Pairings | Bristol
Where to eat in Bristol in 2014
Many of these recommendations are now out of date. There is a more recent post of where I recommend to eat in Bristol here.
Where - and what - Bristol chefs eat
As there was so much interest in the post on where my fellow food writers eat out in Bristol I thought I'd do a follow-up with chefs.
Where Bristol foodies eat
Bristol has more than its fair share of cookery writers (including yours truly) so who better to ask where to eat in the city - and what to order? (Well, local chefs, maybe, but I’ll come on to that …)
10 of the best Bristol restaurants
The last time I did a round up of the best places to eat in Bristol was back in 2014. Since then the food scene has exploded to such an extent that I hardly recognise my original list.
River Cottage Canteen, Bristol: a good place for families
I've never managed to get to one of Hugh Fearnley Whittingstall's River Cottage Canteens so was intrigued to find one was opening on our doorstep on Bristol's Whiteladies Road
Root, Wapping Wharf, Bristol
Veg is the new chicken - or so it seems from the overnight reincarnation of Bristol chef Josh Eggleton’s fried chicken shack Chicken Shed into a largely vegetarian restaurant called Root.
Aron's Jewish Delicatessen - Brooklyn comes to Bristol
So it’s not Aaron with two ‘a’s and it’s not a deli but this small, modestly furnished American/Jewish/Hungarian-inspired neighbourhood restaurant is a great addition to the Bristol eating-out scene.
Dorset Blue Vinney and Bristol Supreme Sweet Sherry
This is the most interesting and original wine and cheese pairing of the four* I devised for my talks at the Bristol Wine and Food Fair over the weekend. I wanted to come up with a variation on the usual port and Stilton combo and this was it.
Wallfish Bistro, Clifton - Bristol’s new culinary hotspot
It’s hard to write a dispassionate account of a restaurant that’s five minutes walk away unless it’s a total car crash and you never want to go there again.
Birch restaurant, Bristol - just simple, lovely food
From the minimalist decor to the simple seasonal food Bristol’s latest restaurant opening, Birch, will seem instantly familiar to anyone who’s eaten at St John.
Stichelton (or Stilton) with Maury 1974 and Bristol Beer Factory Glenlivet-cask stout
Two matches for the price of one this week - both killer pairings at our Christmas Cheese School* last week.
Molten chocolate pudding and Bristol Beer Factory Ultimate Stout . . .
Chocolate is generally considered a tricky ingredient to match but it's not that hard - unless it's a hot fondant pudding.
What makes the BBC Food & Farming Awards special
Today (January 5th) nominations open for the 2014 BBC Food & Farming awards which celebrate the best producers, shops and food and drink businesses in the UK.
Gorwydd Caerphilly and white burgundy
Cheese and wine is always a bit of a minefield so it’s good to find a partnership that works really well. This was one of six pairings laid on for the launch of the Bristol Wine and Food Fair which takes place next month (and at which I’m holding a number of Cheese and Wine Masterclasses, so do come along).
Cozido and Cortello
We went to a Portuguese evening at a local cafe, Tart in Bristol last week, which does a monthly supper club. The food was great, especially a main course of cozido, a substantial, saffron-laced stew of chicken, pork, chorizo and beans that would have actually made a meal in itself.
Cauliflower tortellini with hazelnuts and 10 year old Muscadet
I agonised over which match to highlight this week - there were so many good ones, especially from my trip to the Jura which I’ll report on in the next couple of days but I’ve gone for this intriguing and off the wall pairing from a seasonal wine dinner at Lido in Bristol on Saturday night.
Mackerel en escabeche with manzanilla sherry
No apologies for returning to one of my favourite drinks, manzanilla sherry, as it’s such a versatile food wine. This time I found a felicitous match with a dish of mackerel en escabeche which was served at one of my regular hangouts in Bristol, Quartier Vert.
Chicken pot pie and perry
In the wake of the great cider boom that has gripped the UK over the past year or so perry - which is cider made from pears - is also undergoing a renaissance. Typically drier than cider it goes well with the sort of dishes with which you’d drink a light dry white wine like a Chenin Blanc or a Chardonnay.
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