The story
West 10 Sheffield presents Modern British cooking defined by Scott Philliskirk's ambitious blind tasting menus, earning a Good Food Guide recommendation for its creative execution. The head chef arrived from Rafters' Riverside House in January 2023, bringing experience from The Cross Scythes and a desire to unsettle palates through unexpected flavour combinations. Philliskirk manages a compact kitchen where the team whips white truffle butter in-house alongside bread supplied by the Crumb bakery. His approach relies on seasonal availability rather than a fixed list, ensuring every visit reveals new textures.
Guests opt for five or seven courses during dinner service and a three-course sequence at lunch, accepting the surprise format as part of the ritual. The kitchen builds tension before revealing plates such as a torched tart layered with caramelised onion, broccoli, and thermidor espuma. Philliskirk nods to his Aberdeen roots with a tattie scone accompanied by fermented celeriac and curry oil. A highlight arrives as salt-aged chateaubriand, dry-aged within a cabinet near the dining area, resting beside mushroom-glazed hasselback potatoes and sorrel emulsion.
The interior merges culinary precision with a relaxed atmosphere, featuring bright street art-style paintings and a playlist rooted in indie rock. A ground-floor bar invites guests to linger over drinks before the service begins, guided by sommelier Jamie who curates a rotating list of global wines. Visitors are encouraged to add a wine flight, as the pairings successfully match the intensity of dishes like the blackberry and honeycomb chocolate crémeux. The result feels distinctly local yet elevated, proving that a sharp Modern British table can thrive in a welcoming neighbourhood setting.
Recognition
Details
History
Following a change of ownership, this much-loved ‘bar and kitchen’ in a well-heeled Sheffield neighbourhood is definitely on the up. Chef Scott Philliskirk honed his skills in some well-respected local kitchens (including Rafters at Riverside House), and his creative flair shows in a 'blind' menu (five or seven courses at dinner, three at lunch) which showcases superlative local produce and the season’s most interesting flavours. Philliskirk works in a minuscule kitchen, so the restaurant's sourdough bread is from the excellent Crumb bakery in Abbeydale Road – although the white truffle butter that comes with it is whipped into a smooth, salty quenelle in-house. To start, there's usually something torched in a tart – in our case, caramelised onion and broccoli with thermidor espuma, 22-month Parmesan and the thinnest of pastry. The chef's family is from Aberdeen, so he presents us with a tattie scone accompanied by fermented celeriac, butternut squash purée, roasted squash and curry oil. Our salt-aged chateaubriand was dry-aged to silky, melting tenderness in a tiny cabinet within sight of the dining room and arrived in company with soy mushrooms, mushroom-glazed hasselback potato, sorrel emulsion, beef tartare, pickled onions and gravy. When it comes to the sweet side of things, there might be an 85% chocolate crémeux with blackberries, honeycomb and oat crumble or a ‘cheeky slice of battenberg’ – gorgeous sponge and fruity apricot jam wrapped in soft, homemade marzipan. Smart, cheerful staff can assist when it comes to the short, keenly priced wine list, although readers recommend plumping for the high-quality pairings. Bright street art-style paintings, an indie-rock playlist and drinks in the ground-floor bar add to the informal vibe, while accessible prices make this a very approachable local prospect.
2 Rosette Award for Culinary Excellence
Location
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