Six and a Half is a Sheffield restaurant specialising in open-fire cooking, with a versatile menu of small plates and larger sharing dishes. Open for dinner and Sunday roasts, it’s an intimate space where the focus is on fresh ingredients cooked over flame to bring out depth of flavour.
At the centre of the kitchen is the grill, where dishes are cooked using carefully selected wood to complement each ingredient. Temperature is managed through instinct and experience, with the team relying on sight, sound and smell to guide each dish, resulting in food that is shaped by smoke and heat.
The concept is led by Sheffield-born chef and owner Leslie Buddington, known for his modern seasonal British cooking and focus on open-fire techniques. Diners can watch him and his team at work, preparing dishes in full view and adding a subtle theatrical element to the experience.
The menu changes regularly, but typically includes a mix of smaller plates such as wood-fired flatbread with confit garlic hummus and smoked cod’s roe with salt and vinegar potatoes, alongside larger sharing dishes like shawarma-spiced lamb ribs with garlic yoghurt and smoked tomato, roasted skate wing with flamed mussels and green curry sauce, and hake with miso cauliflower and seaweed crumb. Vegetable-led dishes, such as wood-fired squash with wild mushrooms and peppercorn butter, add balance to the offering.
Desserts continue the same approach, with options such as raspberry creme brulee with lime shortbread, dark chocolate mousse with sesame and passion fruit and a smoked cheese and onion brioche. On Sundays, a more structured menu includes snacks, starters and roast dishes, all served with Yorkshire puddings, smoked butter roast potatoes, honey glazed carrots and winter greens.
Drinks are equally considered, with house cocktails, a curated list of wines, beers and non-alcoholic options, alongside dessert wines, after-dinner drinks, teas and coffees.