Craft & Dough, situated in Kelham Island, is an all-day operation that offers pizzas for breakfast through to dinner, as well as craft beers, cocktails and coffee.
Owner Matt Bigland tasked the company’s group head chef Luke French to create a variety of pizzas with unusual toppings.
These include:
- Roasted butternut squash – with sage leaves, feta, pumpkin seeds, chilli and parmesan (£5.50).
- Yorkshire goat’s curd & Henderson’s relish – with red onion and Furnace Hill baby leeks. • Smoked salmon & freshwater crayfish – with cream cheese capers and rocket (£9).
- Crafty Cuts – braised ox cheek, pepperoni, balsamic red onion, mozzarella and oregano, and parmesan (£8.50).
- Nduja – spicy Calabrian sausage, tomato, mozzarella and basil (£7.50).
- Smoked duck breast – with sweet red onion, tomato, feta and rosemary (£9).
A separate brunch menu features buttermilk pancakes, mixed berries, yogurt and Yorkshire runny honey. Another popular brunch option is a sourdough pizza base with dairy milk chocolate and whipped cream. Desserts include an ice cream made with milk from a different cereal each day, and a peanut butter with salted caramel ice cream.
An extensive list of craft ales is dominated by US brewers such as Anchor, Founders, Brooklyn, Flying Dog and Sly Fox.
Christmas market
Craft & Dough opened just in time for the annual Kelham Island Christmas market, which attracted around 16,000 people over two days.
In addition to the Milestone and Craft & Dough, Bigland also owns restaurants Fancie and the Wig & Pen, both in Sheffield.
In 2010, the Milestone was a finalist on Channel 4 show Ramsay’s Best Restaurant.