Smithy - Thyme Cafe

AU TUMN/W INTER 2015
LIMITED XMAS
BOOKINGS NOW
BEING TAKEN.
SEE INSIDE FOR
DETAILS
NO i I N T E AM ( O R T H YME )
We are well into our second decade at the
Cafe, ever since some old catering college
and work pals got together and thought ‘let’s
open a place that’s really relaxed, fun, and
a bit rough round the edges, serving food
that’s hearty and tasty’. Thyme Cafe was
thus created by Adrian Cooling, Victoria &
Richard Smith - the rest is history as they say.
Our success has come from those original
core beliefs, and we continue to stick to
them, but one thing is for certain - our staff
have absolutely been fantastic (well, most of
the time)!
We have had some amazing superstars from
day one, people who really care about
the product we deliver to our guests. So
much goes into delivering the Thyme Cafe
experience, and our brilliant staff deliver it
day in day out with a great attitude, lots of
dedication and tons of skill. Without them we
are nothing, with them we are Thyme Cafe.
I really need a role of honour for exemplary
service, so here’s to Carl, Lucas, Matt, Dave,
Tim, the Sarahs, Lyndsey, Magda and all
the other great restaurant people we have
employed... thank you. Also we can’t forgot
the chefs who have cooked all this great
food over the last dozen years, so another
big thank you to our chefs past and present
- Anton, Kevin, Dave, Hayley, Sean, Alex,
Adam, Mike, Chris, Will, all the Aussie lads
too, plus all the kitchen porters who have
helped so much, we thank you.
A great restaurant needs many different
things in order to be successful - location is
key, as well as the concept,
the design, core values,
delivery, consistency,
amazing staff (and great
customers). We believe
Thyme Cafe has all of
that!
Cheers, enjoy food
& drink!
Smithy
H E R OE S OF THE C AF E :
D A V E & S E AN
HEA D C HEFS
The Cafe has been lucky enough to have
some truly talented individuals on it’s
books over the years. Here, we talk to
the current Head Chefs, Dave and Sean.
You’ve both been working at Thyme Cafe a
long time, what makes it special to you?
Dave: The style of food and the freedom of
the blackboards allows us to create and be
different from other restaurants.
A FRESH LOOK
We are delighted to have completed our
new signage at the Cafe - we particularly
love our new gable end sign!
We like to think that after 12 years
we’re looking better than ever.
X M A S B O O KI N G S
We know how difficult it can be making dining arrangements in the Christmas period,
so we are pleased to let you know that during the month of December we will be
taking bookings for tables of 8 or more.
Reservations will be limited, so get your booking in early. Please phone 0114
2670735 and ask for Carl or Sarah to discuss availability.
Sean: I love the freedom of the blackboard
menu. It enables us to put almost any dish
on, we aren’t limited to one style of cuisine
or cooking. Service is fast, and always busy,
which I enjoy.
Where’s home for you?
Dave: Newcastle, although I lost my
accent years ago. I see myself as more of a
Yorkshireman.
Sean: Originally Leicester, but I now live in
Walkley.
What’s your favourite meal?
Dave: A nice fillet steak with all the
trimmings, or a good old steamed pudding
with mash and meaty gravy.
Sean: Roast beef.
What is your tipple of choice?
Dave: A nice single malt.
Sean: Guinness, or a mojito in summer.
O NLINE MENU
In case you haven’t yet visited our
new website, it is worth noting
that one of it’s key features is a
daily update of our blackboard
menu, so you can see what to
expect before stepping through
the door.
It was the last match at Filbert Street, and
Leicester City legends were walking round
the pitch when everyone ran on. He looked
terrified.
Any funny stories about chefs?
Dave: Once sent an apprentice to the shop
for a bag of steam! He came back an hour
later and said he couldn’t find any haha.
Sean: Not many suitable for print, but
my favourite has to be a chef sending a
manager out, with a birthday cake full
of candles, singing happy birthday....at a
wake. The manager had no idea.
Best meal ever?
Dave: It’s not quite a meal but I went tuna
fishing off the coast of Ascension Island.
We caught a tuna, sailed back to the beach
and cooked it there and then! Amazing.
How do you relax ..?
Sean: Massaman curry from Andamans
kitchen in Chang Mai.
Dave: I do like a nice beer and socializing
with my friends.
Where is your all time favorite holiday
destination?
Sean: Can’t beat a Sunday afternoon in the
pub watching football.
Tell us something about yourself nobody
would know?
Sean: I once ruffled Gary Lineker’s hair.
Dave: Spent two months in Kenya it was
incredible.
Sean: Vietnam, spent a month there,
amazing place.
NOW S ERVING...
Lunch - As always at lunch we have our
daily changing blackboard menu, but
just a quick reminder about our great
selection of sandwiches and our set lunch
menu (which includes a house drink) offering great value, choice and quality
to our guests.
Vegetarian Dishes - The lads in the
kitchen are currently creating some quite
unique vegetarian dishes, showing what
top quality cooking is all about. We
really believe in offering the very best in
this fast growing market, delivering fresh,
tasty, seasonal vegetarian dishes that are
healthy, well balanced & nutritional.
So on your next visit to the Cafe perhaps
have a look at some different options
from what you might normally choose.
Sunday Roasts - One thing we have
noticed over the years is that when
autumn and winter arrive Sundays
become incredibly popular. Our roasts
are legendary to be honest, as we use the
very best beef and pork, served with lots
of potatoes and vegetables, big Yorkie
puds and tasty gravy. The bottom line is
that Sundays at Thyme are a great day,
loads of atmosphere, a great menu and
exceptional staff.
REC IPE
TH YM E C A F E H U M M U S
Ingredients
Method
2 x 400g tin chickpeas
Drain the chickpeas. Put into a food
1 x tsp cumin
processor with the spices, garlic, lemon
juice and chopped coriander. Turn the
1 x tsp ground coriander
food processor on, then slowly drizzle
2 x cloves garlic
olive oil in while it’s blending. Add
1 x lemon - juice only
enough oil to make the hummus smooth
Handful chopped fresh coriander
- approx 150ml. Season with salt &
Extra virgin olive oil
pepper to taste.
Salt & Pepper
490-492 G LO SSO P ROA D
SH E FFIE LD S10 2Q A
0114 267 0735
www.thyme c a fe .c o .uk