Pairings | Bristol
Many of these recommendations are now out of date. There is a more recent post of where I recommend to eat in Bristol here.
The news that Bristol was to stage its own food festival may have struck you as a bit of a yawn. After all every self-respecting city has a food festival these days, peppered with visiting celebrity chefs and food personalities.
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.
When I heard earlier this year that four craft beer bars were due to open in Bristol by the end of the year I was more than a touch sceptical. Now it seems my home town has been invaded by them.
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 …)
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.
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
This week Bristol finally has its own natural wine bar*, Bar Buvette which has been opened by a local chef, Peter Taylor who runs one of my favourite places in France, the Auberge de Chassignolles.
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.
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.
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.
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.
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.
Two matches for the price of one this week - both killer pairings at our Christmas Cheese School* last week.
Chocolate is generally considered a tricky ingredient to match but it's not that hard - unless it's a hot fondant pudding.
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.
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).
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.
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.
On Saturday night I went to a splendid dinner at Bordeaux Quay in Bristol hosted jointly by a group of Bordeaux producers in conjunction with the city’s best-known chef Jean-Pierre Xiradakis of La Tupina and Barny Haughton of BQ, as it’s known locally.
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.
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.