{"id":502231,"date":"2025-10-15T19:20:28","date_gmt":"2025-10-15T19:20:28","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/502231\/"},"modified":"2025-10-15T19:20:28","modified_gmt":"2025-10-15T19:20:28","slug":"it-messes-with-your-senses-rave-dining-with-53-degrees-north","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/502231\/","title":{"rendered":"“It messes with your senses”: ‘Rave Dining’ with 53 Degrees North"},"content":{"rendered":"

15 October 2025<\/p>\n

Exposed Magazine<\/p>\n

Photo Credit: Marc Barker <\/p>\n

Nestled inside the Krynkl building in Shalesmoor, 53 Degrees Norse<\/a> is far from your average tasting menu spot. With its strobe lights, heavily graffitied walls and thumping drum & bass soundtrack, the space feels more like a Berlin club than a fine dining restaurant. But that\u2019s exactly the point.<\/strong><\/p>\n

\u201cI didn\u2019t want to work somewhere where my creativity was blocked,\u201d says Ashley Bagshaw, the restaurant\u2019s head chef and owner. \u201cI\u2019ve done the years in traditional kitchens, but I wanted to do something different. This is who I am.\u201d<\/p>\n

The name \u2013 a nod to the coordinates of Sheffield and a callback to Ashley\u2019s earlier pop-up days under 53 Degrees North \u2013 represents a rebrand and rebirth. After a stint at Steel Yard, the restaurant moved to a new site in Krynkl and reimagined the space entirely.<\/p>\n

\"\"Graffitied walls, disco balls and banging playlists: this is \u2018rave dining\u2019 in Sheffield<\/p>\n

The experience is designed to be immersive from start to finish \u2013 lighting changes with the courses, surround sound envelops the room and, on some evenings, disco lights and ABBA come on for the dessert courses. \u201cWe want people to feel like this is their night out, not just a meal. It\u2019s a nightclub with food.\u201d<\/p>\n

And the food? Playful, bold and boundary-pushing dishes with Scandi and Asian influences. Ashley has no interest in playing it safe. \u201cWe\u2019ve done a dish where it\u2019s mullet with Thai green curry and Haribo ice cream,\u201d he laughs. \u201cIndividually it sounds odd \u2013 but together, it works. It messes with your senses.\u201d<\/p>\n

The menu changes monthly and often features unexpected combinations and nostalgic nods. A recent dessert disguised as a Jammy Dodger turned out to be made with cheese. UFO sherbet sweets and foam bananas make surprise appearances. \u201cPeople might say, \u2018It\u2019s about playing with people\u2019s perceptions,\u2019\u201d Ashley explains. \u201cThat\u2019s the point \u2013 your brain is telling you it shouldn\u2019t work. But it does.\u201d<\/p>\n

\"\"Looks like Jammy Ds are back on the menu, kids! <\/p>\n

One of the restaurant\u2019s most talked-about courses is \u2018Lick It Up\u2019 \u2013 where guests are encouraged to eat straight off the plate with their tongue or scoop up food with their hands. \u201cEveryone\u2019s done it. If the food\u2019s that good, why not?\u201d he shrugs.<\/p>\n

Despite the playful energy and bold menu, affordability is a key part of the ethos. The 13\u201315 course tasting menu comes in at a price designed to be accessible. \u201cI could charge a hundred quid, easy,\u201d Ashley says. \u201cBut that\u2019s not the point. I don\u2019t want to charge people a fortune here in Sheffield. I want this to be a regular thing that people can afford \u2013 not just a once-a-year treat.\u201d<\/p>\n

\"\"53 Degrees Norse has been turning heads with its high-energy and well-priced tasting menus<\/p>\n

Service follows the same philosophy. No scripted spiels, no hovering waiters and zero snobbery. \u201cI want people to feel like they\u2019re coming to a mate\u2019s house,\u201d Ashley says. \u201cNo one\u2019s judging your outfit or your wine knowledge. Everyone\u2019s equal when they walk through the door. That\u2019s how it should be.\u201d<\/p>\n

That local approach extends behind the scenes too. Almost everything in the venue is handmade and sourced from South Yorkshire \u2013 from the ceramics and menu holders to the beer from Triple Point and even the locally produced artwork covering the walls.<\/p>\n

\"\"Dessert: Beetroot \u2013 Burnt Hay \u2013 Sorrel \u2013 Verbena<\/p>\n

When it comes to the food, sustainability is key. \u201cWe use everything \u2013 leftover trimmings become meat for another dish, even oyster shells go to a ceramicist to make plates. Nothing gets wasted.\u201d The ethos, he adds, is simple: \u201cflavour first, no fuss and a bit of fun.\u201d<\/p>\n

Ashley is clear about what 53 Degrees Norse isn\u2019t \u2013 it\u2019s not fine dining, not formal and definitely not for those wanting a quiet night out. But for those ready to be challenged, entertained and well-fed, it\u2019s a breath of fresh air in the city\u2019s food scene.<\/p>\n

\"\"November\u2019s menu dropping soon, with December bookings now live.<\/p>\n

\u201cI\u2019m not chasing Michelin stars,\u201d he says. \u201cI just want people to come in, have a laugh, eat something mad and leave buzzing.\u201d<\/p>\n

53degreesnorse.co.uk<\/a> \/\/ @53degreesnorse<\/a><\/p>\n

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