Our TSC Live 2025 networking lunch series continued in Sheffield held at Joro, on Monday, June 16.

Joro is a critically acclaimed restaurant, known for its innovative and ingredient-led modern cuisine with strong Nordic and Asian influences.

The name ‘Joro’ is derived from Old Norse, meaning ‘earth’, reflecting the restaurant’s philosophy of sustainability and seasonality.

the guests

Antony Johnson – senior sous chef, Roots York

Adrian Gagea – group executive chef, Long Bow Venues

Adam Jones – chef owner, Fifty Two Rudding Park

Chris Higham – head chef, Darleys

Georgia Tamara Hewitt – head chef, Maya

Joe Elliott – chef de partie, Pellizco

Jon Hardy – chef owner, The Lighthouse

Jonah Kellar – head chef, Alchemilla

Michael Blades – head chef, Upstairs by Tom Shephard

Rob Cox – executive head chef, Sheffield Wednesday Football Club

Simon Harrison – head chef, Deacon’s Bank

Tom Lawson – head chef, Psalter Sheffield

Mark Aisthorpe – chef owner, The Bulls Head

Doug Crampton – chef patron, Eight at Gazegill

THE SPONSORS

A special thanks to our seven sponsors today – Bonemasters, Control Induction, Chef Works, Winterhalter, Williams Refrigeration, Nyetimber and British Lion Eggs.

Martha Burrows, business developement manager at Chef Works and Bragard enjoyed the event, she said: “It’s about bringing people together – everyone who loves food and has a passion for food. I’ve loved it, to be honest. It’s been a really amazing day to get to know people on a personal level. I think it’s been an amazing tool and I’m really looking forward to doing it again.”

Georgia Tamara Hewitt also praised the networking event. She added: “For me, today’s been about exposure for my own restaurant and being able to connect with other people from the industry – chefs and business owners alike. It’s been a fun day filled with good food. Being in such a saturated city like Manchester, it’s also great to meet people from across the country – something we don’t always get the chance to do. It’s a real opportunity to branch out and see what’s further afield.”

Antony Johnson added: “Today’s been about a lot of networking – seeing suppliers we haven’t used, catching up with those we do, and chatting with chefs about where they are in the industry. I think events like this are so much better than a hard sell.

“People are often put off by that, but in a relaxed environment like this – over a nice lunch and a glass of wine – there’s time to actually talk, explain things properly, and share honest feedback. That openness makes a big difference. I’d 100% speak to any of the sponsors here again – especially if I open my own place one day, where every decision will be mine. Everyone’s just been really friendly and genuine. And for me, the dessert was the highlight – really interesting and really, really good.”

 

THE MENU

 

Canapés

Croustade, aged Yorkshire beef
Choux bun, Hafod cheddar
Pineapple, sansho pepper & kaffir lime
1086 by Nyetimber Rose from Magnum
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Chawanmushi, oyster, peas & nori
Stalisma, Kamara

(featuring British Lion Eggs)
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Hampshire trout, yuzu kosho beurre blanc, sea buckthorn
New Mountain, Gozenshu
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Japanese milk bread, Ampersand butter
Vale of Mowbray Hogget, new seasons offerings
(using Bonemasters stock)
Teran, Piquentum
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Jasmine rice koji, Ohitachi soy, Miyazaki yuzu & Madagascar vanilla
Cuvee Cherie, Nyetimber
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Petit fours