The Orange Bird

The story

The Orange Bird Sheffield: Modern South African Braai Dining

The Chef and the Kitchen

Matthew Duggan-Jones channels his South African heritage into the modern South African menu at The Orange Bird in Sheffield. The kitchen revolves around the braai barbecue, treating the grill as a central social pillar rather than just a cooking method. This approach ensures every plate carries the smoky depth characteristic of traditional open-fire cooking while remaining distinctly contemporary.

Standout Dishes

The menu balances bold savoury profiles with inventive sweets, highlighted by the miso malva pudding served alongside stout ice cream. Main courses frequently feature pir-piri chicken or pork neck skewers grilled over the braai, accompanied by yellow courgette salad and house-made biltong. Vegetarian plates like the carrot and cumin dhal offer earthy warmth, while venison boerewors provides a robust alternative. Accompaniments such as smoked geelrys, or yellow rice, and curry butter chips with lime pickle mayo add complexity to every table. Desserts include the peppermint crisp tart and mosbolletjies, a house sweet bread dotted with coriander seeds.

Drinks and Ambience

Guests step into a space defined by an infectious party energy that remains consistently welcoming. The beverage programme focuses heavily on South African wines, moving past common Pinotage and Chenin varieties to highlight lesser-known regional gems. These bottles sit at eminently fair prices, encouraging guests to explore diverse terroirs alongside their meals. The combination of robust flame-grilled food and accessible global wines creates a relaxed yet sophisticated setting for dinner.