Chef’s recipe Part 5: A taste of Sheffield

Oct 09,2014

About the Chef Mark Jones

Mark has been with the Copthorne Sheffield hotel for almost three years. His success lies in his almost uncanny ability to tailor his menus to suit the local tastes and influences. He is constantly evolving his menus to represent positive change and our regular guests genuinely look forward to his new dishes. In addition to his cooking abilities, Mark recently scored joint highest within the Millennium & Copthorne hotel European group for his Health & Safety regimens - a definite asset to the hotel!

Keeping in line with our celebration of all things local, we're bringing you a truly traditional dish from the Copthorne Hotel Sheffield. Head chef, Mark Jones, uses locally sourced produce and some of Yorkshire's most celebrated ingredients to create a tasty lamb dish, guaranteed to warm you up this autumn. Give it a go yourself and share your version with us via Twitter using the hashtag #TOTTChef. We can't wait to see your results!

Roasted rump of Yorkshire lamb, Wensleydale mash, braised red cabbage, Henderson's and rosemary jus

Recipe serves 2 people


2 x 220g lamb rumps


300g Maris piper potatoes

50g Wensleydale cheese

50g butter

50g double cream

Salt and pepper


Baby carrots (yellow and orange if available)

For the jus

5 tbsp Henderson's relish

1 sprig rosemary

2 pt chicken stock

50ml red wine

For the cabbage

2tbsp red currant jelly

100ml red wine

100 g brown sugar

1 tsp mixed spice

1 small red cabbage


  1. Pre heat the oven to 150 degrees.
  2. Place all the red cabbage ingredients into a deep casserole dish, cover with a lid and cook in a low oven for 2 hours. When cooked, leave to rest for half an hour, and turn the oven up to 200 degrees.
  3. Boil peeled Maris Piper potatoes with salted water until soft, drain and then mash with butter, cream and cheese (grated).
  4. For the jus, place all liquid ingredients in a pan and simmer to reduce by 4/5 or until it becomes a gravy consistency.
  5. Season with salt & pepper and pan-fry the rump of lamb in a pan until golden all over, then place in a hot oven at 190 degrees for 15/20 minutes or more if you like your lamb well done. When cooked, rest for 5 - 10 minutes, retaining heat in a warmer draw or under lights.
  6. Place the mash into a piping bag with a star nozzle and pipe onto the plate or pan if available. Place the cabbage in a ring and arrange next to mash, slice the lamb and place onto a plate, then spoon the jus over. Garnish with boiled cubed carrots and fresh watercress for a nice colour-contrast and serve immediately.


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