Reeds Restaurant, Mexborough

£10 off the final bill on a two course meal (including a main) two to dine. Monday to Thursday Evenings

Reeds Restaurant, Mexborough, are offering £10 off a two-course meal (including a main course), per two people dining.

The restaurant is now under new management. Luke Walker, who has been head chef at the restaurant for the past three years, has taken over as manager, re-inventing the menu, which now offers an afternoon lunch Monday to Friday, evening meals with starters at £5, main courses at £10 and desserts at £5, and a steak night every Saturday. Sunday lunch is available, every third Sunday of the month.

Luke said: "I would like to welcome the Silver Service club members to our new-style restaurant.

"I am still head chef at the restaurant so the food will be as good quality as ever, at competitive prices with plenty of choice for all."



Name: Luke Walker

Occupation: General manager and head chef at Reeds Restaurant

Age: 23


Q When did you first discover your interest to work with food?

A When i was 13, I got a part time job in a restaurant washing pots - that’s when i discovered my passion to work in the kitchen. I left school and went straight to RCAT college to gain my qualifications in food. I started full time work at Fahrenheit restaurant in Wath (now Cafe Naaz) where I was sous chef, then I moved to Reeds where I worked my way up the ranks and eventually became head chef, and now general manager.


Q Is there a dish on the menu you would personally recommend?

A I’ve recently changed the menu from a set three course meal for £22.50 to a 5-10-5 menu. For some, a three course meal is too heavy weekdays, and too expensive, so the 5-10-5 menu gives diners the option of a one, two or three course meal. All starters are £5, mains £10 and desserts £5. The food quality and presentation is to the same high standard, but we now cater for all budgets and appetites. If you want to order a starter, I would definitely recommend one of signature dishes, the woodland garlic mushrooms, they’ve been on the menu since day one when we opened and it’s probably still the most popular dish on the menu.


Q Do you prefer sweet or savoury?

A I’m more of a sweet man I think.


Q What would be your food heaven?

A On New Year’s Eve, we served a chocolate fondue that was unbelievable. It was an eight course meal and the fondue was the seventh course. Despite being pretty full I managed to finish every last bit, it’s the most incredible dessert, you must try it.


Q What would be your food hell?

A A vegetarian meal.


Q What is your favourite style of world cooking?

A I love Italian food. We do an Italian special on our menu daily – the pastas and home-made pizzas are delicious.


Q What is your favourite spice to cook with?

A I love working with cinnamon, it’s the essential ingredient in crumbles.


Q What is your favourite cookbook?

A Gordon Ramsey’s cookbooks are the best cook books out there.


Q If you had the chance to work with another chef, who would it be?

A Probably Marco Pierre White. I do admire Gordon Ramsey, his shows are great, particularly the new Behind Bars series, but there’s no way I’d want to work with him – I’ve seen how he talks to his staff on the show, he’s pretty scary.


Q What are the pros and cons of working in the kitchen?

A I get a real buzz from working in the kitchen, it’s so rewarding to see empty plates being returned to the kitchen and hearing good feedback from our diners. The only con is the temperature of the kitchen, it may keep us warm in winter, but when the sun comes out and the ovens turn on, it’s one hot shift.


Q What are your main rules of the kitchen?

A Mainly just to be clean, there’s nothing worse than starting the breakfast shift and being left with last night’s pots.


Q In no more than five words, how would you describe your food?

A Fresh classics with contemporary twists.


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