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Opened in a leafy Sheffield suburb back in 1994, Rafters has become a fixture of the local restaurant scene, with manager Alistair Myers and chef Tom Lawson now at the helm. The upstairs dining
room is tidily done out in soothing shades with comfortable upholstery, full-length curtains at the windows, thick carpets and ,of course, a beamed and raftered ceiling overhead, while the food has
a noticeable Anglo-European slant. On the menu, you'll find quail eggs with truffle mayonnaise, and smoked eel with goat's curd and chive. These then give way to the likes of slow-poached cod, or potato gnocchi with pumpkin and brown butter. For afters, classic takes include rhubarb and custard.
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