Blood, Sweat & Beers, is the cook book from the kitchens of the acclaimed Milestone restaurant and Craft & Dough pizzeria.
Over a decade ago The Milestone opened in a quiet area of Sheffield amid floods and a recession. Fast forward to today and it is one of the most highly regarded modern British restaurants in the region, with myriad accolades to its name and a regular band of loyal clientele.
The group has also expanded to include three pizza and craft beer houses under the name Craft & Dough as well as their innovative high-lauded restaurant Joro.
Guiding you through their cooking ethos chef Luke French showcases their approach, which involves sourcing locally and growing many of the ingredients themselves. From The Milestone’s rump of lamb, fermented onion and apple caramel, pickled cucumber, beans & herbs, to the ultimate roast chicken or Craft & Dough’s famed piggy smalls pizza; with each recipe, they encourage you to experiment with techniques and flavour combinations, to bring the best out of a meal, creating restaurant quality food at home.
Choose from dishes to kick start your day, light bites, comfort food favourites, meals to challenge and treat yourself, delightful desserts and creative cocktails.