June 2025. Sheffield.
Abbeydale, in fact.
Into our 5th year in Sheffield and there’s still vast swathes to explore, even if the new pub opening have dried up a bit of late*.
Lots of big transport projects ‘oop north just announced, but nothing that gives Sheffield trams out west and south, so on Saturday I persuaded Mrs RM to take the Number 86 from Hillsborough all the way down London Road and into Abbeydale.
“Why don’t we visit All The Eateries In Abbeydale ?” I ask, a man looking for a ticking project post-GBG completion.
Mavi Ruya is another smart, modern looking Turkish place with big family groups, a white parsnip juice that offends Mrs RM, and a huge array of dips and bread.
I think it’s the lack of sauce, but the Turkish places always disappoint a little, and I’m left wishing I’d tracked down that lamb handi near the mosque.
But I’d been looking for a dry day, and filling up your tummy with flat bread is a good day to dim your appetite for beer, and I was able to avoid the temptations of Abbeydale Road’s lone Guide pub.
But on Sunday, as Mrs RM actually completed her blog post, I returned to the Broadfield on a mission.
2 weeks ago, in Derby, I’d been dissuaded from the Caramel Custard Doughnut Milk Stout by a rascal from Worcester, and regretted my hesitancy ever since.
I’d offered Stafford Paul a pint if he could correctly guess what I had in the Alex, but sadly (?) for him he got it wrong, so I’m having to drink the Pentrich Soul Doughnut myself.
The Broadfield is a decent bet for your non-threatening craft picks, a Brunning and Price for the under-50s (though the soundtrack is relentlessly late ’70s AOR). The dregs of the Sunday lunch trade are yet to clear, sticky tables a bit of a downer though the Soul Doughnut itself is rather gorgeous, a cool and rich NBSS 3.5.
Not as weird as feared, and scarily drinkable. Could this be the next Plum Porter ?
Probably not.
*But don’t worry, in 2 weeks time we get a giant European beer hall !
But will it have Madri ?
retiredmartin 
It will only have Madri.
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That’s the dream.
NB Definitely Budvar, which is probably brewed by Madri.
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Madri? It’ll have every mass produced eurolager imaginable, loads of yummy Amstel for starters.
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It’s going to be huge, Scott.
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I know what you mean about Turkish food. There always seems to be something missing. Sauce? maybe and their rice always seems just too bland and too much. We have a couple near us in London and I always leave thinking “Hmm, could be better, though quality is fine.”
Perhaps they need some Caramel Custard Doughnut Milk Stout to sort things out?
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Yes, that’s it, Peter. Rice is a bit bland. The meat is quality but just lacks something.
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Just ask for chilli sauce and/or whatever they call raita.
They also understand how to serve a salad so that there aren’t any floppy lettuce leaves to smear dressing all over your face.
The bread varies from place to place between exquisite and boring however.
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Martin, I am with you and Tandleman, Turkish food never as good as it should be in spite of good ingredients. Shouldn’t have to ask for Chilli sauce and Raiti.
On the European Beer Hall idea with fresh tanks of unpasteurised Pilsner Urquell, I love Headrow House in Leeds for doing that. On a hot day in July, nothing better. Sadly for nine (9) months of the year, I would never go near it.
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At all the ones I’ve visited you didn’t have to ask, maybe at some you do?
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