Yorkshire Life Luncheon - DoubleTree by Hilton Hotel Sheffield Park

PUBLISHED: 00:00 29 March 2019

Pan seared breast of duck

Pan seared breast of duck

Andy Bulmer

Style, service and space – the DoubleTree in Sheffield doesn’t do anything by halves

Sometimes it’s the little things that make a big difference. Little things like a freshly baked chocolate chip cookie when you walk through the door. It’s not showy or ingratiating, it’s just a small but significant gesture that makes you feel very welcome indeed.

It also helps, of course, if you’re walking through the door into a stylish Hilton/Vine hotel with its own leisure club and spa, luxury suites, complimentary business centre, nine meeting rooms, a selection of wedding venues and numerous delicious dining options.

‘The cookies are our signature welcome and everyone seems to love them,’ said sales manager Megan Coakley. ‘They’re baked fresh every morning and warmed in a special oven at reception so each one is warm, gooey and delicious.

‘It’s a small gesture that makes a big impact, and it lets our guests know from the moment they arrive that they are at the heart of everything we do.’

Tables are ready for guestsTables are ready for guests

The Sheffield Park hotel sits on the leafy southern edge of the city just five miles from the hills, valleys, gorges and lakes (but no peaks) of the Peak District National Park, making it a great base for cyclists, walkers, ramblers and people who just like to have a lovely view while enjoying a cocktail after a day of deeply relaxing spa treatments.

‘We happily provide maps, routes and advice for people venturing out on foot or by bike,’ said Megan. ‘We also have our own leisure club here at the hotel, where guests and locals can workout or relax with one of our pamper packages.’

Many guests use the DoubleTree as a base for exploring Sheffield and Chatsworth as well as the Peak District. It’s a short drive from the heart of the city and just 20 minutes from historic Chatsworth House, the family seat of the Duke of Devonshire.

The hotel is offering a Chatsworth Package to coincide with the estate’s annual Flower Show from June 5th-9th, which includes an overnight stay, dinner, bed and breakfast, a bottle of wine and tickets to the show.

James Dowse, Nicola Bushby, Michelle CampbellJames Dowse, Nicola Bushby, Michelle Campbell

‘We like to make everything as easy as possible for our guests,’ said Megan. ‘We do all the organising for them, so they just have to sit back, relax and enjoy.’

The hotel is renowned for its Asian weddings, happily hosting up to 500 guests on a self-catering basis, and is now establishing something of a reputation as a quality wedding venue across the board, catering for anything from intimate celebrations for 20 guests to more ambitious events for 370.

‘We offer a truly bespoke service,’ said Megan. ‘Each wedding is tailormade for the individual couple. We offer a range of superb wedding menus, including a full vegan option, and our head chef is happy to work with couples to ensure their menu is perfect for them.’

Head chef Martin Pick created the perfect lunch menu for our guests, who travelled from across the county to sample the delights of the DoubleTree.

Head chef Martin Pick, James Eckhardt, Miguel FrancisHead chef Martin Pick, James Eckhardt, Miguel Francis

A starter of wild mushroom and lemon thyme risotto with parmesan and lemon butter was a beautifully balanced dish, it’s rich and deeply delicious savouriness offset to great effect by the light, fresh Don Jacobo Rioja Blanco (Bodegas Corral) served with it.

Next came a pair of pan-seared ingots of duck breast with perfectly seasoned pomme Anna, a bright, sweet carrot puree, stem broccoli and a redcurrant reduction, which our guests enjoyed with a lightly spiced Veramonte Pinot Noir (Casablanca Valley).

And finally, apple tart tatin with ginger stem and vanilla pod ice cream, a seemingly safe choice that can, nevertheless, go horribly wrong if the apples are left with too much crunch or, even worse, allowed to disintegrate altogether into a baby food-like mush. In this instance, however, Martin and his team showed great skill and ingenuity, creating a caramel-rich tart that was like Bonfire Night on a plate, resulting in fireworks of delight from every table.

Sommelier Paul Collins paired the pud with an Errazuritz Late Harvest Sauvignon, a sweet – but not too sweet – dessert wine offering a palate pleasing combination of marmalade and honey. u

For more information about the DoubleTree by Hilton Hotel at Sheffield Park, Chesterfield Road South, Sheffield S8 8BW, visit doubletree3.hilton.com or call 0114 282 9988 .

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