Coffee: Tabby Teas Cat Cafe - Cemetery Road, Sheffield

What an absolute pleasure it was to be invited along to Sheffield's first cat cafe - Tabby Teas! With fantastic coffee and cake in the company of some amazingly cue and characterful felines, it was the perfect way to spend a late midweek morning. 



All of the cats have been re-homed and Tabby Teas continue to work closely with Mill House Animal Sanctuary and Pet Samaritans. Check out their website to see all of the cats currently in the cafe. Before we visited we had already decided who might be our favourite based off the descriptions - Olaf the Mighty wins for James and Silly Sausage takes the plaudits for being Jessica's favourite!


The cafe is full of toys and the pillars and walls have been transformed into a cat jungle, meaning finding all of them can be a challenge! They could be up near the ceiling or hiding away in a box or high up pouch. We made it our mission to remember all of their names in the 90 minutes which we were there!



For a 90 minute session the entry fee is £7.50, or there is the one hour option for £5. On top of this is the small cost of the food and drink available, and you might be forgiven to think the entry fee makes it a little steep. We agreed beforehand, but afterwards we immediately took that back - it's no ordinary cafe and is an experience as much as it is a cafe. Clearly plenty of people agreed with us as it was actually full of other customers for the majority of the time we spent there.


The staff are amazing and have great knowledge of the cat's histories and their characters. They take amazing care of them, and we even got to feed them ourselves with some cat treats! A few awoke from their slumbers at this point!


A massive thank you to all at Tabby Teas for having us along - and the cats too! We fully recommend it to any cat lover (Jessica's normally a 'dog person' but I think she's converted now!) 


Food: ★★★
Coffee: ★★★
Customer service: ★★★★★
Atmosphere: ★★★



Event: Shoryu Autumn Cocktail Party

Shoryu Pork Bun

Autumn is here and there's no better to celebrate it than with some limited edition seasonal cocktails at Shoryu. We were invited to attend Shoryu's autumn cocktail party, although due to James recently moving back to Sheffield, he was unable to attend this weekday event with me, so of course I had to invite my trusty fellow friend and blogger, Ashlee Moyo, to experience this evening with me.

Shoryu autumn cocktail party set up

We were the first to arrive and you know what that means, rare times on taking photos of the venue without anyone in them! If you think you've seen this venue before then you are right, we have attended a Shoryu Japanese Tiki Cocktail Masterclass before in the summer.

With having first dibs on where to sit, we knew we had to be facing straight forward right in the middle to have the perfect view of the cocktail demonstrations. As the other guests started to arrive, we each started introducing ourselves and making new blogger friends, Eire and her husband, Nick & Noelle and her boyfriend, Gabs.

Fuji Apple - spicy mix of samba, carom and shochu base with the fruity taste of apple

The first two cocktails are for pre-dinner, as they are lighter and sweeter and/or to be paired with the appetisers and main dishes.

So to pair with the first cocktail, Fuji Apple, we had salted edamame and it was perfect, the cocktail itself was light, refreshing with a touch of sour with balances with the saltiness from the edamame.

Salted edamame

Vicky is the creator mixologist for Japan centre, Shoryu restaurant and Sakagura restaurant we had previously visited. This means Vicky is the person who single handily creates each cocktail that is presented at each of these restaurants and we were honoured to have her demonstrate how she creates each of these limited edition autumnal cocktails.

Falling in Kyoto - refreshing mix of namesake, sloe gin, mandarin and shies leaf with the warm touch of cinnamon syrup

After trying the second cocktail, Falling in Kyoto, I believed to have thought the first, Fuji Apple, was my favourite so far, but once we received our main dishes of salmon and avocado sushi, and a very delicious pork bun, oh how I realised that importance of the combination of flavours in this cocktails as a pairing to these selected dishes - I was converted!

Salmon shushi & Avocado shushi

The last two cocktails are more like a replacement of desserts, or even paired with a dessert, depending on how much of a sweet tooth you have.

For someone who loves coffee, I'm surprised the Whisky & Kohi wasn't a big hit for me, but I know it's something James would have really enjoyed as it's more of his thing.

Whisky & Kohi - creamy mix of tikka red whisky, soy milk and espresso coffee, all hard shaken with a touch of orgeat syrup

The last one was Tokyo Banana, which I preferred much more than the Whisky & Kohi apart from the matcha garnish on the rim but it is definitely something I would drink in replacement of a dessert. Such a sweet taste to be able to sip and enjoy slowly, while digesting the mains you previously devoured.

In order - Fuji Apple, Falling in Kyoto, Whisky & Kohi and Tokyo Banana

Shout out to Ashlee for keeping her samples of drinks until the end for us bloggers to take the perfect picture of them all.

Now you've seen them, don't miss out of your favourite season cocktails and head down to Shoryu ASAP! Thank you Sasha, Vicky and the Shoryu team for inviting and looking after us.

Drink responsibly: https://www.drinkaware.co.uk



Under 30: Creamy Cod & Croutons

Serves: 2 | Prep Time: 5 mins | Cook Time: 25 mins

Anyone else super fond of being able to create a super tasty dish that you can simply throw all in an over proof dish and show it in the oven for 25 mins? Same and with that, this dish is for you!

Life is all about balance, you've got your vitamins in your cod, some of your 5 a day with broccoli, tomatoes and peas and a whole load of goodness of butter and cream cheese. Absolute bliss we say.

This dish can easily be alternated to everyones needs - add more veg, use a different type of fish or use free from ingredients.


- vegetable oil, for greasing
- 25g butter, melted
- 1 bag croutons
- 50g cream cheese with garlic and herbs
- 1 tsp plain flour
- 125ml milk
- handful of broccoli stems, sliced
- 2 tbsp peas
- 1 fillet cod, skinned
- 6 cherry tomatoes, quartered


1. Preheat the oven to 200 degrees. Grease a small ovenproof dish.

2. Mix the melted butter and bread together in a bowl.

3. Mix the cream cheese and flour together in a bowl until well combined. Slowly mix in the milk until smooth. Stir in the peas.

4. Put the fish into the bottom of the dish, top with the cheese mixture, then the tomatoes, broccoli and croutons.

5. Bake in the oven for 20-25 minutes, or until the fish is cooked through.



Breakfast: Spinach & Ham Egg Cups

Makes: 12 - 16 | Prep Time: 20 mins | Cook Time: 30 mins

These are the ultimate brunch minis to have - simply whip up all the ingredients and pour them into a 12 muffin tin and bob's your uncle. Funnily enough we forgot to add the ribbons of ham on top but it tasted just as good, although we sure it would have given that extra flavour.

After making these we thought we could have added some spice, chilli flakes or for the real deal some fresh chilli, it would have been perfect to make it into a lunch dish too! Serve it with some salad or baby potatoes and you're ready to go.


6 large eggs
- 1/2 c. milk
- 3/4 c. soft goat cheese, crumbled
- 5 oz. baby spinach, wilted and chopped
- 1/2 c. roasted red pepper, diced
- 2 oz. ham, sliced into ribbons


1. Preheat oven to 350 degrees F. Spray 12-cup muffin pan with nonstick cooking spray.

2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach and roasted red pepper.

3. Divide batter among muffin-pan cups (about 1/4 cup each), top with ham and bake 20 to 25 minutes or until just set in the centre.

4. Cool on rack 5 minutes, then remove from cups. Serve warm.



Under 30: Chicken & Broccoli Garlic Butter Pasta

Makes: 2 | Prep Time: 10 mins | Cook Time: 20 mins

"Once upon a time, there was some broccoli and it got chopped up, put in a pan, it then cooked and we ate it. We lived happily ever after" So guys, this is what it sounds like when I ask James to write a 'story' for this dish!

Pasta? Who doesn't love pasta? Anyone else feel like adding broccoli to a dish makes it that little bit healthier, but let's face it, a whole load of garlic butter isn't all that healthy is it? But how could you deny that with pasta!? I guess you could make it that little bit more healthier by grilling the chicken than frying it like we did!

What do you think about James' story? Let us know in the comments below.


- 2 chicken breasts
- 2 tsp olive oil
- 1 1/2 lemons, zested
- 1/2 tsp chilli flakes

For the pasta
1 x broccoli head, broken into florets, stalk cut into thin batons
- 2 garlic cloves, thinly sliced
- 1/3 c. butter
- 2 tsp dried oregano
- 125g tagliatelle


1. Cook the broccoli and 1 garlic in a pan of boiling water for 2-3 minutes Drain and cool for 10 minutes.

2. Meanwhile, cook your tagliatelle (following the instructions on the packet)

3. Marinate your chicken with the olive oil, sprinkle with the lemon zest and thyme or chilli. Season well.

4. In a small saucepan melt butter, add the rest of the garlic and saute until cooked. Add dried oregano and stir until heated through.

5. Put the broccoli, garlic butter mixed pasta in a bowl; set aside until needed.

6. Heat your frying pan on the hob. Add the chicken and cook for 3-4 minutes on each side, until cooked through with no pink meat showing. Serve the chicken with pasta.



Coffee: Joni - South Road, Sheffield

We are back in Sheffield, well, James is back in Sheffield and is now once again officially my second home. If you've been following us for a while, you'd know that James attends university in Sheffield, so expect more restaurant, especially coffee shop reviews in Sheffield over the next year.

Before we left Sheffield last year, we told ourselves that when we came back, we had to visit Joni, with their instagramable dishes, macaroons and doughnuts, it was a must and it obviously became priority, and here we are.

We arrived just after 11:30am and brunch is exactly what was on our mind. Upon arrival, we were taken by the very small independent feel of this coffee shop has, that we have terribly missed since being in busy London city.

Walking past the counter with beautifully crafted maroons and doughnuts, we knew we found another favourite, but we'll take about those in the end. With only a handful of tables, we were lucky to have been able to get a cute table in the corner and admired the minimal aesthetics. 

Joni has your typical brunch dishes, eggs and avocado on toast. We all know I, Jessica, always has something avocado, so instead, I chose to have classic eggs with bacon and James got something even more different than usual - mackerel toast.

We adore having options you wouldn't usually get in many places, as we like to take the opportunity to try something different when we can. With that, James also took the chance to try their peach loose leaf tea, as I got myself a flat white.

Back to the doughnuts we all know you were waiting for, just look at them.
How could you not want one?

Although we were so full and I did contemplate for a while if I could consume one so quickly after eating such a wonderful brunch, I knew I regret it if I didn't at least take one away, and so we did - the macaroon and mini marshmallow one ;)

Food: ★★★
Coffee: ★★★
Customer service: ★★★★
Atmosphere: ★★★



Under 30: Fish Couscous Parcel

Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins

If you haven't already guessed it by now, we enjoy making good food, but the easy way and this is one of our favourite dishes to make - simply throw in the ingredients together and shove it in the oven. Simple as.

Using one of the most underrated ingredients out there (in our opinion) couscous, crunchy vegetables, flaky cod and the well balanced marinate of lemon and honey. Bursting with flavour and texture - it's a very hearty but light dinner dish! 


120g couscous
- 200ml hot fish stock, made with 1/2 fish stock cube
- 2 limes, juiced
- 2 tbsp clear honey
- 1 x 130g pack baby corn, chopped
- 1 red pepper, seeded and finely sliced
- 1 yellow pepper, seeded and finely sliced
- 1 x 280g pack skinless and boneless cod loin, cut into 2cm cubes


1. Put a baking tray in the oven and preheat the oven to 180°C. Put the couscous in a bowl and cover with the hot stock. Set aside for 5 minutes until the stock is absorbed.

2. Meanwhile, mix the lime juice and honey in a small bowl. Lay out 4 x 40cm squares of nonstick baking paper or foil and spoon the couscous into the middle of the squares, then arrange the vegetables and fish on top.

3. Drizzle over the lime-honey mix. Scrunch the parcels together to seal. Put the parcels on the tray and cook for 20 minutes. Transfer each parcel to a plate to serve. Open them carefully, allowing the steam to escape first.

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