my most favourite Cantonese desserts which I’d like diners to try (PudInn’s all about trying something new too :) with a smooth red bean dessert, then we’ll take a trip to Taiwan with LOL Bubble Tea, following a travel over to Russia with Cossack Cuisine, after a break (stopover) we will continue making our way to Yorkshire, United Kingdom greeted with Silversmith’s Creative Head Chef Lee Simon Mangles array of delights, ending with a final destination to Pakistan with Rutland Arms Chef Koko’s special homemade dessert (Rutland Arms Chef Mike will still be joining us for PudInn club and helping Koko to serve her course).

• Course One: Red Bean Dessert – a popular Chinese sweet dessert soup made with red azuki beans. Made by myself (twitter: @MissieCindz)
• Course Two: Taiwanese Mango Pudding made by LOL Bubble Tea, West One Plaza (twitter: @LOL_BubbleTea)
• Course Three: Russian Fruit Celebration Gateaux – a fresh fruit celebration cake with fresh fruit mousse, white sponge,
  laced with liqueur, covered in a fresh cream meringue made by Cossack Cuisine (twitter: @CossackCuisine)
• Course Four: Flavours of Yorkshire Rhubarb on a World Tour made by Silversmith’s Creative Chef, Lee Simon Mangles (twitter: @LeeSimonMangles / @Silversmiths)
• Course Five: Gulab Jamun (popular Pakistan dessert) with Cardamom Ice Cream and Mango Coulis made by Rutland Arms Chef Koko (twitter: @sweetKomal / @RutlandArmsChef)

Be a sweet social buddy
Look out for our pudding pictures and live updates later in the afternoon – we also encourage diners to do lots of LIVE tweeting using the hashtag #MissiesPudInn and to share your photos online, I’ll be super busy dishing up courses so it would be great to check out your photos afterwards :) Make all your friends super jealous and want you to take them to the next Pud Inn Club!

Pudding competition
There will be also a Twitter Pud Inn Competition with the Rutland Arms for today’s event. Tweet and share your love for puddings using the twitter hashtag #MissiesPudInn for a chance to WIN a complimentary hearty meal and drink at the Rutland Arms. The most enthusiastic Pud Inn tweeter will be chosen on Sunday and provided a good feeding as a thank you for their support.

Finally, thanks a bunch to all our Pud Inn participants for their desserts today and all the lovely online messages about Pud Inn Club from people who support what I love doing. PudInn’s going to rule! – a great way to brighten community and meet new people. I had no idea this would sell out so fast, and we are at max capacity! Thank you for the support.

A note to diners: do feel feel to bring tupperware as we don’t like to see delicious homemade goodness going to waist. Do make sure you try everything but if you do feel the waistband going, do stop and take some home for later.

See you at or just before 2pm today. Get yourself a drink at the bar then make your way upstairs! Thank you in advance for not being late – Missie Cindz :)

Missie's Pud Inn Club. Save the best for last and give in to sugary bliss.

Puddings and desserts are definitely an irresistible treat for everyone around the world, whether it’s served hot or cold, in the form of a piece of fruit, syrup, hard or soft and sponge-like or crunchy – moderation is key, and the choices on offer are endless. Serve up, share and enjoy!

With my next Missie’s Pud Inn club being tomorrow, I thought I’d share with you my ‘Dream Around the World pudding menu‘ – if I could have any chef I could ever want around my dining table in my home, I wouldn’t hesitate to get these guys in….one day, I hope, I will get the opportunity to invite them to join us for Pud Inn Club. Dreams, do come true, right? #MakeItHappenCindz

• Course One: Chocolate Pot de Creme made by Chef Gregoire Michaud (twitter: @gregoireMichaud, Hong Kong-based)
  I first stumbled across Gregoire’s Chocolate Pot de Creme on Instagram, a dessert literally made in 5 easy steps, you can find his recipe here and it involves one of my most favourite ingredients, chocolate. Looks rather too good to eat too!
• Course Two: Brown Sugar Buttermilk Pie made by French baker Valerie (twitter: @GamineCuisine, France)
  Valerie’s baking is incredibly gorgeous, and I wouldn’t hesitate in hoovering up any of the crumbs! but she also has a creative flair with the ingredients used. Valerie’s baked treats definitely ooze “lovely” and “subtle” – take a look at the sweet choices to choose from on her blog here. You can find her pie recipe here. Served with some ice cream. Sorted!
• Course Three: Sticky Toffee Pudding made by the Rutland Arms Chef Mike (twitter: @moonlitpanda, United Kingdom/Sheffield)
  I first met and came across Chef Mike’s beautiful desserts when he kindly took part in my first ever Pud Inn Club back in September 2011 (how time flies!). The first course/time he woo’d me with was his version of the Sticky Toffee pud; a moist sticky treat that myself and other Pud Inn diners loved – it had a lovely natural toffee flavour too, and wasn’t too incredibly sweet or heavy-like.
• Course Four: Classic Dutch Apple Pie made by Weekend Bakery (twitter: @weekendbakers, Holland/Amsterdam)
  A traditional, comforting dish where simplicity is the key to success – a slice of happiness or one for all the family. You can find their recipe here. I’m really curious to find out what the differences between the Dutch version to the ones I usually make at home or find in British bakeries. However, I am sure I could get used to their version quite easily too – looks great!
• Course Five: Black Sesame flavoured ice cream made by Yee Kwan (twitter: @YeeKwanIceCream, Asian-inspired/UK)
  A melt-in-the-mouth dessert with the nutty taste of black sesame seeds, a favourite at Chinese and Japanese restaurants. The flavour of black sesame always conjures up those warm and comfortable childhood memories; the days when mum would make me and my brother fresh black sesame dessert for the family. Thanks Yee for taking me back to those scoops of comforting moments.

Brown sugar buttermilk pie by Valerie of Une Gamine dans la Cuisine. Photo courtesy of Valerie.

The Rutland's sticky toffee pudding made by Chef Mike

So there you have my dream ‘Around the World’ pudding course menu. I suppose this wouldn’t be impossible to achieve, I do have two out of the five producers/chefs not too far from me, and good things are indeed possible! Gregoire, Valerie and Weekend Bakers; come to the UK very soon, I smell a Missie’s Pud Inn club cooking up when you all do!

Finally…
Tomorrow’s Pud Inn tickets/spoons have all been sold out but if you would like to put your name on our waiting list or to express your interest in future events then please join my colourful mailing list to be kept up to date with my tasteful food adventuring or alternatively follow me on twitter and facebook.

I’ll see all our enthusiastic Pud Inn diners tomorrow and am really looking forward to it! – Missie Cindz :)

Lunch at the Chimney House, Sheffield. A house with a really BIG chimney!!

Getting ready to build the sandwich fit for the finest king and queen.

I do love the smell of a freshly brewed cup of coffee…

So many friendships, adventures, and experiences are founded or nurtured over a cuppa. How many times have we said to each other, “Let’ get the kettle on and have a good chat over a brew”? – if you’re like me, many. There are so many wonderfully small, yet profound moments that take place over a warm Cup of Joe, and when I saw Coffeehouse taking place at Sheffield’s Chimney House coming up, I jumped for the chance to grab myself a seat or two. Afterall, gatherings like these remind people of how we can connect together with others in person.

The Coffeehouse – Mighty Lunch Social was taken place on Saturday 16th February 2013, organised by coffee connoisseurs Tamper Coffee and Sheffield’s Chimney House, the session was an hour and a half – 2 hours of coffee, chat, indulging on some of the best own-made grub Sheffield dares to offer, and all in the company of friendly locals. Seated in a surrounding that was complete with a somewhat industrial, minimalist vibe. This explains the Chimney House’s exposed red brick walls and ceiling, earthy tones, and airy, open space.

I am shocked to admit that this was my first time at the Chimney House (better late than never they do say!). The venue is a grade II listed monument in Sheffield’s old industrial heartland of Kelham Island. It’s hard to imagine now, but the Chimney House was the origins of the steel rolling mills which made Kelham Island famous. I really liked the idea of being surrounded by Sheffield’s history.

Guests were able to relax and kick back. Sat on long 20ft antique tables with other Sheffield friends and family, for starters we were served with Tamper’s homemade winter vegetables with barley – brimming with goodness, and a bowl of this stuff certainly didn’t leave me feeling deprived either!

Good job we didn’t ask for more soup. Not so long after our bowls were taken away we were then greeted with a huge smorgasbord of indulgent lunch items – a menu created by one of my favourite Sheffield Italian restaurants, Nonnas. The savoury and (very) spicy salami and parma ham were all full of flavour, tasty, and accompanied with cheese and Nonnas signature green pesto wedged in between their freshly made focaccia — ummm, out of this world. And although, we’re girls – hey, we like our epic portions but there was just so much food between us. We were absolutely defeated (stuffed)!

Me and Suz felt absolutely welcomed here. Gian of Nonnas, Tamper Coffee along with their Barrista team and Sally of the Chimney House all did a fabulous job delivering guests endless cups of delights, food surprises and getting things ticking along smoothly – I do wonder if team Tamper’s currently suffering from arm ache after serving up to 300 coffees throughout the weekend??

The afternoon saw guests connect over locally made food and drink, there was laughter and puffy faces after being defeated by a ‘simple‘ lunch.

I’m already looking forward to the next Coffeehouse cuppa – get that kettle on please!

Creating and building friendships over coffee

Coffee House at the Chimney House

Missie Asks – Describe your ideal coffee house…
What are the “must haves” for beverages and food items in your ideal coffee house? If one already exists in your opinion, what is it and where?

Note: All my posts are about things I love and want to share with my readers. The integrity of what is written is extremely important to me – all my thoughts, writing and opinions are solely mine (unless stated otherwise). If you went to Coffehouse this weekend, I’d love to know what you thought of the venue and the food you had – Missie Cindz

The Chimney House /4 Kelham Island, Off Alma St / Sheffield, S3 8RY / T: 0114 276 7885

{Photos by Suz, Cindy Cheung and the Chimney House as shared on Instagram}