The Norfolk Arms, Ringinglow, Sheffield - Peak District pub food, Bed and Breakfast, Cask Ales, Accomodation, Hotel deals and Weddings.

Bookings 0114 230 2197

We're recruiting! - 06 / 03 / 2014

Recruitment for chefs and house-keepers at The Norfolk Arms, Ringinglow

17.07.14 UPDATE:

We are still recruiting for these positions:

Weddings & Events team members

Our location, facilities and fantastic reputation all contribute towards making us one of Sheffield's premier wedding and events venues.

We are now looking for fun-loving, hard-working individuals to join our team and help us to establish ourselves as the number one events venue in the area.

The ideal candidates will have some experience of serving and waiting-on in relevant situations, a flexible and hard-working attitude, a friendly, fun personality and a keenness to learn.

Hours will vary depending on our events bookings - front of house hours will also be available. Suitable candidates will have the chance to become involved in the organisation and supervision of events.

Kitchen Cooks / Chefs

As a cook in our busy kitchen you will be responsible for a section, catering for guests in our pub, hotel and events. 
You will have experience of working successfully in a similar fast-paced environment, and will be capable of working equally well in a team or on your own.

You will have the opportunity to prepare and cook dishes using fresh ingredients.
Shifts will be 3, 4 or 5 per week, depending on events, staff holidays and bookings.


As a house keeper in our busy pub and inn you will be responsible for ensuring that all bedrooms and public areas are cleaned to the high standards which our guests expect.

You will have experience of working successfully in a similar environment, with a very keen eye for detail and the ability to work both on your own and with one or two colleagues.

You will need a flexible approach to working, as shifts will vary each week.
Hours will be between 16 and 35 per week and will depend on how busy we are.
We are an independently run business looking for dedicated individuals who would love to become part of our friendly team for the long term.
Opportunities for progression will be available to the right people. 

Please note that due to our location, it is strongly recommended that you have your own transport as the buses in the area are very infrequent. 
If you would like to apply for any of these positions, please call the Duty Manager on 0114 230 2197, pop in for an application form or e-mail a CV and cover letter FAO The Duty Manager to

Good luck!

King of the Spirits - 07 / 07 / 2013

As a taster for our forthcoming "Whisky Club" promotion, Norfolk Arms Night-Porter and Scottish Whisky "enthusiast" Bill Henderson has penned a short post on the "King of the Spirits".
Scottish Whisky Main LocationsWhisky - that noble Scottish drink made for enjoying alone or with friends.
A drink made from Barley, Water and Yeast that is heated, cooled, transferred into wooden barrels and left in a dark damp shed for three years. Leave it for longer and it will taste even better.
Scotch whisky comes from four main areas, each of which produces some of the world’s finest whiskies:

  • The Highlands (Cragganmore, Macallan, Balvenie and Glenfiddich)
  • The Lowlands (Auchentoshan, Bladnoch, Glengoyne and Glenkinchie)
  • Campbeltown (Glen Scotia and Springbank)
  • Islays (Lagavulin, Laphroaig, Ardbeg, Bowmore and Bunnahabhain)
There are also distilleries on Arran, Jura, Skye, Orkney and Mull, all of which produce excellent whisky. Mainland distilleries can be found as far north as Wick and as far south as Wigton. Each whisky has its own distinctive smell, taste and colour - from pale and soft to a dark, heavy, peaty and smoky distillate. Each region also has it’s own characteristics – they all use the same basic ingredients of water, barley, yeast and a touch of spirit caramel for colouring, but it’s the skill, dexterity, knowledge and love, yes – LOVE, that each distiller uses to create their unique regional variation.
They take the raw ingredients and create the spirit, cask it, label it, date it and hide it away for 10, 12, 15, 18 years or more to mature.

This is not only a drink for us but also for the Angels – “Angels Breath” is the whisky that evaporates
during the time spent maturing in the barrel

At the time of writing The Norfolk Arms boasts an ever-growing collection of 40 plus Single Malts. We have variations from the distilleries of Jura, Balvenie and Glenfiddich, and less well known choices from across the wide range of this noble spirit. From the heavy, oily and smoky Ardbeg and Laphroaig to the smooth almost fruity aroma and taste of Fettercairn, I’m sure we have something to delight and tickle your taste buds and nose.

Now I ask you to charge your glass and raise a toast to Whisky – the king of spirits. Sip and savour the complex flavours and watch the light play across its surface. Say a simple “thanks” to this ancient drink - the world’s finest spirit and Scotland’s most generous gift to the world.

Come and join us and we’ll raise a glass, have a chat and say “Slainte” (Cheers).

Summer's (apparently) here! - 13 / 05 / 2013

Summer Fruit SundaeWe may have taken a bit of a gamble in describing our new menu as a “Summer Menu”, what with the fairly average weather that we’ve been treated too recently. The recent bank holiday did however give us some hope that summer is coming, and hundreds of you packed our beer garden to sample our brand new selection of meals, sharers and sundaes.

Feedback was positive, and we must take this opportunity to thank those of you who waited patiently while we tried to keep on top of the huge number of orders that were flooding into the kitchen!

The menu was designed from scratch, with just a few old favourites (most notably our steak and ale pie) being retained. The idea was to offer more choice and even better value, whilst continuing to prepare and cook as much as possible from fresh, here in our own kitchen.

Being a “Summer” menu, many of the dishes were created with the sunshine in mind. The new ice cream sundaes for example, have already proved popular during those brief bursts of nice weather that we were recently treated to.

To accompany the new menu we have also added two new themed nights to our weekly line up. Tuesday nights will be Spice Night, offering a range of curries and a free drink with every meal! Thursday will be Grill Night, during which you can enjoy one of our great value grilled dishes with a complimentary drink. The full menu and chef’s specials will continue to be served throughout these nights too, meaning that there’s something for absolutely everybody.

We hope that everybody enjoys our new menu as much as we enjoyed creating (and sampling) it. As always we appreciate any feedback that you would like to pass on, good or bad. We can be reached by e-mail, or contacted over Facebook and Twitter by clicking on the links.

Finally, we’d like to wish everybody a Happy Summer! I’d best not mention the rumour that I’ve just heard about more snow coming this weekend…

Happy New Year! - 11 / 01 / 2013

A slightly belated Happy New Year from everybody here at The Norfolk Arms!

Hopefully you all had a great Christmas.  It was a very busy one for us…from the office parties in early December through Christmas Day lunch, finishing with the rush of walkers making the most of the New Year’s Day weather - it has been non-stop!

We’d like to thank everybody that helped create the fantastic festive atmosphere that we’ve enjoyed all month; it’s a shame that it has to end (although it’s nice to have a rest!)

So, onwards into 2013.  One of our aims for the New Year is to add some more variety to our calendar.  For starters we’re planning to host a series of one-off themed menu nights, starting this month with a Bistro Night.
The evening is the brainchild of one of our team leaders, Rebecca.  She is hoping to recreate the feel of a traditional French bistro restaurant, serving delicious home-cooked food from a specially prepared menu. 
The Bistro night will take place on Tuesday 29th January – more info can be found on the events page.

We’ll also be serving a special one-off menu to celebrate the birthday of Scottish poet Robert Burns.  This menu will be served on the evening of Friday 25th January.  The menu can be viewed, downloaded and printed here.

With bookings now being taken for the above two events, we can start banging our heads together and planning - the special occasions come thick and fast in February and March!  There’s Valentine’s Day, Mother’s Day, St Patrick’s Day…watch this space for details emerging in the next few weeks.

Finally, we’re planning to post a selection of tempting offers for members of our mailing list and Facebook page over the coming months.  Sign up by adding your e-mail address in the box at the top of the page, or simply “like” us on our Facebook, here.

Winter Warmers for the snowy season - 30 / 11 / 2012

The trimmings are hung, Christmas lunch is booked up and it’s freezing cold outside – the festive season must be here!

As many of you will know, our location (out in the middle of nowhere) is ideal for winter walkers looking for a cosy spot to get some feeling back in their digits.  Our log burning fires are a great starting point, and this year we can also offer a selection of our favourite festive beverages to give you that warm fuzzy feeling inside.

  • The Norfolk Arms festive drinksFor the real ale enthusiasts we have the annual return of Bradfield Brewery’s Christmas beer “Belgian Blue”.  This unique beer has Christmas berry overtones and a slight blue tint to the head, making it an unusual winter warmer!  At 4.9% it commands respect - according to one of our regulars it “sends you daft” and “makes you dream”.  It also tastes fantastic, very drinkable for a strong beer – you have been warned! We’re also hoping to sample a few festive ales from our friends at Abbeydale Brewery – keep an eye on our Facebook page for details of our weekly guest ales.

  • Christmas wouldn’t be Christmas without piping hot Mulled Wine – a traditional favourite and the perfect tonic to winter-walker’s frostbite.  We serve the wine straight from a cauldron and add a little extra flavour with a slice of fresh orange.

  • A new one to try this year is Rekorderlig “Winter Cider”.  The makers describe it as “a sensuous blend of the finest apples infused with vanilla and cinnamon to create a cider that is jammed packed full of winters flavours and aromas.”  Sounds good.  We’ll be serving this as we would any other bottled cider – over loads of ice in a pint glass.  There’s a twist though – we can also serve it warm with a slice of orange to really bring out the festive flavours. 

  • You might have tried a Baileys Coffee…but have you ever tried a Baileys Hot Chocolate?  The smooth taste of the Irish Cream is the perfect companion for our milky chocolate.  Add a squirty-cream and marshmallow topping and you’re in hot-chocolate-heaven.  Alternatively, leave out the Baileys and you’ve got the perfect drink to breathe some warmth back into the kids.

  • Hot Toddies are another traditional winter favourite – rumoured to have originated in Scotland in the eighteenth century.We’re serving your choice of Scotch Whiskey topped up with boiling water, with a squeeze of runny honey to finish.

  • Finally, a non-alcoholic drink and one for the coffee lovers - our range of flavoured lattes now includes two festive options: Gingerbread and Eggnog.  Along with our regular Vanilla, Hazelnut and Cinnamon lattes there’s plenty of choice should you need to feel the benefits of both caffeine and heat.

"Name Room 8" Competition Result - 05 / 09 / 2012

Mayfield ViewWe're pleased to announce, after weeks of discussion, that we have chosen a winner for a our competition to name the recently re-designed Room 8.

A big "Thank You!" must go to everybody who entered - we received over 60 entries in the pub itself, with more suggestions submitted on Facebook and Twitter.  The names provided us with some laughs, a few puzzled faces and hours of debate. 
We have finally settled on "Mayfield View" - a simple, traditional name which accurately describes one of the room's many attractive "features".  The room offers stunning views (especially on a clear day) right across the Mayfield Valley towards the city centre and beyond.
So...congratulations go to Pam (no surname given on the entry form) for suggesting the name.  We will be in touch by telephone re: your prize - a luxurious night's stay for two in the room, with a full breakfast the following day.

Thanks again to everybody who entered.

The discussion thread on our Facebook page is still up, and includes the best, and worst of the entries. 

Say hello to "The Hayloft" - 09 / 08 / 2012

Room 10 The HayloftAfter the success of the new-look bridal suite, our resident "part-time interior designer" Jaime, decided to take things up another notch by revamping one of our "classic double" rooms. "The Hayloft"

Previously known simply as "room 10", the new name was inspired by the rooms position above (what we believe were) the original stables behind the main building.
As with the bridal suite, the new look mixes antique style furniture with a fresh, bright colour scheme, to give the room a classic yet modern feel.

Here is the first picture of the new look room - opinions are welcome, as always, on our Facebook page.