DORE BEFORE THE MOOR

We thought it was about time we visited Sheffield’s wealthiest suburb on the way to t’ moors.

And sat eating gooey pork and stuffing rolls messily in front of folk with pashminas and “Financial Advisor” suits.

Yes, it’s Dore, of Dore & Totley fame. Last stop on the Hope Valley line before the Peaks.

Home to fifteen footballers, sixteen hair salons, Dore Cafe of the gooey baps and two decent looking pubs.

Mrs RM wanted to eat on the outside tables at the Devonshire Arms,

but I told her in no uncertain terms that’s how the plague spread between Sheffield codes and we found a seat near the Methodist church built the year before the invention of sex and the Beatles (apparently).
The Devonshire (8/10 – Alan) looked a boozer, the all-day dining pub the Hare & Hounds (7/10 – Alan) still looked more pubby than we felt it had any right to.

If it was a Cambridge suburb it’d be Great Shelford, we decided. Hardly a destination, but just far enough away from the riff-raff of Walkley to justify the house premiums.

I might have those pork baps delivered.

Published by retiredmartin

Retired NHS, doing long walks around UK and the world to record the great bits. Focused on Good Beer Guide pubs and live music.

9 thoughts on “DORE BEFORE THE MOOR”

    1. For the connoisseur of curry take-outs and dropped litter it probably is.

      Did you visit any curry houses on your trip to Sheffield (assume you visited once); it’s my weak spot.

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  2. I think this is the first time I’ve seen a pub sign advertising “fine malt ales.” Is that something you see often? In this age of “hops, hops, & more hops” it’s almost a little shocking to see someone promoting malt as a desirable taste.

    I must say those gooey pork baps look very delicious to me. It’s the ones with seemingly nothing more than a slice of ham in them, bone dry, wrapped in plastic, that get me wondering if I’ve got what it takes to be a true aficionado of traditional pub food. 😉

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    1. Hi Mark, Wards were an old-established, Sheffield brewery, which ceased production in the late 1990’s, although they’d been a subsidiary of the much larger, Vaux Breweries, of Sunderland, since the early 1970’s.

      I’m not sure about their “Fine Malt Ales,” but the Ward’s sign in Martin’s photo, is in remarkably good condition.

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    2. Paul beat me to it and I wouldn’t have known, Mark !

      The roast pork bap with apple sauce and crackling seems to be as big in Sheffield as in the West Midlands. A real meal in a bun. They work better warm than in a cold roll wrapped in plastic. In pubs in the Midlands you normally get a good quality cheese and onion roll where they’re still served.

      Do American bars do anything similar ?

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      1. I can’t think of anything similar. Most consistent across bars would be snacks like nachos and such. In thinking about this a lot of our common bar foods are shared things.

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